Description

This spatchcock chicken recipe delivers crispy skin and juicy meat by flattening the bird and roasting it at a high temperature. The chicken is seasoned with a flavorful homemade spice blend, marinated briefly, and baked on a rack over aromatic vegetables and herbs. A tangy pan sauce made with white wine, broth, and lemon juice complements the succulent chicken, making it a perfect main course for any dinner.

Ingredients

Scale

Chicken and Seasoning

3 – 4 lb. whole chicken
1.5 teaspoon salt, separated
3 tablespoons olive oil, separated

Vegetables and Herbs

½ white onion, chopped
4 cloves garlic, peeled and smashed
10 sprigs fresh thyme

Liquids

¼ cup dry white wine
1.5 cups broth, any kind (separated)
2 teaspoons lemon juice

Thickener

2 teaspoons cornstarch

Chicken Seasoning

2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon dried basil
½ teaspoon ground pepper
½ teaspoon red pepper flakes
½ teaspoon sea salt
½ teaspoon paprika
1 teaspoon brown sugar

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Instructions

Prepare Seasoning: Mix together all the spices listed under chicken seasoning and set aside.
Prep Chicken: Remove chicken from packaging and pat dry with paper towels to remove excess moisture.
Spatchcock the Chicken: Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut down each side of the spine through the ribs and discard the spine. Flip chicken breast-side up and press firmly on the center to flatten it.
Season Under the Skin: Carefully separate the skin from the meat. Rub 1 teaspoon salt underneath the skin to evenly season the meat beneath.
Apply Seasoning: Rub the prepared chicken seasoning all over the chicken, covering skin, legs, and thighs thoroughly. Refrigerate for at least 15 minutes and up to 2 hours to marinate and dry out the skin for crispiness.
Preheat Oven and Prepare Baking Sheet: Preheat oven to 425ºF. Line a rimmed baking sheet with aluminum foil. Arrange onion, garlic, thyme, white wine, ½ cup broth, 1 tablespoon olive oil, and ½ teaspoon salt on the foil.
Place Chicken on Rack: Position a metal rack over the vegetables and carefully place the chicken flat on the rack breast-side up. Rub remaining 2 tablespoons olive oil all over chicken, massaging it into the skin.
Bake the Chicken: Roast in the preheated oven for 45 minutes or until the internal temperature reaches 160ºF in the thickest part of the thigh and breast.
Rest the Chicken: Remove chicken from oven and let it rest for 15 minutes to allow the temperature to rise to 165ºF and juices to redistribute.
Make the Pan Sauce: Transfer cooked vegetables and liquid from the baking sheet to a small saucepan. Add remaining 1 cup broth and bring to a boil. Reduce heat to medium-low, add lemon juice, then whisk in cornstarch gradually. Simmer until thickened, then remove herb stems and discard.
Serve: Carve the chicken and serve with the warm pan sauce.

Notes

For best flavor and crisp skin, refrigerate the seasoned chicken for the full 2 hours. If short on time, 15 minutes marinating is acceptable.
Using a wire baking rack is essential for crispy skin; placing the chicken directly on the baking sheet will result in soggy skin.
Ensure the chicken is flattened evenly during spatchcocking to cook uniformly.
Use a meat thermometer to check doneness; internal temperature must reach 165ºF after resting.
The pan sauce can be adjusted by adding more broth for a thinner consistency or more cornstarch to thicken further.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 120 mg