Description
Power Spatchcock Quick Juicy Bird Innovative tech yields tender flavorful chicken Explore this foolproof method for moist perfectly cooked results
Ingredients
Scale
- 1 (4-5 lb) whole chicken
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, cut into wedges (optional)
Instructions
- Begin by patting the chicken dry with paper towels, ensuring it’s as dry as possible. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely.
- Flip the chicken over so the breast side is facing up. Using your hands, gently loosen the skin from the meat, being careful not to tear it. Rub the olive oil, salt, pepper, thyme, and rosemary directly onto the meat, then spread the seasoning evenly under the skin as well.
- Place the chicken, breast-side up, on a rimmed baking sheet or in a large cast-iron skillet. Using the palm of your hand, firmly press down on the breastbone to flatten the chicken.
- Preheat your oven to 425°F (220°C). Once the oven is hot, place the baking sheet or skillet with the spatchcocked chicken in the center of the oven. Roast for 60-75 minutes, or until the internal temperature of the thickest part of the breast reaches 165°F (75°C) and the juices run clear when pierced with a sharp knife.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the spatchcock chicken with the roasted lemon wedges, if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Sugar: 0g
- Fat: 18g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g