Recipe details
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Roasted Spatchcock Chicken
1h 5min
4 servings
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Enjoy the juicy and flavorful Roasted Spatchcock Chicken, a delightful twist on the classic roasted chicken. By removing the backbone and flattening the bird, the chicken cooks evenly and quickly, resulting in crispy skin and tender meat. Seasoned with aromatic herbs and garlic, this dish is perfect for a family dinner or a special occasion.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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0 g
0 g
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Ingredients
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Steps
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Preheat the oven
Preheat the oven to 425°F (220°C).
Prepare the chicken
Place the whole chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breastbone to flatten the bird
Prepare the seasoning
Mince the garlic cloves. Remove the leaves from the rosemary and thyme stems and finely chop them. In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper.
Season the chicken
Rub the seasoning mixture all over the chicken, making sure to coat both sides evenly.
Roast the chicken
Place the seasoned spatchcock chicken on a roasting pan or baking sheet, skin-side up. Roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the chicken rest
Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender result.
Carve and serve
Carve the Roasted Spatchcock Chicken into desired pieces and arrange them on a serving platter. Serve hot, accompanied by your favorite side dishes.
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