This post may contain affiliate links. Please read my disclosure policy. This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole! Did you know that if you
spatchcock a chicken you’re cutting down the cooking time by half? Yes, half! To me that’s a big plus, especially in the summer because the last thing I want is to have the oven on all day, but I still want my home cooked meals, which is why this spatchcock chicken is perfect. To spatchcock a chicken basically means to butterfly the chicken and remove the backbone.
While this looks complicated, it’s super easy to do. Not only that, but in about an hour you’ll have a very impressive dinner, fool proof, insanely delicious for your entire family or friends. You can use this method for Cornish hens as well or quails, and cook them in no time at all. While removing the backbone may look scary or hard, it’s really easy to do and all you need is a good pair of kitchen
shears. Because this spatchcock chicken requires less time in the oven, you end up with a super juicy bird. Even the breast won’t be dry, and nobody likes a dry breast. You’ll only need a handful of ingredients to make this easy one pot chicken dinner. Here they are: I made a compound butter with poultry herbs, garlic and smoked paprika, which I spread half of it under the skin and the
remaining over the skin for extra flavor and yumminess. Trust me, this butter is one of the secrets to this chicken being super juicy and succulent. How To Spatchcock a Chicken:
How To ServeHere are some delicious side dishes I love serving my chicken with:
How To Store LeftoversIf you’re lucky enough to have leftovers from this chicken, store them in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. FreezingMake sure to let the chicken cool completely before you freeze it. Place individual pieces of chicken into freezer bags. Remove as much air as possible from the freezer bag as you slide the zipper closed. Freeze for up to 3 months. More Great Chicken Recipes To Try:
My Newsletter Pinterest Facebook Instagram This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole!
Gravy
Calories: 466kcal (23%)Carbohydrates: 3g (1%)Protein: 28g (56%)Fat: 37g (57%)Saturated Fat: 16g (100%)Cholesterol: 149mg (50%)Sodium: 309mg (13%)Potassium: 328mg (9%)Vitamin A: 755IU (15%)Vitamin C: 4.5mg (5%)Calcium: 45mg (5%)Iron: 1.8mg (10%) Course:Main Course Cuisine:American, Ireland Keyword:chicken, roast chicken, spatchcock chicken Meet Joanna CismaruI’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Reader InteractionsJo Cooks... Flavors from around the worldNo matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Do you flip spatchcock chicken when cooking?It's important to flip your spatchcock chicken on the grill so it cooks evenly and chars on both sides. Use a good pair of tongs or even this large spatula that's so worth it!
Is spatchcocking a chicken worth it?Spatchcocking (the unpleasantness only begins at the name) is a terrible way to cook a bird. Spatchcocking a chicken (or turkey) does not save time, and does not make for more even cooking. It does, however, make for a very unattractive meal.
Which side of a spatchcock chicken goes up?Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
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