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Ultimate Easy Oven Spatchcock Chicken with Crispy Skin

A whole roasted spatchcock chicken with deeply browned, crispy skin resting on a white plate.
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Learn the simple technique to spatchcock chicken for faster cooking, uniformly crispy skin, and incredibly juicy meat. This recipe is perfect for a weeknight dinner or a special occasion.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1 lemon, halved (optional, for cavity)

Instructions

  1. Preheat your oven to 425°F (220°C). Place an oven rack in the center position.
  2. Place the chicken breast-side down on a large cutting board. Locate the backbone running down the center of the chicken.
  3. Using strong kitchen shears, cut along one side of the backbone from the tail end up to the neck cavity. Repeat this cut on the other side of the backbone to completely remove it. Discard the backbone or save it for stock.
  4. Flip the chicken over so it is breast-side up. Press down firmly on the center of the breastbone until you hear a crack and the chicken lies flat. This is the spatchcocking process.
  5. Tuck the wing tips under the body of the chicken to prevent them from burning.
  6. In a small bowl, mix together the olive oil, salt, pepper, garlic powder, onion powder, thyme, and paprika to create a paste.
  7. Rub the spice paste all over the chicken, making sure to coat the skin and the area under the skin where possible. If using, place the lemon halves inside the flattened cavity.
  8. Place the spatchcocked chicken, skin-side up, on a wire rack set over a rimmed baking sheet.
  9. Roast for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C). The skin should be golden brown and crisp.
  10. Remove the chicken from the oven. Let it rest on the cutting board for 10 to 15 minutes before carving.

Notes

  • For extra crispy skin, place the chicken in the refrigerator uncovered for 4 to 12 hours after seasoning and before roasting. This dries out the skin.
  • If you prefer grilling, you can use this same preparation method and cook over indirect heat on your grill.
  • Use kitchen shears designed for poultry; regular scissors may struggle with the backbone.

Nutrition

Find it online: https://kingscook.com/spatchcock-chicken-recipe-easy-roast/