Quick Spatchcock Roast Chicken
75% authentic · American
A faster and more evenly cooked roast chicken achieved by spatchcocking (butterflying) the bird. This method ensures crispy skin and juicy meat in less time.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Whole chicken1 (3-4 lb)
- Olive oil3 tbsp
- Garlic powder1 tsp
- Paprika1 tsp
- Dried oregano1 tsp
- Salt1.5 tsp
- Black pepper1 tsp
Steps
- 1
Preheat oven to 425°F (220°C).
- 2
Place chicken breast-side down on a cutting board. Using sturdy kitchen shears or a sharp knife, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten the bird.
- 3
Pat the chicken thoroughly dry with paper towels. This is crucial for crispy skin.
- 4
In a small bowl, mix together olive oil, garlic powder, paprika, dried oregano, salt, and pepper.
- 5
Rub the mixture evenly over the entire surface of the chicken, including under the skin if possible.
- 6
Place the flattened chicken, skin-side up, on a baking sheet lined with parchment paper or a wire rack set inside a baking sheet.
- 7
Roast for 40-50 minutes, or until the skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- 8
Let the chicken rest for 5-10 minutes before carving.
- 9
Carve and serve.
