Description
This Spatchcock Chicken recipe offers a flavorful and crispy roasted whole chicken by flattening the bird and seasoning it with a homemade blend of spices. With a simple preparation of marinating and baking on a rack, it ensures even cooking and juicy meat served alongside a delicious pan sauce made from the drippings and fresh herbs.
Ingredients
Scale
Chicken and Seasoning
- 3 – 4 lb. whole chicken
- 1.5 teaspoon salt, separated
- 3 tablespoons olive oil, separated
- ½ white onion, chopped
- 4 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- ¼ cup dry white wine
- 1.5 cups broth, any kind (divided)
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
Chicken Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon dried basil
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon paprika
- 1 teaspoon brown sugar
Instructions
- Prepare Chicken Seasoning. Mix together garlic powder, chili powder, cumin, dried thyme, ground mustard, dried basil, ground pepper, red pepper flakes, sea salt, paprika, and brown sugar in a small bowl and set aside.
- Prepare the Chicken. Remove the chicken from packaging and pat dry with paper towels to remove excess moisture.
- Spatchcock the Chicken. Place the chicken breast-side down on a cutting board and use sharp kitchen shears to cut along each side of the spine through the ribs. Remove and discard the spine. Flip the chicken breast-side up and press firmly in the center to flatten the bird.
- Salt Under the Skin. Place the chicken on a plate. Carefully separate the skin from the meat with your hand and rub 1 teaspoon of salt all over the meat under the skin to ensure even seasoning.
- Season the Chicken. Rub the prepared chicken seasoning all over the chicken including the skin, legs, and thighs. Refrigerate for at least 15 minutes or up to 2 hours for best flavor and crispiness.
- Preheat Oven and Prepare Pan. Preheat the oven to 425ºF (220ºC). Line a rimmed baking sheet with aluminum foil. Spread chopped onion, garlic cloves, thyme sprigs, white wine, ½ cup broth, 1 tablespoon olive oil, and remaining ½ teaspoon salt on the foil.
- Arrange Chicken on Rack. Place a metal rack on top of the vegetables and herbs. Remove chicken from fridge and let come to room temperature. Place the flattened chicken breast-side up on the rack. Rub the chicken with remaining 2 tablespoons olive oil, massaging it well into the skin.
- Bake the Chicken. Roast the chicken in the preheated oven for 45 minutes, or until the internal temperature reaches at least 160ºF in the thickest parts. The chicken will continue cooking while resting.
- Rest the Chicken. Remove the chicken from the oven and let it rest for at least 15 minutes. The internal temperature should rise to 165ºF, ensuring it's fully cooked and juicy.
- Prepare the Sauce. Transfer the cooked vegetables, liquid, and herb stems from the pan into a small saucepan. Add the remaining 1 cup of broth and bring to a boil. Reduce heat to medium-low, add lemon juice, then sprinkle in cornstarch while whisking. Cook until the sauce thickens, then remove and discard herb stems.
- Serve. Carve the rested chicken and serve warm with the prepared pan sauce.
Notes
- For best flavor and crisp skin, refrigerate the seasoned chicken for up to 2 hours, though 15 minutes is sufficient if short on time.
- Using a wire rack during baking is essential to allow air circulation and ensure crispy skin; don't place the chicken directly on the foil.
- Make sure to pat the chicken dry thoroughly before seasoning to promote browning and crispiness.
- Check the internal temperature at multiple thick parts (thigh and breast) to ensure safety and juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
