Spatchcock Chicken
Ingredients
The chicken
-
1
whole
roaster chicken (4 – 5 lb)
The seasoning
-
1
teaspoon
marjoram
-
1
teaspoon
rosemary
-
1
teaspoon
thyme
-
1
teaspoon
ground sage
-
1
teaspoon
garlic powder
-
½
teaspoon
black pepper
-
½
teaspoon
ground nutmeg
-
½
teaspoon
sweet paprika
The butter
-
2
tablespoons
salted butter (melted)
Instructions
- Combine marjoram, rosemary, sage, thyme, black pepper, nutmeg, and sweet paprika in a bowl to create the seasoning mix.
- Remove giblets and neck from the chicken and place it breast-side down on a cutting board.
- Cut along both sides of the backbone to remove it, then discard or save for soup.
- Flip the chicken over and press down on the breast to flatten it.
- Pat the chicken dry with paper towels and season the cavity with the seasoning mix.
- Sprinkle and rub the seasoning mix onto the skin of the chicken.
- Place the seasoned chicken on a sheet pan and let it sit for 20-30 minutes to come to room temperature.
- Preheat the oven to 350°F.
- Roast the chicken in the oven for one hour.
- After an hour, brush the chicken with melted butter, increase the oven temperature to 375°F, and roast for an additional 20-30 minutes until the internal temperature reaches 165°F.
- Let the chicken rest for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
349
Total fat
26g
Total carbohydrates
1g
Total protein
27g
Sodium
132mg
Cholesterol
119mg
You might also like