Description
This Spatchcock Chicken recipe delivers a flavorful and juicy roasted chicken with crispy skin, enhanced by a blend of aromatic spices and a tangy white wine sauce. The method involves flattening the chicken for even cooking and baking it at high heat to achieve the perfect balance of tenderness and crispiness.
Ingredients
Scale
Chicken and Seasoning
- 3 to 4 lb. whole chicken
- 1.5 teaspoon salt, separated
- 3 tablespoons olive oil, separated
- ½ white onion, chopped
- 4 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- ¼ cup dry white wine
- 1.5 cups broth, any kind (separated)
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
Chicken Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon dried basil
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon paprika
- 1 teaspoon brown sugar
Instructions
- Prepare the Chicken Seasoning: Mix together all spices listed for the chicken seasoning in a bowl and set aside.
- Prep the Chicken: Remove the chicken from packaging, pat dry with paper towels to remove excess moisture.
- Spatchcock the Chicken: Place the chicken breast-side down on a cutting board, use very sharp kitchen shears to cut down one side of the spine through the ribs, then repeat on the other side to remove the spine. Discard the spine.
- Flatten the Chicken: Flip the chicken so breast-side is up and press firmly in the center to flatten the bird evenly.
- Season Under the Skin: Carefully separate the chicken skin from the meat with your hand, then rub 1 teaspoon salt on the meat under the skin to ensure coverage.
- Season the Whole Chicken: Rub the entire chicken generously with the prepared chicken seasoning, including skin, legs, and thighs. Refrigerate for at least 15 minutes, preferably up to 2 hours for better flavor absorption.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 425ºF. Line a baking sheet with aluminum foil and spread chopped onion, smashed garlic, thyme sprigs, white wine, ½ cup broth, and 1 tablespoon olive oil on the foil. Sprinkle with remaining ½ teaspoon salt.
- Arrange Chicken for Baking: Place a metal rack on top of the vegetables, place the chicken breast-side up on the rack, then rub the chicken with the remaining 2 tablespoons olive oil, massaging it into the skin well.
- Bake the Chicken: Roast in the oven at 425ºF for 45 minutes or until the internal temperature reaches 160ºF at the thickest parts.
- Rest the Chicken: Remove from oven and let rest for at least 15 minutes, allowing the temperature to rise to 165ºF while juices redistribute.
- Prepare the Sauce: Transfer cooked vegetables, herbs, and liquids from the baking sheet into a small saucepan. Add remaining 1 cup broth and bring to a boil. Reduce to medium-low heat, stir in lemon juice.
- Thicken the Sauce: Slowly whisk in cornstarch, cook until sauce thickens, then remove from heat and discard herb stems.
- Serve: Carve the rested chicken and serve with the prepared sauce.
Notes
- Refrigerate the seasoned chicken for up to 2 hours when possible to enhance flavor and crispiness of the skin.
- Do not skip using a wire rack for baking; it promotes even cooking and crisp skin.
- If short on time, seasoning for 15 minutes is still effective.
- Use any broth variety you prefer for the sauce to customize flavor.
- Ensure the chicken reaches the safe internal temperature of 165ºF after resting for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
