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Spatchcock Chicken

Spatchcock Chicken

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If you’re in search of a delightful dinner that impresses without complex preparation, look no further than this Spatchcock Chicken recipe. This cooking technique involves removing the backbone of the chicken, allowing it to lay flat and cook evenly. The result is tender, juicy meat with perfectly crispy skin that will have everyone asking for seconds. Whether you’re hosting friends or enjoying a cozy family meal, this dish is versatile and can be paired with a variety of sides. Plus, the aromatic herbs and spices create an inviting ambiance in your kitchen, making the cooking process as enjoyable as the meal itself. Dive into this easy-to-follow recipe and elevate your dinner game!

Ingredients

Scale
  • 1 whole chicken
  • 3 tbsp grapeseed oil
  • 6 tbsp unsalted butter
  • 3 tbsp all-purpose seasoning
  • 1½ tbsp black pepper
  • 2 tbsp smoked paprika
  • 4 sprigs thyme
  • 5 garlic cloves (smashed)
  • 1 onion (sliced into medallions)

Instructions

  1. Clean and pat dry the whole chicken thoroughly.
  2. Using kitchen shears or a sharp knife, cut along both sides of the backbone to remove it.
  3. Press down firmly on both sides of the chicken to flatten it.
  4. Drizzle grapeseed oil over the chicken and sprinkle with seasoning; massage well.
  5. Place fresh thyme leaves and smashed garlic cloves on top.
  6. Layer sliced onion medallions in a cast iron skillet and place the chicken breast side up on top.
  7. Roast in a preheated oven at 375°F for about 1 hour and 15 minutes, basting every 15 minutes.

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