Description
This Roasted Spatchcock Chicken recipe features a whole chicken butterflied for even cooking and extra crispy skin. Seasoned simply with olive oil, salt, pepper, garlic, rosemary, and thyme, the chicken is seared in a cast-iron skillet and then roasted to juicy perfection. The technique ensures faster roasting and a beautifully browned, flavorful bird, perfect for a delicious and impressive meal.
Ingredients
Scale
Chicken
- 1 whole chicken (3 to 4 lbs.)
Seasoning
- 2 tablespoons olive oil, divided
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 3 cloves garlic, peeled
- 1 tablespoon minced garlic
- 1 sprig rosemary
- 2-3 sprigs thyme
- 1 tablespoon chopped thyme
Instructions
- Spatchcock the Chicken: Pat the whole chicken dry thoroughly with paper towels to ensure crispy skin. Place the chicken breast-side down on a clean board. Using kitchen scissors, cut along each side of the backbone and remove it. Make a small cut along the cartilage connecting the breastbone and remove the breastbone by pulling it out. Flip the chicken breast-side up and flatten it. Tuck the wings under the breasts. Pat dry again to remove excess moisture.
- Season the Spatchcock Chicken: In a small bowl, combine 1 tablespoon olive oil, salt, and black pepper. Rub this seasoning mixture generously all over the chicken, including inside the cavity. Allow the chicken to rest for at least 15 minutes to absorb the flavors.
- Preheat Oven and Skillet: Preheat your oven to 450°F (232°C). Heat a cast-iron skillet over medium-high heat on the stovetop for 5 minutes or preheat it in the oven.
- Sear the Chicken: Place the chicken breast-side down in the hot skillet and sear for 3–5 minutes until the skin crisps and browns slightly.
- Roast the Chicken (First Phase): Transfer the skillet directly to the oven and roast the chicken for 30 minutes until the breast skin browns. Optionally, use an oven-safe weight like a Dutch oven lid on top for extra browning.
- Flip and Flavor: Remove the skillet from the oven and turn the chicken breast-side up. Tuck whole garlic cloves, rosemary sprig, and thyme sprigs underneath the chicken for added aroma and flavor.
- Brush with Herb-Garlic Oil: Mix the remaining 1 tablespoon olive oil with minced garlic and chopped thyme. Brush this mixture all over the chicken breasts to enhance flavor and moisture.
- Roast the Chicken (Final Phase): Return the skillet to the oven and continue roasting for another 10 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and transfer it to a plate. Let it rest for 15 minutes to allow the juices to redistribute. Carve and serve warm.
Notes
- Spatchcocking the chicken helps it cook evenly and faster than a whole chicken.
- Patting the chicken dry is essential for achieving crispy skin.
- Using a cast-iron skillet allows for even searing and oven roasting in one pan.
- Resting the chicken after cooking helps retain juices and enhances tenderness.
- Make sure to use an instant-read thermometer to confirm the chicken reaches 165°F internally for food safety.
Nutrition
- Serving Size: 1/6 of whole chicken
- Calories: 320
- Sugar: 0.5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 36 g
- Cholesterol: 110 mg
