Loading Video...
Recipe courtesy of Valerie's Home Cooking

Spatchcock Roasted Chicken

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

Special equipment:
kitchen shears and an instant-read thermometer
  1. Preheat the oven to 450 degrees F.
  2. Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
  3. 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 into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
  4. Let the chicken rest 5 minutes before serving.
18m Easy 98%
CLASS
Mary DeAngelis

Chicken Divan

48m Easy 96%
CLASS
22m Easy 96%
CLASS
10m Easy 99%
CLASS
7m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages