Spatchcock Roast Chicken
Spatchcock Roast Chicken – For an exceptionally tender bird that roasts in a fraction of the time of a whole one, consider spatchcocking and brining your chicken.
All you need to spatchcock a chicken is a set of sturdy kitchen shears.
By snipping along the sides of the backbone, you can remove it, open up your bird and press it flat.
A flat chicken allows the legs to get more direct heat for better browning and quicker cooking. If you have time, season the chicken with salt and pepper and chill it in the fridge, uncovered, overnight, a step called dry brining.
This gives the salt time to dissolve and be drawn into the meat, resulting in juicy, well-seasoned meat as well as crisp, rendered skin.
Roasting on a bed of aromatics infuses the chicken with flavor.
Use whatever you’ve got on hand, from sliced onions or lemons to herbs like rosemary or thyme.
Setup is key to avoiding cross-contamination, so before handling your raw chicken, gather everything you will need.
Spatchcock Roast Chicken Recipe
Prepare your setup: Set a wire rack into a rimmed sheet pan. Combine several generous pinches of salt in a small bowl with lots of black pepper.
(Have more seasoning than you’ll need for easy sprinkling and to avoid cross-contamination with the rest of your salt and pepper.)
Have paper towels and kitchen shears handy. If you plan to cook the chicken right away, make a bed for it to roast on by lining the wire rack with the aromatics of your choice. Heat the oven to 450 degrees.
Spatchcock the chicken: Place the chicken on a cutting board, breast side down.
Using kitchen shears or poultry shears, cut along both sides of the backbone to remove it.
(Save the backbone for stock, or roast it alongside the chicken to gnaw on.)
Flip the bird and press firmly on the breast until it flattens and you hear the wishbone crack. Pat dry with paper towels.
Season and roast the chicken: If roasting right away, rub the chicken with the oil, then evenly and generously sprinkle the salt and pepper mixture all over the chicken.
Place the chicken on the bed of aromatics and roast until an instant-read thermometer registers at least 160 degrees at the thickest part of the breast and leg, or the juices run clear when pierced with a knife at the leg joint, 40 to 45 minutes.
If you’re dry brining: Evenly and generously sprinkle the salt and pepper mixture all over the chicken.
Place on a wire rack and refrigerate uncovered for 6 to 24 hours. When ready to cook, heat the oven to 450 degrees and arrange a bed of aromatics under the chicken.
Rub the chicken with the oil and roast until an instant-read thermometer registers at least 160 degrees at the thickest part of the breast and leg, or the juices run clear when pierced with a knife at the leg joint, 40 to 45 minutes.
Let rest, uncovered, for 10 minutes, then carve and serve.
Spatchcock Roast Chicken Ingredients
Kosher salt and freshly ground black pepper
Aromatics, such as 1 thinly sliced onion, a handful of rosemary or thyme sprigs, 2 sliced lemons, a medium bunch of parsley or scallions, or any combination
1(3- to 4-pound) whole chicken
3 tablespoons neutral oil, olive oil or melted clarified butter