What does spatchcock chicken mean?

Spatchcock chicken means removing the backbone and flattening the chicken before cooking. This allows it to roast more evenly and cook faster than a traditional whole chicken

Why is spatchcock chicken better than roasting a whole chicken?

Flattening the chicken exposes more surface area to heat, which helps the skin crisp up while keeping the meat juicy. The breast and legs also cook at the same rate, so nothing dries out.

Do I need special tools to spatchcock a chicken?

All you need is a sturdy pair of kitchen shears . They make removing the backbone quick and much easier than using a knife.

How long does it take to roast a spatchcock chicken?

A spatchcock chicken typically roasts faster than a whole bird. Cook time will vary depending on size, but it's done when the thickest part reaches 165°F.

Can I prepare spatchcock chicken ahead of time?

Yes. You can spatchcock the chicken and marinate it several hours or overnight, then roast it just before serving.

Roasted Spatchcock Chicken

Ingredients

Scale

1 whole chicken
1 cup fresh orange juice
½ cup olive oil
6 garlic cloves
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp kosher salt
2 tsp fresh black pepper, crushed
4 tbsp butter, softened
1 onion, quartered

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Instructions

Place the chicken breast-side down on a cutting board. Locate the backbone and make two long cuts, about ½ inch on either side of it. Using kitchen shears, cut through the bones to remove the backbone completely.
Transfer the chicken to a shallow baking pan.
In a small bowl, combine the orange juice, olive oil, garlic cloves, herbs, salt, and crushed black pepper to make the citrus marinade.
Pour the marinade over the chicken. Cover and refrigerate for a few hours or overnight.
When ready to cook, remove the chicken from the marinade and place it bone-side down on a baking sheet. Pat the chicken dry with paper towels.
Remove the garlic and herbs from the marinade, chop them finely, and set aside.
Rub the softened butter evenly over the skin of the chicken. Season lightly with additional salt and pepper if desired.
Scatter the quartered onion around the chicken, then rub the reserved garlic and herbs over the surface.
Roast in a preheated 400°F oven for 15 minutes.
Reduce the temperature to 350°F, cover loosely with foil, and continue roasting for about 1 hour, or until the internal temperature reaches 165°F.
Remove the chicken from the oven and let it rest for 15 minutes before carving.
Cut into pieces and serve with oranges, pomegranate, fresh herbs, or your favorite garnishes. okay

Notes

Dry the skin first: pat the chicken dry before roasting to help the skin brown evenly and turn crisp.
Cook to temperature: use an instant read thermometer and remove the chicken from the oven when the thickest part reaches 165°F.
Rest before carving: let the chicken rest for at least 15 minutes so the juices redistribute and the meat stays moist.

Author: Superman Cooks
Prep Time: 30 minutes
Marinate Time: 30 minutes to overnight
Cook Time: 75 minutes
Category: main dishes

Nutrition

Serving Size: 1/4 chicken
Calories: 616
Sugar: 7 g
Sodium: 1969.3 mg
Fat: 38.9 g
Carbohydrates: 12.9 g
Protein: 53.5 g
Cholesterol: 199.5 mg