Cast Iron Spatchcock Chicken

5 from 1 vote

There is nothing more classic than a roast chicken, just ask Ina Garten! While roast chicken is usually considered a Sunday meal, by spatchcocking your chicken you can save time, and have a roast chicken on your table in just 1 hour. That sounds pretty weeknight friendly to me!

Prep Time10

Cook Time45

Resting Time10

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: Cast iron roast chicken, Cast iron spatchcock chicken, Spatchcock roast chicken

Servings: Servings

Calories: 861kcal

Author: Sunena Anand

Equipment

Ingredients

1 Whole chicken
2 tablespoon All purpose seasoning
2 Lemons quartered
2 Heads Garlic halved, horizontally
1 bunch Fresh thyme

For the Butter

1 cup Butter salted
1 teaspoon Garlic Powder
½ teaspoon Onion powder
1 tablespoon Calabrian chilli paste
1 teaspoon Dried thyme

Instructions

Preheat the oven: Preheat your oven to 375°F.
Spatchcock the chicken: Using kitchen shears, spatchcock the chicken using the technique in this video.
Mix the butter: In a mixing bowl, mix together the butter with the Calabrian chilli paste, garlic and onion powder, and thyme.
Stuff the skin: Run your fingers under the skin, separating it from the meat. Using a spoon, spatula or your hands, stuff the butter under the chicken skin, including under the leg meat skin. You will have leftover butter, which can be used for basting while the chicken roasts.
Season the outside of the chicken: Liberally sprinkle the outside of the chicken skin with the all purpose seasoning, and massage it in. Tuck in the lemons, garlic and thyme.
Roast and rest: Roast the chicken for 45 minutes uncovered, or until the juices run clear. Occasionally baste the chicken with the leftover butter, while it cooks. Once done, let the chicken rest for 5-10 minutes under foil. Carve and enjoy!

Nutrition