0 from 12 votes
Spatchcocked Chicken Brined and Roasted
This Spatchcock Chicken has it all. It's brined, marinated, and then roasted for the absolute best-tasting chicken ever!
Prep Time
15 mins
Cook Time
15 mins
Servings: 6
Calories: 449 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
- 1.8 - 2 kilogram / 4 - 4 ½ pound whole chicken
For The Brine:
- 2 liters water
- ⅓ cup kosher salt
- 150 ml white wine
- 3 tablespoons honey
- 3 bay leaves
- 3 large garlic cloves
- 1 lemon sliced
For The Marinade:
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ⅓ teaspoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon ground coriander
- 1 teaspoon dried marjoram or thyme
- 4 teaspoons lemon juice fresh
- 1 tablespoon olive oil
(Optional) For Glazing:
- 3 teaspoons lemon juice fresh
- 1 tablespoon honey
To Serve With:
- dried oregano
- 1-2 lemons cut in quarters
Instructions
Make The Brine:
- Place all of the ingredients for the brine in a cooking pot and bring to a simmer. Stir for 1-2 minutes until salt dissolves.
- Remove from heat and let cool completely. Add the chicken to the cooled brine making sure the chicken is completely submerged. Then refrigerate overnight or from 8 to 24 hours.
Cup of Yum
Marinate The Chicken:
- Remove the chicken from the brine. Place it breast side down. Using kitchen scissors cut out the backbone of the chicken. Flip the chicken and with the palm of your hand press firmly over the breast bone to flatten the chicken.
- Tap the meat dry all over using paper towels.
- In a small mixing bowl mix together all of the ingredients for the marinade until thick paste forms. Rub it all over the chicken on both sides. Rub some under the skin of the breasts also.
- Marinate the chicken at room temperature for 1-2 hours.
Roast The Chicken:
- Preheat oven to 425°F / 220°C. NOTE: Make sure your oven is well-preheated to the desired temperature before adding the chicken.
- Season the skin of the chicken very lightly with some table salt and ground pepper.
- Place the chicken on your oven's rack or the rack of a roasting pan.
- If you are using the oven's rack place a sheet pan under it covered with foil. If using the roasting pan add also a piece of foil under it. Wet the pan a bit for the foil to stick in place.
- Roast the chicken for about 45 minutes. Or until an instant-read thermometer inserted in the thickest part of the leg reads 165°F / 74°C.
- Remove from the oven and let the meat rest for 15 minutes before cutting.
(Optional) Add The Glazing:
- Mix together the honey and lemon juice.
- With a pastry brush, rub it all over the chicken removing any burned bits of the marinade paste.
- Serve sprinkled with dried oregano on top and fresh lemons to squeeze on top.
Nutrition Information
Serving
1serving
Calories
449kcal
(22%)
Carbohydrates
18g
(6%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
120mg
(40%)
Sodium
6420mg
(268%)
Potassium
427mg
(12%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
577IU
(12%)
Vitamin C
25mg
(28%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 449
% Daily Value*
| Serving | 1serving | |
| Calories | 449kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 120mg | 40% |
| Sodium | 6420mg | 268% |
| Potassium | 427mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 25mg | 28% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.