Spatchcock chicken is the perfect way to enjoy a juicy and flavorful roast chicken. It’s so simple to prepare, and the resulting dish is always so delicious. This recipe has been our favourite for years, as it never fails to deliver a perfectly cooked bird every time. So if you’re looking for an easy dinner that you know will be a hit with your family and friends, give this spatchcock chicken recipe a try – you won’t be disappointed.
If you’re looking for a delicious and easy way to roast a whole chicken? Then follow the whole guide step by step. This recipe not only yields juicy and flavorful roasted chicken, but it’s so simple that even novice cooks can master it. So bring out your favourite roasting pan, gather the ingredients, and let’s get started on making this delicious Spatchcock Chicken.
Table of Contents
Ingredients for Flavored Butter
- 4 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 Tbsp parsley
- 2 garlic cloves
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/8 tsp black pepper
Ingredients for Spatchcock Chicken
- 4 1/4 lb whole chicken
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 lbs medium red potatoes
- 3 medium carrots
- 8 oz Brussels sprouts
Instructions
- Lay the chicken breast side down with the neck and wings facing you. Kitchen shears should be used to cut through the ribs near the spine on both sides to remove them. Open the rib cage, then slice the sternum with a large knife.
- The chicken will be flattened and the breast bone will be helped to pop out. Add a sprinkle of black pepper and 1/2 teaspoon salt to the chicken’s inside.
- Lay the chicken breast side up on a rimmed baking sheet that has been lined with parchment paper. Push hard over the breastbone with your hand’s palm to make the chicken lay entirely flat. Over the breast, thigh, and drumstick regions, use your thumbs to remove the skin from the flesh.
- Combine the ingredients for the flavoured butter in a small mixing dish. Fork-mash the butter for a few minutes, or until the lemon juice is mostly integrated.
- Spread a third of the mixture underneath the chicken’s skin and the rest butter over the bird.
- Around the chicken, arrange the prepped veggies, and then liberally spray with olive oil. Season the chicken and the veggies well with salt and black pepper.
- Bake for 45 minutes, uncovered, at 425°F, or until a thermometer that can be read instantly placed into the thickest region of the chicken breast registers 160°F. Before serving, remove from oven and let stand uncovered for 10 minutes on a chopping board.
Tips and Notes!
- For uniform baking, let the raw chicken sit at room temperature for 30 minutes before use.
- Avoid overbaking to prevent dry breasts. When it comes out of the oven, the internal temperature will increase by another 5 to 10 degrees.
Nutrition Facts
- Calories: 523 kcal
- Fat: 29g
- Saturated Fat: 9g
- Cholesterol: 125mg
- Sodium: 748mg
- Potassium: 1224mg
- Carbohydrates: 30g
- Fibre: 4g
- Sugar: 4g
- Protein: 33g
- Calcium: 60mg
- Iron: 3.2mg
To Conclude!
If you’re looking for an easy, delicious way to roast a whole chicken that’s sure to impress your family and friends, then this Spatchcock Chicken recipe is the way to go. This method of roasting a whole chicken is incredibly flavorful and ensures that each part of the bird turns out juicy and full of flavour. So, why wait? Prepare this and enjoy a mouthwatering roast chicken with this amazing Spatchcock Chicken recipe.
If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of the spatchcock chicken. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
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