Description
This Spatchcock Chicken is juicy, flavorful, and perfectly roasted! Spatchcocking allows for even cooking and crispy skin, making it an easy yet impressive dish for any meal.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4–5 lbs)
- 2 tbsp olive oil (for crispy skin)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (freshly ground)
- 1 tsp garlic powder (for extra flavor)
- 1 tsp paprika (adds color and depth)
- 1 tsp dried thyme (or fresh thyme, chopped)
Instructions
- Preheat oven to 425°F (220°C). Prepare a baking sheet with a wire rack.
- Using kitchen shears, cut along both sides of the chicken’s backbone and remove it.
- Flip the chicken over and press down firmly on the breastbone to flatten it.
- Rub the chicken with olive oil and season generously with salt, pepper, garlic powder, paprika, and thyme.
- Place the chicken on the baking sheet, skin-side up. Roast for about 45-50 minutes until the internal temperature reaches 165°F (75°C).
- Remove from the oven and let rest for 10 minutes before carving. Enjoy!
Notes
For extra crispy skin, broil for the last 5 minutes of cooking. Serve with roasted vegetables or mashed potatoes!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sodium: 600
- Fat: 24
- Saturated Fat: 6
- Carbohydrates: 2
- Fiber: 1
- Protein: 50
- Cholesterol: 140
Keywords: Roast Chicken, Spatchcock Chicken