Spatchcock Chicken Recipe
This spatchcock chicken recipe is made with an incredible chicken seasoning and roasts at 425ºF for around 40 minutes.
| Fat | 24 |
|---|---|
| Carbs | 5 |
| Protein | 56 |
Ingredients
- 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
Instructions
- First, prepare the chicken seasoning. Mix together all spices and set aside.
- Remove the chicken from the packaging and place on a clean, dry cutting board.
- Remove excess moisture from the chicken with a paper towel.
- To spatchcock the chicken, set it breast-side down on a cutting board and use very sharp kitchen shears to begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.
- Flip the chicken over onto the chicken breasts and use your hands to press on the middle of the bird pressing down firmly to flatten the chicken.
- Place the chicken on a large plate and carefully separate the chicken meat from the chicken skin with your hand.
- Carefully rub 1 teaspoon salt on the chicken meat under the skin being sure the chicken meat is covered with salt.
- Next, season the whole chicken with the chicken seasoning. Be sure the whole chicken is covered (skin, legs, thighs, etc.). Then, refrigerate the chicken for at least 15-minutes or up to 2 hours (recommended).
- When you are ready to cook, preheat the oven to 425ºF and line a baking sheet with aluminum foil.
- Remove the chicken from the refrigerator and let it come to room temperature.
- Place the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on top of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.
- Place a metal rack on top of the foil and vegetables and carefully place the whole chicken flat on top of the metal rack breast-side up.
- Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken.
- Place the chicken in the oven and bake at 425ºF for 35-45 minutes or until the whole bird has an internal temperature of at least 160º. Make sure to take the temperature at the thickest parts.
- Remove the chicken from the oven and let the chicken rest for at least 15 minutes. Your chicken should continue to cook 5ºF to…
