Spatchcock Chicken (Crispy & Juicy!) Recipe
This Spatchcock Chicken recipe delivers a perfectly crispy and juicy roast chicken by flattening the bird for even cooking. Using a flavorful compound butter with garlic, parsley, and Italian seasoning under the skin ensures delicious moistness and aromatic depth. Roasted at high heat, the chicken cooks quickly with a golden, crispy skin, perfect for an impressive and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 5 lb Whole chicken
Compound Butter
- 6 tbsp Unsalted butter
- 2 tbsp Fresh parsley, chopped
- 1 tsp Italian seasoning
- 3 cloves Garlic, crushed
Seasoning and Oil
- 2 tbsp Olive oil
- 1/2 tbsp Sea salt
- 1 tsp Paprika
- 1/4 tsp Black pepper
Instructions
- Prep: Preheat your oven to 450°F (232°C) and set an oven-safe rack over a baking sheet to allow air circulation underneath the chicken for better roasting.
- Room Temperature: Let the chicken rest at room temperature for about 30 minutes before cooking to promote even cooking and better texture.
- Spatchcock the Chicken: Place the chicken breast-side down on a cutting board and use kitchen shears to cut along each side of the spine to remove it. Open the chicken like a book, then flip it over, breast-side up, and firmly press down on the breastbone with the heel of your hand to flatten the bird.
- Place on Rack: Transfer the flattened chicken onto the prepared rack, breast-side up, arranging it to ensure even heat exposure.
- Make Compound Butter: In a bowl, mash together the unsalted butter, fresh parsley, Italian seasoning, and crushed garlic to create a flavorful compound butter.
- Season Under Skin: Carefully run your fingers under the chicken skin on the breasts and legs to separate the skin from the meat. Distribute dollops of the compound butter underneath the skin, then gently press and spread it evenly.
- Season Outside: Drizzle olive oil evenly over the chicken skin, then sprinkle with sea salt, paprika, and black pepper to enhance flavor and crispiness.
- Roast: Place the chicken in the oven and roast for 40-50 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 160°F (71°C). The internal temperature will rise while resting.
- Rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat for maximum juiciness.
Notes
- Allowing the chicken to rest at room temperature before cooking helps ensure even cooking and juicier meat.
- Spatchcocking the chicken reduces cooking time and promotes crispier skin by increasing the surface area exposed to heat.
- Use a meat thermometer to check doneness for best results; the safe internal temperature for chicken breast is 165°F (74°C) after resting.
- Compound butter under the skin adds flavor and moisture directly to the meat.
- The spine removed from the chicken can be saved to make homemade chicken stock or gravy.
- Resting the chicken after roasting is crucial for tender, juicy meat.
Keywords: spatchcock chicken, roast chicken, crispy chicken, juicy chicken, compound butter chicken, oven roasted chicken
