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Spatchcock Chicken

Spatchcock Chicken

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If you’re searching for a show-stopping dish that combines simplicity with exceptional flavor, look no further than this Spatchcock Chicken recipe. This cooking technique involves removing the backbone of the chicken, allowing it to lay flat and roast evenly, resulting in juicy meat with perfectly crispy skin. With just over an hour in the oven, you’ll create a meal that delights your family and impresses your guests. Ideal for weeknight dinners or festive gatherings, this dish not only fills the air with mouthwatering aromas but also fosters togetherness around the dining table.

Ingredients

Scale
  • 1 whole chicken (34 pounds)
  • 3 tbsp grapeseed oil
  • 6 tbsp unsalted butter
  • 3 tbsp all-purpose seasoning
  • 1½ tbsp black pepper
  • 2 tbsp smoked paprika
  • 4 thyme sprigs
  • 5 garlic cloves (smashed)
  • 1 onion (sliced into ½" medallions)

Instructions

  1. Preheat the oven to 375°F.
  2. Clean the chicken and pat dry. Cut along both sides of the backbone to remove it.
  3. Flatten the chicken by pressing down on both sides until it lays flat.
  4. Drizzle inside with grapeseed oil and seasoning; massage well. Flip and season the top.
  5. Place butter under the skin of each breast and sprinkle with remaining seasoning.
  6. Arrange thyme leaves over the chicken and layer sliced onions in a cast iron skillet.
  7. Roast chicken breast side up on onions for about 75 minutes, basting every 15 minutes.
  8. Let rest briefly before carving and serve with favorite sides.

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