spatchcock chicken

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This delicious roasted Spatchcock Chicken is incredibly juicy and tender, featuring a flavorful butter rub infused with herbs, spices, garlic, and zesty lemon. Flattening the chicken (spatchcocking) allows for even cooking and a crispy skin every time. Serve it with your favorite roasted vegetables for a complete meal.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

3.75 pounds whole chicken approx. 3.5 to 4 pounds
3 tablespoons butter softened
3 cloves garlic minced
1 tablespoon lemon zest
0.5 tablespoon garlic powder
0.5 tablespoon onion powder
0.5 tablespoon dried oregano
0.5 tablespoon dried thyme
0.5 tablespoon paprika
0.75 teaspoon salt for rub, or to taste
0.5 teaspoon fresh ground black pepper for rub, or to taste
1 pound whole radishes cut in half (optional for roasting)
1 pound brussels sprouts trimmed and cut in half (optional for roasting)
2 tablespoons olive oil for vegetables (optional)
salt and black pepper to taste, for vegetables (optional)

Instructions

Main Spatchcock Steps

Preheat oven to 425˚F (220˚C).
In a smaller mixing bowl, combine softened butter, minced garlic, lemon zest, garlic powder, onion powder, dried oregano, dried thyme, paprika, 0.75 teaspoon salt, and 0.5 teaspoon pepper; mix and mash with a fork until thoroughly combined. Set aside.
On a cutting board, turn the chicken over, breast-side down.
Using sharp kitchen shears, carefully cut out the backbone of the chicken.
Once the backbone is removed, turn the chicken over and, using the heels of your hands, press down forcefully on the breastbone to flatten it.
Next, using your fingers, carefully pull the skin away from the meat – do not pull it off completely – and spread half of the butter mixture under the skin and directly onto the meat.
Smooth out the skin and rub the remaining butter mixture on top of the skin and all over the chicken.
Place the chicken in a large cast iron skillet or on a baking sheet; turn legs inward and tuck the wing tips under the chicken.
Roast for 45 to 55 minutes, or until the internal temperature of the thickest part of the chicken (thigh) registers at 165˚F (74˚C). Use an instant-read meat thermometer to check for doneness.
Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.

If Using Vegetables

To include vegetables, follow the recipe as written to preheat the oven, spatchcock the chicken, and season it with the butter mixture. Place the chicken on a baking sheet (not a skillet if adding many veggies), tuck in the wings, turn the legs inward, and roast for 25 minutes.
In the meantime, toss the radishes and brussels sprouts with 2 tablespoons olive oil, salt, and black pepper to taste.
When the 25 minutes are up, pull the baking sheet out of the oven and arrange the seasoned vegetables around the chicken. Continue to roast for 20 to 25 more minutes or until the chicken is done and the vegetables are tender-crisp. Give the veggies a stir a couple of times during the cooking process.
Remove from oven. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Carve the chicken and serve immediately with the roasted vegetables.

Notes

Using an instant-read thermometer is key to perfectly cooked chicken, ensuring it’s juicy and safe to eat. Don't skip the resting step; it allows the juices to redistribute, resulting in a more tender chicken. You can substitute radishes and brussels sprouts with other hearty vegetables like potatoes, carrots, or broccoli.