Roasted Spatchcocked Chicken. Spatchcocked (Butterflied) Roast Chicken With Quick Jus. Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. Valerie's spatchcocked chicken stays juicy and roasts in less time.
The chicken needs to roast long enough to make sure the Avoid this dry meat dilemma with our Roasted Spatchcock Chicken. Use the spatchcocking technique in this recipe to get juicy roasted chicken with crispy skin served over caramelized potatoes and onions. Learn how to properly spatchcock (butterfly) a chicken with our comprehensive, step-by-step tutorial and photos. You can have Roasted Spatchcocked Chicken using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Roasted Spatchcocked Chicken
- You need 1 of whole chicken.
- You need 1 tbsp of olive oil.
- You need 1/2 tsp of salt.
- You need 1/2 tsp of pepper.
- You need 1/4 tsp of ground cumin.
- You need 1/2 tsp of garlic powder.
- Prepare 1/2 tsp of onion powder.
How to Spatchcock a Chicken Step-By-Step. Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a. Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking, or butterflying—removing the backbone and flattening the bird. This Lemon Roasted Spatchcock Chicken is coming your way and it's a great way to meal prep for the week.
Roasted Spatchcocked Chicken instructions
- Preheat oven to 450°F..
- In a small cup, mix spices in olive oil to form a paste..
- Place a whole chicken, breast down, on a cookie sheet. With kitchen shears, cut starting at the tail end, about a half inch to the right of the backbone, working your way to the top of the bird. Repeat on the left of the backbone and discard backbone..
- Turn the bird breast side up and spread the back of the bird to lay it as flat as it will let you. With your palms, push down on the breastplate with moderate force until you hear a crack. The bird should now lay flat on the cookie sheet..
- Rub the spice mix from step one onto the chicken. You can cut 2" slits into the skin on the breast and thighs, carefully avoiding cutting into the meat, and rub the spices in under the skin..
- Place meat thermometers into the thighs of the bird. Place the chicken on a cookie sheet in a 450°F oven. If you want to get a whole meal going all at once, throw some 1" diced potatoes, carrots, onions on the cookie sheet below the chicken..
- Let the bird roast until the thermometers show it's ready or 180F, around 40 minutes for a 4 lb chicken. If you want the skin extra crispy, turn on the broiler for 1-2 minutes at the end. Watch it closely if you're going to broil it. The skin gets charred pretty quick if you're not careful!.
Growing up, my parents would always make whole roasted chickens on the regular. This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole! Spatchcock Chicken roasts in half the time of a whole trussed chicken, and also cooks more evenly. It's a perfect weeknight dinner staple!