Spatchcock Chicken Recipe

Course Main Course, Poultry

Cuisine American, Southern

Keyword easy-spatchcock-chicken, spatchcock-chicken-recipe

Prep Time 20

Cook Time 45

Resting time 5

Total Time 1 10

Servings servings

Calories 249kcal

Ingredients

1 5 lb whole roasting chicken
2 medium lemons, sliced
2 Tbsp olive oil
2 Tbsp salted butter, softened
4 medium cloves garlic, finely minced
1/2 tsp onion powder
1 Tbsp oregano
1 Tbsp chopped thyme
1 Tbsp chopped fresh rosemary
1 tsp salt
1 tsp lemon pepper or black pepper

Instructions

Preheat the oven to 400°F. Spray a large rimmed sheet pan or roasting pan with cooking spray, then arrange lemon slices in center of pan to form a rack to hold the chicken. Set aside.
Using poultry shears, cut along each side of the chicken backbone and remove it. Flip the chicken breast side up and press on the breastbone to flatten the chicken. (You can also use a skillet or a sheet pan to press and flatten.)
In a small bowl mix together olive oil, butter, garlic and onion powder. Rub the chicken all over with the olive oil-butter mixture then season with oregano, thyme, and rosemary. Generously season on all sides with salt and lemon pepper.
Transfer the chicken to a large rimmed baking sheet or a roasting pan over the lemon slices, skin side up.
Roast for 40-45 minutes or until the skin is browned and the internal temperature of the inner thigh reaches 160-165°F.
Allow chicken to rest for 10 minutes, then carve and serve garnished with lemon and rosemary, if desired.

Notes

Chicken - You could use this same technique to bake a small turkey. When doing so, adjust the cooking time based on the weight of the turkey you're baking.
Use an Instant Read Thermometer - Keep in mind that white meat cooks more quickly than dark meat so check the thigh with an instant read thermometer.
Fresh Herbs - You can use fresh parsley, chives or tarragon.
Spices - You could use a prepared Cajun or Creole spice blend, rotisserie chicken seasoning or create your own spice blend. You could also use crushed red pepper flakes for more spice.
Garlic - You could use 1 teaspoon of garlic powder or granulated garlic in place of fresh garlic.
Make a Small Incision Along the Backbone to Expedite Removal - To butterfly the bird you can use a knife to start the process making a small incision on the sides of the spine. This will allow you to use kitchen shears to cut out the backbone of the chicken.
Utilize a Cast Iron Skillet - It takes a bit of muscle to flatten the bird to the point of cracking. You can place a heavy skillet or pan on the chicken to press flat.
Use a Spoon to Separate the Skin - You can use the back of a spoon to pull back the skin in one full piece. Once the backbone is removed, the skin is loose and easier to remove.
Season the Whole Chicken - The butter and oil mixture that’s placed under the skin really helps in crisping up the skin and keeping the moisture trapped inside the bird. It also helps trap that garlicky goodness and keeps it from burning, it just roasts it beautifully.
What Do You Serve with Spatchcock Chicken? You can enjoy this chicken with potatoes, rice, pasta, salads or any of your favorite vegetables.

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