Spatchcock Chicken

INTRODUCTION

Spatchcock chicken is a delicious and easy way to prepare a whole chicken. It involves removing the backbone of the chicken and flattening it out, allowing it to cook evenly and quickly. This method results in crispy skin and moist meat that your family will enjoy. Additionally, spatchcocking the chicken allows the herbs and flavors to penetrate the meat better, creating a flavorful dish that everyone will love.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this spatchcock chicken recipe. Firstly, it makes cooking a whole chicken simple and straightforward. The method is quick and reduces cooking time, making it perfect for weeknight dinners. The chicken comes out crispy and juicy every time, which is a must for any chicken lover.

Secondly, the combination of fresh herbs, garlic, and lemon zest adds a burst of flavor to the chicken. The herbs infuse the meat, while the lemon adds brightness that balances the richness of the chicken. Plus, roasting the vegetables with the chicken means fewer dishes to wash later!

Lastly, this dish is family-friendly and can feed a crowd. It is great for gatherings or a quiet evening at home. When you serve spatchcock chicken with colorful vegetables, it makes a beautiful meal that is not just tasty but also visually appealing.

HOW TO MAKE Spatchcock Chicken

Making spatchcock chicken is easy. With a few simple steps, you can create a meal that impresses everyone at the table. Follow the instructions below to get started.

EQUIPMENT NEEDED

To make spatchcock chicken, you will need:

• Baking sheet
• Non-stick cooking spray
• Sharp kitchen shears or knife
• Mixing bowl
• Spoon or spatula
• Meat thermometer
• Cutting board

Ingredients You’ll Need

• 4 to 4.5 lb whole chicken
• 3 Tbsp butter, softened
• 1 1/2 tsp minced garlic
• 1 1/2 tsp chopped fresh thyme
• 1 1/2 tsp chopped fresh rosemary
• 2 tsp lemon zest plus lemon wedges for serving
• Salt and black pepper
• 1 tsp paprika
• 1 3/4 lbs red potatoes, cut into 1 1/2 inch chunks
• 1 lb carrots, peeled and cut into 1 inch chunks
• 2 tsp minced garlic
• 1 Tbsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 Tbsp olive oil
• 3 Tbsp chopped fresh parsley

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 425 degrees Fahrenheit.
2. Spray a baking sheet with non-stick cooking spray to prevent sticking.
3. Prepare the chicken by removing its spine using sharp kitchen shears or a knife. Once the backbone is gone, press down on the breast to flatten the chicken.
4. Season the inside and outside of the chicken generously with salt and black pepper.
5. In a mixing bowl, combine the softened butter, minced garlic, chopped thyme, chopped rosemary, and lemon zest. Spread this mixture under the chicken skin for added flavor.
6. Place the flattened chicken on the prepared baking sheet and season the top with paprika for extra color and taste.
7. In another bowl, toss the red potatoes and carrots with the remaining minced garlic, chopped rosemary, chopped thyme, olive oil, and a sprinkle of salt and pepper. Arrange the vegetables around the chicken on the baking sheet.
8. Roast the chicken and vegetables in the preheated oven for about 50 to 60 minutes. Make sure the chicken reaches a safe internal temperature of at least 165 degrees Fahrenheit.
9. Once cooked, let the chicken rest for about 10 minutes before carving it into pieces.
10. Serve the chicken with the roasted vegetables, garnished with chopped parsley and lemon wedges.

HOW TO SERVE Spatchcock Chicken

Serving spatchcock chicken is simple. After you let it rest, carve the chicken into pieces. You can divide it into breasts, thighs, and drumsticks. Arrange the chicken and roasted vegetables on a large platter for a beautiful presentation. Squeeze fresh lemon juice over the chicken before serving to enhance the flavors further. This meal pairs well with a simple green salad or crusty bread.

STORAGE & FREEZING: Spatchcock Chicken

If you have leftovers, you can store them in an airtight container in the refrigerator for up to four days. Make sure to keep the chicken and vegetables separate to maintain their textures. If you want to freeze the spatchcock chicken, cut it into portions and place them in a freezer-safe bag. It can last up to three months in the freezer. When ready to eat, thaw the chicken in the refrigerator overnight and reheat it in the oven until warmed through.

SERVING SUGGESTIONS

Spatchcock chicken is versatile and can be complemented with many sides. Here are some great serving suggestions:

1. Serve with a fresh salad made with greens, cherry tomatoes, and a simple vinaigrette.
2. Pair with garlic bread or freshly baked rolls to soak up the juices.
3. Offer a side of rice pilaf or couscous for a hearty meal.
4. Add roasted or steamed vegetables like broccoli or asparagus for even more color and nutrients.

VARIATIONS

There are many ways to change up the spatchcock chicken recipe to suit your tastes. Here are a few variations:

• Herb Variations: Try using different herbs like oregano or basil instead of thyme and rosemary for a different flavor profile.
• Marinades: Before cooking, marinate the chicken in a mixture of olive oil, lemon juice, and your favorite spices to infuse more flavor.
• Vegetable Options: Change the vegetables based on what you have on hand. Bell peppers, onions, and zucchini work well too.
• Spicy Version: For a kick, add some cayenne pepper or chili powder to the seasoning mix.

FAQs

How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit in the thickest part of the meat. You can use a meat thermometer to check.

Can I use a frozen chicken?
It is best to use a thawed whole chicken for spatchcocking. If it’s frozen, make sure to thaw it completely in the refrigerator before starting.

What can I serve with spatchcock chicken?
Spatchcock chicken pairs well with many sides such as salads, roasted veggies, rice, or even mashed potatoes. Feel free to mix and match to your preference.

Can I spatchcock other types of meat?
Yes! You can use a similar method on other birds like turkey or duck. The cooking time may vary, so always check the internal temperatures.

MAKE-AHEAD TIPS FOR Spatchcock Chicken

If you want to prepare this dish ahead of time, you can do the following:

1. Prep the Chicken: You can spatchcock the chicken a day ahead of time. Season it and keep it covered in the refrigerator overnight to let the flavors develop.
2. Chop Vegetables: Prep the vegetables a day in advance as well. Store them in a sealed container in the fridge until you are ready to roast.
3. Marinate: If you’re using a marinade, you can marinate the chicken in the fridge for several hours or even overnight to maximize flavor.

By following these steps, you can make your cooking experience on the day much easier and still impress your guests with a delicious home-cooked meal. Enjoy your spatchcock chicken!

Print