Poultry Essentials: Oven Baked Spatchcock Chicken

23
Andy Anderson !

By
@ThePretentiousChef

I’ve oven-baked a whole lot of chickens, and probably so have you. This is a whole chicken that has been spatchcocked... more on that later.

It’s got simple ingredients, and cooked in the oven to crispy perfection.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 - 6
Prep:
3 Hr 10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • 1
    whole chicken, about 3 – 4 pounds
  • 1/4 c
    chicken stock
  • 1/4 c
    white wine
  • 8 oz
    large white button mushrooms, quartered
  • SPICE RUB

  • 3 clove
    garlic, minced
  • 1 large
    lemon, juice, and zest, reserve squeezed lemons
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    paprika
  • 1 tsp
    oregano
  • ·
    black pepper, to taste
  • ·
    salt, kosher variety, to taste

How to Make Poultry Essentials: Oven Baked Spatchcock Chicken

Step-by-Step

  1. PREP/PREPARE
  2. Gather your Ingredients (mise en place).
  3. Mix all the spice rub ingredients together in a small bowl, and reserve.
  4. HOW TO SPATCHCOCK A CHICKEN
  5. Place the chicken, breast-side-down on a clean work surface, and use a pair of kitchen shears to cut through the backbone.
  6. Remove the backbone.
  7. Turn the chicken over, and press down in the middle until you hear a satisfying crack.
  8. Chef’s Note: Breaking the breastbone you have flattened the chicken out.
  9. Rub the chicken all over with the squeezed lemon pieces.
  10. With your fingers, loosen the skin under the breasts.
  11. Rub a tablespoon of the spice rub under the skin of the breasts.
  12. Use the remaining spice rub to coat the chicken.
  13. Place, uncovered, in the refrigerator for 3 hours.
  14. Place a rack in the middle position, and preheat the oven to 400f (205c).
  15. Add the mushrooms to the roasting pan, or ovenproof skillet.
  16. Add the chicken stock, and wine.
  17. Place the chicken on top.
  18. Roast uncovered, until the internal temperature of the thighs reach 165f (75c), about 55 to 65 minutes.
  19. Remove from the oven, and allow to rest 10 minutes before serving.
  20. Chef’s Note: While the chicken is resting, you can take the juices, and make a nice pan sauce… or you could just serve it au jus.
  21. PLATE/PRESENT
  22. Carve and serve with your favorite sides. Enjoy.
  23. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Oven Baked Spatchcock Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American




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