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Maya

Roast Spatchcock Chicken: Discover the Secret to Juicy Flavor!

A delicious and juicy roast spatchcock chicken, seasoned with a blend of spices and herbs for maximum flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 to 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 pounds whole chicken spatchcocked
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 lemon zested and juiced
  • Fresh herbs such as rosemary or parsley for garnish

Method
 

  1. Preheat your oven to 450°F (232°C).
  2. Pat the spatchcocked chicken dry with paper towels.
  3. In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, lemon zest, and lemon juice.
  4. Rub the spice mixture all over the chicken, making sure to get under the skin for maximum flavor.
  5. Place the chicken skin-side up on a baking sheet or in a roasting pan.
  6. Roast in the preheated oven for 45 to 55 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
  7. Let the chicken rest for 10 minutes before carving.
  8. Garnish with fresh herbs before serving.

Nutrition

Serving: 1/4 chickenCalories: 350kcalProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 19gCholesterol: 100mgSodium: 600mg

Notes

  • For a crispy skin, broil the chicken for the last 2-3 minutes of cooking.
  • Try adding your favorite spices or herbs to the rub for a personalized flavor profile, such as Italian seasoning or cayenne pepper for heat.

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