Spatchcock A Chicken
Craving something juicy and flavorful? The Spatchcock A Chicken brings together the best of roasting techniques, resulting in crispy skin and tender meat. This easy weeknight dinner will impress everyone at your table, making it a must-try tonight!
Equipment
- Baking Sheet
- Mixing Bowl
- Chef's Knife
- Oven
Ingredients
- 4-5 pounds whole roasting chicken
- 4 tablespoons melted butter
- 1 unit Zest of 1 lemon
- 2-3 cloves garlic, minced
- 1 tablespoon fresh rosemary leaves, roughly chopped
- 1 tablespoon fresh thyme leaves, roughly chopped
- to taste Salt and pepper
Instructions
- Preheat your oven to 450 degrees F. This high temperature is key to achieving that crispy skin that everyone loves.
- Unwrap your whole roasting chicken and remove any items stuffed inside the front and back cavities, including any plastic timer pop-up. This ensures even cooking and better flavor absorption.
- Take a close look at the bird. Identify the breast meat, and then flip the chicken over to locate the backbone. It’s time to break out your kitchen shears!
- Using strong kitchen shears, cut alongside the backbone from one end to the other. Keep the shears close to the backbone to avoid cutting off any meat. This is the step that truly turns your chicken into a spatchcock.
- Once you’ve removed the backbone, repeat the process on the other side to cut it out completely. This step may seem intimidating, but it’s very manageable with a good pair of shears.
- Open up the cavity of the chicken to expose the breastbone. Use a sharp knife to create a shallow incision through the flexible bone, being careful not to cut all the way through the breast meat. This will help the chicken flatten out when cooked.
- Place the chicken breast-side-up on a rimmed baking sheet. Push the breasts down to flatten the chicken. You want to create that classic spatchcock shape, which encourages even cooking.
- Evaluate the wings; if they’re intact, you can either cut off the tips at the joints or tuck them under the breasts to prevent burning during cooking.
- Pat the chicken dry with paper towels. This will help the skin crisp up beautifully in the oven.
- In a small bowl, mix together the melted butter, lemon zest, minced garlic, fresh herbs, and a generous sprinkle of salt and pepper. This mixture will be the flavor hero of your chicken!
- Brush this mixture generously over the entire surface of the chicken, ensuring it gets into all the nooks and crannies.
- Roast the chicken in the preheated oven for between 35 to 40 minutes. It’s done when the interior temperature reaches 165 degrees F. The aroma will be irresistible!
- Once cooked, allow the chicken to rest for 7 to 10 minutes before carving. This step is crucial as it lets the juices redistribute, ensuring every slice is juicy and tender. Enjoy!
Notes
- Tip 1: Store leftover roasted chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
- Tip 2: You can freeze cooked chicken for up to three months. Make sure to separate the meat from the bones for easier thawing.
- Tip 3: This dish pairs beautifully with roasted vegetables, a fresh salad, or creamy mashed potatoes. Get creative with your sides!
- Tip 4: For a more intense flavor, marinate the chicken with herbs and spices overnight before roasting.
- Tip 5: Try grilling the spatchcocked chicken for a smoky flavor. Just adjust the cooking time accordingly.