This recipe for spatchcock chicken in a cast iron skillet is perfect for dinner, meal prep, or make-ahead meals. With a cooking time of under an hour, it’s the best way to roast a whole chicken. The garlic herb butter rub mixed with spices and herbs ensures that the chicken is always tender, juicy, and golden.
Roasted Spatchcock Chicken
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What are we having for dinner tonight? Is there anything better than a tender and juicy roast chicken? Try making The Most Flavorful Roasted Spatchcock Chicken – it’s a recipe that will quickly become one of your go-to dishes and make it easy for you to impress your guests. All you need is a large roasting pan or cast iron skillet and a pair of sharp kitchen shears to get started.
Let’s spatchcock a chicken!
By following these two easy steps, you can successfully spatchcock a chicken:
Step 1: Remove the spine. To do this, you’ll need a pair of sharp kitchen or poultry shears. Place the chicken breast side down on a flat surface. Starting from the back of the bird, cut along one side of the spine. Repeat on the other side until the spine is completely removed. The chicken should now be able to lay flat.
Step 2: Flatten the chicken. Flip the chicken over so that the opening of the chicken is facing the flat surface. Place your hand on the middle of the chicken and press down so that the breast bone breaks and the chicken is flattened on the surface.
The secret to this flavorful chicken is the brine. This brine helps to infuse flavor into the chicken and keeps it juicy and tender during cooking. Brine the chicken for at least 4 hours, but ideally overnight for maximum flavor and moisture retention.
Another factor that makes this chicken the juiciest and most flavorful chicken you have ever tried is the butter rub. The butter rub, mixed with herbs, and spices, ensures the chicken is always golden, delicious, and juicy.
Some useful tips:
Spatchcock the chicken & save the backbone: Don’t throw away the backbone! It can be used to make delicious chicken stock. If you don’t need it immediately, store it in a plastic bag and freeze it for later use. Or, if you like, you can do as I do and roast it as well.
Pat the Chicken Dry: Before cooking, use paper towels to pat the chicken dry and remove any excess moisture. This will help the skin crisp up better.
Soften the Butter: Allow the butter to soften at room temperature before using it. This will make it easier to spread on the chicken’s surface and underneath the skin.
Watch a one-minute video on how to make it!
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What to Serve with This Chicken:
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
The Most Flavorful Roasted Spatchcock Chicken Recipe (VIDEO)
Equipment
- Cast iron or Roasting pan
Ingredients
- 1 whole chicken
- 1 teaspoon oil I use avocado oil
- Salt and pepper
- 1 teaspoon All purpose seasoning
- 4 cloves garlic
- 4 small red pearl onions or any onion of your preference
- 1 cup bell peppers I use green and red
- 1 large carrot diced
- Fresh herbs I use thyme and sage
- ½ cup chicken stock
Butter mixture:
- 1 (4oz.) stick unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1 ½ teaspoon paprika
- ½ teaspoon coriander
- ½ teaspoon All purpose seasoning
- Fresh parsley
Instructions
- The first step is to prepare the chicken. To do this I spatchcock the chicken and brine it for at least 4 hours or better yet overnight.
- Next, use paper towels to pat dry the whole chicken and drizzle with avocado oil.
- Then, season with salt, black pepper, and all-purpose seasoning. I like to use this Kinder’s seasoning.
Prepare the cast iron or roasting pan.
- Place the diced carrots, onion, peppers, and herbs in a cast iron skillet. Add chicken stock and put the seasoned chicken on top and set aside.
Prepare Butter mixture and preheat the oven to 400°F
- In a small mixing bowl, combine the unsalted butter. Allow the butter to soften at room temperature before using it. This will make it easier to spread. Add garlic powder, lemon pepper, paprika, coriander, All-purpose seasoning, and fresh parsley. Using a spoon mix until all is well combined and you have a butter paste.
- Proceed to spread on the whole chicken's surface and underneath the skin.
- Bake the chicken in the oven for 40-45 minutes. During this time, I took the chicken out of the oven to baste it. For the last 15 minutes of cooking, I covered the chicken breast to prevent it from burning or becoming overcooked.
- This is an optional step: once you remove the chicken from the cast iron or roasting pan, place pan on the stove for a few minutes. Doing this will help reduce the chicken juices and create a delicious gravy that you can enjoy over the chicken or with mashed potatoes.
Notes
Nutrition
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Until the next one…
