Description
This spatchcock chicken recipe delivers a perfectly crispy and juicy roast chicken with a flavorful herb and spice rub. Flattening the bird ensures even cooking and crispy skin, while a delicious pan sauce made from roasted vegetables and broth complements the tender meat. Ideal for a satisfying dinner, this method uses an oven bake at high heat for quick roasting.
Ingredients
Scale
Main Ingredients
- 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 Chicken Seasoning: Mix together all the spices listed under chicken seasoning in a bowl and set aside.
- Prepare the Chicken: Remove the whole chicken from packaging and pat it dry with paper towels to remove excess moisture.
- Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the spine from top to bottom through ribs, then repeat on the other side. Remove and discard the spine.
- Flatten the Chicken: Flip the chicken over so breast-side up and press down firmly with your hands on the breastbone to flatten the bird evenly.
- Season Under the Skin: Carefully loosen the chicken skin and rub 1 teaspoon salt directly on the meat underneath to season it thoroughly.
- Season the Whole Chicken: Rub the prepared chicken seasoning all over the skin, legs, thighs, and other exposed surfaces. Refrigerate the seasoned chicken for at least 15 minutes, preferably for 2 hours, to allow flavors to absorb and skin to dry.
- Preheat Oven and Prepare Pan: When ready to cook, preheat the oven to 425ºF. Line a baking sheet with aluminum foil.
- Arrange Vegetables and Herbs: Spread chopped onion, garlic cloves, fresh thyme, white wine, ½ cup broth, 1 tablespoon olive oil, and ½ teaspoon salt on the foil-lined baking sheet.
- Place Chicken on Rack: Set a metal rack over the vegetables on the baking sheet and place the flattened chicken breast-side up on top of the rack.
- Oil the Chicken: Massage the remaining 2 tablespoons olive oil thoroughly into the chicken skin.
- Bake the Chicken: Roast in the oven at 425ºF for 45 minutes or until an internal thermometer inserted into the thickest part reaches at least 160ºF.
- Rest the Chicken: Remove the chicken from the oven and let it rest for at least 15 minutes to allow the internal temperature to rise to 165ºF and juices to redistribute.
- Prepare the Pan Sauce: Transfer the cooked vegetables, herbs, and liquid from the bottom of the pan into a small saucepan. Add the remaining 1 cup broth. Bring to a boil, then reduce heat to medium-low. Stir in lemon juice.
- Thicken the Sauce: Gradually whisk in cornstarch and simmer until the sauce thickens. Remove herb stems and discard.
- Serve: Carve the chicken and serve with the flavorful pan sauce.
Notes
- For best flavor and crisp skin, refrigerate the seasoned chicken for the full 2 hours before roasting to allow the spices to penetrate and skin to dry.
- Using a wire rack on the baking sheet is crucial for crispy skin as it prevents the chicken from sitting in juices during roasting.
- Use a meat thermometer to check doneness to avoid undercooking or overcooking the chicken.
- If you don't have white wine, substitute with additional broth or an equal amount of white grape juice.
- Resting the chicken after baking is important so the internal temperature rises to the safe 165ºF marking and the juices stay locked in.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
