ROASTED SPATCHCOCKED CHICKEN
In this video, I show you the absolute best baked chicken recipe, which will result in a super flavorful and juicy chicken with a delicious, crispy skin. This recipe is super simple to make and once you try it, I guarantee you'll be hooked!
INGREDIENTS
1 Whole Chicken (About 4-5 lbs)
Salt
Black Pepper
½ Cup Extra Virgin Olive Oil (Plus extra for searing)
Cayenne Pepper
1 tsp Rosemary
1 tsp Thyme
1 tsp Oregano
Juice of ½ lemon
STEPS
Begin about 24 hours before you want to cook the chicken to allow time for the skin to dry out and the salt to be absorbed. Make two cuts down either side of the chicken's spine and remove. Save the backbone to use for making chicken stock later on.
Remove any other innards from the chicken and rinse.
Make a small cut in the collar area and push down on either side to flatten out the bird.
Transfer the chicken, skin side down, to a wire rack over a baking tray.
Dap the chicken with a paper towel to remove any excess liquid.
Sprinkle plenty of salt all over the chicken, tuck in the wing tips and place in the fridge until ready to cook.
After resting for 24 hours, grind some black pepper over the top of the chicken and dab the surface once more with a paper towel.
Preheat a pan over a medium heat and set the oven to 425°F.
Add a splash of extra virgin olive oil to the pan and turn up the heat to medium-high.
When the oil is shimmering, place the chicken in the pan, skin side down, and sear for 7 to 8 minutes or until the skin is golden brown.
Dab the surface with a paper towel and add some freshly ground black pepper and cayenne pepper.
Clean the wire rack and baking tray before placing the chicken back on top, skin side up.
Bake the chicken for 35 minutes, making sure to place the chicken in the oven leg side first.
Add the extra virgin olive oil to a small bowl with the rosemary, thyme and oregano. Stir to combine.
Add the lemon juice and mix well to emulsify the sauce.
Pour the sauce over the chicken with a little more cayenne pepper and bake for approximately 20 more minutes.
The chicken is done when the juices run clear after poking with a toothpick, or when the thickest part of the breast is 165 degrees and the thickest part of the thigh is 175 degrees.
Leave to rest for 10 minutes before cutting and serving.
To carve, find the place where the thighs meet the body of the chicken and cut them off. Then, cut the main body of the chicken in half. Finally, cut off the wings in the same way that the thighs were cut and remove the wing tips.
COMPLETE LIST OF MY COOKING EQUIPMENT
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