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If you’re looking for a way to make a juicy, flavorful chicken with crispy skin, this Spatchcock Chicken Recipe is your answer. By removing the backbone and flattening the bird, you ensure even cooking and a quicker roast time. With a simple rub of olive oil, salt, pepper, garlic powder, and paprika, you’ll have a mouthwatering meal ready in under an hour. Perfect for a weeknight dinner or a weekend feast, this recipe will become a staple in your kitchen. Let’s get cooking!
Spatchcock Chicken Recipe
Ingredients:
- 1 whole about 4 pounds chicken
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Instructions:
- Preheat your oven to 425°F (220°C).
- Using kitchen shears, remove the backbone of the chicken by cutting along both sides of the spine. Flatten the chicken by pressing down on the breastbone.
- Place the chicken on a wire rack set on a baking sheet. Rub the chicken with olive oil, then season with salt, pepper, garlic powder, and paprika.
- Roast the chicken in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
What You Will Need
H2: What you will need to make spatchcock chicken
- Olive oil: Helps crisp the skin, adds flavor, and keeps the chicken moist during roasting.
- Garlic powder: Infuses the chicken with a deep, savory flavor that complements the other spices.
- Paprika: Adds a smoky, slightly sweet flavor and gives the chicken a beautiful color.
Read more: Chicken Stew With Rotisserie Chicken Recipe
Essential Tools and Instruments
What tools/instruments will be needed to make Spatchcock Chicken Recipe
- Kitchen shears: Essential for removing the backbone, making it easier to flatten the chicken for even cooking.
- Wire rack: Keeps the chicken elevated, allowing heat to circulate and ensuring crispy skin.
- Baking sheet: Catches drippings and provides a stable surface for the wire rack.
- Meat thermometer: Ensures the chicken reaches the safe internal temperature of 165°F, preventing undercooking.
Spatchcock Chicken Recipe
Equipment
- Kitchen Shears
- Baking Sheet
- Wire rack
Read more: Chicken Alfredo Recipe
Ingredients:
Main Ingredients
- 1 whole Chicken about 4 pounds
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper freshly ground
- 1 tsp Garlic Powder
- 1 tsp Paprika
Instructions:
- Preheat your oven to 425°F (220°C).
- Using kitchen shears, remove the backbone of the chicken by cutting along both sides of the spine. Flatten the chicken by pressing down on the breastbone.
- Place the chicken on a wire rack set on a baking sheet. Rub the chicken with olive oil, then season with salt, pepper, garlic powder, and paprika.
- Roast the chicken in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
Notes:
Nutrition value:
Read more: Garlic Chicken Recipe
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prep the chicken: Spatchcock and season the chicken as directed.
- Store in fridge: Place seasoned chicken in a sealed container or wrap tightly with plastic wrap. Keep in the fridge for up to 24 hours.
- Ready to cook: Remove from fridge 30 minutes before roasting to bring to room temperature.
Freezing Instructions
- Prep and freeze: After spatchcocking and seasoning, wrap the chicken tightly in plastic wrap, then foil. Place in a freezer bag.
- Label and date: Write the date on the bag to keep track.
- Freeze: Store in the freezer for up to 3 months.
- Thaw: Move to the fridge 24 hours before cooking to thaw slowly.
- Cook: Follow the original roasting instructions once thawed.
Did you know that spatchcocking a chicken not only helps it cook faster but also ensures more even cooking, resulting in juicier meat and crispier skin?
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