Spatchcock Chicken
Elevate your dinner game with this succulent Spatchcock Chicken recipe! This method transforms a whole chicken into a tender, juicy delight with perfectly crispy skin, making it the star of your dining table. Ideal for weeknight dinners or special gatherings, the spatchcock technique allows for even cooking and easy carving. With just a few simple ingredients and straightforward steps, you can create a mouthwatering meal that will impress your family and friends. Pair it with seasonal veggies or comforting sides, and you’ll have a satisfying feast everyone will love!
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 Whole chicken
- 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 medallions)
Instructions
- Clean and pat dry the whole chicken. Using kitchen shears, cut along both sides of the backbone to remove it.
- Press down on both sides of the chicken until it flattens completely.
- Season the cavity with 1 tbsp grapeseed oil and 1 tbsp all-purpose seasoning.
- Flip the chicken over, drizzling with remaining oil and seasoning on top.
- Gently separate the skin from the breast meat and insert some unsalted butter beneath for moisture.
- Scatter thyme leaves over the seasoned chicken.
- Lay onion slices in a cast iron skillet, placing the chicken on top breast-side up.
- Roast in a preheated oven at 375°F (190°C) for about 1 hour and 15 minutes, basting every 15 minutes.
Nutrition
- Serving Size: Approximately ¼ of the chicken (about 180g)
- Calories: 390
- Sugar: 0g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 120mg
Find it online: https://recipeswithrachel.com/spatchcock-chicken/