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Spatchcock Chicken Recipe for Crispy Skin and Juicy Meat

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A simple yet impressive spatchcock chicken recipe that guarantees crispy skin and juicy meat, perfect for family dinners.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds), backbone removed
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 lemons (juiced and zested)
  • 3 garlic cloves, minced
  • 2 tablespoons fresh herbs (rosemary, thyme, or sage)

Instructions

  1. Prepare Your Spatchcock Chicken: Place the whole chicken breast-side down on a cutting board. Cut along both sides of the backbone. Flip the chicken over and press on the breastbone until it cracks. Pat the chicken dry with paper towels.
  2. Create Your Flavor Base: In a small bowl, whisk together olive oil, minced garlic, lemon zest, and lemon juice. Loosen the skin over the breast and thighs, spreading half of the oil mixture directly on the meat under the skin.
  3. Season Generously: Combine salt, pepper, garlic powder, smoked paprika, thyme, onion powder, and cayenne in a bowl. Rub the remaining oil mixture over the chicken’s surface and sprinkle the seasoning blend liberally on both sides.
  4. Rest and Preheat: Let the chicken rest at room temperature for 15-20 minutes while your oven preheats to 450°F (232°C).
  5. Roast to Perfection: Place the chicken skin-side up on a baking sheet or cast-iron skillet. Roast for 45-50 minutes until the skin is golden and the internal temperature reaches 165°F (74°C) in the thigh.
  6. Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with fresh herbs and serve with lemon wedges.

Notes

Dry the chicken thoroughly before seasoning for the crispiest skin. Letting the chicken rest before serving helps retain moisture.

Nutrition

Find it online: https://sousviderecipe.com/spatchcock-chicken-recipe-crispy-skin-juicy-meat/