Roasted Spatchcock Chicken

This Spatchcock Chicken recipe is our favorite way to bake a whole

Roasting a whole 4-pound chicken in the oven takes 1 hour and 20 minutes (general rule: 20 mins per lb), but spatchcock chicken is done around 40 minutes. Half the time! We recommend using a bird no larger than 5 lbs (2 to 2.3 kg) for spatchcock chicken.

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Using poultry or kitchen shears, cut along either side of the spine and remove it. Lay the chicken flat and use a knife to make a notch in the white cartilage in the breast bone at the neck end.

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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. Roast the chicken. Roast until the chicken is cooked through and registers 165ºF in the thickest part of the thigh, 40 to 45 minutes.

Roasted Spatchcock Chicken Recipe Southern Living

1. (Preheat Oven to 425˚F after step 4) Place chicken breast-side down with the wings/ neck facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine.**. Open the rib cage and use a heavy chefs knife to score down the sternum.

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In a hot, 450 degrees Fahrenheit oven, roast the chicken for about 45 minutes, rotating the pan at the halfway point. The size of your chicken will determine the final cooking time. The larger the chicken, the longer it'll take to cook. A general rule of thumb is to cook the chicken for about 15 - 20 minutes per pound.

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How to Spatchcock a Chicken Step-by-Step. To kick off the process, pull the butter out of the fridge and let it soften at room temperature for about 30 minutes. Season the Butter: In a medium bowl, mix the softened butter with salt, pepper, and garlic. Slice out the Backbone: Using kitchen shears, cut along one side of the backbone.

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Add the garlic and cook for a few minutes, stirring occasionally, until soft and fragrant. Do not let the garlic burn or it will turn bitter. Add the honey and some salt and pepper and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, or until slightly thickened and syrupy.

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Heat the oven to 450 degrees. Step 2. 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.)

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Preheat the oven to 450F. Heat a cast-iron skillet on the stove for 5 minutes over medium high heat (or preheat the iron skillet in the oven for 5 minutes). Once the skillet is sizzling hot, sear the chicken by placing chicken breast side down in the hot skillet for 3-5 minutes, until skin gets a little crispy.

Roasted Spatchcock Chicken

Season the meat all over with salt, pepper, and the herbs, then rub the oil evenly all over. Place the chicken on a sheet pan (the bigger the better, so that any juices that splatter don't burn on the floor of the oven), and roast for about 40-45 minutes, until the breast registers at 160F.

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Step 5 | Roast in oven. Roast in the oven for about 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the breast and thighs register 165 degrees F (or 160 degrees F, as it will rise by about 5 degrees as it rests). That's how long it takes to cook a 4.5 pound chicken.

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Check that the chicken is ready: Insert a meat thermometer into the fleshy part of the leg and check that the temperature is at least 80°C OR. Insert a skewer into the fleshy part of the leg and check that the juices run clear. When the chicken is done, take out of the oven and leave to rest for 10-15 minutes before carving and serving.

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Preheat the grill over medium-high heat, leaving a couple burners off. Spatchcock the chicken & season it using the method above. Place chicken on the grill over direct heat, breast side down, and grill (covered) for 3-4 minutes per side, until the skin is crispy and a little charred.

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This cuts cooking time by 15-30 minutes, making roast chicken a far more practical option for midweek. This technique also helps solve the problem of the breast meat becoming dry and overdone by.

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Step 3. Cut the sweet potatoes into 2cm (¾in) batons, then toss with 1tbsp oil and the oregano. Scatter on to a baking tray. Step 4. Put the chicken tray in the top of the oven, with the fries on.

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Preheat oven to 425 degrees f/220 degrees c. Have ready a large roasting dish and set aside. In a small bowl combine the butter, crushed garlic, lemon zest, parsley, salt and pepper. Stir to combine and set aside. Prepare the chicken. Rinse and pat dry the chicken.