Spatchcock Chicken

Instructions

Preheat the oven to 425°F.

In a small bowl, mix together olive oil, lemon zest, garlic, rosemary, thyme, paprika, salt, and black pepper.

Remove giblets from the inside cavity of the chicken, if present. Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. I find it’s easiest to start on the head end, and cut one side all the way to the other end, and repeating. Try to stay close to the bone so you don’t cut off too much meat. Once you have the backbone removed, look for the cartilage that connects the breastbone and cut that too (about a 1-inch cut). Use paper towels to wipe out the cavity, making sure to remove any bone fragments.

Flip the chicken over so that it is breast side up. Spread it out as much as possible. If it’s not as flat as you’d like it, press down firmly on the breastbone (you may hear or feel a crack) to flatten the bird.

Place the chicken breast side up on a large rimmed baking sheet or roasting pan. Tuck the wing tips under fronts of the breasts to prevent them from burning. Pat the chicken dry with paper towels.

Rub the seasoning mixture all over the top and sides of the chicken, making sure to get it under the skin of the breasts, too.

Roast the chicken in preheated oven for 55 to 60 minutes, or until the internal temperature of the thickest part of the breast reads 165°F (see note). The skin should be golden brown and crispy. If it seems like it’s browning too much, tent it with foil.

Remove the chicken from the oven and let it rest for 10 minutes before carving. The internal temperature will rise slightly.

Carve the chicken and serve.

Chicken,Main Course,Main Dish