Description
A flavorful and crispy spatchcock chicken recipe that involves seasoning the bird with a homemade spice mix, flattening it for even cooking, and roasting it in the oven with aromatic herbs and a savory white wine sauce. Perfect for a delicious main course with tender, juicy meat and crispy skin.
Ingredients
Scale
Chicken and Seasoning
- 3 – 4 lb. whole chicken
- 1.5 teaspoon salt, separated
- 3 tablespoons olive oil, separated
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- 1 teaspoon dried basil
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1 teaspoon brown sugar
Herbs and Sauce
- 1/2 white onion, chopped
- 4 cloves garlic, peeled and smashed
- 10 sprigs fresh thyme
- 1/4 cup dry white wine
- 1.5 cups broth, any kind (divided as ½ cup and 1 cup)
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Prepare Chicken Seasoning: Mix together all the spices listed under chicken seasoning in a bowl and set aside.
- Prep the Chicken: Remove the chicken from packaging, pat dry with paper towels to remove excess moisture, then place breast-side down on a cutting board.
- Spatchcock the Chicken: Use very sharp kitchen shears to cut down one side of the spine through the ribs, repeat on the other side, and discard the spine. Flip the chicken breast-side up and press firmly in the middle to flatten it.
- Season Under the Skin: Place the chicken on a plate and carefully separate the skin from the meat. Rub 1 teaspoon salt evenly under the skin onto the meat.
- Season the Whole Chicken: Rub the prepared chicken seasoning all over the chicken, including skin, legs, and thighs. Refrigerate the chicken for at least 15 minutes or up to 2 hours for best flavor and skin crispiness.
- Preheat the Oven and Prepare Baking Sheet: Preheat oven to 425ºF and line a rimmed baking sheet with aluminum foil. On the foil, place the chopped onion, smashed garlic, fresh thyme sprigs, dry white wine, ½ cup broth, 1 tablespoon olive oil, and sprinkle with the remaining ½ teaspoon salt.
- Place Chicken on Rack: Position a metal rack on top of the vegetables on the baking sheet and place the chicken flat on the rack, breast-side up. Rub the chicken all over with the remaining 2 tablespoons olive oil, massaging it into the skin.
- Roast the Chicken: Bake in the preheated oven for 45 minutes or until the internal temperature reaches at least 160ºF measured at the thickest parts.
- Rest the Chicken: Remove the chicken from the oven and let it rest for at least 15 minutes. The internal temperature will rise to the safe 165ºF during resting.
- Prepare the Sauce: Transfer the cooked vegetables, herbs, and pan juices to a small saucepan along with the remaining 1 cup broth. Bring to a boil, then reduce heat to medium-low, add lemon juice, and whisk in cornstarch gradually until sauce thickens. Remove herb stems before serving.
- Serve: Carve the rested chicken and serve with the prepared sauce poured over or on the side.
Notes
- Refrigerate the seasoned chicken for the full 2 hours if possible. This helps the spices penetrate deeply and dries the skin for optimal crispiness.
- A wire or metal baking rack is essential to let the hot air circulate around the chicken for crispy skin. Do not skip it.
- If short on time, a minimum of 15 minutes seasoning in the fridge still works to flavor the chicken.
- Use a meat thermometer to check doneness, aiming for 160ºF before resting and 165ºF after resting to ensure safe consumption.
- If you don’t have dry white wine, you can substitute with white grape juice or additional broth for the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
