Spatchcock Chicken

If you've ever wondered how to Spatchcock Chicken, this guide is for you. This simple technique will be your new favorite way to roast a whole chicken.

Course Main Course

Cuisine American

Servings

Calories 493kcal

Equipment

Kitchen shears

Ingredients

5 pound whole chicken giblets removed from inside cavity

Butter Mixture

4 tablespoons unsalted butter softened
1 teaspoon thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic minced

For the Roasting Pan

1 lemon sliced into large slices
3 sprigs thyme
1 head garlic broken into cloves and smashed slightly with knife

Olive Oil Rub

1 tablespoon olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Instructions

Place the chicken on a cutting board breast side down. Use a pair of sharp kitchen shears to cut out the backbone of the chicken.
After the backbone is removed, flip the chicken over so the breast is face up and press down on the middle of the chicken. This will crack the breastbone and help the chicken lay flat. Pat the chicken dry with a paper towel.
Make the butter rub by combining softened butter, salt, thyme leaves, pepper and minced garlic.
Gently pull the skin away from the chicken breasts, to create a space for you to spread the butter. You will also dow this under the chicken thighs.
On a 10x15 baking sheet (or similar size) place lemon slices, thyme and garlic. Place a cooling rack over the top. Place the chicken on top.
Combine olive oil, salt and pepper together in a bowl and brush over the entire chicken.
Bake at 425 degrees for 40 to 45 minutes or until a meat thermometer inserted in the thickest part of the thigh registers 165 degrees. Allow chicken to rest 10 minutes before carving.

Notes

Nutrition information for estimation purposes only.

Nutrition