Oven Roasted Spatchcocked Chicken

A tender and juicy chicken rubbed with an herbed butter then roasted to perfection on a bed of  potatoes, onions and garlic

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)

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

Cut completely through

Repeat on the other side and remove the spine

I also like to 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

Now for some flavor

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

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

Using your fingers rub the butter mixture all over the bird

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

Place the spices into a bowl and whisk to incorporate

Sprinkle evenly over the entire chicken

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

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

Place the potatoes, onions and garlic into an ovenproof pan

Drizzle with some olive oil

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

Nestle the chicken on top of the potatoes

Into the oven we go

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!

Enjoy!!!

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

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