Spatchcock Chicken

Spatchcock is a method of roasting poultry where you remove the backbone so it roasts flat. The result is not only 30% less cooking time but a very juicy chicken!

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Spatchcock Chicken

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

55 Min

Total time

1 Hour

Spatchcock is a method of roasting poultry where you remove the backbone so it roasts flat. The result is not only 30% less cooking time but a very moist meat!

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Ingredients

• 1 whole chicken, thawed
• 1 tsp olive oil
• 1 tsp oregano
• 1 tsp dried or fresh thyme,
• 1 tsp dried chopped rosemary,
• pinch of red pepper
• 1 tsp garlic powder

Instructions

1. Remove the backbone from the chicken. The best way to accomplish this is to stand it in the sink on a clean towel. Then, use a sharp knife to cut out the backbone by sliding it down the backbone on both sides. Never put your hands in the way of the knife - hold the chicken from the top with a clean towel.
2. Place the chicken flattened out on a large baking pan. Rub it with the oil. Mix the seasonings in a bowl, then rub them into the oil on the chicken.
3. Roast at 375 degrees for 45 minutes to one hour. The chicken is done when the juices run clear, and the thigh reaches an internal temperature of 160 degrees F. A thermometer placed deep in the thigh is a good idea to monitor the cooking process. Remove the chicken from the oven.
4. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts

Calories

212

Fat

15 g

Sat. Fat

4 g

Carbs

1 g

Fiber

0 g

Net carbs

0 g

Sugar

0 g

Protein

18 g

Sodium

67 mg

Cholesterol

71 mg

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