Roasted Spatchcock Chicken
I make a roast chicken most Sundays for an easy protein option during the week — topping salads, adding to a wrap, eating a few pieces to curb hunger before dinner, or adding to an otherwise vegetarian dish I made for a protein boost.
I know buying rotisserie chickens at the store is the easier option, and I do it sometimes too!
But those chickens often aren’t organic (the better option) and have been packaged in plastic which can leach chemicals into the chicken itself — especially if it’s the one sitting under a heat lamp or in a warming case. Always opt for the chilled ones if you go this route.
That being said — this recipe is easy on your time and the wallet.
Spatchcock WHAT?
This method means a quicker cooking time at around one hour and ensures the chicken cooks evenly.
Just make sure you have a good pair of poultry shears to cut through the backbone.
And watch my HOW-TO video here.
As for sourcing your chicken, I prefer pasture-raised Farmer’s Focus or Pasturebird, which are available on-line through services like Butcher Box or in more and more grocery stores. (I get them locally at Sprouts and Fresh Market).
Roasted Spatchcock Chicken
Makes 1 roast chicken
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients:
3½ - 4½ lb pasture-raised or organic chicken
coarse sea salt
extra virgin olive oil
herbs or seasoning rub of choice
Directions:
Cover sheet tray with aluminum foil and then line with parchment for easy clean-up.
Spatchcock chicken so it lies flat on the tray by removing the backbone on both sides with poultry shears.
Optional: Place chicken on sheet pan and salt well. Let sit 1-2 hours (or overnight in the fridge if you have the time), then pat the skin dry with paper towel.
Preheat oven to 400 degrees F.
Rub chicken with extra virgin olive oil and seasonings of choice.
Roast chicken for 1 hour or until the thickest part of the breast measures 165 degrees on a meat thermometer.
Place chicken on cutting board and let rest for 10-20 minutes before carving.
Store leftover chicken in fridge for up to 3 days.
