Pan roasted chicken on weeknight, sure no problem.

Do you avoid roasting a chicken because it takes too long? Or maybe you avoid it because the breast meat is always dry when it is finally done cooking?  

I’m going to let you in on a little secret on how to solve both of the above problems – spatchcock

Spatch-what?? 

Yep spatchcock – in other words take out the backbone and butterfly the chicken. Another secret – this also works well for your Thanksgiving turkey. 

You can do this yourself or sometimes if you are lucky you can find a butcher to do this for you. By taking out the backbone you are essentially taking out an inedible part of the bird and creating a lot less bird to heat; therefore the bird stays moist, juicy, and delicious. This also allows the bird to cook significantly faster, so go ahead, make this on a weeknight and make your family think you slaved in the kitchen all day long.  

Roasted Chicken

Makes 1 Chicken

INGREDIENTS

1 Whole Chicken – Spatchcocked

2 Tbsp. Softened Butter

1-2 tsp. Fresh Thyme

1 Garlic Clove (minced)

1/2 tsp. Kosher Salt

Fresh Cracked Black Pepper

Extra Virgin Olive Oil (EVOO)

DIRECTIONS

1. Preheat oven to 400°F, preferably convection bake

2. Rinse chicken after removing giblet if necessary. Thoroughly dry the chicken. 

3. Place the bird breast side down on a cutting board. Using kitchen shears, cut along either side of the back bone, removing the spine completely – spatchcocking. Let the bird come to room temperature. 

4. Combine the butter, herbs, and seasoning and spread between the skin and the breast of the chicken.

5. Drizzle EVOO over the skin and generously season with salt and pepper

6. Place the chicken on a roast pan wire rack or a wire rack over a sheet pan

7. Place in oven 

8. Remove when thigh registers 160°F

9. Let rest for at least 15 minutes prior to carving

NOTES

  • Convection bake allows for shorter cooking times by moving the heat around the oven more evenly
  • For a 4-6 lbs. bird the cooking time is approximately 35-45 minutes. 
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This Post Has One Comment

  1. Looks yummy!

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