Spatchcocked Roast Chicken recipe! This is a very simple recipe and shows you how to spatchcock a whole chicken. This recipe gives a wonderfully delicious, moist and flavorful roast chicken. I hope you try it!
Every time I make and post a roast chicken recipe or video, I will always get a handful of comments asking me why I don’t spatchcock my chicken. For me, I think I’ve always avoided it because I like to touch raw chicken as little as possible. Also I thought the chicken cooked faster but it doesn’t. Whether you truss and roast a whole chicken or spatchcock it, it’s going to take about the same amount of time (a little over an hour) in the oven. Am I wrong? most everything I see online tells me “To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and allows the whole bird to be cooked in different, speedier ways, such as grilling or pan frying.” but I don’t agree with this at all. When I roast a whole chicken, it takes a little over an hour or one hour and this recipe takes 60 minutes as well.
I thought this article was hilarious. Good read.
There are many positives regarding a spatchcocked roast chicken! The prep work is very easy and it yields a very delicious chicken. And when you are ready to serve, it’s very easy to cut up and plate the chicken.
So, please let me know: How do you cook your chicken? what do you do?
Spatchcocked Roast Chicken
Prep time includes time for your chicken to sit out to come to room temp before roasting in the oven. I am using olive oil but you can certainly use room temp unsalted butter instead.
oven safe wire rack
instant read Thermometer
- 1 (4 to 5 lbs.) whole chicken
- 2 to 3 tablespoons olive oil extra virgin
- salt and pepper
- garlic powder
- lemon pepper seasoning
- thyme dried or fresh
- smoked paprika
Place oven rack in upper-middle position and preheat oven to 450°F . Turn chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out the backbone of chicken.
Flatten your chicken by placing skin side up on a cutting board and applying firm pressure to the breastbone. Transfer chicken to your prepped wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Tuck wing tips under the chicken.
To season: generously drizzle and rub the olive oil all over the chicken. Season with the salt and pepper, garlic powder, lemon pepper seasoning, thyme and the smoked paprika. I don’t measure but if you need a measurement. Start with a teaspoon for everything.
Roast chicken in the oven for 15 minutes, then lower the temperature to 400 and roast for another 45 to 50 minutes, or until the internal temperature reads 165˚F when a thermometer inserted into the thickest part of the leg, and the juices run clear.
Remove from oven, let rest for about 10 minutes. Serve and enjoy!