Spatchcock Chicken

Spatchcock Chicken

Everyday Cooking

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Servings per recipe: 8
Calories per serving: 545
Preparation time: 10m
Total cooking time: 50m

Ingredients:


  • 2 (3 1/2) pound whole chickens, wingtips removed
  • 2 teaspoons salt
  • 1 teaspoon dried tarragon
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 4 teaspoons olive oil
  • 2 lemons, thinly sliced and seeded

Directions:


  • 1   Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
  • 2   Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
  • 3   Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
  • 4   Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Nutrion facts:


Total Fat 32.1g 49%
    Saturated Fat 9.0g  
Cholesterol 239mg 80%
Sodium 758mg 30%
Potassium 488mg 14%
Total Carbohydrates 0.4g  
Dietary Fiber 0.1g  
Protein 59.9g 120%
Sugars 0g  
Vitamin A 1580IU  
Vitamin C 1mg  
Calcium 37mg  
Iron 4mg  
Thiamin 0mg  
Niacin 29mg  
Vitamin B6 1mg  
Magnesium 52mg  
Folate 65mcg