Roasted Spatchcocked (Butterflied) Chicken

Course: Dinner, Main Courses

Cuisine: American

Prep Time: 2

Cook Time: 45

Total Time: 2 45

Servings:

Calories: 266kcal

A spatchcocked chicken is a method of cooking a whole chicken where you remove the spine so that you can butterfly the chicken and cook it faster. Spatchcock chicken is sometimes called butterflied chicken; they’re one in the same. Advantages: crispy chicken and Juicy meat, even cooking, faster cooking time, and easier to carve.

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US Customary - Metric

Ingredients

3 - 4 lbs chicken whole
1.5 teaspoon salt separated
3 tablespoons olive oil separated
½ onion white chopped
4 cloves garlic peeled and smashed
10 sprigs thyme fresh
¼ cup wine dry white
1.5 cups broth any kind (separated)
2 teaspoons lemon juice
2 teaspoons cornstarch

Seasonings

2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon thyme dried
1 teaspoon ground mustard
1 teaspoon basil dried
½ teaspoon ground pepper
½ teaspoon red pepper flakes
½ teaspoon sea salt
½ teaspoon paprika
1 teaspoon brown sugar

Instructions

Instructions:

First, prepare the chicken seasoning. Mix together all spices and set aside.
Next, remove the chicken from the packaging and place the chicken on a clean, dry cutting board.
Remove excess moisture from the chicken with a paper towel.
To spatchcock the chicken, set the chicken breast-side down on a cutting board and use very sharp kitchen shears to begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine.
Flip the chicken over onto the chicken breasts and use your hands to press on the middle of the bird pressing down firmly to flatten the chicken.
Next, season the whole chicken with the all purpose chicken seasoning. Be sure the whole chicken is covered (skin, legs, thighs, etc.). Then, refrigerate the chicken for at least 2 hours or overnight.
When you are ready to cook, preheat the oven to 425ºF and line a baking sheet with aluminum foil.
Remove the chicken from the refrigerator and let it come to room temperature.
Place the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on top of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.
Place a metal rack on top of the foil and vegetables and carefully place the whole chicken flat on top of the metal rack breast-side up.
Place the chicken in the oven and bake at 425ºF for 35-45 minutes or until the whole bird has an internal temperature of at least 160º. Make sure to take the temperature at the thickest parts.
Remove the chicken from the oven and let the chicken rest for at least 15 minutes. Your chicken should continue to cook 5ºF to make the internal temperature 165ºF.
While the chicken is resting, prepare the sauce. Add all of the cooked vegetables, liquid, and herbs from the bottom of the pan into a small saucepan along with the rest of the broth (1 cup).
Bring the sauce to a boil and then turn the heat to medium/low and add the lemon juice.
Then, carefully sprinkle the cornstarch into the sauce and whisk. Let the sauce cook over medium heat until thick. Remove from heat and discard the herb stems.
Carve the chicken and serve with the sauce.

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