Roasted Spatchcock Chicken
Roasted Spatchcock Chicken
Ingredients
- 1 whole chicken, about 1.5-2 kg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Place the whole chicken on a cutting board, breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck to remove it. Discard the backbone or save for stock.
⏱️ 5 min
- 2
Flip the chicken over so it's breast-side up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken flattens out. This is called spatchcocking.
⏱️ 2 min
- 3
Transfer the spatchcocked chicken to a large bowl or a large resealable bag. Drizzle the Worcestershire sauce, soy sauce, and lemon juice evenly over the chicken.
⏱️ 2 min
- 4
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this seasoning mixture generously over the chicken.
⏱️ 1 min
- 5
Rub all the added ingredients thoroughly into the chicken, ensuring to lift the skin gently and rub seasoning directly onto the meat underneath, especially the breast and thigh areas, for maximum flavor. Make sure both sides of the chicken are well coated.
⏱️ 5 min
- 6
Cover the bowl containing the chicken tightly with plastic wrap (or seal the bag). Place the chicken in the refrigerator to marinate for at least 3 hours, or preferably overnight for deeper flavor.
- 7
After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 20-30 minutes while you preheat the oven. This helps ensure more even cooking.
- 8
Preheat the oven to 180°C. Place a baking rack over a large baking sheet. This setup allows air to circulate around the chicken for crispier skin.
⏱️ 15 min•🌡️ 180
- 9
Place the spatchcocked chicken, skin-side up, on the prepared baking rack. Insert an oven-safe meat thermometer into the thickest part of the chicken thigh, being careful to avoid touching any bone.
⏱️ 2 min
- 10
Place the chicken into the preheated oven. Roast for approximately 50-70 minutes, or until the internal temperature of the chicken thigh reaches 74°C. The cooking time will vary depending on the size of your chicken and your oven.
⏱️ 60 min•🌡️ 180
- 11
Once the chicken reaches the target internal temperature, carefully remove it from the oven. The chicken should have a crispy, golden-brown skin. Let the chicken rest on the baking rack for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- 12
Carve the chicken into pieces (legs, thighs, wings, and breast portions). Arrange on a platter and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Spatchcock Chicken
- 1 whole chicken, about 1.5-2 kg
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Place the whole chicken on a cutting board, breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck to remove it. Discard the backbone or save for stock.
⏱️ 5 min - 2
Flip the chicken over so it's breast-side up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken flattens out. This is called spatchcocking.
⏱️ 2 min - 3
Transfer the spatchcocked chicken to a large bowl or a large resealable bag. Drizzle the Worcestershire sauce, soy sauce, and lemon juice evenly over the chicken.
⏱️ 2 min - 4
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this seasoning mixture generously over the chicken.
⏱️ 1 min - 5
Rub all the added ingredients thoroughly into the chicken, ensuring to lift the skin gently and rub seasoning directly onto the meat underneath, especially the breast and thigh areas, for maximum flavor. Make sure both sides of the chicken are well coated.
⏱️ 5 min - 6
Cover the bowl containing the chicken tightly with plastic wrap (or seal the bag). Place the chicken in the refrigerator to marinate for at least 3 hours, or preferably overnight for deeper flavor.
- 7
After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 20-30 minutes while you preheat the oven. This helps ensure more even cooking.
- 8
Preheat the oven to 180°C. Place a baking rack over a large baking sheet. This setup allows air to circulate around the chicken for crispier skin.
⏱️ 15 min•🌡️ 180 - 9
Place the spatchcocked chicken, skin-side up, on the prepared baking rack. Insert an oven-safe meat thermometer into the thickest part of the chicken thigh, being careful to avoid touching any bone.
⏱️ 2 min - 10
Place the chicken into the preheated oven. Roast for approximately 50-70 minutes, or until the internal temperature of the chicken thigh reaches 74°C. The cooking time will vary depending on the size of your chicken and your oven.
⏱️ 60 min•🌡️ 180 - 11
Once the chicken reaches the target internal temperature, carefully remove it from the oven. The chicken should have a crispy, golden-brown skin. Let the chicken rest on the baking rack for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- 12
Carve the chicken into pieces (legs, thighs, wings, and breast portions). Arrange on a platter and serve immediately.
⏱️ 5 min