Blackened Spatchcock Chicken
Ingredients
The chicken
-
3½ to 4
pounds
whole chicken
-
to taste
none
salt
-
2-3
tablespoons
cooking oil or melted butter
The spice blend
-
2
teaspoons
thyme
-
1
teaspoon
oregano
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
1
teaspoon
ground black or white pepper
-
½-1
teaspoon
cayenne pepper
The sides
Instructions
- Rinse the chicken and pat it dry.
- Place the chicken breast side down and cut along both sides of the backbone to remove it.
- Open the chicken like a book and flatten it by pressing down on the breast.
- Rub salt inside and outside the chicken.
- In a bowl, combine oil or butter with the spice blend and let it sit for about 5 minutes.
- Rub the spice mixture generously on the chicken and refrigerate until ready to cook.
- Mix the potatoes with the spice blend and lightly salt them.
- Roast the chicken on a rack with the potatoes below at 400°F until the chicken reaches 165°F, about 35-45 minutes.
- Let the chicken rest for 5-10 minutes before cutting it into pieces.
Nutrition Facts (estimated)
Servings
4-6
Calories
515
Total fat
31g
Total carbohydrates
23g
Total protein
33g
Sodium
123mg
Cholesterol
122mg
You might also like