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Perfect Spatchcock Chicken

This foolproof spatchcock chicken recipe delivers incredibly juicy meat and shatteringly crisp skin in under an hour. By flattening the bird, it cooks evenly and quickly, making it the perfect centerpiece for any dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole Chicken 3.5 to 4.5 pounds, preferably air-chilled
  • 2 tbsp Kosher salt Diamond Crystal brand recommended
  • 1 tbsp Black pepper freshly ground
  • 2 tbsp Olive oil or melted butter or a combination
  • 4 cloves Garlic smashed
  • 1 large Lemon halved
  • 4 sprigs Fresh herbs rosemary, thyme, and/or sage

Equipment

  • Sharp kitchen shears or poultry shears
  • Large, sturdy cutting board
  • Rimmed baking sheet or roasting pan
  • Instant-read meat thermometer

Method
 

  1. Pat the chicken completely dry with paper towels, inside and out. This is the single most important step for crispy skin. Place it breast-side down on a large, stable cutting board. Using sharp kitchen shears, cut along one side of the backbone, from the tail to the neck. Repeat on the other side to remove the backbone completely. Save it for stock.
  2. Flip the chicken over so it's breast-side up. Press down firmly on the breastbone with the palms of your hands until you hear a slight crack and the bird lies flat. Tuck the wingtips behind the shoulders. This technique, called spatchcocking or butterflying, ensures even cooking.
  3. Season the chicken generously on all sides with salt and pepper, getting under the skin on the breasts and thighs if possible. Drizzle with olive oil or brush with melted butter. Let it sit at room temperature for 30 minutes while you preheat your oven to 450°F (230°C).
  4. Place the smashed garlic, lemon halves (cut-side down), and herb sprigs in the center of a large, rimmed baking sheet or roasting pan. Place the flattened chicken on top, skin-side up. The aromatics will perfume the chicken and keep it from steaming.
  5. Roast in the preheated oven for 40-50 minutes, or until the skin is deeply golden brown and crisp, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Trust me, the thermometer is your best friend for perfect doneness.
  6. Remove the chicken from the oven and let it rest on the pan for 10-15 minutes. This allows the juices to redistribute. Carve by slicing down either side of the breastbone to remove the breasts, then separating the thighs and legs. Serve with the pan juices and roasted lemon.

Notes

Chef's Tips:
• For extra flavor, mix softened butter with minced herbs and garlic and spread it under the chicken skin before roasting.
• Don't skip the resting time! It's crucial for juicy meat.
• Serve with roasted vegetables cooked on the same pan for a complete one-pan meal.
Food Safety:
• Always wash hands, utensils, and surfaces after handling raw poultry.
• Cook chicken to a minimum internal temperature of 165°F (74°C) as measured with a food thermometer.