Spatchcock Chicken
Easy recipe for spatchcock chicken, the fastest way to cook a whole chicken. This method puts dinner on the table in under an hour & it’s now our favorite!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 1 whole chicken 1x
- Category: Main Meals
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 whole chicken, rinsed, patted dry and innards removed
- 1 tsp salt
- ½ tsp pepper
- 1 tsp coriander
- ½ tsp cumin
Instructions
- Place the chicken breast-side down on a cutting board. Using a pair of sharp kitchen scissors, cut out the spine. Make a 1/2” cut on the edge of the breastbone.
- Flip the chicken over so it is breast-side up and press down to flatten the chicken.
- Line a cookie sheet with aluminum foil and a cooling rack. Place the chicken on top of the cooling rack and season with salt, pepper, coriander and cumin.
- Bake chicken at 425F for 45-55 minutes, or when the inner thigh close to the bone reads 165F on a meat thermometer. Let the chicken rest for 10 minutes before carving.
Find it online: https://dontwastethecrumbs.com/spatchcock-chicken/