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Spatchcock Chicken Recipe

Spatchcock Chicken Recipe

A juicy and flavorful spatchcock chicken roasted until perfectly crispy. Flattening the chicken helps it cook faster and more evenly, making it perfect for a delicious family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 whole Chicken about 3–4 pounds
  • 2 tbsp Olive oil or melted butter
  • 1 tsp Salt adjust to taste
  • 1 tsp Black pepper freshly ground
  • 1 tsp Paprika smoked or regular
  • 1 tsp Garlic powder for seasoning
  • 1 tsp Dried thyme or dried herbs
  • 1 tbsp Lemon juice freshly squeezed
  • 2 tbsp Fresh parsley chopped, for garnish

Equipment

  • 1 Kitchen shears
  • 1 Baking sheet
  • 1 Roasting rack
  • 1 Cutting board
  • 1 Knife
  • 1 Meat thermometer

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Place the chicken breast-side down on a cutting board.
  3. Use kitchen shears to cut along both sides of the backbone and remove it.
  4. Flip the chicken over and press firmly on the breastbone to flatten it.
  5. Pat the chicken dry with paper towels.
  6. Rub olive oil all over the chicken.
  7. Season evenly with salt, black pepper, paprika, garlic powder, and dried thyme.
  8. Place the chicken skin-side up on a baking sheet or roasting rack.
  9. Roast in the oven for about 40–45 minutes until the skin is crispy.
  10. Check that internal temperature reaches 165°F (75°C).
  11. Remove from oven and let the chicken rest for 10 minutes.
  12. Drizzle with lemon juice, garnish with parsley, and serve.

Video

Notes

  • Spatchcocking allows the chicken to cook faster and more evenly.
  • Drying the chicken well helps achieve extra crispy skin.
  • You can marinate the chicken overnight for deeper flavor.
  • Serve with roasted vegetables, potatoes, or salad.