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Oven Roasted Spatchcock Chicken

This oven-roasted spatchcock chicken is a delightful and effortless way to savor a classic roast chicken dinner any day of the week! With just a trusty cast iron skillet, a selection of simple pantry spices, and a cooking time of only one hour, you can create a mouthwatering meal that’s sure to impress.
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Ingredients
  

  • 4 lb. Whole chicken
  • ¼ cup Extra virgin olive oil
  • 2 heads Garlic – halved 1 cup of Garlic Cloves
  • 2 Vidalia onions - quartered
  • 2 Lemons - quartered
  • 4 springs Fresh thyme
  • 1 stick of butter
  • Salt
  • Pepper
  • Spice Rub Measurement
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Brown sugar
  • 2 teaspoons Smoked paprika
  • ½ teaspoon Ground mustard
  • 2 teaspoon Kosher salt
  • 2 Teaspoon Poultry seasoning
  • 2 Teaspoon Lawry’s Season Salt
  • Pat the chicken dry: Pat the surface of the chicken skin dry with paper towels.
  • Preheat the oven: Preheat the oven to 375°F.
  • Oil your Skillet with olive oil

Instructions
 

  • Spatchcock the chicken
  • Using kitchen shears, cut two slits along the backbone of the chicken to remove it.
  • Once removed, flip the chicken over and press firmly on the breastbone to flatten the chicken.
  • Add the Vegetable to the Skillet
  • Add your Garlic Cloves to the Skillet
  • Arrange the lemon, onion, garlic, and thyme springs into the skillet
  • Season the Chicken
  • Add the spice rub on the chicken skin and rub it into the olive oil until the skin is completely coated with the seasoning rub.
  • Drizzle the chicken with the olive oil and season the chicken with salt and pepper on both sides.
  • Transfer the spatchcocked chicken to a cast iron skillet.
  • Roast the Chicken
  • Roast the chicken for approximately 1 hour or until the internal temperature reaches 165°F on a meat thermometer.
  • Checking for doneness: A meat thermometer is always the best way to check if your chicken is cooked. You can also cut a small slit between the chicken leg and breast and see if the juices run clear. Pink juices mean the chicken is still undercooked.
  • Baste occasionally: You can spoon the juices from the pan over the chicken skin occasionally to keep the skin moist and to keep the spices from burning too quickly
  • Once the chicken is cooked, remove it from the oven and cover it with foil. Let the chicken rest for 10 minutes before carving it.
  • Expert Tips:
  • Tuck the wings: To prevent the wing tips from burning, tuck the wings' ends under the body.
  • Crispy skin: If the chicken skin gets dark too quickly, you can loosely cover the chicken with foil until the chicken is almost cooked, then finish the chicken uncooked.
  • **Make Ahead & Storage Options**
  • For added convenience, you can prepare the chicken spice rub in advance. Simply mix the spices together and store them in a sealed jar; this mixture will maintain its flavor for up to three months. For the best results, it’s recommended to roast the chicken on the same day that you plan to enjoy your meal, ensuring maximum freshness and taste.
  • If you find yourself with leftover chicken, don’t worry! It can be safely stored in an airtight container in the refrigerator for 2 to 3 days. To reheat the chicken and keep it juicy, consider using either the oven or an air fryer. Wrapping the chicken in aluminum foil before reheating will help lock in moisture, preventing it from drying out and allowing you to savor each delicious bite.