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Spatchcock Chicken Recipe

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Spatchcock chicken is a simple yet flavorful way to cook a whole chicken quickly and evenly. By removing the backbone and flattening the bird, you get crispy skin, juicy meat, and faster cook time—perfect for a weeknight dinner or a weekend meal prep.

Ingredients

Scale

  • 1 whole chicken (about 4 lbs)

  • 2 tablespoons olive oil

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon lemon zest (optional)

  • 1 lemon, halved

  • Fresh herbs for garnish (like parsley or rosemary)

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press down firmly to flatten.

  3. Pat the chicken dry with paper towels to help the skin crisp up.

  4. Season the chicken: Rub olive oil all over the chicken. Mix salt, pepper, garlic powder, paprika, thyme, and lemon zest in a small bowl, then sprinkle evenly over the chicken.

  5. Place chicken on a baking sheet lined with foil or in a large cast iron skillet. Tuck the wing tips under so they don’t burn. Add lemon halves to the pan.

  6. Roast for 45–50 minutes, or until the thickest part of the thigh reaches 165°F (74°C) and the skin is golden and crispy.

  7. Rest for 10 minutes before carving. Garnish with fresh herbs and serve with roasted veggies or potatoes.

Notes

  • You can also grill the spatchcocked chicken for a smoky flavor.

  • Letting the chicken rest before slicing keeps it juicy.

  • Use the removed backbone to make chicken stock.

 

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