Description
A simple and efficient way to cook a whole chicken by spatchcocking it and roasting in the oven for even cooking and crispy skin.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 lemon, halved
- 4 sprigs fresh thyme or rosemary
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.
- Flip chicken over and press down firmly to flatten.
- Rub chicken with olive oil and season with salt, pepper, garlic powder, and paprika.
- Place lemon halves and herbs under the chicken.
- Roast for 40-50 minutes until internal temperature reaches 165°F (74°C).
- Rest for 10 minutes before carving.
Notes
- Pat chicken dry before seasoning for crispier skin.
- Use a meat thermometer for accurate doneness.
- Save the backbone for making stock.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
Keywords: spatchcock chicken, roast chicken, oven chicken, easy chicken recipe