Spatchcock Chicken Recipe (How to Spatchcock Chicken and Cook)
Spatchcock Chicken Recipe! moist, juicy, flavorful butterfly chicken that is just perfect! In this post, I will show you how to spatchcock chicken, how to season, and how to cook spatchcock chicken in easy, simple steps.
Place the whole chicken on a flat surface breast side down and remove any giblets.
Use your fingers to identify the backbone then use kitchen shears or a sharp knife to cut along one side all the way through.Cut the other side all the way through then remove the bone.You can cook the bone with the chicken or save it to make chicken stock.
Flip the chicken over so the breast is facing up then flatten the breast bone with the heels of your hands. Turn the legs and tuck in the wings and it's done.
HOW TO COOK SPATCHCOCK CHICKEN (ROASTED SPATCHCOCK CHICKEN)
First make the marinade by adding the parsley, paprika, black pepper, rosemary, salt to the butter then mix well.
Pat the chicken dry and apply the marinade under the skin and all over the chicken ensuring that all parts are well covered with the marinade.
Cover with clingfilm and put in the fridge to marinate for 60 minutes or longer.Bring out of the fridge and place the chicken breast up on the rack of the oven tray.
Put the tray in the oven and bake at a temperature of 220C/400F for 55 minutes or till it's golden brown and done inside.
Bring it out of the oven and leave it to rest for 5-10 minutes before cutting into it.
Serve and enjoy with side of choice.
Notes
TIPS
Marinate the chicken for 60 minutes or more if there's time for it.
You can season the chicken with homemade rubs like this chicken seasoning, jerk seasoning, or any other of your favorite dry rub.
The marinade is so good and you can use it for a whole chicken or any other poultry.
You can use a skillet to grill in the oven in place of the oven tray.
After bringing out of the oven, leave the chicken to rest for 10 minutes before cutting.