Perfect Spatchcock Chicken with Herbs
Ingredients
- • 1.8 kg whole chicken
- • 60 ml olive oil
- • 4 cloves garlic
- • 2 tbsp fresh rosemary
- • 2 tbsp fresh thyme
- • 1 item lemon
- • 1 tsp paprika
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck. Remove and discard the backbone.
- 3
Flip the chicken over and press down firmly on the breastbone with your palms until you hear it crack. The chicken should now lay flat.
- 4
Pat the chicken completely dry with paper towels - this is crucial for crispy skin.
- 5
Mix minced garlic, chopped herbs, olive oil, juice of half the lemon, paprika, salt, and pepper in a small bowl.
- 6
Rub the herb mixture all over the chicken, getting under the skin where possible. Make sure to coat both sides thoroughly.
- 7
Place the chicken skin-side up on a large baking sheet or in a cast-iron skillet. Tuck wing tips under.
- 8
Slice the remaining lemon half and arrange around the chicken.
- 9
Roast for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 10
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute for maximum moisture.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to perfectly crispy spatchcock chicken is thorough drying before seasoning - I even let mine air-dry in the fridge for an hour if time allows. This technique reduces cooking time by 40% compared to a whole roasted chicken while ensuring even cooking throughout."
