Description
This Easy Spatchcock Chicken recipe offers a simple and flavorful way to roast a whole chicken quickly and evenly. By removing the backbone and flattening the bird, it cooks faster and results in juicy meat with crispy skin, complemented by roasted herb-seasoned potatoes.
Ingredients
Scale
Chicken
- 1 whole chicken (about 3 pounds)
- 1 tablespoon olive oil
- 1 (1 ounce) package poultry mix fresh herb blend (rosemary, sage, thyme)
- Garlic powder, to taste
- Smoked paprika, to taste
- Salt & pepper, to taste
Potatoes
- 1.5 pounds little potatoes (cut into halves)
- 2 tablespoons olive oil
- Salt & pepper, to taste
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Preheat and prep: Preheat your oven to 425°F and position the rack in the middle. Cut the little potatoes in half and chop the sage from the herb blend for later use.
- Spatchcock the chicken: Place the chicken breast side down on a large baking sheet. Using sharp kitchen shears, cut along each side of the backbone to remove it, then discard or save for stock. Flip the chicken breast side up and press firmly on the breastbone to flatten the chicken.
- Season chicken and potatoes: Place the potatoes on the baking sheet. Coat them with 2 tablespoons of olive oil and season generously with salt and pepper. Rub the remaining tablespoon of olive oil on the chicken, then season with garlic powder, smoked paprika, salt, and pepper. Sprinkle the fresh herbs evenly over both the chicken and potatoes, tossing the potatoes with your hands to coat well.
- Roast: Roast the chicken and potatoes in the preheated oven for 45-55 minutes. Use a meat thermometer to check that the thickest part of the chicken breast reaches 165°F. If desired, broil the chicken for a few minutes at the end to crisp the skin further, monitoring closely.
- Rest and serve: Let the chicken rest for a few minutes after roasting, then carve and serve. Garnish with chopped fresh parsley if desired.
Notes
- Spatchcocking the chicken ensures more even and faster cooking compared to traditional roasting.
- Savings the backbone for homemade stock is a great way to reduce waste and add flavor to other dishes.
- Adjust seasoning quantities to suit your taste preferences.
- Checking the internal temperature is crucial for safe and juicy chicken.
- Using a broiler to crisp the skin at the end enhances texture but watch carefully to prevent burning.
