Roasted Spatchcock Chicken
This delicious roasted Spatchcock Chicken is juicy, tender, and mouthwatering, thanks to a butter rub with herbs, spices, garlic, and lemon zest!
Servings: 6
Ingredients
For the Chicken:
- 1 (3.5 to 4 pounds) whole chicken
- 3 tablespoons butter softened
- 3 cloves garlic minced
- 1 tablespoon lemon zest
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon dried oregano
- ½ tablespoon dried thyme
- ½ tablespoon paprika
- ¾ teaspoon salt or to taste
- ½ teaspoon fresh ground black pepper or to taste
For the Vegetables:
- 1 pound whole radishes cut in half
- 1 pound brussel sprouts trimmed and cut in half
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
- Preheat oven to 425˚F.
- In a smaller mixing bowl combine softened butter, minced garlic, lemon zest, garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and pepper; mix and mash with a fork until thoroughly combined and set aside.
- On a cutting board, turn the chicken over, breast-side down.
- Using sharp kitchen shears, cut out the backbone of the chicken.
- Once the backbone is removed, turn over the chicken and, using the heels of your hand, press down forcefully to flatten it.
- Next, using your fingers, carefully pull the skin away from the meat - don't pull it off completely - and spread half of the butter mixture under the skin and onto the meat.
- Smooth out the skin and rub the rest of the butter mixture on top of the skin and all over the chicken.
- Place the chicken in a large cast iron skillet; turn legs inward and tuck the wing tips under the chicken.
- Roast for 45 to 55 minutes, or until internal temperature of the thickest part of the chicken registers at 165˚F. Use an instant read meat thermometer to check for doneness.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before cutting.
If Using the Vegetables:
- Follow the recipe as written to preheat the oven, spatchcock the chicken, and season it with the butter mixture. Then, place the chicken on a baking sheet, tuck in the wings, turn the legs inward, and roast for 25 minutes.
- In the meantime, toss the veggies with salt, pepper, and olive oil.
- When the 25 minutes is up, pull the baking sheet out of the oven and arrange the veggies around the chicken. Continue to roast for 20 to 25 more minutes or until the chicken is done. Give the veggies a stir a couple of times during the cooking process.
- Remove from oven. Transfer the chicken to a cutting board and let it rest for 10 minutes before cutting.
- Cut and serve with the vegetables.
Notes
- Broth from Leftovers: Save the backbone and wing tips in an air-tight freezer bag to make homemade broth.
- Seasoning Variations: Try the chicken with barbecue sauce, ginger, sweet chili, or your favorite flavorings.
- Crispy Skin: To achieve extra crispy skin, you can pat the chicken dry with paper towels before applying the butter mixture.
- Roasting Rack for Even Cooking: If you're not using a cast iron skillet, consider placing the spatchcock chicken on a roasting rack set inside the baking sheet. This allows the heat to circulate underneath the chicken, ensuring even cooking and a crispy bottom.
- Broil for the Final Touch: If you notice that the skin isn't as crispy as you'd like after the chicken has finished cooking, you can set the oven to broil and place the chicken under the broiler for a minute or two. Just keep a close eye on it to ensure it doesn't burn.
Nutrition
Calories: 459kcal | Carbohydrates: 12g | Protein: 31g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 493mg | Potassium: 791mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1262IU | Vitamin C: 80mg | Calcium: 90mg | Iron: 3mg