How to make Spatchcock Chicken? (Tender and Crisp)

Spatchcock chicken, also known as butterflied chicken, is a quick and simple method for making a full roast chicken.

It comes out evenly cooked, with a crisp exterior and a juicy, delicate interior.

Why Do We Adore It

Roasting a whole chicken is simple and takes less time with this Spatchcock Chicken recipe!

When roasting, the chicken will be evenly cooked and very juicy.

Spatchcock, has so many uses! Depending on your desire, it can be marinated, rubbed with seasonings, or simply dusted with salt and pepper! For a full supper, add your favorite vegetables to the pan.

Spatchcock Chicken: What is it?

The chicken can be turned over and lay flat by removing the backbone (or butterflied). This shortens the cooking time and aids in even cooking. (I make a 10 lb spatchcock turkey in a little over an hour; it works nicely with turkey too.)

Add a few fresh herbs, and some vegetables like carrots, potatoes, or onions, and roast everything at once! The finest entree is made in one pan!

Spatchcocking a Chicken: A Guide

Although it could appear difficult, it’s a pretty simple method that every cook should know how to do.

1. Take the neck and giblets out of the chicken’s cavity.
2. Use a decent pair of kitchen scissors or a pair of poultry shears to remove the backbone (save bones, giblets, and neck for stock or broth or gravy).
3. In order to flatten the chicken, flip the bird over and gently press on the breast bone until it breaks.
4. Place the bird on a baking sheet with a rim and fold the wings under.

Ingredients/Variations

CHICKEN A 4 lb turkey without the giblets and neck is required for this recipe. Adjust the cooking time if your chicken is a bit bigger or smaller!

VEGETABLES I just included potatoes in this dish, but any vegetable will taste fantastic! You can use turnips, celery, green beans, or carrots.

Spice Before roasting, the chicken is coated with olive oil and chicken seasoning. You are welcome to change the spice combination or raise the heat!

How long does it take to cook

The easiest approach to guarantee an even cook is to butterfly the chicken, so roast it for 45 to 50 minutes, or until a meat thermometer reads 165°F.

Away from any bones, measure the area that is the thickest.

Tips to Prepare Spatchcock Chicken

• Following spatchcocking, the chicken can be marinated for up to two hours before roasting. On the inside and outside of the meat, a seasoning mixture may also be rubbed.
• This will give the meat a rich, flavorful flavor and aid in tenderizing it. Make gravy to serve with the chicken or side dishes, and don’t forget to do so. Leaving the skin on will provide the meat with a coating of fat to cover it while it roasts.
• For other meals, shredded scratchcock chicken can be added to salads, wraps, and sandwiches.
• Remove the meat from the bone before freezing it, then store it in separate zipped bags.

Chicken Spatchcock

Spatchcock chicken is incredibly simple to prepare and tastes delicious!

Ingredients

• 1 whole chicken about 4 lbs
• 2 tablespoons olive oil
• 3 tablespoons chicken seasoning or rub
• salt and pepper

vegetables (optional)

• 2 ½ pounds chopped red or yellow potatoes or baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• salt & pepper to taste

Instructions

1. Set the oven to 425 °F. Toss potatoes with spices and olive oil.
2. If the cavity has the neck or giblets, take them out.
3. Place the chicken breast side down with the backbone facing up on a firm surface. Cut down either side of the backbone with poultry shears to thoroughly remove it (reserve the bone for broth or gravy if desired).
4. The breast side of the chicken should now be facing up. Put pressure on the breast bone using your palms to flatten it. It should crack when it flattens, as you can hear. Wing tips should be tucked under the chicken.
5. Brush with olive oil and spread out on a big baking sheet with a rim. Sprinkle seasoning liberally. If using, place vegetables all over the pan.
6. 165°F must be reached by the bird after 45 to 50 minutes of roasting.
7. Take the food out of the oven and cover it loosely with foil. At least 15 minutes should pass before carving.

Notes

For up to four days, keep in the refrigerator in an airtight container.

For up to three months, cooked chicken can be frozen in a zip-top bag.

Nutrition information

Calories: 762 | Carbohydrates: 52g | Protein: 41g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 152mg | Potassium: 1574mg | Fiber: 7g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 59mg | Calcium: 93mg | Iron: 5mg