Description
This Spatchcock Chicken recipe makes a juicy, evenly roasted chicken with crispy skin and incredible flavor. Butterflying the chicken helps it cook faster and more evenly — perfect for a weeknight dinner or a weekend meal.
Ingredients
Scale
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil or melted butter
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon smoked paprika (optional)
- 1 lemon, zested and halved
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Place the chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it.
- Flip the chicken over and press down firmly on the breastbone to flatten the bird.
- Pat the chicken dry with paper towels. Rub olive oil or melted butter all over, then season with minced garlic, herbs, smoked paprika, lemon zest, salt, and pepper.
- Place chicken skin-side up on the prepared baking sheet. Tuck the wing tips under.
- Roast for 40–50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Let rest for 10 minutes before carving. Serve with roasted lemon halves for squeezing over the top.
Notes
- For extra crispy skin, dry the chicken well before seasoning.
- You can spatchcock the chicken ahead and marinate it overnight for more flavor.
- Pair with roasted veggies or potatoes for a complete meal.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 450
- Sugar: 0g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg