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Ultimate Quick & Crispy Spatchcock Chicken: Juicy Meat in Under an Hour

A whole, perfectly cooked spatchcock chicken with crispy, seasoned skin resting on a white plate.
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Learn the best oven roasted poultry technique to spatchcock chicken for incredibly juicy meat and perfectly crispy skin. This fast oven roast recipe delivers a family friendly chicken dinner in under an hour.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1 lemon, halved

Instructions

  1. Prepare the chicken: Place the chicken breast-side down on a cutting board. Locate the backbone running down the center. Use strong kitchen shears to cut along both sides of the backbone, removing it completely. Save the backbone for stock if desired.
  2. Flip the chicken over so it is breast-side up. Press down firmly on the center of the breastbone until you hear a crack and the chicken lies flat. This is the spatchcock method.
  3. Pat the chicken completely dry with paper towels. This step is key for crispy skin.
  4. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika to create your seasoning blend.
  5. Rub the olive oil all over the chicken, covering the skin and underneath. Sprinkle the seasoning blend evenly over the entire bird, massaging it into the skin. Place the lemon halves inside the cavity opening.
  6. Preheat your oven to 425°F (220°C). Place the flattened chicken directly on a wire rack set over a rimmed baking sheet.
  7. Roast for 40 to 50 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The high heat helps achieve even cooking and golden skin.
  8. Remove the chicken from the oven. Let it rest on the cutting board for 10 minutes before carving. This resting period keeps the meat juicy.

Notes

  • For extra crispy skin, you can place the seasoned chicken in the refrigerator uncovered for 4 to 24 hours before roasting. This dries the skin further.
  • If you want to roast vegetables, place them directly on the baking sheet around the chicken during the last 25 minutes of cooking.
  • Use the spatchcock method for quick poultry recipes; it significantly reduces the total time compared to traditional roasting.

Nutrition

Find it online: https://miameal.com/spatchcock-chicken-recipe-quick-crispy/