Description

Spatchcock Chicken is a whole chicken that has been butterflied by removing the backbone, allowing it to lay flat for faster, more even cooking. This method results in crispy skin and juicy meat, perfect for roasting or grilling.

Ingredients

Scale

1 whole chicken (about 3.5 to 4 pounds)
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Lemon wedges and fresh herbs, for serving (optional)

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Instructions

Preheat oven to 425°F (220°C) or preheat grill to medium-high heat.
Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it.
Flip the chicken over and press firmly on the breastbone to flatten the chicken.
Pat the chicken dry with paper towels. Rub all over with olive oil.
In a small bowl, mix salt, pepper, garlic powder, paprika, thyme, and rosemary. Rub the seasoning mixture all over the chicken, including under the skin if desired.
Place the chicken skin-side up on a baking sheet with a rack or directly on a grill.
Roast or grill for 40–45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let rest for 10 minutes before carving. Serve with lemon wedges and herbs if desired.

Notes

For extra flavor, marinate the chicken with seasoning for a few hours before cooking.
Use a meat thermometer to ensure accurate doneness.
Great served with roasted vegetables or a fresh salad.

Nutrition

Serving Size: 1/4 chicken
Calories: 420
Sugar: 0g
Sodium: 650mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 38g
Cholesterol: 120mg