Description
This Spatchcock Chicken recipe delivers a beautifully crispy skin and juicy interior by flattening the chicken and roasting it at high heat. Seasoned with a robust blend of spices and fresh herbs, then baked on a rack above aromatic vegetables, this dish brings together delicious flavors and an impressive presentation perfect for a main course dinner.
Ingredients
Scale
Chicken
- 3 – 4 lb. whole chicken
- 1.5 teaspoon salt, separated
- 3 tablespoons olive oil, separated
- ½ white onion, chopped
- 4 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- ¼ cup dry white wine
- 1.5 cups broth, any kind (separated)
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
Chicken Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon dried basil
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon paprika
- 1 teaspoon brown sugar
Instructions
- Prepare seasoning: Mix together all chicken seasoning spices in a bowl and set aside to use later.
- Prepare chicken: Remove the chicken from packaging and pat dry thoroughly with paper towels to remove excess moisture.
- Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Using very sharp kitchen shears, cut down one side of the backbone through the ribs, then repeat on the other side. Discard the backbone.
- Flatten the chicken: Flip the chicken over so the breast side is up and press firmly with your hands on the center to flatten the bird evenly.
- Season under the skin: Carefully separate the skin from the meat and rub 1 teaspoon of salt directly onto the chicken meat beneath the skin to ensure seasoning penetrates the meat.
- Season the chicken: Rub the whole chicken, including skin, legs, and thighs, with the prepared chicken seasoning evenly. Refrigerate for at least 15 minutes, ideally 2 hours, to absorb flavors and dry the skin for crispiness.
- Preheat oven: When ready to cook, preheat oven to 425ºF and line a rimmed baking sheet with aluminum foil.
- Arrange aromatics: Place chopped onion, smashed garlic cloves, thyme sprigs, white wine, ½ cup broth, 1 tablespoon olive oil, and the remaining ½ teaspoon salt on the foil.
- Set up chicken rack: Place a metal rack over the aromatics and position the flattened chicken skin-side up on the rack.
- Oil the chicken: Massage the remaining 2 tablespoons olive oil thoroughly into the chicken skin for moisture and crisping.
- Roast the chicken: Bake in the oven for 45 minutes or until an instant-read thermometer inserted in the thickest part reaches 160ºF.
- Rest the chicken: Remove from oven and rest uncovered for at least 15 minutes. Residual heat will raise internal temperature to about 165ºF.
- Make the sauce: Transfer cooked vegetables, pan liquids, and herbs from the baking sheet into a small saucepan. Add remaining 1 cup broth and bring to a boil.
- Finish the sauce: Reduce heat to medium-low, stir in lemon juice, then whisk in cornstarch gradually. Cook stirring until sauce thickens. Remove herb stems and set sauce aside.
- Serve: Carve the rested chicken and serve with the prepared sauce for a flavorful, moist meal.
Notes
- For best results, refrigerate the seasoned chicken for the full 2 hours. This allows the spices to penetrate deeply and helps dry out the skin for crispy texture.
- A wire rack is essential for roasting the chicken flat to allow air circulation and crispy skin formation—do not skip this step.
- If short on time, 15 minutes of seasoning is acceptable but will yield slightly less flavor and crispness.
- Use an instant-read thermometer to ensure food safety and optimum juiciness; chicken is done at an internal temperature of 165ºF after resting.
- Any kind of broth (chicken, vegetable, or beef) can be used based on preference for the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
