Roasted Spatchcock Chicken is moist, flavorful meat. The crispy skin is coated with a delicious rub. Spatchcock refers to the easy preparation method. A dinner winner!
According to MarthaStewart.com, spatchcocking means removing the backbone so the chicken lays flat rather than upright during roasting.
A flatter chicken means the drumsticks and thighs are also exposed to direct oven heat. The results are juicy breast, juicy thighs, crispy and evenly browned skin.
Start with a clean, dry chicken with breast side down on clean cutting board (or other surface).
Thrilled to say this was my first Roasted Spatchcock Chicken and it turned out great! Very, very easy to make.
What is a spatchcock chicken?
I learned this technique by watching a video tutorial and reading a printable recipe from Kevin is Cooking. Both have excellent instructions! For my first try, I used a “small” cornish hen. Easier to manage than a large chicken.
After rinsing the chicken, use paper towels to pat until thoroughly dry. The dry skin will turn nice and crisp while roasting.
To get started, place chicken breast side down on a large plate or cutting board. Use a pair of kitchen scissors or poultry shears to cut away the backbone, the small piece of fat around the neck and miscellaneous pieces of fat hanging off the edges.
This is the backside of the chicken after cutting away the backbone and the fat around the neck.
I’ve seen recipe videos in which chefs flatten the chicken with their hands after removing the backbone. Gets the job done.
Be sure to thoroughly cover the areas under the wings and beneath the legs with the dry rub mixture.
According to the USDA, chicken must be cooked to the minimum safe temperature of 165 F (73.9 C) (all parts). Insert thermometer into the thickest part of a thigh, but not touching bone or gristle.
Since chicken parts are irregularly shaped, be sure to check the temperature in several pieces.
Drizzled with oil (use olive or vegetable). Ready to roast in the oven. Cooking uncovered helps skin get crisp in a preheated HOT oven.
AN ELEGANT POSE (CROSSED LEGS)
To achieve this look, gently tuck wing tips behind the chicken to prevent overcooking. The tips cook fast and will turn dark brown very quickly.
Fold legs together as pictured. Tuck a toothpick in meaty section of both legs to hold the together while roasting. Remove toothpick before serving.
ENJOY!
Calories and nutritional information not included with recipes on this site.
Roasted Spatchcock Chicken is moist, flavorful meat. The crispy skin is coated with a delicious rub. Spatchcock refers to the easy preparation method. A dinner winner! Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20mins
Cook Time45mins
Total Time1hr5mins
Servings: 1whole chicken
Ingredients
1whole chickenUse small or medium size.
1/4cuppaprikaregular or smoked
salt to taste
black pepper (optional)
1/2teapoongarlic powderor preferred seasoning
1/4teaspoononion powderor preferred seasoning
vegetable oil for drizzling
Instructions
Preheat oven to 425 degrees.
Thoroughly rinse whole chicken. Pat dry with paper towels. Place on a clean cutting board (or other surface).
Place whole chicken breast down on cutting board. Use a sharp pair of kitchen scissors or poultry shears to cut away the backbone. Start cutting along neck area, through the rib bones on BOTH SIDES of the backbone towards the legs. Discard the backbone or freeze for soup stock.
In the center area,, use a sharp knife or sharp scissors to cut down 1/4 inch in the "triangle of cartilage" where the breastbone starts. Spread the cut area open to reveal the breast bone. Please note this doesn't apply to cornish hens which have a small amount of meat.
Flip the chicken over and press down until meat is butterflied and one thickness.
NOTE: If meat does not flatten, use the heel of your hand to press between the breast bone until the whole chicken is butterflied and one thickness. This may be a required step for a large chicken.
In medium sized bowl, thoroughly combine paprika, salt, black pepper, garlic powder, onion powder (or preferred seasonings).
Wear gloves if desired. Place chicken breast side up in an ungreased baking dish. Rub the mixture under the skin (top and bottom). Rub dry mixture all over the outside (top and bottom). Be sure to rub under the skin and under the wings and leg areas.
Cross the legs at the ends. Insert a toothpick in right leg and penetrate the left leg to secure while roasting.
Drizzle with olive oil or vegetable oil. Place in preheated oven.
Roast 45 minutes or until breast meat is solid white and internal temperature reaches 170. Roasting times will vary based on size of chicken. Adjust accordingly.
