Spatchcock Chicken
2 ingredients · 50 minutes · 4-6 servings
Skip turkey this Thanksgiving & make Spatchcock Chicken!
I know, I know, turkey is a staple for a lot of folks. But this chicken is so scrumptious they’ll forget turkey exists. It’s easier to get great results with chicken (I know you’ve had dry turkey more than once), it takes up less space in your fridge & it’s cheaper.
HOT TIPS:
Prepare 2 chickens to have enough for dinner & leftovers.
Use a pasture-raised chicken & save the fat in your fridge or freezer for gravy.
Bring the chicken to room temperature before roasting for even cooking.
Directions
Preheat oven to 450 degrees.
Using a sharp knife or poultry shears, cut along the backbone of the chicken.
Flip the chicken over & with your palms over either side of the chicken, firmly press down to crack (this will allow the chicken to lay flat).
Place the chicken on a roasting pan & generously sprinkle the entire chicken with the salt.
Place in your preheated oven & roast until a thermometer inserted into the thickest part of the chicken thigh reads 165 degrees (~45 min).
Check it at 25 min. If the skin is starting to turn a deep gold, set a piece of foil over it for the remaining time.
Remove the chicken from the oven & allow to cool before carving.
Ingredients
4-5lb whole chicken
1 Tbsp Kosher salt
Notes
Make it more nutrient dense & flavourful - Source pasture-raised chickens to make this meal extra tasty & nutritious! Bringing your chicken to room temperature before roasting will also help it cook evenly.
Leftovers - Remove the meat from the bone & store in an airtight container to keep leftovers for up to 5 days in the fridge.
