Cast Iron Spatchcock Chicken
Spatchcock chicken is prepared by removing the backbone and flattening the bird before cooking. This simple technique helps create crispy, golden skin and juicy, tender meat while reducing the cooking time compared to roasting a whole chicken.
Servings 6 servings
Equipment
- Large cast iron skillet
- Butcher's scissors
Ingredients
- 1 whole chicken 4-5 pounds
- to taste salt
- to taste pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
- Preheat the oven: Preheat your oven to 400°F.
- Remove the backbone: Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone and save it for homemade stock.
- Flatten the bird: Flip the chicken breast-side up. Press firmly on the center of the breastbone with the palm of your hand until you hear a crack and the chicken lies flat.
- Tuck the wings: Tuck the wing tips behind the chicken to help prevent them from burning during cooking.
- Position the legs: Turn the legs outward so they lie flat against the body of the chicken.
- Season: Pat the chicken dry and season the skin with salt and pepper
- Heat the skillet: Melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large cast iron skillet (I use a 14-inch skillet) over medium heat.
- Brown the chicken: Once the butter has melted and the skillet is hot, carefully place the chicken in the pan skin-side down. Cook for about 3 minutes without moving it, until the skin begins to turn golden brown. Season the other side with salt and pepper while the skin browns, if needed.
- Flip and roast: After 3 minutes, carefully flip the chicken so it is skin-side up. Transfer the skillet to the preheated oven and roast for approximately 40–50 minutes, depending on the size of the chicken. Cook until the thickest part of the breast and the innermost part of the thigh reach at least 165°F, checking with a meat thermometer.
- Remove and rest the chicken: Remove the skillet from the oven and let the chicken rest for 5–10 minutes before carving. Spoon some of the flavorful pan juices over the chicken when serving.
Grabbing the base of each leg is helpful in lowering the bird into the hot pan as well as flipping it over.
Don't let those rich, buttery pan juices go to waste! Spoon them over the chicken just before serving. It's delicious!
Notes
Chicken size: Cooking time will vary depending on the size of the chicken. Always use a meat thermometer to confirm the chicken reaches 165°F.