Spatchcock Roast Chicken
Updated Jan. 8, 2024
- Total Time
- At least 1¼ hours
- Prep Time
- 5 minutes
- Cook Time
- 1 hour, plus 10 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt and freshly ground black pepper
- Aromatics, such as 1 thinly sliced onion, a handful of rosemary or thyme sprigs, 2 sliced lemons, a medium bunch of parsley or scallions, or any combination
- 1(3- to 4-pound) whole chicken
- 3tablespoons neutral oil, olive oil or melted clarified butter
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Preparation
- Step 1
Prepare your setup: Set a wire rack into a rimmed sheet pan. Combine several generous pinches of salt in a small bowl with lots of black pepper. (Have more seasoning than you’ll need for easy sprinkling and to avoid cross-contamination with the rest of your salt and pepper.) Have paper towels and kitchen shears handy. If you plan to cook the chicken right away, make a bed for it to roast on by lining the wire rack with the aromatics of your choice. Heat the oven to 450 degrees.
- Step 2
Spatchcock the chicken: Place the chicken on a cutting board, breast side down. Using kitchen shears or poultry shears, cut along both sides of the backbone to remove it. (Save the backbone for stock, or roast it alongside the chicken to gnaw on.) Flip the bird and press firmly on the breast until it flattens and you hear the wishbone crack. Pat dry with paper towels.
- Step 3
Season and roast the chicken: If roasting right away, rub the chicken with the oil, then evenly and generously sprinkle the salt and pepper mixture all over the chicken. Place the chicken on the bed of aromatics and roast until an instant-read thermometer registers at least 160 degrees at the thickest part of the breast and leg, or the juices run clear when pierced with a knife at the leg joint, 40 to 45 minutes.
- Step 4
If you’re dry brining: Evenly and generously sprinkle the salt and pepper mixture all over the chicken. Place on a wire rack and refrigerate uncovered for 6 to 24 hours. When ready to cook, heat the oven to 450 degrees and arrange a bed of aromatics under the chicken. Rub the chicken with the oil and roast until an instant-read thermometer registers at least 160 degrees at the thickest part of the breast and leg, or the juices run clear when pierced with a knife at the leg joint, 40 to 45 minutes.
- Step 5
Let rest, uncovered, for 10 minutes, then carve and serve.
Private Notes
Comments
Is there no mention anywhere of the roasting temperature? Did I miss it? Try preheating a cast iron skillet in a 500-degree oven and roasting the butterflied bird (or, like me, leg quarters) in that. Place empty pan in cold oven. Rub oil, salt, and pepper on chicken, add a sprig of something. When heated, put chicken in and reduce heat to 400. Perfect every time. (Lest I be accused of plagiarism, credit goes to Cooks Illustrated.)
Recipe says to heat oven to 450 degrees.
A sharp knife will do if you lack the shears. I don't remove the spine, I just cut one side and flatten it out.
I’ve started dry brining my split chicken for 2 days now, finding the flavor of the chicken to be even better. I use the smaller size D’Artagnan Green Circle chickens, the best relatively easily available.
Perfection!
Easy and quick way to do a whole chicken. Doesn't work as well in smaller oven. Needs to be done in regular size oven. Putting chicken on bed of onions, lemons, sage, and spices is important. Chicken was moist and delicious. Cutting out the spine for spatch it is very hard with standard kitchen scissors - need heavy duty or a knife you trust.
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