Chicken

Oven Roasted Spatchcocked Chicken

Herbed garlic butter and simple seasonings make for a juicy and delicious roast chicken

Although no one seems to know how the name was born, spatchcocked chicken has been around since as early as the 1700’s


The idea of spatchcocking is simple, you remove the backbone and flatten the chicken which allows it to be opened up and spread out more like a book

This helps the bird to roast faster and more evenly

So let’s get started

Preheat your oven to 350 F

We’re using a 7.5 pound roaster chicken

Remove and discard any of the giblets, neck, heart, etc. from the cavity

Pat the bird dry with some paper towel (note that the bird is breast side up in this picture)

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Flip the bird over, breast side down, and using sharp kitchen shears cut, starting on the sides of the tail along the back bone

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Cut completely through

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Repeat on the other side and remove the spine

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I also like to make an incision with a sharp knife down the breast bone to help flatten the chicken

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Flip the bird back over and press downwards on the center of the sternum

This will essentially crack the sternum and the chicken should be nice and flat at this point

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Now for some flavor

I’m using 2 tablespoons of softened butter 1 garlic clove and some fresh parsley and thyme

Remove the leaves from the thyme discarding the stems and chop along with the parsley

Grate the garlic

Add the herbs and garlic to the softened butter (basically making a compound butter) and stir to incorporate

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Using your fingers rub the butter mixture all over the bird

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Now for some seasonings

We will need 1 tablespoon of paprika and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

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Place the spices into a bowl and whisk to incorporate

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Sprinkle evenly over the entire chicken

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Next we will need around 3 pounds of red potatoes, 1 large onion and 4 garlic cloves

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We left the skins on the potatoes and gave them a chop trying to keep the pieces as even as possible

Peel and chop the onion and slice the garlic

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Place the potatoes, onions and garlic into an oven proof pan

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Drizzle with some olive oil

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Sprinkle with kosher salt and ground black pepper and toss to coat

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Nestle the chicken on top of the potatoes

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Into the oven we go

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Cook for 40-50 minutes or until a thermometer inserted into the thickest part of the breast reads 165-170 F

Remove the chicken and set aside to rest at least 10 minutes

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Drain some of the liquid off of the potatoes and reserve

Place the potatoes under the broiler and cook for 5-6 minutes keeping an eye on them

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Remove the potatoes and sprinkle with some fresh chopped parsley

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Place the chicken back on top of the potatoes, drizzle with reserved cooking liquid, sprinkle with some fresh parsley and serve!

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Enjoy!!!

Simply Sundays! ~ Oven Roasted Spatchcocked Chicken

  • Servings: 6-8
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Ingredients

7.5 pound roaster chicken

2 tablespoons of softened butter

1 teaspoon of fresh shopped parsley

1 teaspoon of fresh chopped thyme

1 grated garlic clove

1 tablespoon of paprika

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

3 pounds of red potatoes skin on

1 large onion

4 garlic cloves

olive oil

kosher salt

ground black pepper

fresh chopped parsley

Directions

Preheat your oven to 350 F.  Remove and discard any of the giblets, neck, heart, etc, from the cavity of a 7.5 pound oven stuffer roaster chicken.  Pat the bird dry with some paper towel.  Flip the bird over, breast side down onto a cutting board

Using sharp kitchen shears cut, starting on the sides of the tail along the back bone until completely through.  Repeat on the other side and remove the spine. Make an incision with a sharp knife down the breast bone to help flatten the chicken. Flip the bird back over and press downwards on the center of the sternum.  This will essentially crack the sternum and the chicken should be nice and flat at this point

In a bowl combine 2 tablespoons of softened butter, 1 grated garlic clove, 1 teaspoon of fresh chopped parsley and 1 teaspoon of fresh chopped thyme.  Using your fingers rub the butter mixture all over the chicken

In another bowl mix together 1 tablespoon of paprika and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Sprinkle this all over the chicken

Cut 3 pounds of skin on red potatoes into even chunks.  Peel and chop 1 large onion and slice up 4 garlic cloves.  Place all of this into an oven proof pan.  Drizzle with some olive oil and sprinkle with kosher salt and ground black pepper.  Toss to coat

Nestle the chicken on top of the potatoes and place into the oven. Cook for 40-50 minutes or until a thermometer inserted into the thickest part of the breast reads 165-170 F.  Remove the chicken and set aside to rest at least 10 minutes

Drain some of the liquid off of the potatoes and reserve.  Place the potatoes under the broiler and cook for 5-6 minutes keeping an eye on them.  Remove the potatoes and sprinkle with some fresh chopped parsley

Place the chicken back on top of the potatoes, drizzle with reserved cooking liquid, sprinkle with some fresh parsley and serve!

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

Lodge Cast Iron Skillet

© Simply Sundays 2019
All rights reserved

10 comments on “Oven Roasted Spatchcocked Chicken

  1. Spatchcocking a bird is such a great way of cooking and so versatile, I even do it on the BBQ. I love the seasoning on this it sounds delicious!

  2. I much prefer roasting chicken this way although I usually buy it flattened already. I haven’t done it myself, but want to try it! Yours looks perfect. Love the spices and rub you put on the chicken!

    • simplysundaysfoodblog

      It’s easier than you think! Give it a try Jacqueline!

  3. I always cook chicken with herbed garlic butter. It makes the meal so flavorful and delicious! And I like your choice of seasonings – definitely the recipe I would try!

  4. Perfected roasted chicken. Removing the backbone must be hard work. Interesting to learn new dishes such as spatchcocked chicken.

    • simplysundaysfoodblog

      It’s a cinch if you have sharp kitchen shears. Give it a try Mayuri!

  5. Oooh! The chicken is roasted perfectly! Great color you got on it! I have always wanted to make a spatchcocked bird. I can’t wait to try this out!

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