Roasted Spatchcock Chicken is a simple yet impressive dish that delivers juicy meat and irresistibly crispy skin. By removing the backbone and flattening the chicken, it cooks more evenly and quickly while allowing seasonings to deeply flavor every bite. Roasted until golden and aromatic, this method creates a beautifully tender, flavorful chicken perfect for family dinners or entertaining.
Roasted Spatchcock Chicken
Ingredients
- 5 pound Roasted Spatchcock Chicken
- 4 garlic cloves, chopped
- 1 tsp kosher salt
- 6 tbsp 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 ounces small red new potatoes, halved
- 8 ounces small carrots with tops, trimmed
- 8 ounces Brussels sprouts, trimmed and halved
Instructions
- Prepare oven and chicken: Preheat oven to 450°F. Rinse chicken, and pat dry.
- Remove backbone: Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.)
- Press against breastbone: Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks.
- Place chicken on baking sheet: Place chicken in a large rimmed baking pan. Tuck wing tips under chicken so they don't burn.
- Make garlic-herb butter: 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 remaining garlic mixture under skin of chicken breasts and thighs.
- Roast chicken: Bake chicken in preheated oven 10 minutes.
- Add vegetables to baking pan: Remove pan from oven. Reduce 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.
- Add lemon juice, and serve: Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.
Tried this recipe?Let us know how it was!