Spatchcock Chicken
Here is a recipe for a roasted chicken that is baked “flat.” It has the backbone removed so it can lie flat in the roasting pan. The advantage is that the chicken roasts in about 25% less time and remains more juicy. We have been averaging 1 hour or less in the test kitchen for the average sized whole chicken.
The other advantage, as you have with all roasted chickens, is that you can roast it once and then serve it 3-4 times for 3-4 people. The first night we served it as a roasted chicken dinner with roasted yams and Brussels sprouts.
The second night we made a Buddha bowl (top rice with veggies and protein and top all of that with a salad dressing).
The third night we used all of the chicken to make a chicken noodle soup.
Spatchcock Chicken
Ingredients
- 1 whole chicken, thawed
- 1 tsp olive oil
- poultry seasoning mix or a combo of oregano, thyme, rosemary, red pepper and garlic
Instructions
- Remove the backbone from the chicken. The best way to accomplish this is to stand it in the sink on a clean towel. Then, use a sharp knife to cut out the back bone by sliding it down the backbone on both sides. Never put your hands in the way of the knife - hold the chicken from the top with a clean towel.
- Place the chicken flattened out in a roasting dish. Top it with the oil and seasonings. It is a good idea to use a thermometer placed deep in the thigh so you can monitor the cooking process.
- Roast at 375 degrees for 45 minutes to one hour. The chicken is done when the juices run clear and the thigh reaches an internal temperature of 160 degrees F. Remove from oven.
- Allow the chicken to rest for 10 minutes before carving.
Nutrition Facts
Calories
210Fat
15 gSat. Fat
4 gCarbs
0 gFiber
0 gNet carbs
0 gSugar
0 gProtein
18 gSodium
67 mgCholesterol
71 mg