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Spatchcock Chicken

Juicy Spatchcock Chicken: Quick, Crispy Delight for Dinner

Discover the game-changing method of spatchcock chicken for a quick, juicy meal that cooks 25% faster.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 lb whole chicken Remember to remove the giblets for the best results!
For the Seasoning
  • 2 tablespoons olive oil Feel free to swap for melted butter.
  • 2 teaspoons smoked paprika Regular paprika works if you prefer milder taste.
  • 1 teaspoon garlic powder Fresh minced garlic can enhance flavor further.
  • 1.5 teaspoons kosher salt Use less for a lower sodium option.
  • 0.5 teaspoon freshly ground black pepper Tailor the amount to match your taste preference.

Equipment

  • oven
  • Cutting Board
  • Kitchen Shears
  • baking sheet
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Juicy Spatchcock Chicken
  1. Place your whole chicken breast-side down on a cutting board. Cut along one side of the backbone with kitchen shears, then remove it completely. Repeat on the other side.
  2. Locate the breast bone and make a small cut on each side. Press down on the chicken's breast until you hear a crack, indicating it's flattened.
  3. Preheat your oven to 400°F (200°C). In a bowl, combine olive oil, smoked paprika, garlic powder, kosher salt, and black pepper. Rub the mixture evenly over the chicken.
  4. Transfer the seasoned chicken onto a rimmed baking sheet, skin-side up. Roast for about 1 hour or until the skin is golden and crispy, checking the internal temperature.
  5. Remove the chicken from the oven and cover loosely with foil. Let it rest for 10-15 minutes to allow juices to redistribute.

Notes

Experiment with various spice blends to create different flavor profiles for your spatchcock chicken. Save the backbone for chicken stock to reduce waste.