Go Back
–+ servings
Roasted Chicken (Spatchcock Chicken)

Roasted Chicken

Perfectly Roasted Chicken every time.  Spatchcocking the chicken allows it to cook faster and more evenly.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1 whole chicken 2-3 pounds
  • 2 oz butter softened and divided
  • 1 lemon zested
  • 1 Teaspoon fresh oregnao chopped
  • 1 Teaspoon fresh thyme chopped
  • ½ Teaspoon freshly ground pepper
  • ½ Teaspoon salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon paprika
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Start by pulling your chicken out of the refrigerator about an hour before you want to cook it.  This will allow the chicken to come up to room temperature before cooking which will allow it to cook more evenly.  
    When you are ready to cook the chicken, preheat your oven to 375°F.  Remove the chicken from the package and set it on a cutting board.  Pat the chicken dry with a paper towel.
  • Turn the chicken so that the back of the chicken is facing you.  With a sharp knife, starting from the neck, cut along one side of the chicken's spine.  Repeat this on the other side to completely remove the backbone.
    Now turn the chicken over, using your hand press down on the chicken's breasts to flatten the chicken out.
    Spatchcocked Chicken
  • Take 1 ounce of the softened butter and mix in the salt, pepper, lemon zest, oregano, thyme, garlic powder and paprika.
      Now starting from the bottom of the chicken, where the end of the chicken breast is, carefully separate the chicken skin from the breast by gently running your hand under the skin, all the way to the top of the chicken breast.  If you tear the skin, it is okay.  
    Take all of the seasoned butter and rub it on the meat underneath the skin you just separated.  Cover the entire chicken with the remaining butter.  Season with salt and pepper.
  • Preheat a 14" cast iron pan, or any large skillet, on medium high heat.  Add enough olive oil to the pan to just cover the bottom.
    Lay the chicken, skin side down, in the pan and sear until it is golden brown, 4-6 minutes.  I like to season the inside of the chicken with more salt and pepper while the front is searing.
    Flip the chicken over and place the pan into the preheated oven.  Now cook the chicken for approximately 45 minutes, or until the internal temperature reaches 170.  Allow it to rest for 10 minutes before carving.

Notes

If you do not feel comfortable removing the backbone of the chicken, you can roast the chicken whole.  Just increase the time to 1  ½ hours and check the internal tempertaure.  Cook longer if needed.
You can also use sharp kitchen shears in place of the knife.  You will use the same technique to remove the backbone.
Tried this recipe?Let us know how it was!