Spatchcock Chicken

Name: Spatchcock Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 whole chicken (about 4 lbs); 2 tablespoons olive oil; 3 tablespoons chicken seasoning or rub; salt and pepper; 2 ½ pounds chopped red or yellow potatoes (or baby potatoes); 2 tablespoons olive oil; 1 teaspoon Italian seasoning; salt & pepper (to taste)

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 4

Cost: $6.30 /serving

Author : Holly Nilsson

spatchcock chicken spatchcock chicken recipe

Ingredients

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1 whole chicken (about 4 lbs)2 tablespoons olive oil3 tablespoons chicken seasoning or rubsalt and pepper2 ½ pounds chopped red or yellow potatoes (or baby potatoes)2 tablespoons olive oil1 teaspoon Italian seasoningsalt & pepper (to taste)

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Instructions

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Step 1

Preheat oven to 425°F. Toss potatoes with olive oil and seasonings.

Step 2

Remove neck and giblets from the cavity if they are included.

Step 3

Place chicken on a sturdy surface, breast side down so the backbone is facing up. Using poultry shears, cut along each side of the back bone to remove it completely (reserve the bone for broth or gravy if desired).

Step 4

Flip the chicken over so the breast side is up. Using your palms, press on the breast bone to flatten it. You should hear it crack as it flattens. Fold the wing tips under the chicken.

Step 5

Arrange on a large rimmed baking sheet and brush with olive oil. Sprinkle generously with seasoning. Arrange vegetables around the pan if using.

Step 6

Roast the chicken for 45-50 minutes or until it reaches 165°F.

Step 7

Remove from the oven and loosely tent with foil. Rest at least 15 minutes before carving.