Description
This Crispy Roasted Spatchcock Chicken is a delightful dish that combines juicy meat with crispy skin, perfect for cozy gatherings or special dinners.
Ingredients
Scale
- 3.5 pounds whole chicken
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 3 cloves garlic, peeled
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Pat the chicken dry with paper towels.
- Cut along both sides of the backbone to spatchcock the chicken.
- Season with a mixture of olive oil, salt, and pepper.
- Let the chicken rest at room temperature for 15 minutes.
- Preheat the oven to 450°F (230°C).
- Sear the chicken breast-side down in a hot skillet for 3-5 minutes.
- Roast the chicken in the oven for 30 minutes, flipping it halfway.
- Brush with garlic oil and roast for an additional 10 minutes.
- Allow the chicken to rest for 15 minutes before carving.
Notes
Make sure to pat the chicken dry to ensure crispy skin.
Resting the chicken at room temperature helps with flavor absorption.
Feel free to experiment with different herbs and spices.
Nutrition
- Serving Size: 1/4 of chicken
- Calories: 400
- Sugar: 0g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg