Description
This Spatchcock Chicken recipe delivers a perfectly crisp and flavorful roasted chicken with a delicious herb and wine sauce. The chicken is flattened for even cooking and seasoned with a robust blend of spices to enhanced the natural flavor. Perfect for an impressive yet easy main course.
Ingredients
Scale
Chicken and Seasoning
- 3 – 4 lb. whole chicken
- 1.5 teaspoon salt, separated
- 3 tablespoons olive oil, separated
- ½ white onion, chopped
- 4 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- ¼ cup dry white wine
- 1.5 cups broth, any kind (separated)
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
Chicken Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon dried basil
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon paprika
- 1 teaspoon brown sugar
Instructions
- Prepare seasoning: Mix together all chicken seasoning spices in a bowl and set aside.
- Prepare chicken: Remove chicken from packaging and pat dry with paper towels on a clean cutting board.
- Spatchcock chicken: Place chicken breast-side down and cut along both sides of the spine with kitchen shears. Discard the spine.
- Flatten chicken: Flip chicken over and press firmly down the middle to flatten it.
- Season under skin: Carefully separate skin from meat and rub 1 teaspoon salt directly on the meat under the skin.
- Season chicken: Rub chicken seasoning all over the chicken, covering skin, legs, and thighs. Refrigerate for at least 15 minutes up to 2 hours.
- Preheat oven: Preheat oven to 425ºF and line a rimmed baking sheet with aluminum foil.
- Prepare roasting bed: Place onion, garlic, thyme, white wine, ½ cup broth, 1 tablespoon olive oil, and ½ teaspoon salt on foil.
- Set up rack: Place a metal rack on top of vegetables and put the chicken breast-side up on the rack.
- Oil chicken: Rub the chicken with the remaining 2 tablespoons of olive oil, massaging it evenly.
- Roast chicken: Bake for 45 minutes or until internal temperature reaches 160ºF at thickest parts.
- Rest chicken: Remove from oven and let rest at least 15 minutes. Internal temp will rise to safe 165ºF.
- Make sauce: Transfer cooked vegetables, herbs, and liquids to saucepan. Add remaining 1 cup broth and bring to boil.
- Thicken sauce: Reduce heat to medium-low, add lemon juice, then whisk in cornstarch. Cook until sauce thickens and remove herb stems.
- Serve: Carve chicken and serve with the sauce.
Notes
- Refrigerate the seasoned chicken for full 2 hours if possible to absorb flavors and dry skin for crispiness; 15 minutes works in a pinch.
- Use a wire rack when baking the chicken to ensure crisp skin; do not bake chicken directly on the pan.
- Let the chicken rest properly to allow juices to redistribute and finish cooking internally.
- Use a meat thermometer to ensure the chicken is safely cooked to 165ºF.
Nutrition
- Serving Size: 1 chicken quarter
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
