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Chicken Spatchcocked

Course Holiday, Main Course, Poultry
Cuisine American
Keyword chicken, chicken spatchcocked, chicken spatchcocked recipe, how to roast a spatchcocked chicken, how to spatchcock a chicken, how to spatchcoked a chicken, roasted chicken, roasting a chicken, spatchcocked, spatchcoked method, what is spatchcocking a chicken
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories 714 kcal

Ingredients

  • 5 pounds chicken 5 pounds whole chicken
  • 3 lemons 3 lemons, sliced
  • fresh thyme springs Fresh thyme springs
  • 1 2-inch ginger 1 2-inch piece ginger, peeled and sliced
  • 1 vadalia onion 1 Vidalia onion, peeled and sliced
  • 6 garlic cloves 6 garlic cloves, peeled, hard end removed
  • 3 tablespoons unsalted butter 3 tablespoons unsalted butter, cut into 4 pieces
  • 2 cups chicken stock 2 cups chicken stock
  • 1 cup white wine 1 cup white wine
  • salt salt
  • pepper pepper
US - Metric

Instructions

  1. Preheat the oven to 375F.

  2. Place the chicken breast side down on a cutting board. Using a chef’s knife or poultry shears, cut along each side of the backbone, separating the backbone from the chicken. Remove the backbone and save it for stock or discard it.

  3. Turn the chicken, breast side up facing you, on a cutting board. With the heel of your hands, press firmly against the breastbone until it cracks and it lays flat. 

  4. Start at the neck and loosen and lift the skin around the breasts and around the thighs part of the chicken. Gently push between skin and meat (be careful not to detach skin completely) and rub salt under the skin. Place the cut butter under the skin. Sprinkle generously salt and pepper all over the cavity and the all over skin.

  5. On a large cookie sheet, spread the lemon, thyme, sliced onion, garlic, and ginger to cover the bottom. Sprinkle with salt. Place the wire rack over the lemon onion mixture and place the flattened chicken breast side up, in the middle of the rack. Add the wine and 1 ½ cups of chicken stock. 

  6. Roast the chicken in the preheated oven. Add more chicken stock to the cookie sheet if it starts to dry out. Rotate the chicken halfway through roasting time. Poke gently with a fork the breast at the tight junction to let out any juices.

  7. Bake for 1 to 1 ½ hours. Remove from oven and let rest for 10 minutes before carving.

Nutrition Facts
Chicken Spatchcocked
Amount Per Serving
Calories 714 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 15g94%
Cholesterol 225mg75%
Sodium 288mg13%
Potassium 705mg20%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 55g110%
Vitamin A 535IU11%
Vitamin C 27.8mg34%
Calcium 55mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.