By removing the backbone, the chicken can be turned over and laid flat (or butterflied). This helps it to cook evenly and reduces cook time. (It works well with turkey too, make a 10lb spatchcock turkey in just over an hour). Add veggies like carrots, potatoes, or onions and a handful of fresh herbs, and then let everything roast together! It’s the best one-pan entrée!
- 1 5-lb. whole organic chicken
- 3 tablespoons granulated garlic
- 6 tablespoons 3 oz. salted butter, softened
- 2 tablespoons Avocado oil or Olive oil
- 1 tablespoon chopped fresh thyme or dried
- 1 small bunch of parsley for garnish
- 2 tablespoons Kinders Buttery Steakhouse seasoning or similar
- 12 ounces small potatoes halved
- 2 carrots coarsely chopped
- 3 sticks of celery washed
- 1 medium yellow onion diced
- Preheat oven to 325°F. Rinse chicken and remove giblets, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone, and remove the backbone. (reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks. Flip it back over and carefully remove the thigh bones and small ribs if possible using a sharp paring knife. (save for stock) Place chicken in a large cast-iron pan that has a lid. Tuck wing tips under the chicken so they don't burn or simply cut off the tips and save for stock.
- Coat the chicken with oil and liberally the bottom of the cast iron pan as well. Season the bottom of the chicken with Kinders, garlic, and thyme. Flip the chicken over and place in the pan and season the same way. Place potatoes, celery, onions, and carrots all around the bird but not on top.
- Cover the chicken and bake the chicken in a preheated oven for 1 hour 15 minutes. Remove the lid and return to the oven until the skin is crispy and browned (about 20 minutes). The chicken will be done when a meat thermometer inserted in the thickest portion registers 165°F.
- Remove from oven and 10 minutes. Carve chicken, and serve with pan juices and garnish with parsley.
A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don’t want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our Roasted Spatchcock Chicken.Achieve the ultimate crispiness when roasting a chicken without worrying about dryness by butterflying the bird. Also called spatchcocking, the process removes the backbone (something your butcher can assist you with) to flatten out the chicken. This allows the breast and legs to cook at the same level on your pan, resulting in meat that cooks quicker and more evenly. Plus, the exposed surface on the pan will create a wonderfully crispy chicken skin.Roast your spatchcocked chicken alongside Brussels sprouts, carrots, and garlic for a one-pan supper that’s simple enough for weeknights and pretty enough for parties.
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