Easy Spatchcock Chicken
Dinner just got a whole lot easier with this simple spatchcock chicken recipe. This spatchcock chicken is a weeknight dinner hero. Quick, easy, and so tasty!
Servings 4 people
Calories 244.2kcal
Ingredients
- 4-41/2 pounds whole chicken
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1-½ teaspoon smoked paprika
- 1 teaspoon thyme
- ¼ teaspoon cumin
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- ¼ teaspoon red chili flakes
- 1 teaspoon salt or add to taste
Instructions
- Preheat oven to 425˚F and combine all the seasoning with the oil.
- Pat the chicken dry with a paper towel. Place the chicken breast side down over a chopping board and use kitchen shears or a sharp knife to cut along both sides of the backbone from the tail to the neck end. Then, remove the backbone from the bird.
- Now that your chicken is free from its backbone, flip it over and press down on the breastbone until it pops out of its socket, making a flat surface for the meat to rest on.
- Flip your chicken over again so that you can open up its cavity (the cavity is where all of its organs are). Then, use your hand or a spoon to scoop out all those nasty bits!
- Rinse under cold water and pat dry with paper towels on both sides.
- Place a rack over a baking sheet covered with foil and place the bird over it. Season both sides of the chicken liberally with the seasoning mix, ensuring you reach under the skin as well.
- Bake uncovered for 45 min or until an instant-read thermometer reads 160˚F when inserted into the thickest part of the chicken breast.
- Let the chicken rest at room temperature for about 15 minutes before carving it and serving.
Notes
- Start with good quality, fresh chicken. Look for a chicken that is plump and has smooth, shiny skin.
- Make sure your kitchen shears are sharp to make removing the backbone of the chicken easier.
- You can remove the wishbone to make the chicken more evenly flat. This will allow the chicken to lay flattered and cook more evenly.
- Let the chicken rest for a few minutes before slicing and serving. This will allow the juices to redistribute, making the chicken more tender and juicier.
- The time can vary slightly depending on the size chicken.
Nutrition
Calories: 244.2kcal | Carbohydrates: 1.6g | Protein: 20.6g | Fat: 16.8g | Saturated Fat: 4.8g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 81.6mg | Sodium: 110.8mg | Potassium: 238.9mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 347.2IU | Vitamin C: 2.7mg | Calcium: 21mg | Iron: 1.3mg