Description
This spatchcock chicken recipe features a whole chicken expertly butterflied for even roasting and extra crispy skin. By removing the backbone and flattening the bird, it cooks faster and more evenly. The chicken is seasoned simply with olive oil, salt, pepper, garlic, rosemary, and thyme, then roasted in a hot cast-iron skillet. Searing the skin before roasting and brushing with a garlic-thyme oil ensures a golden, flavorful crust with juicy, tender meat inside. Perfect for a classic, aromatic roast chicken dinner.
Ingredients
Scale
Chicken
- 1 whole chicken (3 to 4 pounds)
Seasoning
- 1 tablespoon olive oil (initial seasoning)
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
Herbs and Aromatics
- 3 cloves garlic, peeled (whole cloves for roasting)
- 1 sprig rosemary
- 2-3 sprigs thyme
Garlic Herb Oil
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon thyme leaves, chopped
Instructions
- Spatchcock the chicken: Pat the chicken completely dry with paper towels to ensure crispy skin. Place the chicken breast-side down on a cutting board and, using sharp kitchen scissors, cut along both sides of the backbone to remove it. Make a cut along the white cartilage at the breastbone and gently pull it out to flatten the bird.
- Flatten the chicken: Flip the chicken breast-side up and press firmly on the breastbone with your palms until you hear a crack and the chicken lies flat. Tuck the wings underneath the breasts for even cooking. Blot the chicken again with paper towels to remove lingering moisture.
- Season the chicken: In a small bowl, mix 1 tablespoon olive oil, salt, and pepper. Generously rub this seasoning all over the chicken, including inside the cavity. Let the chicken rest at room temperature for at least 15 minutes to absorb flavors.
- Preheat and sear: Preheat your oven to 450°F (230°C). Meanwhile, heat a large cast-iron skillet over medium-high heat for 5 minutes. Place the chicken breast-side down in the skillet and sear for 3-5 minutes until the skin is lightly browned and crisp.
- Roast the chicken: Transfer the skillet to the oven and roast for 30 minutes until the breast skin turns golden brown. For even browning, optionally place an oven-safe weight on top of the chicken.
- Add aromatics and baste: Remove the skillet and carefully flip the chicken breast-side up. Tuck whole garlic cloves, rosemary, and thyme sprigs underneath the chicken. In a small bowl, combine remaining olive oil, minced garlic, and chopped thyme. Brush this garlic herb oil generously over the chicken.
- Finish roasting: Return the skillet to the oven and roast for another 10 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the breast as measured with a meat thermometer.
- Rest and serve: Remove the skillet from the oven and transfer the chicken to a plate or cutting board. Let it rest for 15 minutes to allow juices to redistribute. Then carve and serve hot.
Notes
- Patting the chicken dry thoroughly is essential for crispy skin.
- Using a cast-iron skillet helps achieve a nice sear and even roasting.
- Tucking the wings under prevents them from burning during roasting.
- Resting the chicken before carving locks in moisture for juicy meat.
- Check the internal temperature with a meat thermometer for perfectly cooked chicken.
- Optional: Place a heavy oven-safe weight for extra browning on the chicken during initial roasting.
