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Ultimate Easy Oven Roasted Spatchcock Chicken with Crispy Skin

A whole roasted spatchcock chicken with crispy, browned skin resting on a white plate.
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Learn the simple method for spatchcock chicken roasting that guarantees juicy meat and perfectly crispy skin in under one hour. This recipe is ideal for fast weeknight dinners or impressive weekend meals.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 425°F (220°C). Place a roasting rack over a rimmed baking sheet.
  2. Place the chicken breast-side down on a cutting board. Locate the backbone running down the center.
  3. Use sharp kitchen shears to cut along both sides of the backbone, removing it completely. Discard the backbone or save it for stock.
  4. Flip the chicken over so it is breast-side up. Press down firmly on the center of the breastbone until you hear a crack and the chicken lies flat.
  5. Pat the entire surface of the chicken very dry with paper towels. This step is key for crispy skin.
  6. In a small bowl, mix the olive oil, salt, pepper, garlic powder, thyme, and paprika.
  7. Rub the oil and spice mixture all over the chicken, covering the top and bottom surfaces. Place the lemon halves inside the cavity area.
  8. Place the flattened chicken skin-side up on the prepared roasting rack.
  9. Roast for 40 to 50 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  10. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Notes

  • To spatchcock, you must use sharp poultry shears to cut out the backbone.
  • Drying the skin thoroughly before seasoning promotes maximum crispiness.
  • For faster cooking, ensure the chicken is completely flattened.

Nutrition

Find it online: https://dishicious.com/spatchcock-chicken-easy-oven-roast-recipe/