Perfect Spatchcock Chicken Recipe

Ingredients

• 3 – 4 lb. whole chicken
• 1.5 teaspoon salt, separated
• 3 tablespoons olive oil, separated
• 1/2 white onion, chopped
• 4 cloves garlic, peeled and smashed
• 10 sprigs fresh thyme
• 1/4 cup dry white wine
• 1.5 cups broth, any kind (separated)
• 2 teaspoons lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon ground mustard
• 1 teaspoon dried basil
• 1/2 teaspoon ground pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 1 teaspoon brown sugar

Instructions

1. 1

   Prepare seasoning: Mix together all chicken seasoning spices in a bowl and set aside to use later.

2. 2

   Prepare chicken: Remove the chicken from packaging and pat dry thoroughly with paper towels to remove excess moisture.

3. 3

   Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Using very sharp kitchen shears, cut down one side of the backbone through the ribs, then repeat on the other side. Discard the backbone.

4. 4

   Flatten the chicken: Flip the chicken over so the breast side is up and press firmly with your hands on the center to flatten the bird evenly.

5. 5

   Season under the skin: Carefully separate the skin from the meat and rub 1 teaspoon of salt directly onto the chicken meat beneath the skin to ensure seasoning penetrates the meat.

6. 6

   Season the chicken: Rub the whole chicken, including skin, legs, and thighs, with the prepared chicken seasoning evenly. Refrigerate for at least 15 minutes, ideally 2 hours, to absorb flavors and dry the skin for crispiness.

7. 7

   Preheat oven: When ready to cook, preheat oven to 425ºF and line a rimmed baking sheet with aluminum foil.

8. 8

   Arrange aromatics: Place chopped onion, smashed garlic cloves, thyme sprigs, white wine, ½ cup broth, 1 tablespoon olive oil, and the remaining ½ teaspoon salt on the foil.

9. 9

   Set up chicken rack: Place a metal rack over the aromatics and position the flattened chicken skin-side up on the rack.

10. 10

    Oil the chicken: Massage the remaining 2 tablespoons olive oil thoroughly into the chicken skin for moisture and crisping.

11. 11

    Roast the chicken: Bake in the oven for 45 minutes or until an instant-read thermometer inserted in the thickest part reaches 160ºF.

12. 12

    Rest the chicken: Remove from oven and rest uncovered for at least 15 minutes. Residual heat will raise internal temperature to about 165ºF.

13. 13

    Make the sauce: Transfer cooked vegetables, pan liquids, and herbs from the baking sheet into a small saucepan. Add remaining 1 cup broth and bring to a boil.

14. 14

    Finish the sauce: Reduce heat to medium-low, stir in lemon juice, then whisk in cornstarch gradually. Cook stirring until sauce thickens. Remove herb stems and set sauce aside.

15. 15

    Serve: Carve the rested chicken and serve with the prepared sauce for a flavorful, moist meal.