Spatchcock chicken is a revelation for anyone seeking a juicy, flavorful bird with crispy skin. By removing the backbone, it cooks faster and more evenly, making it perfect for both roasting and grilling. Whether you’re hosting a backyard barbecue or a cozy dinner at home, this guide will help you achieve a perfectly cooked chicken every time. Let’s get started on this culinary adventure!
Steps
- Position the chicken breast-side down with the wings and neck facing you. Cut along each side of the spine with kitchen shears to remove it, then open the rib cage and score the sternum with a heavy knife to flatten the chicken. Season inside with salt and pepper.
- Turn the chicken breast-side up on a parchment-lined baking sheet. Press down firmly on the breastbone to ensure the chicken is completely flat, and gently separate the skin from the meat over the breast, thighs, and drumsticks.
- In a bowl, mix the flavored butter ingredients until well combined, ensuring the lemon juice is integrated into the butter. Spread two-thirds of this butter under the chicken skin and distribute the remaining butter over the chicken.
- Arrange the prepped vegetables around the chicken and drizzle everything with olive oil. Generously season the chicken and vegetables with salt and pepper.
- Bake the chicken uncovered at 425°F for 45 minutes, or until a thermometer reads 160°F when inserted into the thickest part of the breast. Allow the chicken to rest for 10 minutes on a cutting board before carving and serving.
Ingredients
- Whole chicken, 4 to 4 1/2 lb
- 1/2 tsp salt (use sea salt)
- 1/8 tsp black pepper
- 4 Tbsp unsalted butter, softened
- 1 Tbsp olive oil, plus extra for drizzling
- 1 Tbsp parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt, plus additional for seasoning vegetables
- 1/8 tsp black pepper
- Pan Chicken Dinner:
- 2 lbs medium red potatoes, scrubbed and quartered
- 3 medium carrots, peeled and quartered
- 8 oz Brussels sprouts, trimmed and halved
Nutritional Values
Calories: 523kcal | Carbs: 30g | Protein: 33g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 748mg | Potassium: 1224mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5780IU | Vitamin C: 51.7mg | Calcium: 60mg | Iron: 3.2mg
FAQ
- What is spatchcocking and why is it recommended for roasting chicken?
- Spatchcocking involves removing the backbone of a chicken so it can be flattened. This method allows the chicken to cook more evenly, ensuring the breast meat stays juicy as the dark meat cooks through.
- Can I prepare the vegetables in advance for this one-pan meal?
- Yes, you can prep the potatoes, carrots, and Brussels sprouts ahead of time. Simply cut and store them in the refrigerator until you’re ready to roast them alongside the chicken.
- What makes the garlic herb butter so special in this recipe?
- The garlic herb butter, which includes ingredients like minced garlic, lemon zest, and parsley, infuses the chicken with flavor. When applied under the skin, it ensures each bite is moist and flavorful.
- How can I ensure the chicken breast doesn’t dry out during roasting?
- To prevent dryness, don’t over-bake the chicken. An internal thermometer should read 160°F at the thickest part of the breast, and the temperature will rise slightly as the chicken rests after cooking.
- What should I do with the leftover spine and bones?
- Keep the spine and bones after carving the chicken to make a flavorful homemade chicken bone broth.
- What are some other easy one-pan chicken dinners I can try?
- Some popular options include a one-pan chicken breast and veggies dinner or an avocado chicken salad. These recipes are simple to prepare and perfect for busy nights.
Tips
- Ensure Even Cooking: Let your chicken sit at room temperature for about 30 minutes before cooking. This helps in achieving a more even bake throughout the bird.
- Properly Flatten the Chicken: When spatchcocking, use kitchen shears to remove the spine, and then press down firmly on the breastbone to flatten the chicken completely. This ensures all parts cook evenly.
- Utilize Flavored Butter: Mix your garlic herb butter thoroughly and apply a significant portion under the skin of the chicken. This will infuse flavor directly into the meat and keep it moist.
- Monitor Cooking Temperature: Bake the chicken until an instant-read thermometer shows 160°F in the thickest part of the breast. Remember, the temperature will continue to rise after removing it from the oven, so avoid over-baking to keep the breast juicy.
Equipment
- Kitchen Shears – for cutting through the ribs and removing the spine of the chicken.
- Heavy Chef’s Knife – for scoring down the sternum of the chicken.
- Rimmed Baking Half Sheet – for roasting the chicken and vegetables.
- Parchment Paper – to line the baking sheet.
- Small Mixing Bowl – for combining the flavored butter ingredients.
- Instant Read Thermometer – to check the doneness of the chicken.
