Oven-Roasted Spatchcock Chicken

Experience culinary simplicity and rich flavor with this Oven-Roasted Spatchcock Chicken. By removing the backbone, the chicken cooks evenly and more quickly, allowing all the spices and citrus juices to infuse every bite. Paired with a medley of vegetables, this dish is both colorful and nutritious, perfect for a hearty family dinner.

Ingredients

🐔 1 whole chicken
🌶️ 1 tablespoon paprika
🧂 1 tablespoon seasoned salt
🧄 1 tablespoon garlic powder
🌶️ 1 tablespoon chili powder
🧅 1 tablespoon onion powder
🍋 1 tablespoon lemon pepper
🌿 1 tablespoon oregano
🫒 1/3 cup olive oil
🍋 2 lemons, juiced
🧂 1 teaspoon salt
🌿 3 stalks of celery
🥔 3 potatoes
🧅 1 large red onion

Instructions

1- Prepare the Oven:

• Preheat your oven to 400°F (200°C).

2- Spatchcock the Chicken:

• Place the chicken breast side down.
• Using a sharp knife or kitchen shears, cut along both sides of the backbone and remove it.
• Trim any excess fat and skin.
• Flip the chicken over and press down firmly on the breastbone to flatten it.
• Clip the tips of the wings if desired.
• Rinse and pat the chicken dry.

3- Make the Spice Mixture:

• In a bowl, combine the paprika, seasoned salt, garlic powder, chili powder, onion powder, lemon pepper, oregano, olive oil, lemon juice, and salt.
• Mix well.

4- Season the Chicken:

• Apply half of the spice mixture onto the chicken.
• Massage it in thoroughly, ensuring all parts are well-coated.

5- Prepare the Vegetables:

• Chop the celery, potatoes, and red onion into bite-sized pieces.
• Wash them thoroughly.

6- Season the Vegetables:

• Mix the remaining spice mixture with the vegetables for a uniform coating.

7- Arrange on a Baking Pan:

• Place the spatchcocked chicken in the center of a baking pan.
• Arrange the seasoned vegetables around it.

8- Roast:

• Place the pan in the preheated oven and roast for approximately 1 hour and 20 minutes.
• Ensure the chicken reaches an internal temperature of 165°F (74°C).
• Check that the juices run clear.

9- Serve:

• Allow the chicken to rest for a few minutes before carving.
• Serve with the roasted vegetables and enjoy the flavors melded together.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4-6
Calories: ~450 per serving
Proteins: 40g per serving
Fats: 25g per serving
Carbohydrates: 20g per serving
Equipment: Oven, baking pan, sharp knife or kitchen shears

Cooking Tips

• Ensure the chicken lies flat on the pan to facilitate even cooking.
• Use the drippings from the pan to make a quick gravy if desired.

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Oven-Roasted Spatchcock Chicken