Easy to prepare and a gorgeous taste …
Roast Spatchcocked Chicken
It’s really very easy to prepare and makes for an extremely delicious roast! I usually only make one cut down the side of the backbone, but you can completely cut the backbone out if you prefer by simply running a cut down each side of the backbone. I also prefer to keep the end of the wings on because they crisp up nicely, but again you can cut those off too if you like.
Now if you are all about an evenly cooked and juicy roast chicken, then try cooking your next Chicken Spatchcocked style, it’s absolutely tasty!
I recommend to use BUTTER (don’t be shy with it) slipped between the skin and the meat and then with your hand spreading it around so that it “coats” the inside. This makes for one juicy bird! For a crispy skin, spread some more butter along with a drizzle of olive oil on the outside of the skin followed by your seasonings of salt, pepper and whatever your little heart can think of. My favorite combo is simply salt, pepper, garlic powder if not using freshly minced garlic and paprika. I also enjoy Rosemary or Thyme to give it a beautiful herb flavor.
Don’t forget this bit: Once you’ve prepared your chicken and it’s ready to roast, add 1/2 cup of water to the bottom of pan so it won’t’ burn and pop it in a pre-heated 400F degree oven bake for about 30 minutes. Pull it out and add another 1/2 cup of water only if pan is starting to dry and add in the sliced oranges or lemons and some sliced up onions. Pop it back in the oven and turn the heat down to 375F of another 50 – 60 minutes or until a gorgeous crispy golden color and the internal temperature of the thickest part of the meat reads 165F on a meat thermometer.
Psst … I leave my bird uncovered the entire baking time.
Now all you have to do is let it rest a few minutes and then carve it up and …
Serve with a smile.
Spatchcock is also referred to as Butterflied or Spattlecock Chicken. No matter what you call it, it makes for faster cooking and an incredibly juicy and tasty bird!
Roast Spatchcocked Chicken
Yield 4 - 6
How to easily prepare a gorgeous tasting, juicy Roast Spatchcocked Chicken.
- 1 (4 lbs) Roasting Chicken
- 6 Tbls Unsalted Butter, softened
- 2 - 3 Tbls Olive Oil
- Salt and Pepper to taste
- 1/2 tsp sweet Paprika (optional)
- 1 tsp dried (or 1 Tbls fresh) Thyme, or herb of choice (optional)
- 1 Orange, sliced (or 2 Lemons)
- 1 medium Onion, sliced
- To prepare your Chicken, turn it over breast down (pat dry with paper towels if needed).
- With kitchen scissors or sharp knife, cut along the side of the backbone from bottom to top, you can stop here and move on to next step or cut along the other side of the backbone from bottom to top and completely remove backbone.
- Turn chicken over breast side up and press down firmly to flatten.
- Now using your fingers, wiggle your way under the skin to start separate it from the meat, making room to push the butter all the way down.
- Use about 4 Tbls of Butter to slip under the skin and with your fingers, spread the butter around.
- Now with remaining butter, slather it over the skin on top to coat, drizzle with Olive Oil.
- Add Salt and Pepper, Paprika, Garlic Powder (if using otherwise mince fresh garlic and spread it over the buttered skin), and any Herbs desired. Add 1/2 cup of water to keep pan from drying out or burning.
- Bake in pre-heated 400F oven for about 30 minutes, uncovered. Pull out of oven add an additional 1/2 cup water if needed, the sliced Oranges or Lemons and sliced Onions.
- Return to oven, turn heat down to 375F and continue to cook uncovered for about 50 - 60 minutes or until golden brown and crispy and internal temperature of thickest part of meat reads 165F and juices run clear when meat is pierced.
- Remove from oven and allow to rest for at least 5 minutes. Carve and Serve Up.
Note: The butter under the skin flavors the meat as it cooks, keeps it juicy so it will not dry out gives incredible flavor. The butter and olive oil on the outside of the skin, gives it a beautiful crispy golden skin.