Crispy Spatchcock Chicken

This crispy spatchcock chicken recipe features a whole chicken flattened for faster roasting, seasoned with garlic, allspice, paprika, and nutmeg for a golden, flavorful crust. Perfect for family dinners, weeknight meals, or roasted with vegetables for a complete dish.

Ingredients

• 4 lb whole chicken
• Salt, to taste
• 1 ½ tsp allspice
• 1 ½ tsp garlic powder
• ½ tsp sweet paprika
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• Extra virgin olive oil (such as Greek extra virgin olive oil)

Optional

• 8 Campari tomatoes
• 1 large sweet onion, peeled and quartered
• Handful of green olives

---

Instructions

1. Spatchcock the chicken
   Place the chicken on a cutting board with the backbone facing you. Using sturdy kitchen shears, cut along both sides of the spine to remove it. Flip the chicken and press down on the breast to flatten. Remove wing tips if desired.
2. Salt and air-chill the chicken
   Season generously with kosher salt on both sides. Place breast side up on a shallow roasting dish and refrigerate uncovered for a few hours or overnight. This step helps dry out the skin for extra crispiness.
3. Bring to room temperature
   About one hour before roasting, remove the chicken from the fridge and let it sit at room temperature.
4. Preheat oven and prepare spices
   Preheat oven to 425°F and position a rack in the center. In a small dish, mix allspice, garlic powder, paprika, black pepper, and nutmeg. Pull the skin up slightly and rub some spice mixture underneath as well as on top.
5. Sear the chicken
   Heat a 12-inch cast iron skillet over medium-high heat with enough olive oil to coat the bottom. When shimmering, place chicken breast side down and sear 6–8 minutes. Flip and sear the other side for about 5 minutes.
6. Roast the chicken
   Transfer skillet to the oven’s middle rack. Roast 20 minutes, then rotate the skillet 180° and continue roasting another 30–45 minutes, or until the chicken is evenly browned and internal temperature reaches 165°F.
7. Optional roasted vegetables
   About 20 minutes before the chicken is done, toss tomatoes and onion with olive oil and salt. Roast on the lower oven rack. Once done, add green olives and serve alongside the chicken.
8. Rest before carving
   Remove chicken from oven and let rest 10 minutes before carving.

---

Why You’ll Love This Recipe

• Crispy skin with juicy, flavorful meat inside.
• Quick roasting time compared to whole chickens.
• Perfect for a family dinner or special occasion.

---

Tips

• Air-chilling the chicken in the fridge dries the skin for better crispiness.
• Use a cast iron skillet for even searing and roasting.
• Let the chicken rest after roasting to keep it juicy.

---

Variations and Substitutions

• Spices: Add smoked paprika, thyme, or rosemary for a different flavor profile.
• Vegetables: Roast potatoes, carrots, or bell peppers alongside the chicken.
• Protein: Use the same method for a smaller bird, adjusting cooking time.

---

FAQs

Can I have the butcher spatchcock the chicken?
Yes, most butchers will spatchcock the chicken for you.

How do I know when the chicken is done?
The juices should run clear, and the internal temperature should be 165°F.

Can I prepare this ahead of time?
You can season and refrigerate overnight, then roast when ready.

---

Serving Suggestions

• Serve with roasted vegetables and green olives.
• Pair with mashed potatoes, rice, or a fresh salad.
• Drizzle pan juices over the meat for extra flavor.