Roasting a Whole Chicken
Spatchcock Chicken
Inspired by NatashasKitchen.com
Spatchcock Chicken is our favorite way to cook a whole chicken. One pan makes this dinner easy!
Prep Time: 15 minutes mins
Cook Time: 45 minutes (this will depend on your oven & the size of the chicken)
Total Time: 1 hour-ish.
Servings: 6 people
Ingredients for Spatchcock Chicken Recipe:
- 4 1/4 – 5 lb whole chicken
- 1/2 tsp salt, (we used sea salt)
- 1/8 tsp black pepper
- Any other seasoning you’d like to add
- Roasting Vegetables
Instructions
- Preheat oven to 425˚F.
- Place chicken breast-side down with the wings/neck facing towards you. Remove the spine (and neck) by using kitchen shears or a sharp knife carefully to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. Season inside the chicken with a sprinkling of salt and a pinch of black pepper.
- Flip the chicken over, breast side up and set on parchment-lined, rimmed baking sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat.
- Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste. Add some dried herbs or season to the chicken and vegetables if preferred.
- Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**.
- Remove form oven and rest uncovered 10 minutes on a cutting board before serving.
Notes
I recommend watching this video to see how she removes the spine. Natasha also adds a flavored butter and although delicious, it’s not necessary for a juicy tender chicken.
*Allow the raw chicken to sit at room temp for 30 min before using for even baking.
**Don’t over-bake or the breast will be dry. Keep in mind internal temp will rise another 5-10 degrees after it comes out of oven.
