Chicken Spatchcock Roast

The sight of a chicken turned inside out is unimaginably terrifying. The sight of an inside-out chicken is truly horrifying. In fact, one of the simplest and most effective methods for roasting a chicken during cooking is to spatchcock it.

This is due to the variety of roasting methods available for the chicken. It is possible to roast the chicken in a variety of different ways, which is the reason for this. If you would be so kind, we would appreciate the opportunity to provide an explanation.

There is a possibility that roasting an entire chicken will be a challenging endeavor to execute, with some degree of difficulty. It is crucial to roast the chicken for an adequate duration to ensure complete cooking of the dark meat.

On the other hand, it is of equal significance to ensure that the other half of the bird does not become devoid of fluids. In the event that you choose to give our roast spatchcock chicken a go, there is a possibility that you will not have to cope with the problem of dry flesh.

Chicken Spatchcock Roast
Chicken Spatchcock Roast

 

Additionally, the chicken skin will crisp up perfectly in the uncovered portion of the pan, yielding the best possible results. Furthermore, it’s impossible to ignore this benefit. The chicken, Brussels sprouts, carrots, and garlic that you have spatchcocked come together in a pan roast that is not only flavorful enough to serve at formal gatherings but also simple enough to cook on a weeknight.

This pan roast is a great combination of flavors. This roast in a pan is the perfect dish for both formal and informal gatherings. This pan roast is the essence of elegance, and it is also the epitome of straightforward preparation, which comes together in perfect harmony.

By becoming familiar with the method of spatchcocking a chicken, you will be able to speed up the cooking process and produce a chicken that is more flavorful. You will achieve this by familiarizing yourself with the technique.

What is the definition of spatchcocking?

The phrase spatchcocking has Irish origins and dates back to the 18th century. Breaking down the word, “spatch” is a short form of “dispatch,” and “cock” refers to a male bird. Dispatching the bird meant breaking down and cooking a chicken quickly and efficiently. Spatchcocking has now gained popularity around the world. You can’t top it for an evenly cooked chicken with wonderfully crispy skin in record time.

Ingredients for Roasting Spatchcock Chicken

This recipe explains how to make the ideal spatchcocked chicken. Once you’ve mastered the technique, you can experiment with different herbs and spices to suit your preferences. To prepare this roasted spatchcock chicken, you will need:

Whole chicken: The star of the show—use any size chicken you prefer, adjusting the roasting time until the thickest part of the meat registers 165°F.

Garlic cloves: for a rich garlic butter that gives the chicken a punch of rich, savory flavor.

Kosher salt seasonings the bird.

Salted butter infuses flavor into the bird, helps crisp up the skin, and keeps the meat moist.

Fresh thyme adds a floral note. Can substitute with parsley or sage if preferred.

Lemon zest and juice: citrus flavor that adds brightness to the roasted chicken.

Black pepper: for a hint of peppery spice.

Small red new potatoes: These potatoes sport a mildly sweet flavor, creamy texture, and thin, delicate skin. Can substitute with Yukon Gold or other types of baby potatoes if needed.

Small carrots are a classic complement to roasted chicken.

Brussels sprouts are an earthy vegetable that roasts up with a soft interior and crisp exterior to help round out the meal.

How to Prepare Roasted Spatchcock Chicken

Chicken Spatchcock Roast

Roasting a beautiful chicken has never been easier or faster, with only 25 minutes of active time and 50 minutes of cooking. Full instructions are below, but here’s a quick refresher before you begin:

Step 1: Prepare the oven and chicken. Preheat the oven to 450°F. Rinse and pat the chicken dry.

Step 2. Remove the backbone: Cut around the backbone of the chicken to remove it.

Step 3. Press against the breastbone: Open up the chicken and press firmly onto the breastbone until it cracks.

Step 4. Place the chicken on a baking sheet. Transfer to a large, rimmed baking pan. Tuck the wing tips under the bird.

Step 5. Make garlic-herb butter: Mash garlic and salt to create a paste. Mix with butter, thyme, zest, and pepper. Rub under the skin of the breast and thighs, reserving 2 tablespoons.

Step 6. Roast chicken: Roast chicken for 10 minutes.

Step 7. Add vegetables to the pan. Remove the pan and reduce the oven temperature to 400°F. Arrange potatoes and carrots around the chicken; bake for 20 minutes. Add Brussels sprouts and spread remaining garlic butter on breasts; bake until chicken reaches 165°F, about 20 minutes.

Step 8. Add lemon juice and serve. Drizzle with lemon juice. Let it rest, then carve and serve.

Variations for Roasted Spatchcock Chicken: 

Once you’ve mastered removing the breastbone and flattening the chicken, experiment with different components for a quick and delicious dinner.

Switch the bird: You can successfully spatchcock Cornish game hens, small turkeys, and ducks.

Switch up the garlic-herb butter: Add chopped parsley, rosemary, or other herbs to the butter mixture, along with Parmesan cheese for umami flavor.

Mix up the veggies: onions, peppers, cauliflower, mushrooms, asparagus, green beans, and fennel all roast up nicely alongside chicken. Add more tender vegetables, like cherry tomatoes or squash, toward the end of cooking.

Skip the potatoes: If you aren’t in the mood for potatoes, roast the chicken and vegetables, then serve with rice, pasta, or your favorite side.

Serve with sauce: Serve this dish with a pan gravy, pesto, aioli, balsamic glaze, or other preferred sauces for a final flourish.

How to Store and Heat Leftover Roasted Spatchcock Chicken

Keep leftover chicken and vegetables in an airtight container or plastic zip-top bag for up to four days. Before serving, reheat the beef, covered, in a preheated 350°F oven until it reaches 165°F. You can also microwave smaller amounts until thoroughly heated. If the chicken or vegetables appear dry, add a dash of broth while cooking to preserve their original flavor.

More Spatchcocking Recipes You Will Love

Are you ready for a holiday game-changer? Try our Spatchcock Turkey and Spatchcocked Smoked Turkey recipes. You might not look back.

Ingredients

1 (5-lb.) whole chicken

4 garlic cloves, chopped

1 tsp. kosher salt

6 Tbsp. (3 oz.) salted butter, softened

1 Tbsp. chopped fresh thyme

2 Tbsp. lemon zest, plus 3 Tbsp. fresh juice (from two lemons), divided

3/4 tsp. black pepper

12 oz. small red new potatoes, halved

8 oz. small carrots with tops, trimmed

8 oz. Brussels sprouts, trimmed and halved

Directions

Step 1

Prepare the oven and chicken.

Preheat the oven to 450°F. Rinse the chicken  and pat it dry.

Step 2

Remove backbone:

Place the chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone  and remove the backbone. (Discard or reserve for stock.)

Step 3

Press against the breastbone.

Turn the chicken breast-side up and open the underside of the chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks.

Step 4

Place the chicken on a baking sheet.

Place the chicken in a large, rimmed baking pan. Tuck the wing tips under the chicken so they don’t burn.

Step 5

Make garlic-herb butter.

Combine the garlic and salt on a cutting board. Using the flat edge of a knife, mash it into a paste. Combine garlic paste, butter, thyme, zest, and pepper in a bowl. Set aside 2 tablespoons of the garlic mixture. Rub the remaining garlic mixture under the skin of chicken breasts and thighs.

Step 6

Roast chicken:

Bake the chicken in a preheated oven for 10 minutes.

Step 7

Add vegetables to the baking pan.

Chicken Spatchcock Roast

Remove the pan from the oven. Reduce the heat to 400°F. Arrange potatoes and carrots around the chicken; return to the oven, and bake for 20 minutes.

Arrange Brussels sprouts around the chicken  and spread the remaining 2 tablespoons of garlic mixture on the breasts. Return to the oven  and bake until a meat thermometer inserted in the thickest portion registers 165°F, about 20 minutes.

Step 8

Add lemon juice, then serve:

Drizzle with lemon juice, and let stand for 10 minutes. Carve chicken and serve with pan juices.

FAQ

What is a spatchcock chicken?

Taking a whole chicken, removing the backbone, and flattening it down before roasting it is the first step in the process of preparing a complete chicken for the game. The next step involves roasting the chicken. We complete this step prior to roasting the bird. This method allows for a more even distribution of the cooking process, thereby cutting down on the roasting time.

How do I spatchcock a chicken?

The first step in the process of spatchcocking a chicken is to position the bird on a cutting board so that the breast side is facing downward. You must maintain this position throughout the entire process. In order to remove the backbone once you have finished the process, you will first need to create an incision along both sides of the backbone using a sharp knife or kitchen shears. When attempting to effectively flatten the breastbone of the bird, it is required to first turn the bird over and then apply a large amount of pressure to the breastbone.

Why spatchcock a chicken?

By exposing the chicken to heat across a larger surface area, spit roasting allows it to cook more evenly and quickly. This particular result is due to the uniform distribution of heat across the surface area. The result of this is that the skin becomes crispy while the meat becomes juicy. This is a consequence of the situation.

 What seasonings can I use for spatchcock chicken?

As stated in the response, there is a wide variety of herbs, spices, and marinades that can be utilized in order to season chicken that has been prepared utilizing the patchcock method. It is common practice to make use of seasonings such as salt, pepper, garlic powder, paprika, thyme, rosemary, lemon zest, and olive oil. These are the most commonly used selections. There are many other alternatives available, such as paprika, garlic powder, and paprika.

How do I roast spatchcock chicken?

Chicken Spatchcock Roast

Prepare your oven by preheating it to 425 degrees Fahrenheit, which is equivalent to 220 degrees Celsius. Once spatchcocked, place the chicken on a roasting pan or baking sheet with the skin side facing up. The skin side should be facing up. It is imperative that you ensure that you apply a considerable amount of the seasonings that you choose to use to the chicken. You should roast the chicken in a warmed oven for 45 to 55 minutes, or until the thickest part of the bird reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

Should I baste the spatchcock chicken while it’s roasting?

Although basting the chicken is not required, doing so may enhance the flavor of the chicken and add moisture to it. Basting the chicken is therefore not required. You can bast the chicken with either the pan’s drippings or a mixture of melted butter and herbs during the middle of the roasting process. Both of these options are available. You are able to select either of these two options as your preferred course of action.

Can I add vegetables to the roasting pan with the spatchcock chicken?

In response to your request, the answer is yes; in addition to the spatchcock chicken, you may roast vegetables such as potatoes, carrots, onions, and Brussels sprouts to create a meal that is full. Prior to adding the vegetables to the skillet, it is imperative that you first apply oil and seasonings to them and then thoroughly toss them throughout the skillet. Make sure to do this before adding the vegetables.

How can I tell when the spatchcock chicken is ready?

Chicken Spatchcock Roast

The chicken is ready to serve when its thickest section reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and its fluids run clear. This signifies the chicken’s readiness for serving. Use a thermometer to determine whether or not the meat has reached the desired level of doneness (completely cooked).

How do I carve a spatchcock chicken?

In order to separate the breast flesh from the carcass of the spatchcock chicken, use a sharp knife to make cuts along the breastbone of the spatchcock chicken. With this, you will be able to separate the meat from the breast. Before starting to carve the bird, you must take this first step. In the following phase, you will first chop the breast meat and thighs into pieces according to your preferences. After that, you will separate the leg quarters from the body itself once you have completed this process.

 Can I use leftover spatchcock chicken in other dishes?

To answer your question, you can use leftover spatchcock chicken in a variety of recipes, such as casseroles, salads, soups, and sandwiches. Store the remaining chicken in an airtight container in the refrigerator for up to three to four days. This is due to the hermetically sealed nature of the container.

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