Spatchcock Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
55 mins
-
Total Time
1 hr 10 mins
-
Servings
6
-
Calories
424 kcal
-
Course
Main Course, Dinner
Spatchcock Chicken
Description
This Spatchcock Chicken recipe starts by preparing a butter blend with softened butter, lemon zest, minced garlic, thyme, salt, and pepper. The backbone of a whole chicken is removed using kitchen shears, and the bird is opened flat with the breastbone cracked to lay evenly. The butter mixture is spread under the skin directly onto the meat and also rubbed over the skin’s surface. The wings are tucked in, and the chicken is placed into a cast iron skillet.
The chicken is roasted first at a high temperature (450°F) briefly to begin browning and crisping, then the heat is lowered (400°F) to finish cooking through. The result is juicy, evenly cooked meat with a flavorful, crisp skin enhanced by the lemon and herbs in the butter. The spatchcock technique shortens roasting time and promotes even heat exposure.
Spatchcock Chicken is a versatile main dish ideal for roasting vegetables alongside or serving with fresh herbs. It can be served hot from the oven with the thyme and chives garnish for added color and aroma.
After cooking, leftovers keep well refrigerated for 3-4 days. Chicken pieces can also be frozen for up to 3 months when stored properly. Using sharp kitchen shears makes spatchcocking easier and safer, and investing in quality shears is recommended for frequent use.
Ingredients
- 1/4 cup butter softened, unsalted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon from 1 large lemon, zest
- 2 garlic minced cloves
- 4 1/2 pound chicken whole
- 1 teaspoon thyme minced
garnish
- 2 tablespoons thyme leaves
- 2 tablespoons chives thinly sliced
Instructions
- Preheat oven to 450˚F.
- Place butter, salt, pepper, lemon zest, minced thyme, and garlic into a small bowl and mix together until evenly combined. Set aside.
- Turn chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out backbone of chicken.
- Turn chicken over and open back, so the legs are facing inward.
- Place palms over the center of the breastbone and firmly press down to crack (this will allow the chicken to lay flat).
- Using fingers, gently pull skin away from the meat throughout chicken. Then carefully and evenly spread half of butter mixture under skin of chicken.
- Rub remaining butter evenly over entire skin of chicken.
- Tuck wing tips behind chicken.
- Place prepared chicken into a 12” cast iron skillet, turning legs inward.
- Transfer skillet to preheated oven and roast for 15 minutes.
- Reduce temperature to 400˚F and continue to roast for an additional 50 to 55 minutes or until the internal temperature reads 165˚F when a thermometer is inserted into the thickest part of the leg, and the juices run clear.
- Remove skillet from oven and allow chicken to rest, about 10 minutes.
- Top chicken with thyme leaves and sliced chives.
Notes
- Using sharp kitchen shears is recommended for removing the chicken backbone safely and cleanly.
- Cooked chicken stores well in the refrigerator for 3 to 4 days in an airtight container.
- For longer storage, freeze cooked chicken pieces in resealable bags with air removed for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 143mg | 48% |
| Sodium | 503mg | 21% |
| Potassium | 323mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
