Spatchcock chicken

Step by Step

Step 1

First, prepare the chicken seasoning. Mix together all spices and set aside.

Step 2

Next, remove the chicken from the packaging and place the chicken on a clean, dry cutting board.

Step 3

Remove excess moisture from the chicken with a paper towel.

Step 4

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.

Step 5

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.

Step 6

Place the chicken on a large plate and carefully separate the chicken meat from the chicken skin with your hand.

Step 7

Carefully rub 1 teaspoon salt on the chicken meat under the skin being sure the chicken meat is covered with salt.

Step 8

Next, season the whole chicken with the chicken seasoning. Be sure the whole chicken is covered (skin, legs, thighs, etc.). Then, refrigerate the chicken for at least 15-minutes or up to 2 hours (recommended).

Step 9

When you are ready to cook, preheat the oven to 425ºF and line a baking sheet with aluminum foil.

Step 10

Remove the chicken from the refrigerator and let it come to room temperature.

Step 11

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.

Step 12

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.

Step 13

Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken.

Step 14

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.

Step 15

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.

Step 16

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).

Step 17

Bring the sauce to a boil and then turn the heat to medium/low and add the lemon juice.

Step 18

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.

Step 19

Carve the chicken and serve with the sauce.

Tips and Warnings

We recommend refrigerating the seasoned chicken for the full 2 hours. Refrigerating the chicken helps the spices really absorb into the skin and helps to dry out the skin of the chicken (which makes it perfect for crisping). However, if you’re in a time crunch, 15 minutes works, too!
Baking rack: This is important! Do not skip the wire rack that the chicken is baked on. Baking the chicken flat on a rack within a rimmed baking sheet is crucial to crispy skin!

Ingredient

Lemon juice

9.86 ml 0.35 fl. ozs
Dry white wine

59.15 ml 2.07 fl. ozs
Dried basil

4.93 ml 0.17 fl. ozs
Cornstarch

9.86 ml 0.35 fl. ozs
Olive oil

44.36 ml 1.55 fl. ozs
Chili powder

4.93 ml 0.17 fl. ozs
Red pepper flakes

2.46 ml 0.09 fl. ozs
Dried thyme

4.93 ml 0.17 fl. ozs
Paprika

2.46 ml 0.09 fl. ozs
Salt

73.93 ml 2.59 fl. ozs
Garlic powder

9.86 ml 0.35 fl. ozs
White onion

0.5 0.5
Sprigs fresh thyme

10 10
Broth

3548.82 ml 124.21 fl. ozs
Brown sugar

4.93 ml 0.17 fl. ozs
Cumin

4.93 ml 0.17 fl. ozs
Ground mustard

4.93 ml 0.17 fl. ozs
Ground pepper

2.46 ml 0.09 fl. ozs
Sea salt

2.46 ml 0.09 fl. ozs
Garlic

4 pcs 4 pcs

Amount Per Serving
	Calories	475 kcal
	Carbohydrates	5 g
	Protein	56 g
	Fat	24 g
	Fiber	1 g
	Sugar	1 g

View nutrition facts