Description
This Spatchcock Chicken recipe features a whole chicken expertly butterflied for even cooking and faster roasting. The bird is seasoned with a savory blend of herbs, garlic, onion powder, and paprika, then roasted or grilled to crispy, juicy perfection. Ideal for a flavorful, impressive main dish that serves 4 to 4.4 people.
Ingredients
Scale
Chicken
- 1 whole Chicken (about 4-5 pounds) (Fresh and preferably free-range for optimal flavor.)
Seasoning
- 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.)
- Fresh Herbs for Garnish (Optional, such as parsley or thyme.)
Instructions
- Prepare the chicken: Ensure the chicken is completely thawed and pat it dry thoroughly with paper towels to remove excess moisture for crispier skin.
- Remove the backbone: Place the chicken breast-side down on a cutting board and carefully cut along both sides of the backbone using sharp kitchen shears or a knife to remove it completely.
- Flatten the chicken: Flip the chicken over, breast-side up, and press firmly down on the breastbone to flatten the bird for even cooking.
- Season the chicken: Rub 2 tablespoons of olive oil evenly all over the chicken. Combine kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, dried rosemary, lemon zest, and juice, then sprinkle and rub this seasoning mixture generously across the entire chicken.
- Marinate (optional): Place the seasoned chicken in the refrigerator for at least 1 hour to let the flavors penetrate, or up to overnight for enhanced taste.
- Preheat the cooking device: Preheat your oven to 450°F (230°C) for roasting or prepare your grill to medium-high heat if grilling.
- Cook the chicken: For oven roasting, place the chicken on a baking sheet or roasting pan and cook for about 45-55 minutes until the internal temperature reaches 165°F (74°C) and skin is crispy. If grilling, cook the chicken for about 10-15 minutes on each side until fully cooked and well-charred.
- Rest the chicken: Remove the chicken from heat and let it rest for 10-15 minutes. This helps the juices redistribute and keeps the meat moist.
- Carve and serve: Cut the chicken into pieces and garnish with fresh herbs if desired. Serve with your favorite side dishes.
Notes
- Using a sharp pair of kitchen shears makes removing the backbone easier.
- Marinating overnight enhances the flavor but is optional if you’re short on time.
- Ensure the internal temperature reaches 165°F for safe consumption.
- Resting the chicken is crucial for juicy meat.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
