Spatchcock Chicken Recipe

This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter (the same one we use on our roasted turkey!). This one pan chicken dinner is easy and so delicious!

There is no marinating or lengthy prep required. This is simple enough for a busy weeknight but it’s also a crowd-pleaser and perfect for company!

The potatoes, carrots and Brussels sprouts roast along with the chicken. This blend of vegetables bakes to perfection and every bite is supremely flavorful. The potatoes have a crisp salty skin with a creamy inside and these were some of the best tasting Brussels sprouts I’ve tried.

Watch the video on how to Spatchcock a Chicken and prepare this easy one-pan chicken dinner – one of our favorite whole chicken recipes!

Spatchcock Chicken Recipe Video

This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter. This one pan chicken dinner is easy and so delicious!

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 523 kcal, Carbohydrate 30 g, Protein 33 g, Fat 29 g, Saturated Fat 9 g, Cholesterol 125 mg, Sodium 748 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 4 1/4 lb whole chicken (*)
• 1/2 tsp salt ((we used sea salt))
• 1/8 tsp black pepper
• 4 Tbsp unsalted butter (softened)
• 1 Tbsp olive oil (plus more to drizzle)
• 1 Tbsp parsley (finely chopped)
• 2 garlic cloves (minced)
• 1/2 tsp lemon zest
• 1 Tbsp lemon juice
• 1 tsp salt (plus more for vegetables)
• 1/8 tsp black pepper
• 2 lbs medium red potatoes (scrubbed and quartered)
• 3 medium carrots (peeled and quartered)
• 8 oz Brussels sprouts (trimmed and halved)

Instruction:

1. (Preheat oven to 425˚F after step 4). Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
2. Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
3. In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
4. Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
5. Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
6. Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

Spatchcock Chicken Recipe

Learn how to spatchcock a chicken and then roast it to perfection. This spatchcock chicken recipe leaves you with the juiciest chicken and the crispiest chicken skin.

Prep: 120min

Total: 165min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 475 kcal, Sugar 1 g, Fat 24 g, Carbohydrate 5 g, Fiber 1 g, Protein 56 g, servingSize 1 serving

Ingredients:

• 3 – 4- lb. whole chicken
• 1.5 teaspoon salt (separated)
• 3 tablespoons olive oil (separated)
• ½ white onion (chopped)
• 4 cloves garlic (peeled and smashed)
• 10 sprigs fresh thyme
• ¼ cup dry white wine
• 1.5 cups broth (any kind (separated))
• 2 teaspoons lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon ground mustard
• 1 teaspoon dried basil
• 1/2 teaspoon ground pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 1 teaspoon brown sugar

Instruction:

1. First, prepare the chicken seasoning. Mix together all spices and set aside.
2. Next, remove the chicken from the packaging and place the chicken on a clean, dry cutting board.
3. Remove excess moisture from the chicken with a paper towel.
4. To spatchcock the chicken, set the chicken breast-side down on a cutting board and use very sharp kitchen shears to begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.
5. Flip the chicken over onto the chicken breasts and use your hands to press on the middle of the bird pressing down firmly to flatten the chicken.
6. Place the chicken on a large plate and carefully separate the chicken meat from the chicken skin with your hand.
7. Carefully rub 1 teaspoon salt on the chicken meat under the skin being sure the chicken meat is covered with salt.
8. Next, season the whole chicken with the all purpose chicken seasoning. Be sure the whole chicken is covered (skin, legs, thighs, etc.). Then, refrigerate the chicken for at least 2 hours or overnight.
9. When you are ready to cook, preheat the oven to 425ºF and line a baking sheet with aluminum foil.
10. Remove the chicken from the refrigerator and let it come to room temperature.
11. Place the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on top of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.
12. Place a metal rack on top of the foil and vegetables and carefully place the whole chicken flat on top of the metal rack breast-side up.
13. Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken.
14. Place the chicken in the oven and bake at 425ºF for 35-45 minutes or until the whole bird has an internal temperature of at least 160º. Make sure to take the temperature at the thickest parts.
15. Remove the chicken from the oven and let the chicken rest for at least 15 minutes. Your chicken should continue to cook 5ºF to make the internal temperature 165ºF.
16. While the chicken is resting, prepare the sauce. Add all of the cooked vegetables, liquid, and herbs from the bottom of the pan into a small saucepan along with the rest of the broth (1 cup).
17. Bring the sauce to a boil and then turn the heat to medium/low and add the lemon juice.
18. Then, carefully sprinkle the cornstarch into the sauce and whisk. Let the sauce cook over medium heat until thick. Remove from heat and discard the herb stems.
19. Carve the chicken and serve with the sauce.

Crispy Spatchcock Chicken Recipe

Succulent and juicy spatchcock chicken with the crispiest skin ever! All thanks to a few tricks including salting the chicken in advance and air-chilling in the fridge. You’ll love the Eastern Mediterranean flavors here, but you can also change them up! Be sure to watch the video and check out out my step-by-step tutorial in the post

Prep: 15min

Yield: 5

Serving Size: 1 serving

Nutrition Facts: calories 404.7 kcal, Saturated Fat 7.5 g, Carbohydrate 6.9 g, Fiber 1.1 g, Protein 33.3 g, Cholesterol 130.6 mg, servingSize 1 serving

Ingredients:

• 4 lb whole chicken
• Salt
• 1 1/2 tsp allspice
• 1 1/2 tsp garlic powder
• 1/2 tsp sweet paprika
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• Extra virgin olive oil
• 8 Campari tomatoes
• 1 large sweet onion ((peeled and quartered))
• Handful green olives

Instruction:

1. Spatchcock (butterfly) the chicken. Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears, cut out the backbone by cutting along both sides of the spine. Remove the backbone. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips. (See the step by step tutorial in the post showing how to spatchock chicken.) You can also ask your butcher to do it.
2. Salt the chicken. (If you have time, do this the night before). Place the chicken, breast side up, on a large cutting board. Push down on the breastbone. Generously season with kosher salt on both sides. Place the chicken, breast side up, on a shallow roasting dish. Refrigerate uncovered (you can leave it in the fridge to airchill for a couple of hours or overnight).
3. Bring the chicken to room temperature. One hour before you plan to roast it, pull the chicken out of the fridge and set at room temperature.
4. Preheat the oven to 425 degrees Fand adjust an oven rack right in the middle.
5. In a small dish, mix the spices. Season the chicken on both sides. Pull the skin up, and apply some of the spice mix underneath as well.
6. Sear the chicken. In a 12-inch cast iron skillet, add just enough extra virgin olive oil to coat the bottom. Heat over medium-high. As soon as the oil is shimmering, add the chicken, breast side down. Brown for 6-8 minutes, then flip over and brown on the other side another 5 minutes or so.
7. Roast the chicken. Transfer the cast iron skillet to the heated oven middle rack. Slide it all way to the back of the oven, with the handle of the pan facing left.
8. After 20 minutes, using oven mitts, carefully, turn the skillet 180 degrees so that the handle is now pointing right. Push to the back of the oven again. Roast for another 30 to 45 minutes, until the chicken is brown all over and the juices run clear or until the chicken is done and its internal temperature registers 165 degrees F.
9. Option to Add Vegetables. If you like, about 20 minutes or so before you pull the chicken out of the oven, add the tomato and onion to a small roasting dish. Toss with olive oil and salt. Place on the lower rack of the oven to roast. When done, add a handful of spicy green olives to the roasted veggies and serve with the chicken. (see more ideas for what to serve along)
10. Let rest before carving. Remove from the oven and let rest for 10 minutes before carving.

Roasted Spatchcock CHICKEN Recipe – ONE PAN Chicken Dinner

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