Roasted Spatchcocked Chicken
Roasted Spatchcocked Chicken

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted spatchcocked chicken. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Roasted Spatchcocked Chicken is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Roasted Spatchcocked Chicken is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook roasted spatchcocked chicken using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Spatchcocked Chicken:
  1. Take whole chicken
  2. Prepare olive oil
  3. Take salt
  4. Get pepper
  5. Make ready ground cumin
  6. Get garlic powder
  7. Take onion powder
Steps to make Roasted Spatchcocked Chicken:
  1. Preheat oven to 450°F.
  2. In a small cup, mix spices in olive oil to form a paste.
  3. Place a whole chicken, breast down, on a cookie sheet. With kitchen shears, cut starting at the tail end, about a half inch to the right of the backbone, working your way to the top of the bird. Repeat on the left of the backbone and discard backbone.
  4. Turn the bird breast side up and spread the back of the bird to lay it as flat as it will let you. With your palms, push down on the breastplate with moderate force until you hear a crack. The bird should now lay flat on the cookie sheet.
  5. Rub the spice mix from step one onto the chicken. You can cut 2" slits into the skin on the breast and thighs, carefully avoiding cutting into the meat, and rub the spices in under the skin.
  6. Place meat thermometers into the thighs of the bird. Place the chicken on a cookie sheet in a 450°F oven. If you want to get a whole meal going all at once, throw some 1" diced potatoes, carrots, onions on the cookie sheet below the chicken.
  7. Let the bird roast until the thermometers show it's ready or 180F, around 40 minutes for a 4 lb chicken. If you want the skin extra crispy, turn on the broiler for 1-2 minutes at the end. Watch it closely if you're going to broil it. The skin gets charred pretty quick if you're not careful!

So that’s going to wrap it up with this exceptional food roasted spatchcocked chicken recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!