Spatchcocked Roast Chicken
Do you want to know the secret to an evenly cooked whole chicken that cooks in an hour or less? It's spatchcocking the bird, or splitting it down the back and flattening it slightly. You can ask your butcher to spatchcock the bird if you like, but it’s simple enough to do it yourself using a pair of kitchen shears.
Ingredients:
- 1 whole chicken, 3 to 4 lb. (1.5 to 2 kg)
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
- 2 tsp. granulated garlic
- 1 1/2 tsp. smoked paprika
- 1 tsp. granulated onion
- 1 tsp. fennel seeds, coarsely ground
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 lemon, thinly sliced
- Flaky sea salt for sprinkling
Directions:
Preheat an oven to 400°F (200°C).
Rinse the chicken inside and out and pat dry with paper towels. Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut through the chicken on both sides of the backbone, then remove and discard the backbone. Turn the chicken over so it is breast side up. Using your hands, press down firmly on the breastbone until you hear a cracking noise and the chicken flattens slightly. Place the chicken on a nonstick broiler pan or small roasting pan.
In a small bowl, stir together the butter, granulated garlic, paprika, granulated onion, fennel seeds, kosher salt and pepper until thoroughly combined.
Rub the chicken all over with the seasoned butter, using your fingers to rub the butter under the skin as well. Scatter the lemon slices around the chicken.
Transfer to the oven and roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165°F (71°C), 50 to 60 minutes.
Transfer the chicken to a carving board and let rest for 10 minutes. Sprinkle the chicken lightly with flaky sea salt. Carve and serve with the lemon slices alongside. Serves 4.
Williams Sonoma Test Kitchen
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