Roasted Spatchcock Chicken
Don't feel intimidated by an entire chicken - this Roasted Spatchcock Chicken is incredibly easy to cook until juicy and tender. It's well-seasoned throughout, and can be paired with your favorite side dishes.
Servings: 8
Calories: 355kcal
Equipment
- Deli Container (or bowl)
- Small Bowl
- Spoons
- Kitchen Shears
- Paper Towels
- Ceramic Baking Dish (or sheet pan with tall edges)
Ingredients
Seasoning Mix
- 2 ½ tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground thyme
- 1 teaspoon ground nutmeg
- 1 teaspoon harissa seasoning (or smoked paprika)
Roasted Chicken
- 6 tablespoons salted butter (softened)
- 3 tablespoons buttermilk
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce
- 4 - 5 pound whole chicken (giblets removed)
Instructions
- Mix together the dried seasonings in a small bowl to create a blend. Set aside.
- In another bowl or deli container, stir together softened butter, buttermilk, lemon juice, hot sauce, and about 3 tablespoons of the spice mix above. Set aside.
- Wash the whole chicken, then remove the entire backbone using kitchen shears. Place the chicken cut side down in a large sheet pan, then press down firmly on the center until the chicken is flat. This technique is called spatchcocking.
- Pat the entire chicken down with paper towels until dry.
- Rub the seasoned butter on and underneath the chicken skin. Generously season with the remaining dry seasonings. Don't forget to go underneath the skin and really rub in the spices!
- If you have any extra liquid from the butter dish, pour it on top of the chicken. Marinate for 30 - 45 minutes.
- Preheat your oven to 400℉.
- Roast the chicken for 55 - 60 minutes, until the internal temperature reaches 162℉.You want to stick the instant-read thermometer into the thickest part of the breast and the thigh.
- Remove the pan from the oven and baste the chicken with the juices that have collected in the pan. Let the chicken rest for 10 minutes before serving. Enjoy!
Notes
No buttermilk? You can use regular or non-dairy milk, and add a teaspoon of apple cider vinegar to the milk instead.
To make this a complete one-pot meal, add chopped potatoes, sliced carrots, and hearty veggies like Brussels sprouts to the bottom of the pan before placing the chicken on top.
Nutrition
Calories: 355kcal | Carbohydrates: 3g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 2376mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg