Spatchcocked Chicken in the Oven
How to cook spatchcocked chicken in the oven at 450 to tender is here. Step by step cutting a whole chicken to lay flat and then roast is amazing.
Servings: 5
Equipment
- 1 cutting board
- 1 kitchen scissors or knife
- 1 baking sheet
Ingredients
- 1 whole chicken
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Lawrys seasoned salt
- 1/4 tsp pepper
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
Instructions
- Cut through the back of the chicken along the side of the backbone. Repeat on the other side of the backbone. Remove this bone and discard.
- At the the base, where the thighs meat, is a small triangular piece of cartilage. Make a cut with a knife or kitchen sheer 1” to 1.5”. Place a hand on each side of the chicken and pull outward, you should hear a snap. Continue to pull outward so that chicken will lay flat.
- Flip chicken over. Drizzle olive oil all over skin of the chicken. Combine seasonings and rub onto chicken.
- Put baking sheet with chicken on top into a preheated oven at 450 degrees F for about 50 minutes or until meat in thigh reaches 165F. and skin is golden brown. Allow to rest for 10 minutes covered before slicing and serving bird.
Nutrition
Serving: 2oz | Calories: 52kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg