Cast Iron Spatchcock Chicken Recipe
There’s something deeply satisfying about a roast chicken—especially when it’s done in under an hour and delivers crispy skin, juicy meat, and golden potatoes all in one pan. This spatchcock roast chicken recipe is your new go-to for a no-fuss, high-reward dinner that feels like a Sunday supper but fits neatly into a Tuesday night.
How To Spatchcock a Chicken
Why Spatchcock?
Spatchcocking, or butterflying, is the secret to faster, more even cooking. By removing the backbone and flattening the bird, you expose more surface area to heat, which means:
Crispier skin
Juicier meat
Shorter cook time
It’s a simple technique that transforms your roast chicken game.
Ingredients (Serves 4)
1 whole chicken (3½ to 4 lbs), giblets removed
1 tablespoon plus ½ teaspoon coarse kosher salt
Freshly ground black pepper, to taste
1½ pounds small Yukon Gold or new potatoes, scrubbed
6–8 spring onions or green onions, white and light green parts cut into 1-inch pieces
1 tablespoon olive oil, divided
Step-by-Step Instructions
1. Spatchcock the Chicken
Place the chicken breast-side down on a cutting board.
Using sharp kitchen shears, cut along one side of the backbone from tail to neck.
Repeat on the other side to remove the backbone (save it for stock!).
Optional: Score the breastbone with a sharp knife to make flattening easier.
Flip the chicken over and press down firmly until it lays flat.
2. Season and Dry Brine
Pat the chicken very dry with paper towels.
Sprinkle 1 tablespoon of salt evenly over the chicken and season with black pepper.
For extra crispy skin, place the chicken uncovered on a rimmed sheet pan and refrigerate for 24 hours.
Before cooking, pat the chicken dry again.
3. Prepare the Oven and Vegetables
Preheat your oven to 500°F (or 475°F if your oven runs hot).
In a large bowl, toss the potatoes and onions with ½ tablespoon of olive oil and season with salt and pepper.
4. Assemble and Roast
Place the seasoned vegetables in a large oven-safe skillet or roasting pan.
Drizzle the remaining ½ tablespoon of olive oil over the chicken and place it on top of the vegetables, skin-side up.
Roast for 30 minutes.
Rotate the pan and roast for an additional 10–15 minutes, until the chicken reaches an internal temperature of 160°F in the thickest part of the breast.
5. Rest and Serve
Remove the chicken from the oven and let it rest for 10 minutes.
Carve and serve with the roasted potatoes and onions.
Pro Tips for Perfect Spatchcock Chicken
Dry Brine: Salting the chicken and letting it rest uncovered in the fridge dries out the skin, leading to extra crispiness.
High Heat: Roasting at 500°F ensures a crispy exterior and juicy interior.
Resting Time: Allowing the chicken to rest after roasting helps retain its juices.
FAQs
What is spatchcocking, and why should I do it?
Spatchcocking involves removing the backbone of the chicken and flattening it. This technique allows for more even cooking, resulting in crispy skin and juicy meat in less time.
Can I use different vegetables instead of potatoes and onions?
Absolutely! Feel free to substitute with other root vegetables like carrots, parsnips, or sweet potatoes. Just ensure they are cut into uniform pieces for even cooking.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature. The thickest part of the breast should read 160°F. After resting, the temperature will rise to a safe 165°F.
What if I don't have a roasting pan?
You can use a large oven-safe skillet or baking dish. Just ensure it's large enough to hold the chicken and vegetables without overcrowding.
Can I prepare the chicken ahead of time?
Yes! You can spatchcock and season the chicken a day in advance. Keep it uncovered in the refrigerator to dry brine, which enhances flavor and crispiness.
How should I store leftovers?
Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
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