Garlic Herb Spatchcock Chicken
Are you looking for a way to revolutionize the way you cook chicken, but don’t want to get too crazy with the flavors? Wish you had more time roast an entire bird for family dinner? Love learning new cooking techniques and silly-sounding words? Then we’ve got a dish you just have to check out: Garlic Herb Spatchcock Chicken!
Yes, “spatchcock.” We’re not sure where this term originated or why, exactly, it’s called by such a funny name, but what we are sure of? The results! This way of preparing chicken, turkey or other birds essentially butterflies it, opening it up for cooking that’s not only more even, but faster. Seriously: it cooks up in the fraction of the time a whole roast chicken usually takes.
When it’s added to a sheet pan of tasty vegetables, this classic combination becomes a dish that’s as special as it is easy to clean up. Let us demonstrate, then read on for the full recipe!
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Garlic Herb Spatchcock Chicken
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
- 1 whole chicken, 4 to 5 pounds
- 4 medium potatoes, 1-inch dice
- 1-½ pounds carrots, 1-inch dice
- 1 onion, julienne
- 14 whole cloves garlic
- 5 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh thyme, chopped
- 1 lemon, zested
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- Remove the chicken from the refrigerator and allow to sit at room temperature for 30 minutes.
- Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius).
- Place the potatoes, carrots, onion and whole garlic cloves on a sheet pan. Sprinkle with olive oil. Season with salt and pepper to taste. Set aside.TipHero
- In a small bowl, combine the minced garlic, oregano, thyme, lemon zest, salt, pepper and olive oil. Set aside.
- Using paper towels, pat the chicken dry. Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen shears and cut along both sides of the backbone, working from neck to tail. Remove the backbone and reserve for stock.TipHero
- Flip the chicken over so it is breast-side up on the cutting board. Use both hands and press on the center of the breastbone to help flatten the chicken out.
- Gently loosen the skin around the breast meat and thighs with your fingers. Rub some of the herb mixture under the skin, directly onto the meat, as well as over the skin and over the opened cavity of the bird.
- Place the chicken, breast-side up, on top of the vegetables. Place the sheet pan in the oven and roast for about 1 hour, or until the internal temperature of the chicken has reached 165 degrees Fahrenheit (75 degrees Celsius) and the skin has turned golden brown.
- Let the chicken rest for 10 minutes before carving.
- Patting the chicken dry will help the skin crisp while roasting.
See how simple and simply delicious that is?! Perfectly roasted chicken, tasty vegetables, and only one sheet pan to clean when it’s all done! Plus, the chicken remains juicy while giving you that crispy, flavorful skin every loves and craves. We’ll definitely be adding this dish to our regular family dinner rotation.
But now it’s your turn— what do you make of this recipe? Do you think you’ll give it a try, and have you ever made anything similar? Have you ever “spatchcocked” a chicken before? Are there any other vegetables or ingredients you’d add to this one-pan meal? Tell us if you give it a try and be sure to let us know how it turns out for you!
Recipe adapted from Hilah Cooking