Description
This Roasted Spatchcock Chicken recipe features a butterflied whole chicken that is seasoned with garlic, rosemary, and thyme, then roasted in a cast-iron skillet to achieve crispy skin and juicy, flavorful meat. The spatchcocking technique allows the chicken to cook evenly and quickly, making it perfect for a delicious, impressive meal in under an hour.
Ingredients
Scale
Chicken
- 1 whole chicken (3 to 4 lbs.)
Seasoning
- 2 tablespoons olive oil, divided
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 3 cloves garlic, peeled
- 1 tablespoon minced garlic
- 1 sprig rosemary
- 2–3 sprigs thyme
- 1 tablespoon chopped thyme
Instructions
- Spatchcock the Chicken: Pat the whole chicken completely dry with paper towels to ensure extra crispy skin when roasting. Place the chicken breast-side down on a clean chopping board. Using kitchen scissors, cut along the backbone in the middle and remove it. Make a small cut along the white cartilage connecting the breastbone and remove the breastbone by pulling it out. Turn the chicken breast-side up and flatten it out. Tuck the wings under the breasts. Pat the chicken dry again to remove any excess moisture.
- Season the Spatchcock Chicken: In a small bowl, mix one tablespoon of olive oil with salt and black pepper until combined. Generously smear this seasoning throughout the entire chicken, both inside and out, ensuring the inside cavity is also seasoned. Let the chicken rest on a clean plate for at least 15 minutes to absorb the flavors.
- Preheat and Sear: Preheat your oven to 450°F. Heat a cast-iron skillet over medium-high heat on the stove for 5 minutes until sizzling hot. Place the chicken breast-side down in the hot skillet and sear for 3-5 minutes until the skin begins to crisp and brown.
- Roast the Chicken – First Phase: Transfer the skillet with the chicken into the preheated oven. Roast for 30 minutes, allowing the breast skin to turn golden brown. For enhanced browning, place an oven-safe weight such as a Dutch oven lid on top of the chicken during roasting.
- Add Aromatics and Seasoning: Remove the skillet from the oven and carefully turn the chicken breast-side up. Tuck whole peeled garlic cloves and sprigs of rosemary and thyme underneath the chicken to infuse flavor. In a small bowl, combine the remaining tablespoon of olive oil with chopped thyme and minced garlic, then brush this mixture over the chicken breasts.
- Roast the Chicken – Second Phase: Return the skillet to the oven and continue roasting for an additional 10 minutes, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
- Rest and Serve: Remove the chicken from the oven and transfer it to a large plate. Let it rest for 15 minutes to allow the juices to redistribute. Carve and serve warm.
Notes
- Patting the chicken dry thoroughly before roasting is essential for achieving crispy skin.
- Spatchcocking helps the chicken cook more evenly and reduces overall cooking time.
- Using a cast-iron skillet helps retain heat for an even sear and roasting process.
- Allowing the chicken to rest after roasting ensures it stays juicy and tender.
- The combination of garlic, rosemary, and thyme adds aromatic depth and flavor.
Nutrition
- Serving Size: 1/6 of chicken (approximately 6 oz cooked weight)
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 40 g
- Cholesterol: 120 mg
