Spatchcock Chicken Recipe - Step-by-Step Tutorial
This spatchcock chicken recipe is the best way to cook a chicken in less time. This step-by-step guide will give you perfectly cooked and seasoned juicy chicken with crispy skin the first time, and every time!
Servings: 6
Calories: 340
Ingredients
- 2 Tablespoons avocado oil
- 1 Tablespoon kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Paprika
- ½ teaspoon Dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon Dried Thyme
- 1 (4 - 5 pound) Whole Chicken
Instructions
- Preheat the oven to 450F and line a rimmed sheet pan with aluminum foil. In a small mixing bowl, combine your seasonings and avocado oil and make a paste. Set aside.
- On a cutting board, place your whole chicken, breast side down and legs toward you. Using good-quality kitchen shears, begin cutting on one side of the chickens spine until completely separated. Repeat for the other side of the backbone. Make sure to cut as closely as possible to the spine so you aren't discarding too much flesh. Remove and discard or reserve for homemade chicken stock.
- Place your chicken, breast side up, on already lined baking sheet and press down with your palm in the center of the bird to flatten it a bit. Season each side of chicken with the rub.
- Roast chicken breast side up, in the center of the oven until the thickest part of the chicken breast registers at least 165°F with an instant read thermometer, about 45 minutes. Allow to rest for 5 minutes before carving.
Nutrition
Calories: 340 | Carbohydrates: 0g | Protein: 40g | Fat: 20g | Fiber: 0g