Quick Roasted Chicken - Spatchcock or Butterfly Method

A slow-roasted whole chicken is a thing of joy and beauty and I certainly recommend it when you have the time. I make a slow-roasted chicken regularly but when I'm in more of a hurry say on a weeknight, I turn to the spatchcock or butterfly technique. 

A spatchcock preparation is a method of cooking a whole chicken where you remove the backbone (spine) and press it flat so it will cook more quickly and evenly on a baking sheet. You'll have a crispy skin all around and evenly roasted meat that is juicy and tender. Perhaps even better, you can make it a one-pan meal by placing cut up red skin potatoes, brussels sprouts, carrots or other vegetables right underneath it on the baking sheet. 

It is really quite simple to do if you have a good pair of poultry sheers. You can do it with a sturdy knife, but that requires more muscle and care, so I'd recommend investing in heavy poultry shears if you plan to do this regularly. 

Backbone Removed

Turn Over - Press Down to Flatten

Instructions (Serves 4 Adults)

1. Select a good quality roasting chicken approximately 3-4 pounds. Rinse and pat dry, including inside the cavity. Remove any packaging or giblets and discard.  
2. Sprinkle with a dry rub inside and out.  (recipe below or any dry rub you prefer)
3. Set on plate and refrigerate uncovered for 12-24 hours. 
4. Place foil on a baking sheet and spray with oil or food release. Preheat the oven to 400F degrees with rack in the center position.
5. Remove from refrigerator and place on a cutting board, breast side down, with wings and neck facing you. 
6. Cut down each side of the backbone (spine) with the sheers and remove. 
7. Trim any excess fat and tuck the wing tips under to prevent burning.
8. Turn breast side up and spread cavity open using your hands.
9. Place one hand on top of the center of the breast bone, and cover with your other hand and press down firmly to spread the chicken out flat. 
10. If you are making any other vegetables add them to the baking sheet. Try to keep most of them under the chicken to prevent burning. 
11. Place the flattened chicken on the baking sheet (atop the seasoned vegetables if using). 
12. Brush with melted butter. 
13. Bake approximately 30-45 minutes in a 400F degree oven (or convect roast at 375F) until an instant thermometer reads 160-165F when inserted in the thickest part of the thigh and breast. 
14. Check regularly and cover with a sheet of foil if getting too brown. 
15. Remove from oven and let rest for 10-15 minutes. Cut into quarters and serve. 

Dry Chipotle Rub

Any dry rub will do, or if you are pressed just give it a rub some salt and favorite herbs like mixed poultry seasoning. You can also use any of the good store-bought dry rubs.  If you want to make your own, I like this chipotle pepper version. 

A chipotle pepper is a smoked, dried jalapeno pepper. From this they make a ground chipotle chile pepper, which is the basis for the well-known chipotle seasoning. Simply mix all of the ingredients together, ensuring each is of approximately the same grind.

1 tablespoon ground chipotle chili pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
2 teaspoons paprika (smoked paprika if available)
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano (Mexican Oregano if available)
1 teaspoon salt

1/2 teaspoon baking powder
1/2 teaspoon cayenne pepper