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Spatchcock Chicken

Spatchcocking, also known as butterflying, is a fantastic technique for preparing chicken that delivers juicy, tender meat with crispy skin. This method involves removing the chicken's backbone and flattening it, which not only reduces cooking time but also ensures even cooking throughout. Whether you're a seasoned chef or a novice in the kitchen, spatchcocking a chicken is easy and yields impressive results. Here's how to spatchcock and roast a chicken to perfection:
Course: Dinner
Cuisine: American, Canada
Keyword: Spatchcock Chicken
Servings: 4
Calories: 1800kcal

Ingredients

  • 1 whole chicken 3-4 pounds
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Your choice of herbs and spices rosemary, thyme, paprika, garlic powder, etc.

Instructions

  • Gather your tools:
    A whole chicken
    Kitchen shears or a sharp knife
    A cutting board
    Paper towels
    A baking sheet or roasting pan
    Cooking twine (optional)
  • Preheat your oven:
    Preheat your oven to 425°F (220°C). This high temperature will help achieve crispy skin.
  • Prepare the chicken:
    Place the chicken breast-side down on your cutting board. Make sure the chicken is at room temperature for even cooking.
    Using kitchen shears or a knife, cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove the backbone. Save it for making chicken stock.
    Open the chicken like a book and press it down to flatten it. You might hear a satisfying crack, and that's perfectly normal. This ensures even cooking.
  • Season the chicken:
    Rub the chicken with olive oil, making sure to coat it evenly.
    Season the chicken generously with salt, pepper, and your choice of herbs and spices. Be creative with your seasoning to suit your taste.
  • Roasting:
    Place the spatchcocked chicken, skin-side up, on a baking sheet or in a roasting pan. If you have cooking twine, you can tie the legs together to help maintain its shape.
    Roast in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be golden and crispy.
  • Rest and carve:
    Remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
    Carve the spatchcocked chicken into serving portions and serve with your favorite sides. You can also make a delicious gravy with the pan drippings.

Notes

Spatchcocked chicken is a versatile dish that pairs well with a variety of sides, from roasted vegetables to a fresh green salad. Whether you're preparing a weekday dinner or a special occasion meal, this method is sure to impress with its crispy skin and succulent meat. Give it a try and elevate your chicken roasting game to a whole new level!