Spatchcock Chicken with Chimichurri Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Resting Time
10 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
531 kcal
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Course
Main Course
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Cuisine
American
Spatchcock Chicken with Chimichurri Sauce
Description
This recipe prepares a whole chicken by spatchcocking, which involves cutting out the backbone and pressing the bird flat for quicker, even roasting. The chicken is rubbed both inside and out with olive oil and a blend of chipotle chili powder, smoked paprika, cumin, and garlic powders among other seasonings, imparting smoky and mildly spicy flavors.
The accompanying chimichurri sauce combines finely chopped parsley, oregano, minced garlic, olive oil, lemon juice, and vinegar with red pepper flakes and salt, creating a tangy, vibrant green sauce. This fresh condiment complements the rich roasted chicken, balancing its smoky notes with acidity and herbal brightness.
This dish suits a main course served alongside vegetables or potatoes. The method ensures a crispy skin and juicy meat. The notes mention optional resting time with salt in the fridge to enhance crispiness, as well as adding vegetables to the roasting pan for a one-pan meal.
Additionally, the backbone and giblets can be saved for making stock or gravy, extending the use of the whole bird. The spatchcock technique can also be applied to larger poultry like turkey.
Ingredients
- 1 chicken whole
Seasoning Rub:
- ¼ cup olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Chimichurri Sauce:
- 1 bunch parsley very finely chopped (about 1 cup, fresh chopped
- 1/2 cup olive oil
- 2 Tablespoons white wine vinegar , or red wine vinegar
- 1 Tablespoon lemon juice
- 4 cloves garlic , minced
- ½ teaspoon salt sea salt
- 3 prigs oregano leaves only (or 1/2 teaspoon dried oregano, fresh
- ¼ teaspoon red pepper flakes crushed
Instructions
- Prep Chicken: Remove chicken from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the chicken dry all over with paper towels. Use sharp kitchen shear to cut the spine bone from the chicken*. Flip the chicken breast-side up and gently press down to flatten the chicken. Reference photos above, or our video, for additional help for how to spatchcock a chicken.
- If time permits, season the outside of the chicken with some salt and place in the fridge for a few hours. This will yield extra crisp and flavorful skin.
- Make Rub: Combine dry seasoning ingredients in a bowl.
- Season: Pat chicken dry again with paper towels before adding the rub. Rub olive oil all over the outside of the chicken, and loosen the skin away from the breasts and spread olive oil under the skin. Sprinkle dry seasoning all over and rub into the skin. Sprinkle any extra under the skin of the breast meat.
- Rest: Let chicken rest at room temperature for 30 minutes before cooking. (Good time to preheat oven, grill or smoker).
- Cook: You can cook spatchcock chicken the same way you’d roast or grill a whole chicken, it will just cook faster!Oven Roasted Spatchcock Chicken: Preheat oven to 450 degrees F. Place chicken in a large cast-iron pan, or baking sheet. Roast in oven until it registers 165 degrees F tested in a multiple places with a thermometer (about 50-60 minutes). Remove from oven and tent with foil to rest for 10 minutes before serving. (I like to take it out when it reaches 160 degrees, and let it come to 165 while it rests).Grilled Spatchcock Chicken: Cook at 450ºF skin-side down for 3-4 minutes. Flip, close lid and continue to cook for around 45 minutes, until 165 degrees. Remove to a plate and tent with foil to rest for 15 minutes before serving.Smoked Spatchcock chicken: Smoke at 225 for about 45 minutes, then increase temp to 375 and cook until it reaches 160 degrees F. Remove and tent with foil to rest for 15 minutes before serving.
- Make Chimichurri sauce by combining all ingredients in a bowl.
- Serve chimichurri sauce over chicken.
Notes
- The backbone, neck, and giblets can be saved or frozen for making chicken stock or gravy.
- For added convenience, place seasoned vegetables like carrots, Brussels sprouts, or baby potatoes in the roasting pan beneath the chicken for a full meal.
- If preferred, use compound butter instead of a dry seasoning rub for different flavoring.
- The spatchcock method also works for turkey, useful for roasting large birds evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 47g | 72% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 696mg | 29% |
| Potassium | 364mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1486IU | 30% |
| Vitamin C | 16mg | 18% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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