Spatchcock Flat Chicken
Spatchcock chicken is also often called “flat chicken.” It is done by cutting the backbone out of the chicken and pressing it down flat on a baking sheet or in a cast iron pan.
Flattening the chicken helps cook the it much faster, and it also provides crispier skin all over! Thighs will now be getting prime airflow which will help the skin crisp up.
I like doing this when roasting a chicken on a weekday because it cuts the time nearly in half. The word spatchcock sounds funny, but it’s a great kitchen trick!
I always dry brine my chicken the night before I roast them by rubbing the entire chicken with salt and herbs and letting it sit in the fridge. If you can’t do this the night before, just try to do it as long before roasting as possible! Any bit helps. Then begin with step one.
Servings: depends on size of chicken
Ingredients:
-1 to 2 tbsp butter, cut in small cubes
-1 tbsp salt
-1 tbsp herbs de provence
-2 tbsp extra virgin olive oil
-1 organic, preferably pasture-raised, whole chicken
Optional Additional Ingredients:
-1 lemon
-1 bunch rosemary
-Roasting vegetables such as carrots or potatoes
Instructions:
1. Preheat oven to 425 F.
2. In the sink or on a large clean counter, put the chicken breast side down, neck facing you. Using clean and good quality kitchen scissors, cut along the right side of the spine of the chicken, snipping through the ribs. Be sure to cut as close to the spine as possible. Do the same on the left side. Remove the spine and save for bone broth for later.
3. On a large baking sheet or in a cast iron skillet, place the bird breast side up. Optional: place the bird on top of a bed of fresh rosemary. Press firmly on the breasts to lay the bird completely flat. Tuck the wings back to avoid the tips burning.
4. Pat the skin dry with a paper towel. Salt the skin. Let it sit for 15-20 minutes, then pat the skin dry again.
5. Place the pieces of butter under the skin, between the skin and the meat. Do this over the breasts and thighs. Sprinkle some herbs de provence around. Squeeze half of one orange or lemon all over the skin.
6. Add the roasting vegetables to the pan if desired.
7. Bake in the oven for 45 minutes, or until internal temperature reaches at least 165 F.
8. Once fully cooked, turn on the broiler and broil the chicken for 5 minutes to get that super crispy skin!
9. Be sure to save the bones to make some homemade bone broth.
Spatchcock Flat Chicken
Ingredients
- 1-2 tbsp butter sliced thin
- 1 tbsp kosher or sea salt
- 1 tbsp herbs de Provence
- 1 organic whole chicken
- 1 lemon or orange optional
- 1 bunch rosemary or other herbs
- Roasting vegetables such as carrots or potatoes
Instructions
- Preheat oven to 425 F.
- In the sink or on a large clean counter, put the chicken breast side down, neck facing you. Using clean and good quality kitchen scissors, cut along the right side of the spine of the chicken, snipping through the ribs. Be sure to cut as close to the spine as possible. Do the same on the left side. Remove the spine and save for bone broth for later.
- On a large baking sheet or in a cast iron skillet, place the bird breast side up. Optional: place the bird on top of a bed of fresh rosemary. Press firmly on the breasts to lay the bird completely flat. Tuck the wings back to avoid the tips burning.
- Pat the skin dry with a paper towel. Salt the skin. Let it sit for 15-20 minutes, then pat the skin dry again.
- Place the pieces of butter under the skin, between the skin and the meat. Do this over the breasts and thighs. Sprinkle some herbs de provence around. Squeeze half of one orange or lemon all over the skin.
- Add the roasting vegetables to the pan if desired.
- Bake in the oven for 45 minutes, or until internal temperature reaches at least 165 F.
- Once fully cooked, turn on the broiler and broil the chicken for 5 minutes to get that super crispy skin!
- Be sure to save the bones to make some homemade bone broth.