Not only is this an impressive presentation but spatchcocking results in a more evenly cooked and juicy chicken. And it’s easy!
Spatchcocking is easier than it looks and it is much easier than properly butchering a chicken.
Be sure to use very sharp kitchen shears to make preparing the chicken easy.
EQUIPMENT: kitchen shears, roasting pan with rack, Thermapen One
Spatchcocked and Roasted Chicken
Cuisine: AmericanDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
45
minutesResting Time
10
minutesIngredients
1 whole organic chicken
2 tablespoons extra virgin olive oil
2 teaspoons sweet smoked paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
1 teaspoon minced garlic from a jar
1/4 cup organic low salt chicken broth
1 tablespoon liquid smoke
Directions
- Preheat oven to 450°F.
- Place chicken breast-side down on cutting board lined with parchment paper.
- Use kitchen shears to cut along either side of the backbone, cutting through rib bones as you go.
- Remove backbone and discard it.
- Flip chicken over so that it is breast-side up and press down on the breastbone with the heel of your hand to flatten chicken.
- Fold wing tips back towards the neck cavity and tuck them behind the chicken’s shoulder blades.
- Rub chicken all over with extra virgin olive oil.
- Sprinkle chicken with sweet smoked paprika, sea salt, freshly ground black pepper, chopped fresh rosemary, and minced garlic. Rub spices and herbs into and under chicken skin.
- In a small bowl, whisk together chicken broth and liquid smoke. Pour chicken broth/liquid smoke mixture into the bottom of the roasting pan.
- Place roasting rack in roasting pan.
- Transfer spatchcocked chicken to the roasting pan, using the parchment paper to help you lift it.
- Roast chicken in the preheated oven for about 45 minutes until the internal temperature of the breast reaches 150°F.
- Turn on broiler and broil the chicken for 2-3 minutes, or until the skin is golden brown and crispy.
- Remove the chicken and let rest for about 10 minutes before carving. This allows the juices to absorb back into the meat while the chicken continues to cook raising the breast temperature to a safe 165°F as measured with a Thermapen One.
