Simple Spatchcocked Chicken
A simple spatchcocked chicken is always a comforting chicken dinner! Spatchcocking will help you cook a whole chicken in about half the time, and result in moist meat and crispy skin. For seasoning, use salt, pepper, and your favorite herbs.
Servings: 4 people
- 1 (4-4.5 pound) whole chicken (neck and giblets removed)
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh thyme leaves, roughly chopped (or 1.5 teaspoons dried thyme or Italian seasoning)
- 1/2 tablespoon fresh rosemary leaves, finely chopped (or 1/4 teaspoon dried rosemary)
- 2 tablespoons olive oil
Get the oven pre-heated and ready
Spatchcock the chicken (see step-by-step pictures above)
Using strong kitchen shears, cut alongside the backbone and remove it. Also remove any small bones sticking out. Note: you need strong kitchen shears. It will be much safer. Note 2: Discard the backbone or save it to make chicken stock.
Thoroughly pat dry the chicken on both sides. With the lower side of the palm of your hands, press down the chicken breast (skin side up) until flattened. It's okay if the breastbone cracks.
With the kitchen shears, cut off the wing tips. You can also tuck the wings under the skin.
Roast the chicken
Transfer flattened chicken to a large sheet pan, skin side up. Pat it dry thoroughly one more time (this will ensure crispy skin). Rub the chicken all over with olive oil and season with salt, pepper, garlic powder, and the herbs.
Roast for about 50-55 minutes in the middle rack. Rotate the pan halfway through. If the skin is getting too brown too quickly, tent with aluminum foil, but it most likely won't. Roast until a thermometer inserted in the thickest part of the thighs and breast reach 165 degree F. When ready, remove from oven and let the chicken rest for 10-15 minutes before serving. Enjoy!
- Another great recipe for this cooking method: Spatchcock BBQ Chicken. You will love it!
- Special equipment: strong kitchen shears, meat thermometer, large sheet pan.
- To ensure you get crispy skin, pat the chicken dry thoroughly. Moisture is the enemy of crispiness!
- Be generous with the seasoning, especially if seasoning a 4-4.5 lb bird.
- Let it rest: let the chicken rest for about 10-15 minutes to allow the juices to redistribute. This step will result in moist chicken.