Spatchcock chicken is a simple yet flavorful way to roast a whole bird more evenly and in less time. By removing the backbone and flattening the chicken, you create a larger surface area, allowing the skin to crisp up beautifully while keeping the meat tender and juicy. This method ensures that the chicken cooks evenly, so you won’t have to worry about overcooking the breasts while waiting for the thighs to finish. It’s a versatile recipe that can be seasoned simply with salt and pepper or elevated with herbs, spices, and a squeeze of fresh lemon. Perfect for a quick family dinner or a weekend meal prep.
Spatchcock Chicken Recipe
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme or rosemary (optional)
- 4 garlic cloves, minced
- 1 lemon, halved (optional)
Instructions:
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
- Prepare the chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Discard the backbone or save it for making stock. Flip the chicken over and press down firmly on the breastbone to flatten the chicken.
- Season the chicken: Rub olive oil all over the chicken, making sure to coat it evenly. Season with salt, pepper, minced garlic, and fresh herbs. Squeeze the lemon halves over the chicken for added flavor, then tuck them onto the baking sheet alongside the chicken.
- Roast the chicken: Place the spatchcocked chicken on the prepared baking sheet, skin-side up. Roast in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest and serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with your favorite sides.
Enjoy a perfectly roasted, flavorful spatchcock chicken that’s crisp on the outside and juicy on the inside!
