If you’re looking for a simple yet impressive way to prepare a whole chicken, spatchcocking (or butterflying) is a technique you should try. It ensures even cooking, extra crispy skin, and deeply infused flavors from fresh herbs, citrus, and roasted vegetables. This technique is perfect for achieving The Perfect Spatchcocked Chicken.
Why Spatchcock?
Spatchcocking (or butterflying) a chicken involves removing the backbone and flattening the bird, which allows it to roast more evenly and quickly. The Result? Juicy, tender meat and crisp, golden brown skin in less time than traditional roasting. This method is also ideal for creating the perfect spatchcocked chicken with minimal effort.
You can try this method of cooking with all sorts of flavor profiles. My favorite is a Herb and Citrus version. I like to take the drippings from the chicken and make a quick gravy to serve alongside with creamy mashed potatoes. This makes an ideal meal featuring a perfectly spatchcocked chicken.
Ingredients
1 Whole chicken: You can have the butcher remove the backbone or you can do it yourself which is what I do. Just take a kitchen scissors and cut along side each side of the backbone. I often save the backbone for a broth later. This will ensure a perfect spatchcocked chicken.
1/2 Yellow Onion: Quartered
1 Whole Head of Garlic: Peeled and left whole.
Rosemary and thyme: Rinsed
Rainbow Carrots: Peeled and halved.
Red Wine: I prefer a dry wine.
Sea Salt: I like to use Redmond Real Salt.
Garlic Powder: Optional but I recommend adding.
Pepper: Freshly ground.
Lemon: Squeezed and sliced.
Mustard: Whatever you have in your fridge is great.
Olive Oil:
Instructions:
How to Make The Perfect Spatchcocked Chicken
- Preheat oven to 325
- Peel and half the carrots, prep the garlic bulbs (I just peel and place whole cloves in the bottom of the pan but you can chop or slice if you prefer.) Chop the onion into fourths. Arrange in the bottom of a 9×13 roasting pan. Drizzle with a little olive oil and season with salt and pepper.
- Prepare the chicken: remove the backbone and flatten chicken on-top of the veggies. Creating the perfect spatchcocked chicken requires proper preparation. Pat the chicken dry with a paper towel. In a small bowl combine olive oil, mustard, salt, pepper and garlic powder, brush all over the chicken. Squeeze half a lemon on the chicken. Slice the other half and place on top of the veggies.
- Pour 1/2 Cup of red wine over the carrots and add 1/2 Cup of Water to bottom of pan.
- Bake at 325 for 1 1/2-2 hours or until internal temperature reaches 165 degrees Fahrenheit. Once done, you’ll have the perfect spatchcocked chicken ready to serve.
Ingredients
Method
- Preheat oven to 325
- Peel and half the carrots, prep the garlic bulbs (I just peel and place whole cloves in the bottom of the pan but you can chop or slice if you prefer.) Chop the onion into fourths. Arrange in the bottom of a 9×13 roasting pan. Drizzle with a little olive oil and season with salt and pepper.
- Prepare the chicken: remove the backbone and flatten chicken on-top of the Veggies. Pat the chicken dry with a paper towel.
- In a small bowl combine olive oil, mustard, salt, pepper and garlic powder, brush all over the chicken. Slice the other half and place on top of the veggies. Pour 1/2 Cup of red wine over the carrots and add 1/2 Cup of Water to bottom of pan.
- Bake at 325 for 1 1/2-2 hours or until internal temperature reaches 165 degrees Fahrenheit
[…] like to save the backbone from when I make spatch-cock chicken as well as all the bones and extra bits from the bird. I just store it in the freezer in a large […]