I wanted to share a fun twist on a whole roasted chicken, but realize that “spatchcock” is not a term everyone is familiar with. This term really just means removing the spine. Now, if you’ve never done this before it can be hard to figure out how to do – thus I made this video with the intention of making this recipe more approachable for you! This is also a really great way to do a whole chicken on the barbecue and makes for a lot of “oooohs” and “ahhhhs” if you’re serving dinner guests.
Spatchcock Chicken
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 whole chicken, about 3 pounds
- 1 tsp sea salt
- ⅔ cup marinade of choice
- 1 Tbl melted ghee or avocado oil
- Optional Additions:
- 1 yellow onion, sliced
- 1 Lemon, sliced into rounds
Instructions
- Preheat oven to 400 degrees F
- Remove the spine from the chicken (or don't).
- Place chicken on a baking pan that is large enough that you can lay the chicken flat with the legs splayed out on the sides.
- If using the onion and lemon, layer them on the pan under the chicken.
- Sprinkle salt over the entire chicken, top and bottom.
- Drizzle ⅓ cup of the marinade over the chicken, reserving the rest for later.
- Rub the marinade over the entire chicken, top and bottom.
- Allow to rest at room temperature for 15 minutes (or up to 2 hours in fridge).
- Drizzle ghee/oil over top of chicken.
- Place chicken in oven.
- Roast chicken for 30 minutes.
- Rotate pan and add 1-2 Tbl additional marinade over top of chicken, & baste the chicken with the juices that have collected in the pan. *I like to reserve a small amount of marinade to rub over chicken just before it comes out of oven.* Continue to roast chicken for about 20 minutes, or until a thermometer inserted into thickest part of chicken registers 165 degrees F.
- *Please note, all ovens are different, so your cooking time may vary a little.
- Remove chicken from oven, allow to rest 10 minutes before serving.
Video: Spatchcock Chicken was last modified: January 1st, 2016 by
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