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Recipe Spatchcock Chicken

Spatchcock Chicken Recipe

This uncomplicated spatchcock chicken recipe highlights the natural flavor of the bird, seasoned solely with salt and pepper. Utilizing the spatchcock technique allows for quicker, more even cooking, producing a golden, crisp skin while preserving the juiciness of the meat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 People
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 –4 lb 1.5–2 kg whole chicken, giblets removed
  • 2 tablespoons olive oil divided
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Method
 

  1. Preparing the Chicken
  2. Place the chicken breast-side down on a stable cutting surface. Using kitchen shears, carefully cut along one side of the backbone from the tail to the neck.
  3. Repeat along the opposite side to fully remove the backbone. Reserve the backbone for stock or pan jus; freeze until enough is collected for broth.
  4. Flip the chicken so the breast is facing upward. Extend the legs outward, then press firmly on the breastbone to flatten the bird for even roasting.
  5. Tuck the wings neatly behind the chicken. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper.
  6. Roasting the Chicken
  7. Preheat the oven to 425°F (220°C) and place an oven-safe pan inside to heat.
  8. Carefully remove the hot pan from the oven, add the remaining tablespoon of olive oil, and position the chicken breast-side down in the pan.
  9. Roast for 40–50 minutes, rotating the pan at least once to ensure even cooking.
  10. Confirm doneness with a kitchen thermometer: 150°F at the thickest part of the breast and 175°F at the thigh.
  11. For a deeper golden-brown crust, flip the chicken and broil for a few extra minutes.
  12. Allow the chicken to rest for at least 20 minutes before carving, enabling the juices to redistribute.

Notes

Bring the chicken to room temperature 30 minutes before roasting. This step promotes faster, more uniform cooking and enhances browning.