Spatchcock is basically the method of butterflying a chicken by removing its spine so that it lays flat. I made this particular chicken with sautéed asparagus, Swiss chard greens, zucchini, squash and bell pepper that were cooked in butter, lemon and wine. Then I made steamed rice, too. The rice soaked up a bit of the chicken marinade on the plate as well as the vegetable juices, which made for a very flavorful dinner.
I’ll never roast a whole chicken another way again. With different flavors, yes, but never intact in the oven. The spatchcock cut ensures a much quicker cooking time, so that’s all I need to know. I insert a cabled thermometer at the beginning and track its cooking progress. It lets me know when it hits 160F and that’s when I pull it. Invest in a great thermometer, there are so many wonderful ones under $100 and they are so worth it.
When spatchcocking, I’ve seen people cut out the spine then flip the chicken over and press down to break the breast plate. A more brutal way to get the chicken to lay as flat as possible, but it works. However, it’s also more inconsistent in the way it breaks, so I prefer using a knife to cut it, instead.
Spatchcock Roasted Lemon, Wine and Herb Chicken
Ingredients
Marinade Base
- 1/4 cup avocado oil or other vegetable oil
- 1/4 cup salted butter
- 8 large garlic cloves, minced
- 2 large lemons, zested and cut up (zested and then cut one in half and set aside one half for the pan, which you will juice; slice the rest into 1/8" or 1/4" slices and set aside)
Marinade and Chicken
- 5 lb. whole chicken, spatchcocked (see Instructions or search for video online that demonstrates it)
- 2 large lemons, zested and juiced
- 1/2 cup Chardonnay (or other dry white wine, plus another 1/4 cup for the pan)
- 1/2 cup salted butter, softened
- 1 1/2 Tbsp. minced fresh rosemary
- 1 Tbps. minced fresh oregano
- 1 Tbsp. garlic red bell pepper seasoning, Costco brand (see Recipe Notes)
- 1 Tbsp. chicken and poultry rub, Lawry's brand
- 1 Tbsp. Cavenders Greek seasoning
- 1 Tbsp. Adobo Seasoning with Pepper, Goya brand
- 1/2 tsp. fresh ground black pepper (to taste)
- 1/2 tsp. sea salt (to taste)
Instructions
Spatchcocking the Chicken
- Pull the chicken from refrigeration at least 30 minutes before you plan to roast it. Set the chicken breast side down, wings and neck nearest you, then use kitchen shears to cut through the ribs on either side of the spine, cutting that inch-wide spine away from the chicken. Use a knife to cut down the now-exposed center of the breast bone, all the way through the plate to separate the two sections; cut through the bone, only, not through the skin.
Marinade Base
- I take this additional step in the marinade because I loathe raw garlic under my chicken skin. No matter how I roast it, the garlic under the skin never gets cooked enough for me. Therefore, if I don't happen to have roasted garlic on hand, I take this step. It's a nice way to infuse the garlic and lemon zest into the fat, also. Heat oil and butter with lemon zest and garlic on a very low simmer about 10 minutes, or until garlic just starts to turn slightly golden.
Marinade and Chicken
- Pour the heated garlic mixture into a medium-sized bowl and add the other marinade ingredients to it, stirring to blend well.
- Lay the trimmed chicken on a foil-lined pan lightly sprayed with cooking spray. Loosen the skin all over and lightly salt and pepper the whole chicken. Rub or brush the butter mixture all inside and outside the chicken surface, under all of the skin. Place the chicken breast side up when adding the last of the marinade on it. (You'll have some leftover for basting.) Arrange a few stems of rosemary and oregano around and tucked under it, then arrange the lemon slices around it. Squeeze more lemon juice from half of a lemon over the pan along with another 1/4 cup or so of wine.
- Roast it at 425F for 20 minutes, initially. Baste it with the last of the marinade along with the pan juices and put it back in, basting it every 10 minutes or so after that. Check the thickest part of the breast with a thermometer. When it reaches 160F, remove it from the oven, expecting it to rise another 5 to 10 degrees. My 4 pound chicken took almost 50 minutes, although it would have taken less time without the fairly frequent basting. These pan juices are wonderful and after you let the chicken rest for 10 or 15 minutes, make sure to dredge the cut pieces in the pan as you plate them.
Notes
