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Blackened-Spatchcock-Chicken-Recipe

Blackened Spatchcock Chicken

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This Blackened Spatchcock Chicken features irresistible flavors with tender chicken and roasted veggies. Perfect for a simple and delicious dinner that everyone will love.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2–3 stalks celery, chopped
  • 1 large white onion, sliced
  • 1–2 pounds (450-900g) new potatoes, cut in half
  • 1 pound (450g) carrots, peeled and chopped
  • 2–3 tablespoons (28-42ml) butter, softened
  • 2 teaspoons (2g) thyme
  • 1 teaspoon (1-2g) oregano
  • 1 tablespoon (15g) garlic powder
  • 1 tablespoon (10g) onion powder
  • 1 teaspoon (3g) ground black or white pepper
  • ½–1 teaspoon (1-2g) cayenne pepper
  • 1 3½-4 pound (1.5-2kg) whole chicken
  • salt to taste

Instructions

  1. Chop the celery, onion, and carrots, then slice the new potatoes in half and set aside.
  2. Mix softened butter with thyme, oregano, garlic powder, onion powder, black or white pepper, and cayenne pepper in a small bowl. Set aside enough for basting.
  3. Rinse the chicken thoroughly and pat it dry with paper towels.
  4. Place the chicken breast side down on a flat surface. Cut along both sides of the backbone and remove it. Save the backbone for stock.
  5. Open the chicken like a book, breast side up. Press down until the breast cracks, flattening the chicken.
  6. Optionally remove the wishbone for easier carving. Rub the chicken inside and out with salt and set aside for about 5 minutes to develop flavors.
  7. Generously apply the spiced butter all over the chicken. Optionally marinate for up to 24 hours in the fridge, but 30 minutes is sufficient.
  8. Preheat the oven to 400℉ (205℃) and melt the remaining spiced butter.
  9. In a Dutch oven, place the celery, onions, potatoes, and carrots. Stir in the butter mixture, then place the chicken on top to flavor the vegetables during roasting.
  10. Roast the chicken until the skin is crispy and the thickest part of the breast reaches 165℉ (74℃), starting to check around 35 minutes.
  11. Let the chicken sit for 5-10 minutes before carving. Serve with the roasted vegetables.

Last Step:

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Notes

Removing the backbone helps the chicken cook evenly and quickly.
Basting with the spiced butter enhances the flavor.
This dish pairs well with your favorite side dishes.

  • Author: Alejandro
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of chicken with vegetables
  • Calories: 300
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 90mg

Find it online: https://www.cookingrecipestasty.com/blackened-spatchcock-chicken/