Juicy & Flavorful Spatchcock Roast Chicken
There’s something truly comforting about a beautifully roasted chicken: the golden, crackling skin, the tender meat, and the savory aroma that fills your kitchen. Today, I’m excited to share my take on a spatchcock roast chicken recipe that combines simple preparation with maximum flavor.
Why spatchcock?
Spatchcocking (or butterflying) a chicken involves removing the backbone and flattening the bird. This technique ensures even cooking, so the breasts and thighs roast to perfection at the same time. Not only does it cut down on the cooking time, but it also allows for that glorious all-over crispiness on the skin.
Ingredients:
1 (3.5-4 pound) whole chicken
3 tablespoons butter, softened (I like to use unsalted, to avoid overly salty chicken)
3 garlic cloves, minced
1 tablespoon lemon zest
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
1/2 tablespoon paprika
3/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Instructions:
Preheat the oven: Preheat your oven to 425°F (220°C). A hot oven is key to achieving that perfectly crisp skin while keeping the meat moist.
Prepare the butter mixture: In a small bowl, combine the softened butter with the minced garlic, lemon zest, garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and pepper. Use a fork to mash everything together until well combined.
Spatchcock the chicken: Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, carefully cut along both sides of the backbone and remove it. Turn the chicken breast-side up and use the heels of your hands to press down firmly, flattening the bird.
Apply the butter mixture: Gently separate the skin from the meat using your fingers, being careful not to tear it. Spread half of the butter mixture under the skin and onto the meat. Then, smooth out the skin and rub the remaining butter mixture all over the top of the skin, ensuring every inch is coated.
Roast the chicken: Place the spatchcocked chicken in a large cast iron skillet or roasting pan. Turn the legs inward and tuck the wing tips under to prevent burning. Roast in the preheated oven for 45-55 minutes, or until the internal temperature reaches 165°F in the thickest part of the chicken. If the chicken is getting too dark, you may have to tent with foil. Use and electric thermometer for accuracy.
Rest the chicken: Once done, transfer the chicken to a cutting board and let it rest for 10 minutes. This step allows the juices to redistribute, ensuring a moist and flavorful bird.
Serving Suggestions: Carve the chicken into pieces and serve with your favorite sides. I love mashed potatoes, roasted carrots, or a fresh salad.
Leftover Tips: If you’re lucky enough to have leftovers, this spatchcock roast chicken is incredibly versatile. Shred the meat and toss it into salads, use it in sandwiches, or turn it into a hearty chicken soup.
Pro Tips for Success:
Pat the chicken dry: Before applying the butter mixture, patting the chicken dry helps the skin crisp up in the oven.
Don’t skip the resting time: This step ensures juicy meat every time.
Use-room temperature butter: It’s easier to mix and spread, ensuring the chicken is evenly coated.
Spatchcocking a chicken may seem a bit intimidating if you’ve never done it before, but trust me—it’s worth the effort! Once you try this method, you’ll wonder why you didn’t do it sooner. This spatchcock roast chicken recipe is a guaranteed crowd-pleaser, perfect for a cozy family dinner or an impressive weekend meal.
Give this recipe a go, and let me know how it turns out in the comments below. Happy cooking!