
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:Â 975.41kcal
- Fat:Â 59.31g
- Saturated Fat:Â 14.97g
- Trans Fat:Â 0.29g
- Monounsaturated Fat:Â 28.61g
- Polyunsaturated Fat:Â 11.32g
- Carbohydrates:Â 47.82g
- Fiber:Â 6.05g
- Sugar:Â 3.76g
- Protein:Â 61.67g
- Cholesterol:Â 225.00mg
- Sodium:Â 1400.90mg
- Calcium:Â 82.66mg
- Potassium:Â 1907.00mg
- Iron:Â 5.51mg
- Vitamin A: 124.45µg
- Vitamin C:Â 29.31mg
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