Description
This Spatchcock Chicken recipe delivers a perfectly crispy-skinned, juicy roasted chicken infused with aromatic herbs and a flavorful homemade sauce. Using the spatchcock technique, the chicken cooks evenly and quickly in the oven, making it an impressive yet easy main course for any dinner occasion.
Ingredients
Scale
Chicken and Seasoning
- 3 to 4 lb. whole chicken
- 1.5 teaspoon salt, separated
- 3 tablespoons olive oil, separated
- 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
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1 teaspoon brown sugar
For Roasting and Sauce
- 1/2 white onion, chopped
- 4 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- 1/4 cup dry white wine
Instructions
- Prepare seasoning: Mix together all the chicken seasoning spices in a bowl and set aside for later use.
- Prepare chicken: Remove the chicken from packaging and pat dry with paper towels to remove moisture. Place it breast-side down on a clean cutting board.
- Spatchcock the chicken: Using very sharp kitchen shears, cut along one side of the spine from neck to tail, then cut along the other side and remove the spine entirely. Flip the chicken over, breast-side up, and press firmly on the breastbone to flatten the bird.
- Season under the skin: Carefully separate the skin from the meat with your hand, then rub 1 teaspoon of salt evenly on the chicken meat beneath the skin to season deeply.
- Apply seasoning: Rub the entire chicken thoroughly with the prepared chicken seasoning, covering skin, legs, and thighs evenly. Refrigerate the seasoned chicken for at least 15 minutes or up to 2 hours to allow flavors to penetrate and skin to dry for crispiness.
- Preheat oven and prepare roast pan: Preheat the oven to 425ºF. Line a rimmed baking sheet with aluminum foil. Add the chopped onion, smashed garlic, thyme sprigs, white wine, 1/2 cup broth, 1 tablespoon olive oil, and remaining 1/2 teaspoon salt onto the foil.
- Set up for roasting: Place a metal rack on top of the vegetables and liquids in the baking sheet. Remove chicken from the fridge, let it come to room temperature, then place it breast-side up flat on the rack. Rub the chicken with the remaining 2 tablespoons olive oil, massaging it well into the skin.
- Roast the chicken: Bake uncovered for 45 minutes or until the thickest parts reach an internal temperature of 160ºF. Use a meat thermometer to ensure proper doneness.
- Rest the chicken: Remove from oven and let rest for at least 15 minutes. The internal temperature will rise to 165ºF during resting, which is the safe serving temperature.
- Prepare the sauce: Transfer the cooked vegetables, herbs, and pan juices along with the remaining 1 cup broth into a small saucepan. Bring to a boil, then reduce heat to medium-low. Stir in lemon juice.
- Thicken the sauce: Sprinkle cornstarch gradually into the sauce while whisking to prevent lumps. Simmer the sauce until thickened. Remove and discard herb stems.
- Serve: Carve the rested chicken and serve with the warm sauce poured over or on the side.
Notes
- For best flavor and crispy skin, refrigerate the chicken for the full 2 hours if possible to allow the spices to absorb and dry the skin.
- Using a baking rack is essential for crisp skin; avoid placing the chicken directly on the foil or pan.
- Be sure to use a meat thermometer to achieve perfect doneness without drying out the chicken.
- If you don’t have fresh thyme, dried thyme can be substituted but reduce quantity as it is more concentrated.
- Use bone-in, skin-on whole chicken for best results with spatchcock technique.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
