Oven Roasted Spatchcock Chicken (Skillet Recipe)
This oven-roasted spatchcock chicken is an easy way to enjoy a classic roast chicken dinner, any day of the week! All you need is a cast iron skillet, simple pantry spices, and one hour.
Servings: 4 Servings
Calories: 588kcal
Ingredients
- 3 lb Whole chicken
- ¼ cup Extra virgin olive oil
- 2 heads Garlic halved
- 2 Vidalia onions quartered
- 2 Lemons quartered
- 4 springs Fresh thyme
Spice Rub
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Brown sugar
- 2 teaspoon Smoked paprika
- ½ teaspoon Ground mustard
- 1 teaspoon Kosher salt
Instructions
- Preheat the oven to 375°F.
- Pat the chicken skin dry with a paper towel.
- Add the spice rub ingredients into a small mixing bowl. Mix until all the spices are combined.1 tablespoon Garlic powder, 1 tablespoon Onion powder, 1 tablespoon Brown sugar, 2 teaspoon Smoked paprika, ½ teaspoon Ground mustard, 1 teaspoon Kosher salt
- Using kitchen shears, cut two slits along the backbone of the chicken, to remove it. Once removed, flip the chicken over and press firmly on the breastbone to flatten the chicken.3 lb Whole chicken
- Transfer the spatchcocked chicken to a cast iron skillet.
- Drizzle the chicken with the olive oil, and season the chicken with salt and pepper on both sides. Sprinkle the spice rub onto the chicken skin, and rub into the olive oil until the skin is completely coated with the seasoning rub.¼ cup Extra virgin olive oil
- Arrange the lemon, onion, garlic, and thyme springs into the skillet with the seasoned chicken. Roast the chicken for approximately 1 hour, or until the internal temperature reaches 165°F on a meat thermometer.2 heads Garlic, 2 Vidalia onions, 2 Lemons, 4 springs Fresh thyme
- Once the chicken is cooked, remove it from the oven and cover with foil. Let the chicken rest for 10 minutes before carving it.
Video
Notes
Tuck the wings: To prevent the wing tips from burning, tuck the ends of the wings under the body.
Crispy skin: If the chicken skin is getting dark too quickly, you can loosely cover the chicken with foil until the chicken is almost cooked, then finish the chicken uncooked.
Checking for doneness: A meat thermometer is always the best way to check if your chicken is cooked. You can also cut a small slit between the chicken leg and breast and see if the juices run clear. Pink juices mean the chicken is still undercooked.
Baste occasionally: You can spoon the juices from the pan over the chicken skin occasionally to keep the skin moist and to keep the spices from burning too quickly.
Steps to spatchcock: Refer to the video below for a visual example of how to spatchcock the chicken.
Nutrition
Calories: 588kcal | Carbohydrates: 29g | Protein: 34g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 724mg | Potassium: 711mg | Fiber: 4g | Sugar: 13g | Vitamin A: 784IU | Vitamin C: 46mg | Calcium: 108mg | Iron: 3mg
