Spatchcock Chicken
Calories: 20
Adjust Servings Here: 6 servings
Description
Spatchcock chicken, a technique in which the backbone is removed and the bird is flattened, ensures quicker and more even cooking with irresistibly crispy skin. This method enhances flavor absorption and simplifies carving, making it superior to classic whole-roasted chicken.
Ingredients
- 4 - 5 lbs (1½ - 2 kg) whole chicken spatchcocked
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tbsp Paprika
- 1 tsp Coriander powder
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 2 tbsp Honey
- 1 tbsp Mustard paste
- 1 tbsp Molasses
- 2 tsp Salt
- 1 tsp Black pepper
- 1 large Lemon juice
- 2 tbsp Olive oil
Instructions
- Prepare the Chicken: Place the chicken breast-side down on a cutting board. Cut along both sides of the backbone using kitchen shears to remove it. Flip the chicken over and press firmly on the breastbone to flatten the chicken.4 - 5 lbs whole chicken
- Make the Marinade: In a medium bowl, combine the garlic powder, onion powder, paprika, coriander powder, thyme, rosemary, honey, mustard paste, molasses, salt, pepper, lemon juice, and olive oil. Mix until well combined.2 tsp Garlic powder, 2 tsp Onion powder, 1 tbsp Paprika, 1 tsp Coriander powder, 1 tsp Dried thyme, 1 tsp Dried rosemary, 2 tbsp Honey, 1 tbsp Mustard paste, 1 tbsp Molasses, 2 tsp Salt, 1 tsp Black pepper, 1 large Lemon juice, 2 tbsp Olive oil
- Marinate the Chicken: Place the spatchcocked chicken in a large resealable plastic bag or a marinade-safe dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare for Baking: Place a large cast iron pan in the oven while it preheats to get it hot. Once the oven is preheated, carefully remove the hot cast iron pan and place it on a heat-resistant surface.
- Bake the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken, skin-side up, in the hot cast iron pan. Transfer the pan to the preheated oven. Bake for 45-55 minutes or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh and the skin is golden and crispy.
- Rest and Serve: Remove the chicken from the oven and let it rest in the pan for 10 minutes. Carve the chicken into pieces and serve with your favorite sides.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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