Best 2 Roasted Spatchcock Chicken Recipes
Roasted spatchcock chicken is a method of cooking a whole chicken that gives you a juicy, flavorful bird with crispy skin. By spatchcocking the chicken, or removing its backbone and flattening it, you create a more even cooking surface. This allows the chicken to cook more evenly and quickly. The result is a tender, succulent chicken that's perfect for any occasion, from a weeknight dinner to a special holiday meal.
Let's cook with our recipes!
SPATCHCOCK ROASTED CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
- Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
- Let the chicken rest 5 minutes before serving.
ROASTED SPATCHCOCK CHICKEN
When you have a famous chef for a dad, you learn how to enjoy good food early on - and if you're Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don't expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they're not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. "We want to show people of all ages that you can cook delicious things," Madeline says.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚ F. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper.
- Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down.
- Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ F when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.
Tips:
- Prep the Chicken Properly: Rinse the chicken inside and out, pat it dry, and remove any excess fat. This helps the seasonings penetrate the meat and promotes even cooking.
- Use a Flavorful Marinade or Rub: Marinating or rubbing the chicken overnight or for at least 30 minutes enhances the flavor. Experiment with different herbs, spices, and citrus to create a unique taste profile.
- Season Generously: Don't be shy with the seasonings! Season the chicken liberally inside and out, paying attention to the cavity. This ensures every bite is packed with flavor.
- Roast at High Temperature: Roasting the chicken at a high temperature (400-425°F) creates a crispy skin and juicy meat. Make sure the chicken is fully thawed before roasting.
- Roast Breast Side Up: Placing the chicken breast side up allows the heat to circulate evenly, resulting in evenly cooked meat throughout.
- Use a Meat Thermometer: To ensure the chicken is cooked safely and thoroughly, use a meat thermometer to check the internal temperature. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh and breast.
- Let the Chicken Rest: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in tender and flavorful chicken.
Conclusion:
Roasted spatchcock chicken is an easy and delicious way to enjoy a whole chicken. By following these tips and using the provided recipes, you can create a flavorful and succulent meal that is perfect for any occasion. Whether you prefer a classic roasted chicken or one with a unique twist, experimenting with different marinades, rubs, and seasoning combinations will elevate your dish to new heights. Enjoy the process of preparing and savoring this delectable dish, and don't forget to share your culinary creations with friends and family!
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