Spatchcock Chicken
Spatchcock chicken, also known as butterfly chicken, is a delicious and efficient way to cook a whole chicken evenly and quickly. By removing the backbone and flattening the bird, you ensure that it cooks uniformly, resulting in juicy meat and crispy skin. This method also allows for better seasoning and quicker grilling or roasting.
Equipment
- cutting board
- chef’s knife
- kitchen shears
- oven-safe wire rack
- rimmed baking sheet
- Meat Thermometer
Ingredients
- 1 whole chicken
- root veggies optional
- 1 tbsp olive oil
- 1 tsp salt
Instructions
- Preheat oven to 425ºF. Spread chopped vegetables on a rimmed baking sheet and place an oven-safe wire rack on top.
- Place chicken breast-side up on a cutting board. Remove contents from the cavity and trim wing tips.
- Flip chicken breast-side down. Use kitchen shears to cut out the backbone, keeping cuts close to the spine.
- Lay chicken with legs away from you. Cut a V-notch into the breast bone between the ribs.
- Flip chicken breast-side up and flatten by pressing down on the breast bone with the heel of your hands.
- Season chicken with 1 tbsp olive oil and 1 tsp kosher salt, coating all over. Place chicken skin-side up on the rack.
- Roast until cooked through (165ºF in thickest part of thigh), about 40-45 minutes. Rest for 10 minutes before carving and serving.
