Spatchcock Chicken Roasting: 400 Degrees, How Long?

Spatchcock chicken, also known as butterflied chicken, is a great way to cook a whole chicken. It involves removing the backbone and flattening the bird before roasting it in the oven. This method has several benefits: it reduces cooking time by up to half, ensures even cooking, and results in juicy meat and crispy skin. The cooking time depends on the size of the chicken, but a 4-5 lb chicken will typically take around 45 minutes to roast at 400 °F.

Spatchcocking technique

Spatchcocking is a technique that involves removing the backbone from a chicken and flattening it. This allows the chicken to cook much faster and more evenly, resulting in juicy and tender meat with a crispy skin. Here is a step-by-step guide on how to spatchcock a chicken:

Step 1: Prepare the Chicken

Remove the chicken from its packaging and take out the neck and giblets if necessary. There is no need to rinse the chicken as this can lead to cross-contamination.

Step 2: Remove the Backbone

Using strong kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Also, remove any small bones sticking out. You can discard the backbone or use it to make stock later.

Step 3: Flatten the Chicken

Flip the chicken over so that it is breast-side up. Using the palms of your hands, press down on the breastbone until you hear a crack and the chicken flattens. You may need to further flatten the chicken by opening up the space between the breasts.

Step 4: Season the Chicken

Transfer the flattened chicken to a large sheet pan or cast iron skillet, skin-side up. Make sure the chicken fits the pan to avoid fat drippings leaking into your oven. Pat the chicken dry with paper towels to ensure crispy skin. Rub it with oil, salt, pepper, and seasonings of your choice. You can also try a dry rub or brush on a layer of BBQ sauce or another sauce.

Step 5: Roast the Chicken

Roast the chicken in the oven at 400°F for about 45-55 minutes, or until a meat thermometer inserted into the thickest part of the breast and thighs registers 165°F. If using a larger chicken, you may need to roast it for a few extra minutes until cooked through.

Tips:

• You can also grill the spatchcock chicken over medium-high heat for about 45-50 minutes, flipping it every few minutes and covering it with a lid for faster cooking.
• Always use a meat thermometer to ensure the chicken is fully cooked.
• Spatchcocking is much easier with a good pair of kitchen shears, but a sharp knife will also work.

Cooking time and temperature

Spatchcocking is a simple technique that cuts down the cooking time and ensures juicy results and crispy skin. The cooking time depends on the size of the chicken. A 4.25-lb spatchcock chicken takes about 45 minutes in the oven to get golden brown all over and reach 155 to 160°F in the thickest part of the chicken breast. The meat will rise another 5 to 10°F to 165°F via carryover cooking.

The cooking time will be slightly longer for a larger chicken. A 4.5-lb chicken will take 45 to 50 minutes to roast at 425°F, while a 5-lb chicken will take 55 to 60 minutes. A 6-lb chicken will take about 1 hour and 15 minutes to roast at 400°F.

You can also grill a spatchcock chicken. Grill it over medium-high heat for about 45 to 50 minutes, flipping every few minutes, and cover with the lid for faster cooking.

It is recommended to let the chicken rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat and keeps them from running out onto the tray.

If you want to take the chicken out of the fridge an hour before roasting, this will take the chill off the meat and make for a juicier end result because it’s starting at a higher temperature. It is safe to leave meat out at room temperature for up to 2 hours, but 1 hour is enough.

The best way to check if the chicken is cooked is to use a meat thermometer. The chicken is cooked when it reaches an internal temperature of 165°F in the thickest part of the breast and thighs. The temperature will continue to rise by about 5°F while resting.

Seasoning and flavour

Spatchcock chicken is a versatile dish that can be customised with different spices, rubs, and sauces to suit your taste. Here are some tips and suggestions for seasoning and flavouring your spatchcock chicken:

Salt

Salting the chicken in advance is a crucial step to achieving a succulent and crispy-skinned bird. Season the chicken generously with kosher salt on both sides, and leave it uncovered in the fridge for at least two hours or even overnight. This allows the salt to diffuse evenly throughout the bird, tenderising and flavouring the meat.

Spices and Herbs

When it comes to spices and herbs, the possibilities are endless. You can use a store-bought seasoning blend or make your own mix. Here are some spice and herb combinations to try:

• Smoked paprika, garlic powder, onion powder, and black pepper
• Italian herbs: rosemary, thyme, oregano, salt, and pepper
• Lemon herb: fresh rosemary and thyme, garlic, lemon zest
• Chili powder, cumin, thyme, mustard, basil, black pepper, paprika, and brown sugar

Oil

Coating the chicken with oil is essential for achieving crispy skin. You can use olive oil, avocado oil, or other high-heat oils. If using olive oil, opt for \"light olive oil\" instead of extra virgin, as it has a higher smoke point. You can also use ghee or duck fat for extra flavour.

Butter

For an extra rich and flavourful bird, try using butter instead of oil. Melted butter mixed with olive oil and lemon juice will coat the chicken beautifully and promote browning.

Marinade

If you have the time, marinating the chicken can take your dish to the next level. Try a brown sugar and chile spice rub, or a mixture of lemon herb garlic butter.

Sides and Accompaniments

Don't forget to think about sides and sauces to serve with your spatchcock chicken. Here are some ideas:

• Roasted vegetables: tomatoes, onions, potatoes, asparagus, butternut squash, brussels sprouts
• Salads: Fattoush, Mediterranean orzo, Mediterranean 3-bean, radicchio
• Sauces: BBQ sauce, chimichurri, romesco, tzatziki, gravy

Resting the chicken

During the resting phase, it is important not to cover the chicken tightly, as this can make the skin soggy. Instead, let the chicken rest uncovered or tent it loosely with foil to maintain the crispiness of the skin. If you are concerned about the chicken cooling down too much, you can place it in a preheated oven at 150 to 160 degrees Fahrenheit. This will keep the chicken warm and ensure the skin remains dry and crisp. Just be careful not to leave it in for too long or at too high a temperature, as this can dry out the meat.

Before resting the chicken, it is important to pat it dry with paper towels. This will help ensure a crispy skin. Additionally, it is recommended to let the chicken come to room temperature for at least 30 minutes but no more than an hour before roasting. This will help ensure even cooking.

Once the chicken has rested, it is ready to be carved and served. You can serve it with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a sauce of your choice.

Carving and serving

Now that your spatchcock chicken is out of the oven, it's time to carve and serve it. Here's a detailed guide on how to do it:

Carving the Chicken:

• Always let the chicken rest for at least 10-15 minutes before carving to allow the juices to redistribute and keep the meat moist.
• Place your cutting board on a sheet pan to catch any drippings.
• Use a sharp carving knife that is at least 8 inches long. A longer knife often facilitates the process.
• Start by cutting off the legs. Pull them away from the chicken breast, slice through the skin, and push the leg down towards the counter to pop the leg joint. Then, slice through the joint to separate the leg from the body.
• To remove the first split breast, turn the cavity away from you and slice the knife almost vertically towards the top of the chicken, next to the breast bone. Then, slice through the ribs next to the backbone to separate the breast.
• Removing the second split breast is easier since you've already cut through the top. Simply cut through the rib bones to separate the breast from the backbone.
• Cut through the joints between the thighs and breasts to remove the thigh/leg portion.
• Cut through the joints between the thigh and drumstick to separate them.
• Cut through the joints between the wings and breast to remove the wings.
• Cut down the middle of the breasts, and use a sharp paring knife to cut along the breast bone on both sides to separate the breasts.

Serving the Chicken:

Spatchcock chicken is a delicious and juicy meal that can be served in various ways. Here are some suggestions:

• You can serve the chicken whole or cut it into pieces and serve them on a platter.
• For sides, roasted vegetables like carrots, Brussels sprouts, cauliflower, potatoes, and green beans go well with the chicken.
• You can also serve it with mashed potatoes, gravy, stuffing, sautéed greens, cornbread, or rolls.
• To add some sauce, try Romesco, Roasted Red Pepper Sauce, or a drizzle of Basil Pesto.

Frequently asked questions