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Ultimate Fast & Crispy Spatchcock Chicken with Simple Herb Rub

Close-up of juicy spatchcock chicken, showing crispy, herb-rubbed skin and moist white meat inside.
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Learn the secret to a juicy interior and perfectly crispy skin with this fast oven-roasted spatchcock chicken recipe. This method cooks faster than traditional roasting, making it ideal for a weeknight dinner.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place an oven rack in the center position.
  2. Place the chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along one side of the backbone, from the tail end up to the neck cavity. Repeat this cut on the other side of the backbone to remove it completely.
  3. Flip the chicken over so it is breast-side up. Press down firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat.
  4. Pat the entire chicken very dry with paper towels. This step is key for crispy skin.
  5. In a small bowl, mix together the salt, pepper, thyme, rosemary, garlic powder, and paprika to create the herb rub.
  6. Drizzle the olive oil over the chicken. Rub the oil all over the skin.
  7. Generously sprinkle the herb rub over the entire surface of the chicken, making sure to coat the skin evenly.
  8. Place the flattened chicken, skin-side up, on a wire rack set over a rimmed baking sheet.
  9. Roast for 40 to 50 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
  10. Remove the chicken from the oven. Let it rest on a cutting board for 10 minutes before carving. This resting period helps keep the meat juicy.

Notes

  • For the best results in achieving crispy skin, let the seasoned chicken sit uncovered in the refrigerator for at least 2 hours, or up to 24 hours, before roasting.
  • If you are using a cast iron skillet instead of a baking sheet, place the skillet in the oven while it preheats.
  • To ensure even cooking, try to tuck the wing tips under the body before flattening.

Nutrition

Find it online: https://flavorzine.com/spatchcock-chicken-recipe-fast-crispy/