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Simply-Seasoned Spatchcock Chicken

Spatchcock Chicken
45 active; 1 hour inactive to prepare serves 6

1 whole fryer chicken
2 tablespoons olive oil
Salt and pepper for finishing
Dry Rub:
1 tablespoon garlic powder
1 tablespoon sweet paprika
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Unwrap chicken and bring to room temperature, approximately 1 hour.
Preheat oven to 425 degrees.
Remove the spine of the chicken by cutting with kitchen shears on both sides from front to back.
Spread the chicken out, skin side up and press down on the sternum to make the chicken lie flat.
Separate the skin from the meat, creating pockets on both breasts and thighs by inserting two fingers in-between and loosening the skin.
Rub 1/3 of the dry rub on the body of the chicken, under the skin.
Turn the chicken over and season the cavity with 1/3 of the rub.
Turn the chicken over again and pat the skin dry with paper towels.
Reserve 2 teaspoons of rub then sprinkle and rub the rest all over the skin.
Drizzle 1 tablespoon of olive oil on the skin side of the chicken, gently patting it all over evenly.
Sprinkle the reserved rub over the skin side of the chicken.
Roast chicken skin side up for 45 minutes.
Before slicing, remove and let the chicken rest for 15 minutes to seal in the juices.
After slicing and before serving, drizzle with pan juices on the chicken then add salt and pepper.