A simple recipe for Spatchcock Chicken with step-by-step instructions for cooking a whole bird with perfectly cooked, succulent flesh and crispy skin.
The best method to create Roasted Chicken that’s cooked through all the way through is with this recipe for Spatchcock Chicken. You may cook chicken faster by using the spatchcock method to prep the flesh, which results in juicy, tasty chicken! This dish will quickly become a go-to option for a filling midweek supper.
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Spatchcock Chicken Recipe
The Spatchcock technique is a simple yet effective approach to ensure that a roasted chicken is cooked to perfection, despite its elegant name. No more overcooking breast meat to achieve completely cooked black flesh and crispy skin. Rather, the entire bird is covered in juicy, soft chunks with a deliciously crispy exterior! A chicken, oil, a few simple seasonings, and some sharp kitchen scissors are all you’ll need. You can quickly prepare the easy Spatchcock Chicken for the oven by following a few easy steps.
By removing the chicken backbone and applying pressure on the meat to make it flat, you may prepare chicken by butterflying or spatchcocking it. Just as forming cutlets out of chicken breasts expedites the cooking process, so does flattening the entire bird. It also means that in little over an hour, you may coat the entire bird with spices and herbs for even more flavor, juicy, and delectable chicken.
Spatchcock Chicken Ingredients
- Chicken: Prepping a whole chicken for roasting is made simple with this straightforward recipe for spatchcock chicken. Purchase a 4- to 5-pound medium-sized chicken. You may achieve the ideal juicy flavor by roasting the chicken legs and breast flesh together by spatchcocking the bird.
- Olive Oil: This recipe for delicious chicken calls for the oil to be cooked. It keeps the dish from drying out and adds moisture.
- Seasoning: One of the easiest chicken recipes ever is this one for patchcock roasted chicken. We have used only a small amount of thyme, salt, and pepper to flavor the chicken. Dinner is made wonderful with the basic ingredients and succulent meat. It’s also a fantastic basis to which you can add other herbs and spices for more taste if desired.
How to Make Spatchcock Chicken
Time to Prepare
Make sure the chicken has enough time to thaw before beginning the recipe if it is frozen. Take out a baking sheet with a rim and heat the oven to 425 degrees.
How a Chicken Is Spatchcocked
An true spatchcock requires a sharp pair of kitchen scissors. Cut the chicken’s backbone out with the kitchen shears. To prevent losing too much of the flesh, take caution while making cuts around the spine. With the legs out and the breast flesh facing up, place the chicken on a chopping board. Press down with your hands to flatten the chicken until you hear it break. Everywhere should have the same thickness.
Saute the chicken.
The bird should be placed on your baking sheet. After applying olive oil on the skin, season with salt, pepper, and thyme. Cook the dish for 40 to 50 minutes at 425 degrees in the oven. When the chicken is cooked through and has a golden brown exterior, remove it from the oven. With an instant read thermometer, you can determine when it’s done. Eating at 165 degrees is safe.
Cooking Spatchcock Chicken Tips & Tricks
Use these helpful suggestions to achieve the perfect Roasted Chicken!
Employ the Appropriate Tools
You definitely don’t want to use conventional scissors or attempt slicing apart a bird with a dull pair of kitchen scissors. Not only are non-kitchen shears ineffective, but they can also be harmful.
Obtain the Crispiest Skin
Make careful to blot the chicken dry with a fresh paper towel to eliminate any extra moisture before adding any seasoning. This promotes improved oil stick, giving you the crispiest, most flavorful skin possible!
Spatchcock Chicken Variations
Lemon Chicken: Rub the chicken with fresh lemon juice right after adding the olive oil to give it a tangy lemon taste. Before serving, you may additionally adorn the Spatchcock Roasted Chicken with lemon wedges.
Herbs: Fresh herbs are another option. Try flavoring the chicken with chives, rosemary, basil, oregano, in addition to the fresh thyme.
How to Store Spatchcock Chicken
Serve: You may leave this recipe for Spatchcock Chicken for up to two hours at room temperature. After the chicken has cooled, store any leftovers in the refrigerator for up to four days in an airtight container.
Reheat: It is best to reheat the chicken in the oven on low heat, covered with foil, until it is thoroughly warmed. To aid prevent drying out, you might add a tablespoon of chicken stock to the baking dish.
Freeze: You may roast the chicken for meal prep and store it in the freezer for up to four months. Before you package and refrigerate the chicken, make sure it has cooled fully.
Ideas to Serve Spatchcock Chicken
Platter: Prepare Mashed Sweet Potatoes or Honey Roasted Apples and Potatoes as your side dish. Arrange the chicken, either whole or sliced, onto a large serving dish, and surround it with the roasted vegetables. For a more elegant look, sprinkle some leaf lettuce on the sides.
Tacos: You can quickly transform this mildly spiced chicken into chicken tacos by slicing the meat, adding your preferred toppings, and putting it on warm corn tortillas.
Why should you Spatchcock your chicken?
The benefits of spatchcocking chicken are numerous. The meat can cook more evenly if it is pressed to a uniform thickness. In this manner, the chicken breast and thighs finish cooking at the same time. It adds moisture to the roast chicken without causing any of it to dry out. Moreover, spatchcocking speeds up the cooking process of the meat. With just a few minutes of preparation, you can get perfectly soft chicken skin that is golden brown.
How do you know when chicken is done cooking?
When the internal temperature hits 165 degrees F, the roast chicken is done. Because dark meat takes longer to cook, you want to check the temperature of the flesh in the thickets area of the thigh.
Kitchen Tools & Equipment
- Kitchen Shears: Compared to a chef’s knife, sharp kitchen shears are easier to handle and can cut through skin more readily, making them ideal for removing the backbone.
- Rimmed Baking Sheet: Make sure the edges of your baking sheet or pan are high enough to capture all of the chicken’s juices. Make gravy out of the extra liquid, or freeze it for later!
More chicken Recipes You Might Like
- 4-5 pound chicken giblets discarded
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon thyme
- 2 tablespoons olive oil
- Set the oven’s temperature to 425.
- Cut the chicken’s spine (backbone) out using kitchen scissors.
- Once the chicken is evenly thick and flattened throughout, use both hands to press down on it and flatten it out on the cutting board until you hear cracks.
- After using paper towels to pat the chicken dry, season it with thyme, salt, and pepper.
- Transfer chicken to a large baking dish or rimmed baking sheet.
- Coat the skin of the chicken with olive oil.
- Bake for 40–50 minutes, or until the internal temperature reaches 165 degrees.