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Spatchcock Chicken Recipe

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★★★★★

4.7 from 326 reviews

A flavorful and juicy spatchcock chicken recipe that uses a simple seasoning blend and butter to create a crispy skin and tender meat. The chicken is butterflied by removing the backbone and flattened for even roasting in the oven, resulting in perfectly cooked poultry with minimal effort.

Ingredients

Scale

Chicken

  • 2 Whole Chickens

Seasoning & Marinade

  • ¼ cup melted butter
  • 1 tablespoon Olive Oil
  • 1 teaspoon Poultry Seasoning
  • ½ teaspoon Garlic Powder
  • ½ tablespoon Kosher Salt
  • ½ tablespoon Black Pepper

Cooking Liquid

  • 1 cup Water

Instructions

  1. Spatchcock the Chickens: Pat the chickens dry and place them on a sturdy flat surface. Flip one chicken so it is breast side down. Using sharp kitchen shears, cut along each side of the backbone to remove it completely. Set the backbone aside. Turn the chicken breast side up and press firmly down on the breastbone with your palms until you hear a pop and the chicken lies flat. Repeat this process with the second chicken.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Place a wire rack inside a large baking sheet, then transfer the spatchcocked chickens to the wire rack. Lay the removed backbones next to the chickens on the rack for roasting.
  3. Prepare Seasoning Mixture: In a small bowl, combine the melted butter, olive oil, poultry seasoning, kosher salt, black pepper, and garlic powder. Mix thoroughly to create a seasoned butter mixture.
  4. Season the Chickens: Using a basting brush, evenly coat the entire surface of both chickens with the seasoned butter mixture, ensuring good coverage for flavorful skin and meat.
  5. Add Water and Roast: Pour 1 cup of water into the bottom of the baking sheet (under the wire rack) to help keep the chickens moist during roasting. Place the baking sheet in the preheated oven.
  6. Roast Until Done: Bake the chickens for 65-75 minutes until the internal temperature reaches 165°F (74°C) measured at the thickest part of the chicken. This ensures the chicken is fully cooked and safe to eat.
  7. Rest and Serve: Remove the chickens from the oven and let them rest for about 10 minutes. This allows the juices to redistribute. Then, break down the chickens into pieces and serve hot.

Notes

  • Using kitchen shears makes removing the backbone easier and safer than a knife.
  • Pressing the breastbone to flatten the chicken ensures even cooking and crispier skin.
  • The added water in the baking sheet prevents the chickens from drying out during roasting.
  • Letting the chicken rest before carving retains juiciness.
  • Internal temperature should always reach 165°F for safe consumption.

Keywords: Spatchcock Chicken, Roasted Chicken, Butterflied Chicken, Oven Roasted Chicken, Crispy Skin Chicken

Find it online: https://tastygenius.com/spatchcock-chicken-recipe/