Description
This Spatchcock Chicken recipe features a whole chicken that is butterflied, seasoned with a flavorful blend of spices, and baked to perfection on a rack to achieve crispy skin and juicy meat. Served with a savory pan sauce made from roasted vegetables and broth, it’s an impressive yet simple main course perfect for dinner.
Ingredients
Scale
Chicken and Seasoning
- 3 - 4 lb. whole chicken
- 1.5 teaspoon salt, separated
- 3 tablespoons olive oil, separated
- ½ white onion, chopped
- 4 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- ¼ cup dry white wine
- 1.5 cups broth, any kind, separated
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
Chicken Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon dried basil
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon paprika
- 1 teaspoon brown sugar
Instructions
- Prepare the seasoning: Mix together all the spices listed under chicken seasoning and set aside for later use.
- Prepare the chicken: Remove the chicken from packaging and pat dry with paper towels to remove excess moisture.
- Spatchcock the chicken: Place chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the spine through the ribs, then repeat on the other side to remove the spine. Discard the spine.
- Flatten the chicken: Flip the chicken breast-side up and press firmly in the center to flatten the bird.
- Season under the skin: Carefully separate the skin from the meat with your hand and rub 1 teaspoon of salt directly onto the meat under the skin to ensure even seasoning.
- Apply chicken seasoning: Rub the prepared chicken seasoning all over the chicken, covering skin, legs, thighs, and all surfaces. Refrigerate the chicken for at least 15 minutes or up to 2 hours to allow flavors to penetrate and skin to dry.
- Preheat oven and prepare baking sheet: Preheat the oven to 425ºF. Line a rimmed baking sheet with aluminum foil.
- Prepare vegetables on baking sheet: Place chopped onion, smashed garlic, fresh thyme sprigs, white wine, ½ cup broth, 1 tablespoon olive oil, and ½ teaspoon salt on the foil-lined baking sheet.
- Set up the chicken for baking: Place a metal rack on top of the vegetables on the baking sheet. Lay the spatchcocked chicken flat on the rack breast-side up. Rub the chicken with the remaining 2 tablespoons olive oil, massaging it well into the skin.
- Bake the chicken: Place the baking sheet in the oven and bake for 45 minutes or until the thickest part of the chicken reaches an internal temperature of 160ºF. Remove from oven.
- Rest the chicken: Let the chicken rest for at least 15 minutes to allow carryover cooking to bring internal temperature to 165ºF and juices to redistribute.
- Prepare the pan sauce: Transfer cooked vegetables, herbs, and liquid from the bottom of the baking sheet into a small saucepan. Add the remaining 1 cup broth and bring to a boil over medium-high heat. Reduce heat to medium-low, add lemon juice, then gradually whisk in cornstarch to thicken the sauce. Cook until thickened, then remove from heat and discard herb stems.
- Carve and serve: Carve the rested chicken and serve with the prepared pan sauce.
Notes
- Refrigerate the chicken for the full 2 hours if possible to enhance flavor absorption and to dry out the skin for crispiness. If short on time, 15 minutes is sufficient.
- Using a wire rack on the baking sheet is crucial for crispy skin; do not skip this step.
- Make sure the chicken reaches a safe internal temperature of 165ºF by checking thickest parts with a meat thermometer.
- Any kind of broth can be used for the sauce—chicken broth is traditional but vegetable broth works well for more vegetarian-friendly options.
- Allow the chicken to rest after baking so juices redistribute and the meat remains moist.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
