Spatchcock Chicken Recipe - Little Sunny Kitchen

Prep Time 10

Cook Time 50

Resting time 20

Total Time 1 20

Flip the chicken breast side down, and using kitchen shears cut along one side of the backbone from the tail towards the neck.
Cut along the other side of the backbone to completely remove it. Reserve the backbone for homemade chicken stock, or a quick pan jus. Save it in the freezer until you have enough meat to make chicken broth.
Turn the chicken over, move the legs so they face outward, and press down on the chicken breast with force until you hear the breast bone cracking. This will help flatten the bird.
Tuck the wings, and season the chicken. Drizzle 1 tablespoon of olive oil, and season with salt, and pepper.

Preheat the oven and a pan inside it at 425°F (220°C).
Take the hot pan out of the oven, drizzle about 1 tablespoon of oil, and place the chicken in the pan breast side down.
Put back in the oven and roast for 40-50 minutes rotating the pan at least once.
The chicken is ready when a kitchen thermometer registers at least 150°F at the thickest part of the breast, and 175°F at the thigh.
Flip the chicken and place under the broiler if a browner skin is preferred.
Allow the chicken to rest for at least 20 minutes before carving.

30 minutes before roasting the chicken, remove it from the fridge and let it sit at room temperature. This will bring it to room temperature and help it cook quickly, evenly, and result in better browning.
Mix up the seasonings! This is a basic recipe that uses just salt and pepper, but feel free to mix up the seasonings and add more herbs, fajita seasoning, taco seasoning, shawarma seasoning, baharat, and even old bay! You can also marinate the chicken in your favorite chicken marinade.
If you have a convection oven, use it for this recipe as it will result in better browning and crispier skin.
As the chicken is being roasted in the oven, rotate the pan at least once for even browning.
Allow the chicken to rest for at least 20 minutes before carving, this will help the juices redistribute and the meat will never dry out = juicier meat.