I’m sharing an incredible roast chicken recipe that’s easy, delicious, and requires minimal prep time. But before we get to the juicy details, let’s talk about spatchcocking a chicken. I know, it may sound intimidating, but trust me, it’s a game-changing technique that will revolutionize the way you cook chicken!

Now, I have to confess, I used to shy away from recipes that required spatchcocking because, like you, I wasn’t a big fan of handling raw meat and bones. But let me tell you, once my mom showed me how quick and easy it is, my whole perspective changed! It’s literally a 5-minute process that will open up a whole new world of cooking possibilities for you.

So, let’s dive right in and learn how to spatchcock a chicken like a pro! Don’t worry, I’ll guide you through each step so you can conquer any fears.

1. Grab a fully thawed whole chicken. Lay it breast-side down on your trusty cutting board. Pat dry with a paper towel.

2. Get your kitchen shears or sharp kitchen scissors ready. Make a bold cut along one side of the backbone, starting from the tail end all the way up to the neck. Repeat this on the other side to completely remove the backbone. Don’t be shy—just snip away!

3. Once you’ve liberated the backbone, open up the chicken like a book and flip it over so that the breast side is facing up. Take a moment to appreciate your culinary skills—it’s a beautiful sight!

4. We’re almost there! To achieve maximum cooking perfection, tuck those little wingtips behind the breast. Alternatively, if you prefer, you can bid them farewell and remove them altogether.

5. You’ve successfully spatchcocked your chicken! Now, it’s time to let your creativity shine. Season it with your favorite marinade or rub to infuse those flavors into every delicious bite.

The cooking time for a spatchcock chicken varies based on its weight. As a general guideline, you can estimate about 12-15 minutes of cooking time per pound of chicken. However, it’s important to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Cooking times may vary, so keep an eye on the chicken and use the thermometer as your guide. Enjoy your perfectly cooked spatchcock chicken!

Spatchcock Roast Chicken

Servings: 4

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ whole chicken
• ▢ 2 tbsp avocado oil
• ▢ 1 tsp paprika
• ▢ 1 tsp garlic powder
• ▢ 1 tbsp Montreal steak spice
• ▢ Salt
• ▢ Pepper

Instructions:

• Preheat the oven to 400°F. Take the chicken out of the fridge and allow it to come to room temperature. Pat it dry with a paper towel.
• If you have a whole chicken and it’s not flattened, you’ll need to spatchcock it. If you don’t know how to spatchcock a whole chicken, read the text above for instructions on how to do it.
• Place the spatchcocked chicken in an oven-safe dish and coat it evenly with avocado oil using your hands.
• In a small bowl, mix together paprika, garlic powder, Montreal steak spice, salt, and pepper.
• Sprinkle the spice mixture evenly over the chicken, using a spoon to help distribute it evenly.
• Place the dish in the oven and roast the chicken for approximately 1 hour to 1 hour and 15 minutes.
• Check the internal temperature of the chicken before removing it from the oven. It should be at least 165°F.
• Once the chicken is out of the oven, cover it with foil for 10 minutes but do not close the edges to make sure the heat can still escape. Cut, serve, and enjoy!