How to Make Spatchcock Chicken - A Step-by-Step Guide

Spatchcock chicken is a delicious and impressive dish that is perfect for a special meal or even just a casual weeknight dinner. The term "spatchcock" refers to a method of preparing the chicken by removing the backbone and flattening it out, which helps the chicken cook more evenly and quickly. This results in juicy, tender meat with crispy, golden skin – a winning combination for any poultry lover.

While the name might sound a bit intimidating, spatchcocking a chicken is actually qu...

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Ingredients

  • 2 (3 1/2) pound whole chickens, wingtips removed
  • 2 teaspoons salt
  • 1 teaspoon dried tarragon
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • 4 teaspoons olive oil
  • 2 lemons, thinly sliced and seeded

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 8

  • Preheat the oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
  • Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone.
  • Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
  • Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
  • Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.
  • Nutrition

    545 cal.

    • Total Fat: 32g
    • Saturated Fat: 9g
    • Cholesterol: 239mg
    • Sodium: 758mg
    • Total Carbohydrate: 0g
    • Dietary Fiber: 0g
    • Protein: 60g
    • Vitamin C: 1mg
    • Calcium: 37mg
    • Iron: 4mg
    • Potassium: 488mg