A mouth-watering Spatchcock Chicken recipe that will have your friends and loved ones hungry for more! This recipe has been in my family for decades and I know you will love it!
Amazing Spatchcock Chicken Recipe
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I challenge you to find a better way to cook chicken. This recipe is so yummy, and perfect for cooler fall weather and holidays. It's been in our family for decades, and we absolutely love making this for special occasions with family and friends. Perfect with whipped garlic potatoes and broccolini.
Preheat the oven to 450 Degrees Fahrenheit
Clean and prepare chicken for cooking.
Pat chicken dry with clean paper towels, to ensure a well-seasoned and crispy bird.
Mix butter or olive oil, and ingredient spices into a small bowl and set aside.
Spatchcock the bird: Turn chicken breast side down on the cutting board. Using the kitchen shears, make vertical cuts from the bottom to the top of the chicken, on both sides of the spine, removing the spine completely.
Turn the chicken over and press palms firmly on the center of the breastbone until you hear the breastbone crack. (Not for the faint of heart)
Separate the skin of the chicken from the meat by gently pulling it away with your fingers. Use half of the spice mixture to season under the skin and the remaining mixture on and inside the bird. Place the bird in a cast iron skillet. Turn the legs inward and tuck the wings.
Place the skillet in the preheated oven and roast the chicken for 45 to 60 minutes, until the internal temperature reaches 165 degrees and the fluids run clear.
Remove the skillet from the oven and allow the bird to rest for 10 to 15 minutes. Garnish with Boozy Bourbon Peach Glaze, sliced peppers, and chopped parsley.
-Please your palate!