Spatchcock Chicken Recipe with Garlic and Herbs
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
8 people
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Calories
390 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Chicken Recipe with Garlic and Herbs
Description
The spatchcocking technique involves cutting out the backbone of the chicken and pressing it flat to allow faster, even cooking and a crispy skin. The whole chicken is placed on a sheet pan with baby potatoes that are partially sliced through to create thin slits, whole garlic heads trimmed at the top, and quartered onions. These vegetables roast absorbing the herbed olive oil and cooking juices. The seasoning with ground thyme, rosemary, and oregano adds savory herbaceous notes.
Roasting begins at a high temperature (450°F) to develop browning and then reduces to 400°F to finish cooking. This approach yields a golden, crispy skin and tender, juicy meat. The potatoes and vegetables become soft with aromatic roasted garlic flavor.
The dish is a complete meal with protein and sides roasted together, ideal for an oven-based preparation.
Cooked chicken should be stored in an airtight container in the refrigerator for up to three days or the meat can be frozen for up to three months to maintain quality.
Ingredients
- 1 chicken 4-pound whole
- 5 garlic whole heads
- 1 tablespoon thyme ground
- 1 teaspoon rosemary ground
- 1 teaspoon oregano ground
- ⅓ cup extra virgin olive oil
- 7 baby potato
- 1 onion
Instructions
How to Spatchcock a Chicken:
- Place the chicken on a work surface, breast side down.
- Use a pair of kitchen shears to cut along the right side of the backbone, from tail to neck.
- Cut the same way along the left side and remove the backbone.
- Turn the chicken breast side up.
- Press firmly downwards until chicken is flat and you hear it crack.
- Cut off the wing tips of the chicken.
Garlic and Herb Spatchcock Chicken:
- Preheat oven at 240°C/450°F.
- Line a sheet pan with baking paper and place chicken in the middle.
- Use a sharp knife to thinly slice the baby potatoes halfway through. The potatoes should have slits, but the bottom part should be intact. Add the potatoes to the pan.
- Chop off the top ½ inch of the garlic heads. Add them to the pan.
- Peel onion then cut in quarters. Add to the pan.
- Drizzle ingredients on the pan with olive oil, and sprinkle with ground oregano, thyme, and rosemary.
- Reduce oven temperature to 200°C/400°F. Roast for 45 minutes or until golden brown.
- Carefully remove tray from the oven. Cover chicken, veggies, and potatoes with foil.
- Roast for another 30 minutes.
- Let the chicken rest for 10-15 minutes before carving.
Notes
- Store leftover spatchcock chicken in an airtight container in the refrigerator for up to 3 days.
- You can freeze cooked chicken meat for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 82mg | 27% |
| Sodium | 84mg | 4% |
| Potassium | 533mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 62mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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