Spatchcock Chicken Recipe

roasted chicken spatchcock style in an enameled pot

Spatchcock Chicken Recipe

Prep Time: 15

Cook Time: 55

Servings:

Calories: 291kcal

Author: Maureen Abood

Spatchcock chicken is chicken that is cooked flat, with the backbone removed, for crisp golden skin and juicy, tender meat that cooks more quickly than whole roasted chicken. My recipe yields lemony, rich chicken.

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Equipment

Ingredients

2 lemons
1 whole chicken 4-5 pounds
1/3 cup salted butter softened
2 tablespoons extra virgin olive oil
1 teaspoon granulated garlic powder
1 teaspoon paprika
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Instructions

Preheat the oven to 400°F. Slice one lemon into 1/4-inch thick wheels.
Pat the chicken dry and lay it on a cutting board, breast-side down. Use sharp kitchen shears to cut along one side of the back bone from end to end. Repeat on the other side of the backbone and remove the backbone. Discard the backbone or set it aside to make stock (see post notes).
Flip the chicken over with breast side facing up and allow the chicken to come to room temperature for about 15 minutes. Pat it dry again, then gently loosen the skin up and away from the chicken meat. Use your fingers to gently slide softened butter evenly under each breast and each thigh and leg.
Pat the chicken skin dry again. Place it in the roasting pan. Drizzle the chicken evenly with olive oil. Dust the chicken evenly with the garlic powder, paprika, salt, and pepper. Tuck the lemon wheels in around the chicken.
Roast the chicken, uncovered, for 30 minutes. Rotate the pan and tent a piece of foil loosely over the top of the chicken. Continue roasting until the internal temperature of the chicken reads 165°F in several spots.
Remove from the oven and allow the chicken to rest for 10 minutes. Use large forks to transfer the chicken to a large clean cutting board. Use a sharp knife to cut the wings off, then cut the thighs, with legs attached, off. Cut the legs off the thighs, then place all of the pieces back into the pan in the juices. Cut the breast meat away from the center and lower bones. Slice the breast meat with the skin into 1-inch thick slices. Nestle the cut chicken breasts back into the pan. Pull any meat pieces from the remaining bones and place in the pan.
Baste the chicken by spooning juices from the pan over all. Squeeze the juice of 1 lemon over the chicken. To reheat the chicken before serving, on the stove top heat the pan on medium low for 5 minutes, or until warmed through. Serve from the pan. Spoon the pan sauce over the chicken before serving and again after placing chicken on dinner plates.

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