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20) Spatchcock Roast Chicken

Crispy outside, juicy inside, and faster than traditional roasting because the flattened bird cooks more evenly across the whole surface. The first time I cut out the backbone, I felt like I was doing something impressive. It took about two minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 whole chicken about 4 pounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with foil for easy cleanup.
  2. Place the chicken breast-side down on a cutting board. Use kitchen scissors to cut along both sides of the backbone and remove it.
  3. Turn the chicken over. Press down firmly on the breast until it lies flat.
  4. Rub olive oil all over the chicken. Sprinkle salt, pepper, garlic powder, and paprika on both sides.
  5. Set the chicken skin-side up on the baking sheet. Roast for 40–45 minutes, until the thickest part reaches 165°F.
  6. Let it rest for 10 minutes before slicing.