Crispy, juicy, spicy, buttery! My favorite way to cook a whole chicken is to do it the spatchcock way!
It’s a weird word but so simple to make! To spatchcock basically means to butterfly a whole chicken by removing its backbone. Roasting a chicken this way cuts the cooking time down by essentially half, and allows for all parts of the poultry to cook evenly.
I love to dry brine meats to infuse deep flavor and tenderize the protein. A pro tip I discovered is by mixing baking and powder and salt together for a dry brine, you’ll get a crispier and browner skin, and everybody loves crispy chicken skin, right? Brine your chicken for a least 4 hours or up to 24 hours.
One of my new favorite things to incorporate in my cooking is scratch-made compound butter! It’s easy to do and adds a savoriness and decadence that elevates the dish! For my spatchcock, I mixed salted butter with dried rosemary, thyme, oregano, minced garlic, and lemon, and stuffed it under the chicken. As the chicken cooks, the butter will melt down and keep the chicken moist! Winner, winner!
Herbs are a great pairing for your spatchcock chicken, providing freshness and a complimentary contrast to the spicy blackened seasoning. I cook my spatchcock over a bed of aromatic herbs like basil, rosemary, and thyme, along with onion, lemon slices and whole garlic cloves to infuse the chicken with the earthy flavors as it bakes.
I coated this spatchcock in avocado oil and a homemade blackened seasoning (cayenne, chicken bouillon powder, paprika, garlic powder, onion powder, Italian seasoning, and umami seasoning). If you don’t feel like mixing your own seasoning blend, as Ina Garten says, “store bought is fine.”
Spring screams fresh herbs and vegetables – pair your spatchcock with some roasted Brussels sprouts, grilled asparagus, or any veggie of your choosing!
Blackened Spatchcock Chicken
Your new favorite way to cook and eat a whole chicken!
- 3-5lb whole chicken, pre spatchcocked or spatchcock yourself
- Tony Chachere’s MORE SPICE seasoning
- 1 tablespoon kosher salt
- 1 teaspoon baking powder
- smoked paprika
- avocado oil or oil with high smoke point
- 1 large onion, sliced
- fresh basil leaves
- fresh thyme sprigs
- 1 stick salted butter
- dried oregano
- dried thyme
- dried rosemary
- minced garlic
- 1 lemon
- lemon juice
- If your chicken isn’t already split, start with getting your chicken in the the spatchcock formation. Follow the step-by step guide from The Spruce Eats.
- Once split, mix baking powder and kosher salt together, and generously coat the top skin side of the chicken. Place chicken on an oven safe pan topped with a wire rack and refrigerate for minimum of 4 hours and up to 24 hours.
- Pre heat oven to 450 degrees. While preheating, take your stick of butter and mash into it your dried herbs, lemon juice and minced garlic. This is done to taste so test and add as much of each element to your preference.
- Take chicken out of refrigerator and transfer to cutting board. Spoon off chunks of the compound butter and stuff it into the thighs and breasts of the chicken, and press down to flatten it under the skin.
- Coat the entire chicken (top and bottom) with olive oil then the Tony Chachere’s and paprika, and rub all over until chicken in thoroughly covered.
- Line oven safe tray with aluminum foil and top with sliced onions, garlic gloves, and the fresh herbs. Add wire rack on top and then the chicken, tucking the lemon slices under the corners of the chicken.
- Place chicken in oven and cook for about 30-40 minutes until chicken is cook through completely, and skin is crispy and brown.