For extra crispy skin, pat the chicken dry with paper towels before seasoning. Feel free to experiment with other herbs and spices. Rosemary, thyme, or garlic powder would also be delicious. Make sure your kitchen shears are sharp for easier backbone removal.
Spatchcock Chicken
-
PREP TIME10 mins
-
COOK TIME35 mins
-
TOTAL TIME50 mins
-
SERVING8 People
-
VIEWS223
Achieve unparalleled crispness and juiciness with this streamlined spatchcock chicken method. Flattening the bird ensures even cooking and dramatically reduces roasting time, making it perfect for a weeknight feast.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate0 g
-
Cholesterol239 mg
-
Fiber0 g
-
Protein60 g
-
Saturated Fat9 g
-
Sodium758 mg
-
Fat32 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat the oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil. (5 minutes)
02 Step
Recipe View Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. (10 minutes)
03 Step
Recipe View Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken. (5 minutes)
04 Step
Recipe View Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer. (10 minutes)
05 Step
Recipe View Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Idella Tremblay
Jun 21, 2025I added a pinch of red pepper flakes to the spice mixture for a little extra heat. It was a big hit!
Tierra Senger
Aug 5, 2024This recipe is a game-changer! The chicken was so moist and the skin was perfectly crispy. I'll never roast a whole chicken any other way!
Miguel Flatley
Jun 10, 2024I was intimidated by the spatchcocking process at first, but the directions were so clear and easy to follow. The lemon slices under the skin added a wonderful brightness to the dish.