Spatchcock Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
8 hrs
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Total Time
9 hrs 5 mins
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Servings
6
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Calories
322 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Chicken
Description
The Spatchcock Chicken recipe starts with optionally brining the 5-pound chicken for 8 hours to improve tenderness and flavor. The backbone is carefully removed and the breastbone cartilage cut to allow the chicken to lie flat, facilitating uniform roasting. A butter mixture infused with salt, pepper, minced garlic, fresh thyme, rosemary, and parsley is rubbed under the skin and over the surface to enrich the flavor and promote a crisp crust when baked. Baking occurs at 400°F for about 40 minutes or until the chicken reaches a safe internal temperature. Tucking the wing tips under the ribs helps prevent burning.
The butter and herb rub gives the chicken aromatic notes from fresh herbs alongside savory garlic, while the high heat roasting crisps the skin and keeps the breast and thigh juicy. The spatchcocking technique shortens cooking time and stabilizes the bird for even heat distribution.
This preparation works well for a main dish served with roasted vegetables or a fresh salad. It creates a balanced centerpiece with a juicy interior and flavorful, golden skin.
The notes suggest tips for safely and effectively cutting the backbone using poultry shears, starting at the neck end and, if needed, adjusting the cutting position or using the scissors tip for tricky bones. This helps anyone new to spatchcocking gain confidence in handling the bird.
Ingredients
- 5 pound chicken giblets removed
- 1 recipe chicken brine optional but highly recommended
- 6 tablespoons butter softened
- 1/2 teaspoon salt use 1 teaspoon if you're not brining your chicken
- 1 teaspoon black pepper
- 1 teaspoon garlic minced
- 1 teaspoon thyme minced, fresh leaves
- 1 teaspoon rosemary minced, fresh leaves
- 2 teaspoons parsley minced, fresh leaves
Instructions
- Prepare the chicken brine according to recipe directions. Brine for 8 hours.
- Remove the chicken from the brine. Rinse the chicken with cold water and pat it dry.
- Preheat the oven to 400 degrees F.
- Spatchcock the chicken by removing the backbone with poultry shears or kitchen shears. With the backbone removed, cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.
- Make a butter rub by mixing softened butter with salt, pepper, garlic, thyme, rosemary and parsley.
- Generously coat the outside of the chicken with the butter mixture. Loosen the skin of the chicken and rub some of the butter mixture under the skin.
- Insert a probe thermometer into the thickest part of the chicken (breast or thigh). Bake for 40 minutes or until a thermometer registers 165 degrees F in both the thigh and the breast.
- Remove the chicken from the oven. Let it rest for 5-10 minutes, then carve and serve.
Notes
- Use poultry or kitchen shears to carefully remove the backbone, starting from the neck end.
- If cutting is difficult, try adjusting the position slightly or use just the tip of the scissors for bones.
- Tuck wing tips under the rib cage to protect them from burning while roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 252mg | 84% |
| Sodium | 622mg | 26% |
| Potassium | 721mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 417IU | 8% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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