Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted spatchcocked chicken. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted. A whole roasted chicken can be tricky.
Roasted Spatchcocked Chicken is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Roasted Spatchcocked Chicken is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook roasted spatchcocked chicken using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Spatchcocked Chicken:
- Prepare 1 whole chicken
- Prepare 1 tbsp olive oil
- Take 1/2 tsp salt
- Take 1/2 tsp pepper
- Prepare 1/4 tsp ground cumin
- Prepare 1/2 tsp garlic powder
- Get 1/2 tsp onion powder
The reason that this roast spatchcock chicken recipe is so doable during the week is because the prep time is minimal and it's all made in one pot. After getting over the spatchcock-intimidation (and watching video on all recipes site) we made as directed (substituted carrots for sweet potatoes and served with mashed yukon golds) and we all determined it was the best chicken we had ever eaten. To spatchcock the chicken, place the chicken on a sheet pan breast side down. With sharp kitchen shears, cut just along the right side of the backbone, through the skin, meat, and bones, then cut.
Steps to make Roasted Spatchcocked Chicken:
- Preheat oven to 450°F.
- In a small cup, mix spices in olive oil to form a paste.
- Place a whole chicken, breast down, on a cookie sheet. With kitchen shears, cut starting at the tail end, about a half inch to the right of the backbone, working your way to the top of the bird. Repeat on the left of the backbone and discard backbone.
- Turn the bird breast side up and spread the back of the bird to lay it as flat as it will let you. With your palms, push down on the breastplate with moderate force until you hear a crack. The bird should now lay flat on the cookie sheet.
- Rub the spice mix from step one onto the chicken. You can cut 2" slits into the skin on the breast and thighs, carefully avoiding cutting into the meat, and rub the spices in under the skin.
- Place meat thermometers into the thighs of the bird. Place the chicken on a cookie sheet in a 450°F oven. If you want to get a whole meal going all at once, throw some 1" diced potatoes, carrots, onions on the cookie sheet below the chicken.
- Let the bird roast until the thermometers show it's ready or 180F, around 40 minutes for a 4 lb chicken. If you want the skin extra crispy, turn on the broiler for 1-2 minutes at the end. Watch it closely if you're going to broil it. The skin gets charred pretty quick if you're not careful!
For crispier chicken skin, salt the chicken and let it sit uncovered in the fridge overnight. Before cooking, pat the skin dry one more time and sprinkle on a little more salt. To marinate, butterfly the chicken first and put it in a zip-top bag or non-reactive glass pan with the marinade for an hour to overnight. It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; start with these recipes and customize with your favorite ingredients.
So that is going to wrap it up for this exceptional food roasted spatchcocked chicken recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
