This succulent roasted spatchcock chicken recipe has tender, juicy meat, crispy skin, and a delicious blend of savory herbs. It's the perfect family-friendly meal.
Course Dinner, Main, Main Course, main meal, supper
1/2tspPaprikasweet, smoked, or hot all work well with this recipe.
1/2tspDried parsleyoptional
1/2tspHerbs de Provenceor a blend of fresh or dried herbs from your pantry
1/4tspGround black peppermore or less to taste
2tbspOlive oil
Instructions
Preheat oven to 425°F (220°C).
Place chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Save this to make chicken stock. I throw mine in a bag in the freezer.
With a sharp knife, run it between the breasts to break the breastbone apart. This makes the next step easier to manage.
Flip the chicken over and press down firmly on the breastbone to flatten.
Rub olive oil and seasoning blend all over both sides of the chicken.
Place the chicken on a roasting sheet, breast-side up.
Roast in the preheated oven for about 45-55 minutes or until the internal temperature reaches 165°F (75°C).
Remove from the oven and let it rest for 10 minutes before carving.
Notes
Storing, freezing, and reheating instructions
Store: Refrigerate cooked chicken in an airtight container for up to 4 days.
Freeze: Place cooled chicken in a freezer-safe container or bag, removing excess air. Freeze for up to 3 months.
Reheat: Thaw overnight in the refrigerator if frozen. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, covering to prevent drying out.