Roasted Spatchcocked Chicken

Name: How to cook Roasted Spatchcocked Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

residivist

Roasted Spatchcocked Chicken

My grandma says this is how butchers sold chicken back in the old country before the supermarket bagged chicken put the local butcher out of business. Laying it flat reduces cook time, keeps the breast tender and moist, and you can even fit a couple of chickens in a smaller oven because it takes less space!

Ingredient

Food ration :

4 servings

Cooking time :

10 mins

whole chicken

1 tbsp

olive oil

1/2 tsp

salt

1/2 tsp

pepper

1/4 tsp

ground cumin

1/2 tsp

garlic powder

1/2 tsp

onion powder

Cooking instructions

* Step 1

Preheat oven to 450°F.

* Step 2

In a small cup, mix spices in olive oil to form a paste.

* Step 3

Place a whole chicken, breast down, on a cookie sheet. With kitchen shears, cut starting at the tail end, about a half inch to the right of the backbone, working your way to the top of the bird. Repeat on the left of the backbone and discard backbone.

* Step 4

Turn the bird breast side up and spread the back of the bird to lay it as flat as it will let you. With your palms, push down on the breastplate with moderate force until you hear a crack. The bird should now lay flat on the cookie sheet.

* Step 5

Rub the spice mix from step one onto the chicken. You can cut 2" slits into the skin on the breast and thighs, carefully avoiding cutting into the meat, and rub the spices in under the skin.

* Step 6

Place meat thermometers into the thighs of the bird. Place the chicken on a cookie sheet in a 450°F oven. If you want to get a whole meal going all at once, throw some 1" diced potatoes, carrots, onions on the cookie sheet below the chicken.

* Step 7

Let the bird roast until the thermometers show it's ready or 180F, around 40 minutes for a 4 lb chicken. If you want the skin extra crispy, turn on the broiler for 1-2 minutes at the end. Watch it closely if you're going to broil it. The skin gets charred pretty quick if you're not careful!

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