Spatchcock Chicken
Spatchcock chicken is a culinary technique that transforms an ordinary roast chicken into a flavor-packed centerpiece that is both visually appealing and exceptionally tender.
Servings: 4 servings
Equipment
- Kitchen Shears
- Baking Sheet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 whole Chicken (about 4-5 pounds) Fresh and preferably free-range for optimal flavor.
- 2 tablespoons Olive Oil Extra virgin olive oil works well.
- 1 tablespoon Kosher Salt Essential for seasoning the chicken.
- 1 teaspoon Black Pepper Freshly ground for best flavor.
- 1 tablespoon Garlic Powder Adds savory aroma and taste.
- 1 tablespoon Onion Powder Provides subtle sweetness.
- 1 teaspoon Paprika Use smoked or sweet paprika.
- 1 teaspoon Dried Thyme Pairs beautifully with chicken.
- 1 teaspoon Dried Rosemary Adds earthy aroma.
- 1 whole Lemon For juice and zest.
- to taste Fresh Herbs for Garnish Optional, such as parsley or thyme.
Instructions
- 1. Prepare the chicken: Ensure the chicken is completely thawed and pat it dry with paper towels.
- 2. Remove the backbone: Place the chicken breast-side down and cut along both sides of the backbone to remove it.
- 3. Flatten the chicken: Flip the chicken over and press down on the breastbone to flatten it.
- 4. Season the chicken: Rub olive oil all over the chicken and sprinkle the seasoning mixture generously.
- 5. Marinate (optional): Let the seasoned chicken marinate in the refrigerator for at least 1 hour or up to overnight.
- 6. Preheat the oven or grill: Preheat your oven to 450°F (230°C) or grill to medium-high heat.
- 7. Cook the chicken: Roast for about 45-55 minutes or grill for about 10-15 minutes on each side until done.
- 8. Rest the chicken: Let it rest for at least 10-15 minutes before carving.
- 9. Carve and serve: Carve the chicken into pieces and serve with your favorite sides.
Notes
Feel free to adjust the seasonings according to your preferences or experiment with your favorite herbs and spices!