Spatchcocked Chicken

Spatchcocked Chicken

Roasting chicken this way shortens roasting time and gives you more crispy chicken skin to enjoy. I love chicken especially when it’s well-seasoned.

Why was I so intimidated to try this before?

It is surprisingly easy to do. Just make sure that you use a good kitchen knife. I’ll be doing roast chicken this way from now on.

Place chicken on a cutting board
Using a kitchen sear, cut along the sides of back bone starting at the tail end. Cut the neck part, too.
Flip the chicken and press firmly on the breastbone to flatten. Next time I’ll put more muscles into it because my chicken is not flat enough
Rub with olive oil or butter and season generously with salt and pepper. Lay on top of lemon slices on a baking sheet. Roast in the preheated oven

 

Spatchcocked Chicken
 
Ingredients
  • 1 whole chicken
  • ½ stick butter, softened
  • ½ teaspoon garlic powder, optional
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1-2 lemons
Instructions
  1. Preheat oven to 425 F degrees.
  2. Brush oil or softened butter on a rimmed baking sheet.
  3. Slice a lemon thinly and arrange the slices on the greased baking sheet. Set aside.
  4. Add salt, pepper and garlic powder (if using) to the softened butter and gently mash with fork to evenly mix. Set aside.
  5. Put chicken on a cutting board, breastside down. Beginning at the tail end, cut along the sides of the backbone using kitchen sears. Cut the neck part too. (Discard the cut parts or keep in the freezer until there is enough for a chicken stock)
  6. Flip chicken and press hard on the breastbone to flatten it. Rub with olive oil or softened butter and sprinkle with more salt and black pepper (keep in mind that the butter is already seasoned)
  7. Carefully loosen chicken skin on the neck part and thighs and gently insert fingers to rub seasoned butter
  8. Lay on top of lemon slices and and roast chicken on the preheated oven for about 35-40 minutes Or when a meat thermometer reaches 165 degrees.
  9. Let chicken rest for about 10 minutes. Transfer to a cutting board and cut into serving pieces.
  10. Enjoy!

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