Spatchcock Chicken Recipe Video
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
523 kcal
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Course
Main Course, Dinner
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Cuisine
American
Spatchcock Chicken Recipe Video
Description
The Spatchcock Chicken technique involves removing the chicken's spine and flattening it, which allows the breast meat to cook more evenly and faster than a whole roast. The chicken is seasoned with sea salt and black pepper inside and out to enhance the flavor. A lemon, garlic, and parsley butter is worked under the skin to infuse the meat with moisture and brightness.
After preparation, the chicken is roasted at 425°F on a parchment-lined tray along with quartered red potatoes, carrots, and halved Brussels sprouts, creating a one-pan meal. The high heat develops crispy skin and tender vegetables. Resting the chicken after roasting helps retain juices.
Letting the raw chicken sit at room temperature for 30 minutes before cooking promotes even heat distribution. Careful not to overbake avoids dry breast meat, since residual heat continues to cook the meat after removal from the oven.
Ingredients
Ingredients for Spatchcock Chicken Recipe:
- 4 1/4 lb chicken whole
- 1/2 tsp salt (we used sea salt)
- 1/8 tsp black pepper
Ingredients for Flavored Butter:
- 4 Tbsp butter softened, unsalted
- 1 Tbsp olive oil plus more to drizzle
- 1 Tbsp parsley finely chopped
- 2 garlic minced, cloves
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt plus more for vegetables
- 1/8 tsp black pepper
Ingredients for 1-Pan Chicken Dinner:
- 2 lbs red potatoes scrubbed and quartered, medium size
- 3 carrot peeled and quartered, medium
- 8 oz Brussels sprouts trimmed and halved
Instructions
- (Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
- Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
- In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
- Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
- Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
- Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
Notes
- Allow raw chicken to rest at room temperature for 30 minutes prior to cooking to ensure even roasting.
- Monitor cooking time carefully; removing the chicken just before the breast is fully done prevents dryness because carryover heat will finish cooking it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbs | 30g | |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 125mg | 42% |
| Sodium | 748mg | 31% |
| Potassium | 1224mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5780IU | 116% |
| Vitamin C | 51.7mg | 57% |
| Calcium | 60mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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