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Easy Oven Roasted Spatchcock Chicken for Crispy Skin

A whole, beautifully roasted spatchcock chicken with crispy, dark golden-brown skin resting on a white plate.
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Learn how to spatchcock a chicken for faster, even cooking, resulting in incredibly juicy meat and perfectly crispy skin. This simple recipe is great for weeknight dinners or holiday meals.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1 lemon, halved (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the chicken breast-side down on a sturdy cutting board.
  2. Use sharp kitchen shears to cut along both sides of the backbone, starting from the tail end and cutting toward the neck. Remove the backbone and set it aside for stock or discard it.
  3. Flip the chicken over so it is breast-side up. Press down firmly on the center of the breastbone until you hear a crack and the chicken lies flat.
  4. Tuck the wing tips under the body to prevent them from burning.
  5. In a small bowl, mix the olive oil, salt, pepper, garlic powder, thyme, and paprika.
  6. Rub the spice mixture all over the chicken, including under the skin where possible. If using, place the lemon halves inside the cavity area.
  7. Place the flattened chicken, skin-side up, on a wire rack set over a rimmed baking sheet.
  8. Roast for 40 to 50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). This fast roast time makes it a great alternative to traditional roasting.
  9. Remove the chicken from the oven. Let it rest for 10 minutes before carving. This method is much faster than using some meal planning services for dinner!

Notes

  • For extra crispy skin, you can place the chicken in the refrigerator uncovered for several hours or overnight after seasoning.
  • If you prefer grilling, you can use this same preparation method over indirect heat on your grill.
  • This technique is excellent for achieving better results than many sous-vide precision cooker recipes for whole birds.

Nutrition

Find it online: https://kitchenuser.net/easy-oven-spatchcock-chicken-crispy-skin/