Spatchcock Chicken Recipe
This straightforward spatchcock chicken recipe is seasoned with nothing more than salt and pepper, making it an ideal option for preparing a whole chicken quickly and evenly. The spatchcocking technique ensures faster cooking while producing a beautifully crisp exterior and juicy interior.
Ingredients
- 3-4 lb 1.5-2kg whole chicken, giblets removed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil divided
Instructions
- Preparing the Chicken:
- Position the chicken breast side down on a sturdy surface. Use kitchen shears to carefully cut along one side of the backbone from tail to neck.
- Repeat the process on the opposite side of the backbone to remove it completely. You can reserve the backbone for homemade chicken stock or a quick pan jus; store it in the freezer until you accumulate enough for broth.
- Flip the chicken over so the breast side is facing up. Spread the legs outward, then press down firmly on the breast to crack the breastbone. This step flattens the bird, ensuring even roasting.
- Tuck the wings behind the chicken and drizzle 1 tablespoon of olive oil over it. Season generously with salt and pepper.
- Roasting the Chicken:
- Preheat the oven to 425°F (220°C). Place an oven-safe pan inside to heat.
- Carefully remove the hot pan from the oven, drizzle with the remaining tablespoon of olive oil, and place the chicken in the pan, breast side down.
- Return the pan to the oven and roast for 40-50 minutes, rotating the pan at least once during the cooking process.
- The chicken is done when the internal temperature reaches 150°F at the thickest part of the breast and 175°F at the thigh, as measured by a kitchen thermometer.
- If you prefer a more golden-brown skin, flip the chicken over and broil it for a few additional minutes.
- Let the chicken rest for at least 20 minutes before carving to ensure the juices redistribute.
Notes
For best results, remove the chicken from the refrigerator 30 minutes prior to roasting. Allowing the bird to reach room temperature ensures it cooks more quickly, evenly, and achieves better browning.