Description
This Spatchcock Chicken recipe offers a flavorful, juicy roasted chicken with perfectly crispy skin. The chicken is flattened by removing the spine, seasoned with a blend of spices, and roasted on a wire rack over herbs and aromatics. Finished with a delicious pan sauce, this dish is a perfect main course for family dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 3 to 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 (separated)
- 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 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 bowl. Set aside.
- Prepare chicken: Remove the chicken from packaging and pat dry with paper towels to remove excess moisture.
- Spatchcock chicken: Place the chicken breast-side down on a cutting board. Use sharp kitchen shears to cut down one side of the spine through the ribs and repeat on the other side. Discard the spine.
- Flatten chicken: Flip the chicken breast-side up and press firmly on the middle to flatten the bird evenly.
- Season under skin: Carefully separate the skin from the meat with your hand. Rub 1 teaspoon salt under the skin, covering the meat evenly.
- Season chicken: Rub the entire chicken, including skin, legs, and thighs, with the prepared chicken seasoning. Refrigerate for at least 15 minutes or up to 2 hours to absorb flavors and dry the skin.
- Preheat oven: Preheat your oven to 425ºF and line a rimmed baking sheet with aluminum foil.
- Prepare roasting base: Place the chopped onion, smashed garlic, thyme sprigs, white wine, ½ cup broth, 1 tablespoon olive oil, and remaining ½ teaspoon salt on the foil in the baking sheet.
- Set up rack: Place a metal rack on top of the vegetables and herbs. Then place the chicken breast-side up on the rack.
- Oil chicken: Rub the remaining 2 tablespoons olive oil all over the chicken, massaging it into the skin thoroughly.
- Roast chicken: Bake in the preheated oven at 425ºF for 45 minutes or until the thickest parts of the chicken reach an internal temperature of 160ºF.
- Rest chicken: Remove the chicken from the oven and let rest for at least 15 minutes; temperature will rise to 165ºF while resting.
- Prepare sauce: Transfer cooked vegetables, herbs, and liquid from the baking sheet to a small saucepan. Add the remaining 1 cup broth and bring to a boil.
- Finish sauce: Reduce heat to medium-low, add lemon juice, then gradually whisk in cornstarch. Simmer until sauce thickens and discard herb stems.
- Serve: Carve the chicken and serve with the prepared sauce on the side.
Notes
- Refrigerating the seasoned chicken for 2 hours is recommended but a minimum of 15 minutes works.
- Using a wire rack on the baking sheet is essential for crispy skin by allowing airflow and preventing sogginess.
- Make sure to pat the chicken dry thoroughly before seasoning to help crisping.
- Check internal temperature with a meat thermometer at the thickest parts to ensure safe doneness.
- If you prefer spicier flavor, increase chili powder or red pepper flakes slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
