A roast chicken leg on a white plate with peas, thyme, and garlic.

5 / 6 votes

Spatchcock Roast Chicken

The key to a great roast chicken is of course a good chicken. Look for a larger bird (aka roaster) that has been raised on pasture. The spatchcock method of roasting chicken yields a bird that is evenly cooked, golden, and juicy.

Prep Time20

Cook Time1

Total Time1 20

Course: Mains

Cuisine: American

Servings: to 6 servings

Calories: 338

Ingredients

▢ 1 whole (3 to 5 pound) roaster chicken
▢ 1 stick (4 oz) unsalted butter, softened
▢ 1/4 cup chopped fresh parsley
▢ 2 teaspoons chopped fresh thyme
▢ Kosher salt and freshly ground black pepper
▢ 6 cloves garlic, unpeeled
▢ 1 lemon, cut in half
▢ 1 cup dry white wine

US - Metric

Instructions

Preheat the oven to 450ºF (232°C).
Place the chicken breast side down on a cutting board. Using poultry shears, cut along both sides of the backbone and remove the backbone (save it for stock). Turn the chicken breast side up and open the cut underside of the chicken like a book. Press firmly against the breastbone until it cracks.
Place the chicken in a roasting pan, skin side up. Gently lift the skin around the breast and insert half of the softened butter and the chopped parsley and thyme. Rub the remaining butter over the outside of the chicken. Season the chicken with salt and pepper.
Tuck the garlic cloves under the chicken, squeeze half of a lemon over the chicken. Add the wine to the roasting pan.
Roast the chicken, uncovered, for 20 minutes. Baste the chicken with the pan juices. Reduce the heat to 325ºF (163°C) and continue roasting, basting every 15 minutes, until the thigh wiggles easily, the juices run clear, and a meat thermometer inserted into the thickest portion registers 165ºF (74°C), 35 to 50 minutes.
Squeeze the remaining lemon half over the chicken and allow to stand 5 to 10 minutes before carving.

Notes

1. Save the backbone--After spatchcocking the chicken, save the backbone for making slow cooker chicken stock.

1. Use gloves--If you're squeamish about handling raw chicken, slip on disposable gloves for smearing the butter under and over the skin.

1. Cover the chicken--If your chicken is browning too quickly while roasting, cover it loosely with aluminum foil.

1. Make a sauce--To make a sauce for your roasted chicken, strain the pan juices into a measuring cup and skim off any fat. Serve the remaining juices on the side or drizzle over the cooked chicken.

Nutrition