Spatchcock Roast Chicken
Ingredients
- 1whole chicken
- 1 tbspolive oil
- 1 tspkosher salt
- 2 largelemons
sliced into thick rounds, optional
- 2 headsgarlic
cut horizontally, optional
Directions
- 1
Arrange a rack in the middle of the oven and heat the oven to 425ºF. Arrange the sliced lemons and garlic (if using) in an even layer on a rimmed baking sheet. Fit an oven-safe wire rack onto the baking sheet, over the lemons and garlic.
- 2
Position the chicken breast-side up on a cutting board. Check for and remove the giblets and neck bone from the cavity of the chicken. Tuck the wing tips behind the chicken’s shoulder by gently folding them towards the neck cavity and then behind the chicken. Pat dry with paper towels to make it easier to move and spatchcock.
- 3
Flip the chicken over so it is breast-side down. Use kitchen shears to cut out the back bone: Starting from the tail end of the chicken, cut along one side of the back bone, then repeat on the other side to remove the backbone. Keep the cuts as close to the spine as possible — this may require a little more pressure above the thigh bone.
- 4
Position the chicken so the legs are away from you. Cut a notch into the breast bone: Use a knife to make a V with two cuts along the neck opening, between the ribs.
- 5
Flip the chicken so it is now breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press.
- 6
Coat the chicken all over with 1 tablespoon olive oil. Season all over with 1 teaspoon kosher salt. Place the chicken skin-side up on the rack.
- 7
Roast until the chicken is cooked through and registers 165ºF in the thickest part of the thigh, 40 to 45 minutes. Let rest for 10 minutes before carving and serving.
Spatchcock Roast Chicken
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About this Recipe
Tired of dry chicken and soggy skin? This surprisingly simple spatchcock roast chicken technique promises an incredibly delicious meal with the crispiest skin you've ever achieved, making weeknight dinners feel gourmet. The magic lies in spatchcocking—a clever method that flattens the whole chicken, ensuring it cooks evenly and much faster than traditional roasting. This not only guarantees juicy meat throughout but also exposes more skin to direct heat, creating that coveted, ridiculously delicious crunch everyone craves. Prepare for a truly satisfying main dish where every bite offers perfectly cooked, tender poultry enveloped in a golden, gloriously crispy skin. The minimal seasoning of olive oil and kosher salt lets the natural flavors of the chicken shine, while optional lemons and garlic infuse a bright, aromatic depth. This robust and flavorful meal is naturally gluten-free and fits perfectly into a Whole30 lifestyle. While simple is sublime, don't hesitate to elevate your spatchcock roast chicken with the optional additions of thick-sliced lemons and halved garlic heads tucked around the bird. These additions will lend a beautiful fragrance and subtle sweetness to the finished dish. This technique is also fantastic for meal prep, and its straightforward nature makes it a great recipe for cooking with kids, teaching them valuable kitchen skills. This perfectly roasted chicken is ideal for a comforting family dinner or as a star component for your weekly meal planning. Serve it alongside your favorite roasted vegetables or a fresh green salad for a complete and wholesome meal.