Spatchcock Chicken (Easy Roast Chicken)
Perfectly Roasted Chicken every time. Spatchcocking the chicken allows it to cook faster and more evenly.
Equipment
- kitchen shears
- 14" cast iron skillet or large rimmed baking sheet
Ingredients
- 1 whole chicken 3-4 pounds
- 2 ounces butter softened and divided
- 1 lemon zested
- 1 teaspoon fresh oregano chopped
- 1 teaspoon fresh thyme chopped
- ½ teaspoon freshly ground pepper
- ½ teaspoon salt plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil for the skillet
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
- Remove the chicken from its packaging and pull it out of the refrigerator 30 to 45 minutes before cooking so it comes toward room temperature. Preheat your oven to 375°F. Pat the chicken dry with paper towels.
- Set the chicken back-side up on a cutting board. Using sharp kitchen shears or a heavy knife, cut along both sides of the spine to remove the backbone completely. Flip the chicken skin-side up and press firmly down on the center of the breastbone with your palm until you hear it crack and the chicken lies flat.
- In a small bowl, mix 1 ounce (2 tablespoons) of the softened butter with the lemon zest, oregano, thyme, garlic powder, paprika, salt, and pepper. Gently separate the skin over the breast meat with your fingers, then rub the seasoned butter mixture underneath the skin directly onto the meat. Rub the remaining 1 ounce of plain butter over the outside skin. Sprinkle with additional salt and pepper if desired.
- Heat a 14-inch cast-iron skillet (or large oven-safe skillet/rimmed baking sheet) over medium-high heat and drizzle with olive oil to lightly coat the bottom. Lay the chicken skin-side down in the pan and sear for 4 to 6 minutes until golden brown. Season the exposed inside of the chicken with a little extra salt and pepper while it sears.
- Carefully flip the chicken skin-side up in the pan and transfer the skillet directly into the preheated oven. Roast for 40 to 45 minutes, or until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175°F - 185°F. Remove from the oven and let it rest on a cutting board for 10 minutes before carving. Enjoy!
Notes
- No Large Skillet? If you don't have a 14-inch cast-iron skillet, sear the chicken skin-side down in your largest skillet on the stovetop, then transfer it to a rimmed baking sheet before putting it in the oven to finish roasting.
- Save the Spine: Don't throw away the backbone! Store it in a freezer-safe bag with vegetable scraps to make homemade chicken stock later.
Nutrition
Calories: 369kcalCarbohydrates: 2gProtein: 24gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 116mgSodium: 344mgPotassium: 283mgFiber: 1gSugar: 1gVitamin A: 598IUVitamin C: 12mgCalcium: 24mgIron: 1mg
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