A spatchcock chicken delivers crispy, flavorful meat in less time.
A spatchcock chicken only looks intimidating.
But in fact, spatchcocking is one of the easiest, best techniques for roasting a chicken.
Credit:Jen Causey; Food Stylist: Torie Cox
Here, we’ll explain.
Awhole roasted chickencan be tricky.
Avoid this dry meat dilemma with our roasted spatchcock chicken.
Credit:Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman
Plus, the exposed surface on the pan will create a wonderfullycrispy chicken skin.
Learn how to spatchcock chicken, and make a better, faster roast chicken.
Jen Causey; Food Stylist: Torie Cox
What is Spatchcocking?
Credit:Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman
The termspatchcockinghas Irish roots and dates back to the 18th century.
Dispatching the bird meant to break down a chicken and cook it in a quick and efficient way.
Spatchcocking has since become popular around the world.
Credit:Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman
You just can’t beat it for an evenly cooked chicken with a deliciously crispy skin in no time.
Ingredients for Roasted Spatchcock Chicken
This recipe is a guide to creating the perfect spatchcocked chicken.
Once you get the method down, feel free to substitute herbs and spices to suit your taste.
Credit:Brittany Conerly; Food Stylist: Karen Rankin; Prop Stylist: Christina Brockman
Reheat, covered, in a preheated 350F oven until the meat registers 165F before serving.
you’re able to also microwave smaller portions until hot throughout.
More Spatchcocking Recipes You’ll Love
Ready for a holiday game-changer?
For a fast, even cook time and crispy skin, give ourSpatchcock TurkeyandSpatchcocked Smoked Turkeyrecipes a try.
You might never look back.
Ingredients
1(5-lb.)
whole chicken
4garlic cloves, chopped
1tsp.kosher salt
6Tbsp.
(3 oz.)
salted butter, softened
1Tbsp.chopped fresh thyme
2Tbsp.lemon zest, plus 3 Tbsp.
Rinse chicken, and pat dry.
Remove backbone:
Place chicken, breast side down, on a cutting board.
Using poultry shears, cut along both sides of backbone, and remove backbone.
(Discard or reserve for stock.)
Using the heel of your hand, press firmly against breastbone until it cracks.
Place chicken on baking sheet:
Place chicken in a large rimmed baking pan.
Tuck wing tips under chicken so they don’t burn.
Make garlic-herb butter:
Combine garlic and salt on a cutting board.
Using the flat edge of a knife, mash into a paste.
Combine garlic paste, butter, thyme, zest, and pepper in a bowl.
Set aside 2 tablespoons of the garlic mixture.
Rub remaining garlic mixture under skin of chicken breasts and thighs.
Roast chicken:
Bake chicken in preheated oven 10 minutes.
Add vegetables to baking pan:
Remove pan from oven.
Reduce heat to 400F.
Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes.
Add lemon juice, and serve:
Drizzle with lemon juice, and let stand 10 minutes.
Carve chicken, and serve with pan juices.
There’s also a risk of overcooking the bird if you’re not careful.
No flipping is required when making this roasted spatchcock chicken.
It will cook up evenly with a crisp skin while the vegetables roast alongside.
Chicken should be cooked until the thickest part of the meat registers 165F.
