Spatchcock Roast Chicken - Restaurant Style
Updated: Jan 2
I’ve been working on several oven roasted chicken recipes lately, including boneless stuffed chicken, which by the way is juicy, tender and delicious. Stay tuned for a blog post soon!
The goal of this recipe is to replicate or create a flavour close to the "grocery store" or "restaurant" pre-roasted chickens, which are delicious. However, these cooked chickens can include MSG, excessive salt content, nitrates, etc. (which my belly doesn't like!)
We're fortunate to have a local butcher that sells locally raised, grain fed, free range, growth hormone and antibiotic free chickens (that was a mouthful!). These chickens are big, meaty and retain juices nicely when roasting, grilling or pan frying. Go visit your local butcher and ask if they sell these awesome birds.
As always, play around with the ingredients to your liking. The amounts will also change depending on the size of the chicken.
One of my favorite methods to roast and grill chickens is to spatchcock or flatten the chicken. The heat is evenly distributed across the exposed meat and juices are retained. The cooking time is also shortened (great if you have family eager to eat). Check out my video on How To Spatchcock a Chicken. You'll love this method! Trust me! (winking)
It takes roughly 35 minutes to cook a 6 lb chicken. I like to baste around the 20 minute and 30 minute mark. This is a good opportunity to check the internal temperature with your thermometer. If you don't have one - get one! No guessing required! Cook Well! Eat Well!
Check out our Roast Garlic Chicken Recipe as well. Garlicky, Juicy and Delicious!
Click here for the recipe! Enjoy!
PREP TIME 15 mins
COOK TIME 35 mins
TOTAL TIME 50 mins
Serves: serves 4
4 – 6 pound whole chicken
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¾ teaspoon poultry seasoning
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
LET'S DO THIS!
preheat the oven to 425’F
spatchcock or flatten the chicken
wash the chicken in cold water and pat dry
mix spices and oil in a bowl
add mixture generously around all sides of the chicken
place the chicken on a shallow roasting pan, skin side up
roast for approx. 35 minutes, or until an internal temperature of 165’F
let sit for 10 minutes and serve with your favorite side
Cook Well! Eat Well!