Spatchcock Roasted Chicken
A chicken roasted by the Spatchcock method
Equipment
- baking pan with rack
- kitchen shears
Ingredients
- (1) 4-pound whole chicken
- high heat cooking oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 fresh rosemary twigs
- 8 fresh thyme sprigs
- 8 oregano sprigs
- ½ onion, sliced
- 1 lemon, sliced
Instructions
- Preheat the oven to 450°F.
- Wash the herbs and make a bed of them on the cooking rack of the baking pan.
- Cut the onions and place over the herbs. Cut the lemon into slices and place on top of the herbs.
- Mix the salt and pepper together in a small bowl.
- Remove anything inside the chicken cavity and discard.
- Place the chicken on a cutting board, back side facing up.
- Use kitchen shears to cut through the bones and up both sides of the backbone. Discard the backbone or use it to make broth.
- Dry the back of the chicken and brush it with cooking oil. Rub salt and pepper over the skin.
- Turn over the chicken, use your palm to break the wishbone, and flatten the chicken.
- Dry the skin and brush on cooking oil. Rub salt and pepper over the skin.
- Move the chicken to the herb bed with the breast side facing up.
- Bake for 50 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- Remove from the oven and let the chicken rest for 5 to 10 minutes.
Notes
Roasting Time
Adjust the roasting time for chickens smaller or larger than 4 pounds.Herbs and Vegetables
Substitute or add other herbs, such as parsley or basil, to the herb bed. Add garlic cloves, carrots, or other favorite vegetables to impart flavor during baking.Nutrition
Calories: 410kcalCarbohydrates: 0.1gProtein: 35gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 143mgSodium: 424mgPotassium: 362mgFiber: 0.03gVitamin A: 267IUVitamin C: 3mgCalcium: 22mgIron: 2mg
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