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Name: Spatchcock Chicken (Oven)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 Whole Chicken; Preferred spices/rub

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INGREDIENTS

1 Whole Chicken
Preferred spices/rub

INSTRUCTIONS

There are TONS of videos and photo blogs for how to "spatchcock" a chicken. It is the only way I make chicken now. I do this on my grill, but you could just as easily do this in your oven. Just Google "spatchcock chicken oven" if you feel so inclined.

1) Lay the chicken breast side down

2) Using kitchen shears, cut along one side of the backbone from tail to neck.

3) Cut along the other side of the backbone and remove completely.

4) Clean out inside of chicken and place breast side up

5) (OPTIONAL) I like to make a small incision under the skin and rub a layer of rub between the breast meat and skin. That's especially important if you choose not to eat the skin

6) Pat your chicken dry with paper towel, sprinkle your preferred rub over the top. Drying the skin helps it remain crispy. I never coat with olive oil like some recipes say. To each their own.

Here's where it differs depending upon your cooking method, if you're using an oven, shoot for 425 degrees for 40 minutes. You'll need a meat thermometer to check the internal temperature. Time will vary based upon size of bird, but I've found that it's pretty consistently close to 40-45 minutes. I pull my chickens at 163 degrees measured in the breast.

Let it rest for 5 minutes (it continues to cook to 165 degrees and the juices redistribute throughout the meat), carve, and serve.

NOTES

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Spatchcock Chicken (Oven)

1 Whole Chicken
 Preferred spices/rub

1) Lay the chicken breast side down
2) Using kitchen shears, cut along one side of the backbone from tail to neck.
3) Cut along the other side of the backbone and remove completely.
4) Clean out inside of chicken and place breast side up
5) (OPTIONAL) I like to make a small incision under the skin and rub a layer of rub between the breast meat and skin. That's especially important if you choose not to eat the skin
6) Pat your chicken dry with paper towel, sprinkle your preferred rub over the top. Drying the skin helps it remain crispy. I never coat with olive oil like some recipes say. To each their own.

Let it rest for 5 minutes (it continues to cook to 165 degrees and the juices redistribute throughout the meat), carve, and serve.

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 4 Servings

Calories: 494
Calories from Fat: 312 (63%)

Amt Per Serving		% DV

	Total Fat 34.6g	46 %
	Saturated Fat 9.9g	50 %
	Monounsaturated Fat 14.4g
	Polyunsanturated Fat 7.4g
Cholesterol 172.5mg		53 %
Sodium 161mg		6 %
Potassium 434.7mg		11 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 42.8g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 494

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