Spatchcock Flat Chicken
Flattening the chicken helps decrease the roasting time and increase crispy skin.
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.
Notes
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.