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Impress your dinner guests with this simple, flavorful roasted spatchcock chicken recipe. It’s easy to make and will leave your taste buds wanting more.
Juicy chicken infused with oregano, sumac, and paprika is paired with perfectly roasted potatoes, tomatoes, shallots, and lemons for a complete and flavorful dish.
This roasted spatchcock chicken is the ultimate blend of simplicity and flavor. The juicy, tender meat, crispy golden skin, and aromatic Mediterranean spices make it a crowd-pleasing dish.
Plus, it cooks faster than a traditional roast chicken, making it perfect for weeknight dinners or special occasions.
Looking for more showstopper dinners? Try my Pistachio Herb Crusted Rack Of Lamb, Persian Chicken with Saffron, or Easy Roasted Leg Of Lamb.
Table of Contents
Recipe Highlights
Primary Cooking Technique: Spatchcocking and roasting
Suitable For: Family dinners, meal prep, and gluten-free diets
Dominant Flavor Profile: Zesty and savory with hints of oregano, sumac, and roasted lemon
Skill Level Required: Beginner-friendly, with easy-to-follow steps
What Is Spatchcock Chicken?
Spatchcock chicken is a method of preparing whole chicken where the backbone is removed, allowing the bird to be flattened out for quicker and more even cooking.
The name “spatchcock” comes from an old Irish term “spatch-cocked.” It means to split open or flatten.
This technique ensures a chicken that cooks faster than a whole bird, achieving crispier skin and juicy, tender meat. You can roast or grill a spatchcocked chicken, both methods result in delicious, juicy chicken.
The good news is you can season the chicken in various ways, depending on the desired flavor profile.
Ingredients
- Chicken: Use a 4 lb. whole chicken for even cooking and balanced flavor. Spatchcocking ensures faster roasting and crispy skin.
- Olive Oil: Use high-quality extra virgin olive oil for marinating and roasting. It adds a richer, more robust flavor.
- Dried Oregano: It is perfect for Mediterranean marinades adding earthy and slightly peppery flavor. Crush it between your fingers before adding it.
- Sumac: It adds a zesty, citrusy flavor that complements roasted meats beautifully.
- Lemon: Use fresh lemon juice for a bright, citrusy kick in the marinade.
- Aleppo Pepper: Adds a mild heat and a fruity undertone to the chicken.
- Paprika: Provides a smoky depth and vibrant color to the marinade.
- Salt: Season chicken generously to enhance all the natural flavors. Use kosher salt for better control when salting the chicken.
For Roasting
- Tomatoes: Use cherry or grape tomatoes for a sweet burst of flavor.
- Potatoes: Choose baby potatoes for even roasting. You can parboil them for a few minutes before roasting to ensure they’re soft inside and crispy outside.
- Shallots: These sweet and mild onions caramelize beautifully. Peel them whole or halve larger ones for a soft, roasted texture.
- Lemons: Slice the lemons into thick rounds and place them under the chicken. They’ll infuse the chicken and veggies with their juices as they roast, adding a bright, tangy flavor.
How to Spatchcock a Chicken
First, prepare the whole chicken, a cutting board, and sturdy kitchen shears.
Then, place the chicken on the cutting board. The chicken breast should be side-down, with the backbone facing up.
Now, using the kitchen shears, cut along one side of the backbone from the tail to the neck. Repeat with the other side and remove the backbone. Save it to make chicken stock later.
After that, flip the chicken over so it’s breast-side up. Press down firmly on the breastbone with both hands until you hear a crack and the chicken lies flat.
Finally, remove any excess fat, skin, or loose pieces around the edges for a clean finish.
How to Make Roasted Spatchcocked Chicken
Step 1: Spatchcock the Chicken
Use sharp kitchen shears to remove the chicken backbone as mentioned above. This method ensures the chicken lies flat, allowing for even roasting and crispier skin.
Step 2: Prepare the Marinade and Season the Chicken
In a small bowl, mix all the marinade ingredients: olive oil, lemon juice, sumac, oregano, Aleppo pepper, paprika, and salt.
Rub half the marinade on the inside of the chicken and the other half under the skin. This ensures the flavor penetrates the meat without burning the skin during roasting.
As for the skin, pat it dry and sprinkle it only with salt and pepper.
Step 3: Use a Cast Iron Skillet or Roasting Pan
A cast iron skillet holds heat evenly, creating a crispy, golden crust on the chicken. If unavailable, a 9×13-inch roasting pan or a baking sheet with tall sides works well.
Arrange vegetables (potatoes, tomatoes, shallots, and lemons) around the chicken. Drizzle everything with more olive oil and season the veggies too.
Note: If you’re using a baking sheet, make sure it has taller sides to catch the juices the chicken will release during cooking. When removing the chicken from the oven, ensure you have a firm grip on the pan to avoid spilling the flavorful juices. These are precious, and you won’t want to lose them!
Step 4: Roast the Chicken
Preheat your oven to 400°F (200°C) to ensure the chicken cooks evenly and the skin crisps up. Place the chicken breast side up for optimal browning.
Roast the chicken for 50-60 minutes or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Step 5: Final Touching
For extra crispy skin, broil the chicken for 2-3 minutes at the end of the cooking time, keeping a close eye to avoid burning.
Allow the roasted chicken to rest for 10-15 minutes after roasting. This helps the juices redistribute, ensuring moist and tender meat.
During this time, garnish the roasted spatchcock chicken and vegetables with fresh herbs for added flavor.
How to Serve Roasted Spatchcock Chicken
For a pleasing presentation, transfer the golden, crispy chicken to a large platter. Then, surround it with roasted potatoes, tomatoes, shallots, and lemon slices. Garnish with fresh herbs like parsley, rosemary, or thyme for a pop of color and aroma.
Roasted Spatchcock Chicken is as versatile as it is delicious.
This flavorful juicy spatchcock chicken pairs wonderfully with many Mediterranean sauces like Creamy Tzatziki Sauce, Garlic Sauce, and Tahini Sauce. The tanginess complements the spices in the chicken.
To balance the richness of the roast, serve your chicken with salads like Tabbouleh, Fattoush, The Best Greek Salad, and Mediterranean Corn Salad.
Fluffy rice is an excellent pairing, like Saffron Rice, Greek Lemon Rice, or Turkish Rice Pilaf.
If you prefer a large batch of roasted vegetables to add to the ones in the recipe, then you can serve spatchcock chicken with Mediterranean Oven Roasted Vegetables. This will add depth to the meal.
Pita Bread or bazlama would be perfect for soaking up the flavorful juices from the chicken and enjoying the whole taste.
Variations and Substitutes
Herb-Crusted Spatchcock Chicken: Swap the Mediterranean spices for fresh herbs like rosemary, thyme, and sage for a classic, aromatic roast.
Spice variations: You can switch up the spices, like adding cumin, coriander, garlic powder, or onion powder.
Potatoes: Replace baby potatoes with sweet potatoes, carrots, or asparagus for added sweetness.
Shallots: Use small or quartered red onions for a similar caramelized flavor.
Aleppo Pepper: Substitute it with a mix of paprika and a touch of cayenne for similar heat and flavor.
Recipe Tips
- Spatchcock Like a Pro: Use sharp kitchen shears to remove the backbone easily. Also, press firmly on the breastbone to flatten the chicken evenly for quicker and more uniform cooking.
- Pat the Skin Dry: Dry the chicken skin completely with paper towels before adding the salt. This ensures a crispy, golden finish.
- Marinate Under the Skin: Gently lift the skin and rub the marinade directly onto the meat for maximum flavor infusion. Avoid putting marinade on the skin to prevent burning.
- Avoid Burnt Skin: Don’t apply marinade on top of the skin, as the lemon juice and spices can cause the skin to burn during roasting.
- Check for Doneness: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F. This guarantees juicy, perfectly cooked chicken.
- Prevent Juice Spills: If you’re using a baking sheet, ensure the sides are high to keep the juices from overflowing.
- Slice with Ease: After roasting, let the chicken rest for 10 minutes to seal in the juices, making it simpler to slice.
- Save the Juices: Don’t discard the pan juices! Before serving, you can use them to make a flavorful gravy or drizzle over the chicken and veggies.
Storage Tips
In the Refrigerator: Place leftover chicken in an airtight container or wrap it tightly in aluminum foil or plastic wrap and store it for 3-4 days for the best taste and quality. You can also store it with some pan juices to keep the meat moist and flavorful.
In the Freezer: Ensure the chicken is completely cooled before freezing to avoid ice crystals forming. Then, slice the roasted spatchcock chicken into portions to make reheating easier. Place each portion in a freezer-safe container and store it in the freezer for up to 3 months.
Reheating Tips: Reheat spatchcock chicken leftovers at 325°F, covered with foil, for about 20 minutes or until warmed. This way you ensure that moisture is retained.
You can also heat in a skillet on the stovetop over low heat; add a splash of water or broth to keep it juicy. Or reheat in the microwave using a microwave-safe dish covered with a lid for 1-2 minutes to avoid drying out.
Frequently Asked Questions
If using frozen chicken, make sure it’s fully thawed before spatchcocking and marinating.
The chicken is fully cooked when the internal temperature reaches 165°F (74°C) at the thickest part of the breast and thighs.
Yes, you can marinate the chicken up to 24 hours in advance. Make sure the chicken has come to room temperature before roasting. Cooked spatchcock chicken can also be reheated, though the skin may lose some crispness.
Shred it for sandwiches, wraps, or salads. You can also use it to make chicken soup or broth.
Must Try Chicken Recipes
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Homemade Chicken Shawarma Recipe [Video]
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Juicy Roasted Spatchcock Chicken
Ingredients
- 1 whole chicken, 4 pounds
- 1/4 cup olive oil
- 2 teaspoons oregano
- 2 teaspoons sumac
- 1 lemon, juice of
- 2 teaspoons Aleppo pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup cherry tomatoes
- 8-10 baby potatoes
- 6 shallots
- 2 lemons
Instructions
- Place the chicken on the cutting board. The chicken breast should be side-down, with the backbone facing up.
- Use the kitchen shears, and cut along one side of the backbone from the tail to the neck. Repeat with the other side, remove the backbone and save it to make chicken stock later.
- Flip the chicken over so it’s breast-side up. Press down firmly on the breastbone with both hands until you hear a crack and the chicken lies flat.
- In a small bowl, mix all the marinade ingredients: olive oil, lemon juice, sumac, oregano, Aleppo pepper, paprika, and salt.
- Rub half the marinade on the inside of the chicken and the other half under the skin.
- Pat the skin dry and sprinkle it only with salt and pepper.
- Place the spatchcocked chicken in the middle of a cast iron skillet. Arrange vegetables (potatoes, tomatoes, shallots, and lemons) around the chicken. Drizzle everything with more olive oil and season the veggies too.
- Preheat your oven to 400°F (200°C) to ensure the chicken cooks evenly and the skin crisps up. Place the chicken breast side up for optimal browning.
- Roast the chicken for 50-60 minutes or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Broil the chicken for 2-3 minutes at the end of the cooking time for extra crispy skin. Keep a close eye to avoid burning.
- Allow the roasted chicken to rest for 10-15 minutes after roasting. This helps the juices redistribute, ensuring moist and tender meat.
- Garnish the roasted spatchcock chicken and vegetables with fresh herbs for added flavor.
Video
Notes
- Pat the Skin Dry: Dry the chicken skin completely with paper towels before adding the salt. This ensures a crispy, golden finish.
- Marinate Under the Skin: Gently lift the skin and rub the marinade directly onto the meat for maximum flavor infusion. Avoid putting marinade on the skin to prevent burning.
- Avoid Burnt Skin: Don’t apply marinade on top of the skin, as the lemon juice and spices can cause the skin to burn during roasting.
- Check for Doneness: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F. This guarantees juicy, perfectly cooked chicken.
- Prevent Juice Spills: If you’re using a baking sheet, ensure the sides are high to keep the juices from overflowing.
- Slice with Ease: After roasting, let the chicken rest for 10 minutes to seal in the juices, making it simpler to slice.
- Save the Juices: Don’t discard the pan juices! Before serving, you can use them to make a flavorful gravy or drizzle over the chicken and veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
