Roasted Spatchcock Chicken
Cook Time: 50 mins
Active Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 4
Ingredients:
1 (5-lb.) whole chicken
4 garlic cloves, chopped
1 tsp. kosher salt
6 Tbsp. (3 oz.) salted butter, softened
1 Tbsp. chopped fresh thyme
2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from 2 lemons), divided
3/4 tsp. black pepper
12 oz. small red new potatoes, halved
8 oz. small carrots with tops, trimmed
8 oz. Brussels sprouts, trimmed and halved
Directions:
Preheat oven to 450°F. Rinse the chicken, and pat it dry.
Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone, and remove the backbone. (Discard or reserve for stock.)
Turn the chicken breast side up, and open the underside of the chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks.
Place chicken in a large rimmed baking pan. Tuck the wing tips under the chicken so they don’t burn.
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub the remaining garlic mixture under the skin of the chicken breasts and thighs.
Bake chicken in a preheated oven for 10 minutes.
Remove pan from oven. Reduce the heat to 400°F. Arrange potatoes and carrots around chicken; return to oven, and bake 20 minutes.
Arrange Brussels sprouts around chicken, and spread remaining 2 tablespoons garlic mixture on breasts; return to oven, and bake until a meat thermometer inserted in thickest portion registers 165°F, about 20 minutes.
Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.
Notes:
Frequently Asked Questions:
What is the downside of spatchcocking a chicken?
While spatchcocking results in evenly cooked birds fast, the presentation may not be what most guests expect to see. There’s also a risk of overcooking the bird if you’re not careful.
Do you flip spatchcock chicken when cooking?
No flipping is required when making this roasted spatchcock chicken. It will cook up evenly with a crisp skin while the vegetables roast alongside.
At what temperature is a spatchcock chicken done?
Chicken should be cooked until the thickest part of the meat registers 165°F.
Variations for Roasted Spatchcock Chicken:
Once you get the hang of removing the breastbone and flattening the chicken, you’re ready to start playing around with ingredients for the quick and easy dinner of your dreams:
Swap the bird: Cornish game hens, small turkeys, and ducks can all be spatchcocked with success.
Switch up the garlic-herb butter: Add chopped parsley, rosemary, or other herbs to the butter mixture, along with Parmesan cheese for umami flavor.
Mix up the veggies: Onions, peppers, cauliflower, mushrooms, asparagus, green beans, and fennel all roast up nicely alongside chicken. Add more tender vegetables like cherry tomatoes or squash toward the end of cooking.
Skip the potatoes: If you aren’t in the mood for potatoes, roast the chicken and vegetables, then serve with rice, pasta, or your favorite side.
Serve with sauce: Serve this dish with a pan gravy, pesto, aioli, balsamic glaze, or other preferred sauces for a final flourish.
How To Store and Reheat Leftover Roasted Spatchcock Chicken:
Refrigerate leftover chicken and vegetables in an airtight container or plastic zip-top bag for up to four days. Reheat, covered, in a preheated 350°F oven until the meat registers 165°F before serving. You can also microwave smaller portions until hot throughout. If the chicken or vegetables seem dry, add a splash of broth while heating to restore their former glory.
Recipe courtesy of Southern Living.com