Spatchcock Chicken
This is such a simple way to cook one of my whole chickens, and it turned out so good! I kept everything really simple with homemade seasonings, butter, and some potatoes I already had.
There really isn't much to it, and everything cooks right there in the same pan—which is always a win for me.
Here's exactly how I made it.
In the video, I'm cutting the chicken out of the bag, and then I'm going to cut the spine out to make a spatchcock chicken.
Once you get the spine out, you're going to flatten the chicken out. You're going to hear it crack when you push it down.
Then I seasoned it. All I used was my homemade onion powder, homemade garlic powder, and salt.
I already had my oven preheated to 400°F and my pan heating over medium-high heat. I added about 2–3 tablespoons of butter to the pan and put the chicken in to sear it. I let it sear for about 3–5 minutes to get it nice and brown.
I had some red and yellow potatoes, so I added those to the pan and put the chicken right on top of them.
Then the whole pan went into the oven for about 50 minutes.
And that's the final product!
Spatchcock Chicken Recipe
Ingredients
1 whole chicken
Homemade onion powder
Homemade garlic powder
Salt
2–3 tablespoons butter
Red and yellow potatoes
Directions
Preheat your oven to 400°F.
Remove the chicken from the bag. Cut along the spine and remove it.
Turn the chicken over and press down firmly to flatten it. You'll hear it crack as you press it down.
Season the chicken with homemade onion powder, garlic powder, and salt.
Heat an oven-safe pan over medium-high heat and add 2–3 tablespoons of butter.
Place the chicken in the hot pan and sear for about 3–5 minutes, until it's nice and brown.
Add the red and yellow potatoes to the pan and place the chicken on top of them.
Put the entire pan into your preheated 400°F oven and cook for about 50 minutes, or until the thickest part of the chicken reaches 165°F.
Let it rest for a few minutes before cutting.
That's it—chicken, potatoes, and dinner all out of one pan.
