How To Make Spatchcock Chicken
This tender and juicy spatchcock chicken is made in just one hour! It’s served with a side of tender and savory potatoes for a more filling meal.
Serves:
Ingredients
- 1whole chicken,(about 4 lbs)
- 2tbspolive oil
- 3tbspchicken seasoning,or rub
- salt and pepper
For Vegetables (Optional):
- 2½lbsred potatoes,or yellow, or baby, chopped
- 2tbspolive oil
- 1tspItalian seasoning
- salt and pepper,to taste
Instructions
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Preheat the oven to 425 degrees F. Toss the potatoes with olive oil, Italian seasoning, salt, and pepper.
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Remove the neck and giblets from the cavity of the chicken, if included.
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Place the chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely.
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Flip the chicken over so the breast side is up. Using palms, press on the breast bone to flatten it. There should be a loud crack as it flattens. Fold the wing tips under the chicken.
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Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with Italian seasoning, salt, and pepper. Then, arrange the vegetables around the pan.
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Roast the chicken for 45 to 50 minutes or until it reaches 165 degrees F.
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Remove from the oven and loosely tent with a foil. Rest at least 15 minutes before carving.
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Serve, and enjoy!
Nutrition
- Calories: 975.41kcal
- Fat: 59.31g
- Saturated Fat: 14.97g
- Trans Fat: 0.29g
- Monounsaturated Fat: 28.61g
- Polyunsaturated Fat: 11.32g
- Carbohydrates: 47.82g
- Fiber: 6.05g
- Sugar: 3.76g
- Protein: 61.67g
- Cholesterol: 225.00mg
- Sodium: 1400.90mg
- Calcium: 82.66mg
- Potassium: 1907.00mg
- Iron: 5.51mg
- Vitamin A: 124.45µg
- Vitamin C: 29.31mg
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