Step-by-Step Spatchcock Chicken Oven Recipe to Try Tonight
What is the Best Way to Spatchcock a Chicken?
🧑🍳 To spatchcock a chicken, first, cut out the backbone using kitchen shears or a sharp knife. Then, press down on the breastbone to flatten the bird. This technique ensures even cooking, whether you roast, grill, or bake the chicken, resulting in faster cooking and crispy, evenly browned skin.
If you enjoy roast chicken with crispy skin and juicy meat, try this easy herb-roasted spatchcock chicken oven recipe. It’s quick to make and a fantastic main dish for any occasion, whether a dinner party or a family meal. This spatchcock chicken will surely impress!
The term “spatchcock” may sound fancy as it originated in the 17th century when people began opening up birds for better cooking. However, it’s quite simple at home nowadays and can significantly reduce cooking time.
Spatchcocking involves butterflying the chicken by removing its backbone to help it lay flat. This technique ensures even cooking, resulting in tender meat and crispy skin in every bite. Cook it in various ways: roast in an oven, grill outside, or smoke for extra flavor. Experiment with different tastes using a mix of herbs and spices in the wet rub for amazing flavors.
Ready to up your roast chicken game? Try this easy Spatchcock chicken oven recipe today!
Table of Contents
- What is Spatchcock Chicken
- Spatchcock Chicken Oven Recipe
- Serving Your Spatchcock Chicken Oven-Roasted
- Spatchcock Chicken Oven Recipe Tips
- How to Store and Reheat Leftovers
- More Chicken Recipes
- Spatchcock Chicken Oven FAQs
- Final Thoughts
What is Spatchcock Chicken?
This spatchcock chicken recipe is all about cutting out the backbone and pressing it flat so it cooks evenly. This way, you get a roasted chicken that’s juicy inside with skin that’s super crispy.
The Origin and Benefits of Spatchcocking
Spatchcocking a whole chicken is an old trick, thought to have started in Ireland. The Irish often used this method to cook their birds. “Spatchcock” comes from the old saying “spatching the cock,” which basically means cutting open and flattening out the bird for cooking.
This method is beneficial for roasting a whole chicken. It ensures even cooking throughout, resulting in perfectly cooked white and dark meat. Removing the backbone and pressing down on the chicken helps distribute heat evenly.
Spatchcocking a chicken improves its taste and cooking process. By flattening the chicken, more skin is exposed to heat, resulting in a crispy, golden exterior. This method ensures a juicy interior and crunchy exterior in every bite.
Spatchocking cuts chicken roasting time. The flattened shape speeds up heat distribution, so you can savor your roast chicken sooner. Unlike traditional roasting which can take ages and dry out the meat, spatchcocking allows chickens to cook faster, letting you enjoy your meal sooner.
Spatchcock Chicken Oven Recipe
Ready to try this spatchcock chicken oven recipe? The secret to its delicious flavors is in your choice of herbs and aromatics.
Ingredients
For a delicious spatchcock chicken oven-roasted with herbs, you’ll need: whole chicken, olive oil, herbs like fresh rosemary, thyme, oregano, salt, and pepper. Using these ingredients will enhance your roasted chicken’s flavor.
CHICKEN
When selecting a whole chicken for spatchcocking, choose one weighing between 4 to 6 lbs. This size ensures even cooking without delays.
Opt for a chicken with firm, plump breasts for quality and juiciness. Look for smooth skin without blemishes.
Before spatchcocking, pat the chicken dry with paper towels to remove excess moisture for a crispy, browned skin when roasting.
SEASONING
Choosing herbs for your spatchcock chicken comes down to what you like and what you can find. You can go with either fresh or dried herbs.
Using fresh herbs such as rosemary, thyme, and oregano will enhance the flavor of your chicken and make it smell great. These herbs also add a vibrant green color to the dish. Remember to chop them finely before sprinkling them over the chicken.
If fresh herbs are hard to find, dried ones are a great alternative. They have a more intense flavor and last longer. Before adding them to your spatchcock chicken, crush or rub them to release their flavors better.
Apply olive oil to the skin as it can withstand direct heat in the oven. Avocado oil is also suitable for use.
You will also need salt and black pepper. Use kosher salt or sea salt based on availability.
COMPOUND BUTTER
Butter usually can’t withstand high roasting heat, but when tucked under spatchcocked chicken skin, it helps keep the meat juicy and flavorful. Using compound butter is like a secret trick to make spatchcock chicken taste amazing. It’s just butter mixed with different spices and herbs.
For this recipe, you’ll mix some soft unsalted butter with a bunch of seasonings in a small bowl. You’ll need:
Butter: Ensure it’s unsalted (as we’ll salt the chicken separately) and softened at room temperature (for easy mashing).
Herbs: Use fresh parsley and homemade or store-bought Italian seasoning mix. Use any fresh or dried herbs of your choice, including rosemary and thyme.
Garlic: Use fresh garlic cloves to crush them. You can also use minced garlic (fresh or from a jar) or garlic powder, but the flavor disperses better when crushed.
After mixing everything in a small bowl, rub the special butter under the chicken skin before cooking. This helps flavors penetrate the meat as it cooks.
Here are all the ingredients you will need to make this flavorful spatchcock chicken oven recipe:
- 5 lb Whole chicken
COMPOUND BUTTER:
- 6 tbsp Unsalted butter
- 2 tbsp Fresh parsley
- 1 tsp Italian seasoning
- 3 cloves Garlic (crushed)
TOPPING:
- 2 tbsp Olive oil
- 1/2 tbsp Salt
- 1 tsp Paprika
- 1/4 tsp Black pepper
Instructions
To prepare your delicious chicken in the spatchcock style, just follow these easy steps:
PREP: Preheat the oven to 450°F (232°C). Place an oven-safe rack on a baking sheet.
If you can, allow the chicken to rest at room temperature for 30 minutes before roasting for more even cooking.
SPATCHCOCK: Put the chicken on a cutting board, breastside down. Use kitchen shears to cut along both sides of the backbone and remove it completely.
Use your hands to open the chicken like a book, then flip it over with the open side down.
Press down on the chicken breasts using the heel of your hand to flatten it, crushing the breastbone. Apply pressure until you feel or hear a crack, indicating successful flattening.
Transfer the butterflied chicken to the rack over the baking sheet, breast side up.
MAKE COMPOUND BUTTER: To create compound butter, mix butter, parsley, Italian seasoning, and crushed garlic.
SEASON: Run your hands under the chicken skin on the breast and legs to separate it. Place dollops of compound butter underneath the skin and press down to spread it around.
Drizzle olive oil over the chicken skin. Sprinkle it with kosher salt, paprika, and freshly ground black pepper.
ROAST: Roast spatchcock chicken in the oven for 40-50 minutes until a thermometer in the thickest part of the breast reads 160°F (71°C). Temperature will increase by about 5 degrees while resting.
Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.
Nutrition
- Calories: 343
- Fat: 27.2g
- Protein: 23g
- Total Carbs: 1.1g
- Net Carbs: 0.7g
- Fiber: 0.4g
Serving Your Spatchcock Chicken Oven-Roasted
Cut the chicken into pieces: separate the breast meat from the thighs and drumsticks. Arrange them on a dish, add fresh herbs for flavor, and it’s ready to serve.
Once your roasted chicken is done, add vegetables or your favorite sides for a satisfying meal. Whether it’s roasted veggies, mashed potatoes, or a crisp salad, this spatchock chicken will be the dinner highlight.
Carving Tips for Spatchcock Chicken Oven Recipe
Carving a spatchcock chicken differs from handling a whole chicken. Start by cutting along the sides of the breastbone to separate the breast meat from the backbone. Use sharp kitchen shears or a good knife for this task.
After you’ve got the breasts separated, slicing it into pieces everyone can grab is easy peasy. Just remember, cutting against the grain keeps every bite tender and juicy.
When it comes to dark meat, just detach those thighs and drumsticks away from that backbone and get them ready into portions people can pick up easily.
Putting all these carved bits nicely on a serving dish really makes everything look inviting. Throwing some fresh herbs over top adds not only color but also an extra kick of flavor.
Recommended Side Dishes
When you’re dishing out your spatchcock chicken, it’s a good idea to have some tasty sides to go with it. Here are a few suggestions:
- With olive oil, salt, and pepper, give Brussels sprouts a toss before roasting them until they’re crispy and beautifully golden.
- Chop a cauliflower head into florets and mix with olive oil along with garlic and spices before roasting till it’s soft and has that yummy caramelized look.
- When dealing with asparagus, coat them in olive oil too; add some salt and pepper then grill until they’ve got those nice char marks but still stay tender.
- Cut zucchini into slices then fry them up in olive oil alongside garlic and herbs. You want these guys tender but also just slightly browned on the edges.
- And don’t forget about making creamy mashed potatoes – nothing beats this classic side for comfort.
Spatchcock Chicken Oven Recipe Tips
If you’re aiming to make your spatchcock chicken even tastier, here are a few expert tips that can really amp up both its flavor and juiciness.
Incorporating Marinades and Brines
To make your spatchcock chicken even better, think about using marinades and brines.
Marinades are flavorful mixtures of herbs, spices, oils, and acids that penetrate the chicken, enhancing its taste. Let the chicken marinate for a few hours or overnight to absorb these flavors fully.
Brining involves soaking the chicken in salty water before cooking. This process helps the meat remain tender and juicy by sealing in moisture during cooking. Experiment with various marinades and brines to discover new flavor combinations that complement your spatchcock chicken.
Whether you go for something citrusy and herby or lean towards sweet-savory options, there’s no end to how you can boost its flavor.
Using Aromatics to Enhance Taste
To make your spatchcock chicken even tastier, try adding some aromatics. These are things like herbs, spices, and veggies that bring out more flavor and smell in your food.
Stuff the chicken’s cavity with garlic, rosemary, thyme, lemon, and onions to enhance its taste. While cooking, these ingredients infuse the meat with rich, savory flavors.
Experiment with various aromatics to discover the best flavor for your roast chicken. Stick to classic herb mixes or add citrus for extra zest. Using aromatics elevates your roast spatchcocked bird.
Ideal Roasting Temperatures and Times
For the perfect roast chicken, review recipe and cook your chicken just right – not too hot or too long. Use a meat thermometer to know when it’s done at 165°F inside.
To get crispy skin and juicy insides, roast at around 425°F. The time in the oven varies based on your chicken’s size, but anticipate 40-45 minutes for a 4-6 pound bird.
Remember, though, the thermometer is your best friend to check if your roast spatchock chicken is done without guessing and risking overcooking it.
Achieving Crispy Skin Every Time
When it comes to spatchcock chicken, everyone loves the crispy skin it gets. Here’s how you can make sure your chicken skin is super crispy every time.
First, dry the chicken thoroughly with paper towels to remove excess water for crispy skin. Then, generously coat the chicken in olive oil for crispier, tastier results.
Next, place your chicken on a baking sheet with the skin facing up. This ensures even cooking of the skin and allows it to become perfectly crispy by catching enough heat from above.
Remember to cook your spatchcock at a high temperature, around 425°F. Hot temperatures melt fat under the skin, giving that crunchy texture we all enjoy.
By sticking to these steps, achieving deliciously crispy-skinned spatchcocked chickens becomes an easy feat each time you bake them.
How to Store and Reheat Leftovers
When you’ve got leftovers, pop the chicken into an airtight container and tuck it away in the fridge. It’ll stay good for 3 to 4 days.
To reheat, put it in the oven at 350°F for about 10 minutes until heated through. For a quick heat-up, microwave it. Cover with a damp paper towel to keep the chicken moist.
If you want to transform your leftovers into something new, shred the chicken and use it in sandwiches, salads, or even tacos. The possibilities are endless! And don’t forget about making a tasty soup or chicken stock by using the leftover bones.
More Chicken Recipes
If you liked this Spatchcock chicken oven recipe, try more of our chicken recipes below:
- Keto Chicken Salad
- Bacon-Wrapped Chicken Thighs
- Keto Chicken Casserole
- Keto Chicken and Dumplings
- Marry Me Chicken
- Keto Chicken Pot Pie
- French Onion Chicken
Spatchcock Chicken Oven FAQs
Can I Spatchcock Chicken Ahead of Time?
Yes, you can spatchcock the chicken in advance. Remove the backbone and flatten the chicken. Wrap it tightly in plastic or store it in an airtight container in the fridge. This prep can be done up to 24 hours before cooking.
How Long Does It Take to Cook a Spatchcock Chicken?
When cooking a spatchcock chicken, the time varies based on the bird’s size and oven temperature. For a 4-6 pound chicken at 425°F, it should be done in 40-45 minutes. Use a meat thermometer to ensure it’s cooked through.
Can I Grill Spatchcock Chicken Instead of Roasting?
Yes, you can grill spatchcock chicken. Preheat your grill to high heat. Remove the backbone, flatten the chicken, and cook it on a part of the grill away from direct flames for about 35-40 minutes or until it reaches an internal temperature of 160°F. For crispy skin, grill it over direct heat briefly on each side at the end.
Final Thoughts
To make this delicious and juicy spatchcock chicken oven recipe, start by learning how to properly spatchcock your bird. Then, mix up some herb compound butter for flavor and roast it until the skin is super crispy.
This recipe works well for beginners and experienced cooks alike. It’s guaranteed to impress anyone who tastes it. Serve your spatchcock chicken oven-roasted with the perfect sides to impress everyone at dinner.
If you want to take things up a notch, try marinating or brining before roasting for an even more unforgettable taste experience! So go ahead and give this spatchcock chicken oven recipe a try and see for yourself just how easy and delicious it can be.