Spatchcock Roast Chicken

Name: Spatchcock Roast Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 1 whole (3 to 5 pound) roaster chicken; 1 tick (4 oz) unsalted butter; 1/4 cup chopped fresh parsley; 2 teaspoons chopped fresh thyme; Kosher salt and freshly ground black pepper; 6 cloves garlic; 1 lemon; 1 cup dry white wine

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 to 6 servings
Calories
338 kcal
Course
Main Course
Cuisine
American

Spatchcock Roast Chicken

Iris Warren

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The key to a great roast chicken is of course a good chicken. Look for a larger bird (aka roaster) that has been raised on pasture. The spatchcock method of roasting chicken yields a bird that is evenly cooked, golden, and juicy.

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Ingredients

Servings

1 whole (3 to 5 pound) roaster chicken
1 tick (4 oz) unsalted butter softened
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
6 cloves garlic unpeeled
1 lemon cut in half
1 cup dry white wine

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Instructions

Preheat the oven to 450ºF (232°C).
Place the chicken breast side down on a cutting board. Using poultry shears, cut along both sides of the backbone and remove the backbone (save it for stock). Turn the chicken breast side up and open the cut underside of the chicken like a book. Press firmly against the breastbone until it cracks.
Place the chicken in a roasting pan, skin side up. Gently lift the skin around the breast and insert half of the softened butter and the chopped parsley and thyme. Rub the remaining butter over the outside of the chicken. Season the chicken with salt and pepper.
Tuck the garlic cloves under the chicken, squeeze half of a lemon over the chicken. Add the wine to the roasting pan.
Roast the chicken, uncovered, for 20 minutes. Baste the chicken with the pan juices. Reduce the heat to 325ºF (163°C) and continue roasting, basting every 15 minutes, until the thigh wiggles easily, the juices run clear, and a meat thermometer inserted into the thickest portion registers 165ºF (74°C), 35 to 50 minutes.
Squeeze the remaining lemon half over the chicken and allow to stand 5 to 10 minutes before carving.

Notes

Save the backbone--After spatchcocking the chicken, save the backbone for making slow cooker chicken stock.
Save the backbone--After spatchcocking the chicken, save the backbone for making slow cooker chicken stock.
Use gloves--If you're squeamish about handling raw chicken, slip on disposable gloves for smearing the butter under and over the skin.
Use gloves--If you're squeamish about handling raw chicken, slip on disposable gloves for smearing the butter under and over the skin.
Cover the chicken--If your chicken is browning too quickly while roasting, cover it loosely with aluminum foil.
Cover the chicken--If your chicken is browning too quickly while roasting, cover it loosely with aluminum foil.
Make a sauce--To make a sauce for your roasted chicken, strain the pan juices into a measuring cup and skim off any fat. Serve the remaining juices on the side or drizzle over the cooked chicken.
Make a sauce--To make a sauce for your roasted chicken, strain the pan juices into a measuring cup and skim off any fat. Serve the remaining juices on the side or drizzle over the cooked chicken.

Nutrition Information

Show Details

Serving 1portion Calories 338kcal (17%) Carbohydrates 5g (2%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 16g (80%) Trans Fat 1g Cholesterol 86mg (29%) Sodium 33mg (1%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 338 kcal

% Daily Value*

Serving	1portion
Calories	338kcal	17%
Carbohydrates	5g	2%
Protein	7g	14%
Fat	28g	43%
Saturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	86mg	29%
Sodium	33mg	1%
Fiber	1g	4%
Sugar	1g	2%