Description
This Spatchcock Chicken recipe features a whole chicken flattened for even roasting, resulting in crispy skin and juicy meat. The chicken is seasoned with a flavorful blend of lemon, garlic, herbs, and paprika, then baked at a high temperature for 40-50 minutes. Ideal for an easy yet impressive dinner, this method ensures a tender, well-cooked bird with minimal fuss.
Ingredients
Scale
Chicken
- 3 ½ lbs. whole chicken (whole)
- 1 ½ tsp. salt (divided)
- ½ tsp. black pepper
Butter Mixture
- 5 Tbsp. butter (softened)
- 2 Tbsp. oil (olive or avocado)
- 1 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. lemon zest
- ¼ tsp. paprika
- 2 cloves garlic (finely minced)
- 1 tsp. thyme and rosemary (fresh, finely chopped)
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to ensure it’s hot enough for roasting the chicken evenly and developing crispy skin.
- Prepare the chicken: Place the whole chicken breast side down on a cutting board with the spine facing up. This positioning is crucial for spatchcocking.
- Remove the spine: Using kitchen shears, carefully cut along both sides of the spine from one end to the other, staying close to the bones to maximize meat retention.
- Flatten the chicken: Score the breastbone with a knife to help flatten the bird more easily. Flip the chicken over and press down firmly with the heel of your hands to crack the ribs and spread the chicken flat. Transfer it to a wire rack set over an aluminum foil-lined baking sheet for easy cleanup.
- Make the butter mixture: In a bowl, whisk together softened butter, oil, lemon juice, lemon zest, paprika, minced garlic, fresh herbs, and ¾ teaspoon of salt until well combined.
- Apply the butter mixture: Gently separate the skin from the chicken breasts and spread half of the butter mixture underneath the skin for deep flavor. Melt the remaining butter mixture and brush it evenly over the entire surface of the chicken skin.
- Season the chicken: Sprinkle the remaining ¾ teaspoon salt and ½ teaspoon black pepper all over the chicken for final seasoning.
- Bake: Place the baking sheet in the preheated oven and roast the chicken for 40-50 minutes, depending on its size, until the skin is golden and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
Notes
- Ensure the chicken is completely flattened to promote even cooking.
- You can substitute fresh herbs with 1 teaspoon dried thyme and rosemary if fresh are unavailable.
- Using a wire rack helps air circulate and keeps the bottom from steaming, ensuring crispy skin all around.
- Let the chicken rest for 10 minutes after baking before carving to allow juices to redistribute.
- Feel free to adjust seasoning to taste or add other spices like smoked paprika or chili flakes for extra flavor.
