Get ready to elevate your dinner game with this incredible spatchcock chicken recipe!
I’ve always been a fan of roast chicken, but this method takes it to a whole new level. By removing the backbone and flattening the bird, you get the most evenly cooked, juicy chicken with the crispiest skin ever.
I love how quick and easy this recipe is, too. Just a few simple steps and into the oven it goes.
The hardest part is waiting for it to finish roasting while the incredible smells fill your kitchen!
Why You’ll Love This Spatchcock Chicken
Easy Prep: This recipe requires minimal preparation, with only a few steps to follow. It’s perfect for busy home cooks.
Taste Sensation: The combination of garlic, parsley, thyme, lemon zest, and smoked paprika creates a rich and savory taste experience.
Quick Cooking: The spatchcock method allows the chicken to cook evenly and quickly, reducing cooking time to just 45-50 minutes. It’s ideal for weeknight dinners or special occasions.
Impressive Presentation: The flattened chicken makes for a stunning presentation. It’s perfect for serving at dinner parties or special events, and is sure to impress your guests.
Ingredients
- Whole Chicken: The star of the show, a 4 to 4 1/2 pound bird, ready to be spatchcocked and infused with flavor.
- Unsalted Butter: It lends richness and helping crisp up the golden skin.
- Garlic: Minced cloves add a punchy, savory depth to the butter and elevate the overall taste.
- Fresh Parsley and Thyme: Chopped herbs bring a bright, fresh flavor and enticing aroma to the dish.
- Lemon Zest and Juice: Citrus notes awaken the senses and complement the chicken perfectly, adding a zesty tang.
- Kosher Salt and Black Pepper: Essential seasonings enhance the natural flavor of the chicken.
- Smoked Paprika: A pinch of this spice imparts a subtle smoky depth, rounding out the flavors beautifully.
How to Make Spatchcock Chicken
This chicken is so impressive, but it’s easy enough for beginners!
1. Prep the oven. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Spatchcock the chicken. Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Tuck the wing tips under the breasts.
3. Make the herb butter. In a small bowl, mix together the softened butter, garlic, parsley, thyme, lemon zest, lemon juice, salt, pepper, and paprika until well combined.
4. Season the chicken. Carefully loosen the skin on the breasts and legs of the chicken. Spread about 2/3 of the butter mixture evenly under the skin. Rub the remaining butter all over the outside of the chicken.
5. Roast chicken. Place the spatchcocked chicken on the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F.
6. Rest and serve. Remove from the oven and let the chicken rest for 10 minutes before carving and serving.
Tips for the Best Spatchcock Chicken
Follow these tips to feel like a pro at making roasted chicken.
- Do a dry brine. Pat the chicken dry and salt it generously, then refrigerate uncovered for a few hours or overnight before cooking. This will help dry out the skin for extra crispiness.
- Use the right tools. Use a sharp pair of kitchen shears to easily cut out the backbone on both sides. This is much easier than using a knife.
- Flatten well. Press firmly on the breastbone to flatten the chicken as much as possible. This helps it cook more quickly and evenly.
- Add veggies. Arrange cut potatoes, carrots, Brussels sprouts or other vegetables around the chicken on the baking sheet to make it a complete one-pan meal.
- Vary the flavor. Try different spice rubs, herb butters, or marinate the chicken in your favorite blend. Experiment with ethnic flavors like tandoori, za’atar, jerk seasoning, etc.
- Fire up the grill. Spatchcock chicken is perfect for grilling. Cook it over indirect medium-high heat for extra smoky flavor.
How to Store
You’ll likely have leftover chicken, so follow these tips to store it.
To Store: After cooking, allow the spatchcock chicken to cool to room temperature, then place it in an air-tight container and refrigerate for up to 3-4 days. Ensure the chicken is well-covered to maintain moisture and prevent it from absorbing other odors in the fridge.
To Freeze: Wrap the cooled chicken tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. Remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Preheat your oven to 350°F, place the chicken in an oven-safe dish, and cover it with foil to prevent drying out. Heat for 15-20 minutes or until warmed through. You cna also reheat individual portions in the microwave on medium power for 2-3 minutes.
Spatchcock Chicken
8
servings20
minutes50
minutes374
This classic spatchcock chicken recipe comes out perfect every time! With the flavors of garlic, butter, thyme, and parsley, it’s a true flavor explosion.
Ingredients
1 (4 to 4 1/2 pound) whole chicken
4 tablespoons unsalted butter, softened
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. Tuck the wing tips under the breasts.
- In a small bowl, mix together the softened butter, garlic, parsley, thyme, lemon zest, lemon juice, salt, pepper, and paprika until well combined.
- Carefully loosen the skin on the breasts and legs of the chicken. Spread about 2/3 of the butter mixture evenly under the skin. Rub the remaining butter all over the outside of the chicken.
- Place the spatchcocked chicken on the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F.
- Remove from the oven and let the chicken rest for 10 minutes before carving and serving.
