Simple Roasted Spatchcock Chicken
If you want a bird with crispy golden skin, insanely juicy meat, and even cooking every single time, the answer is simple: spatchcock chicken.
Ingredients
- 3.5 lb chicken
- 2 tbsp olive oil
- sea salt
- ground black pepper
Instructions
- Preheat oven to 425°F (218°C).
- Pat chicken completely dry with paper towels.
- Spatchcock the chicken: remove backbone and flatten.
- Rub chicken all over with olive oil.
- Season generously with sea salt and black pepper.
- Place on a baking sheet (ideally on a wire rack).
- Roast 40–50 minutes, or until chicken reaches 160°F at thickest point.
- Let rest 10 minutes before carving.
- See notes for additional tip.
Notes
Internal Temp Goal
- 160°F (will carry over to 165°F)
Nutrition Facts (per serving)
- Calories: 410 kcal
- Protein: 46 g
-
Total Fat: 25 g
- Saturated Fat: 6 g
- Monounsaturated Fat: 14 g
- Polyunsaturated Fat: 3 g
- Cholesterol: 145 mg
-
Carbohydrates: 0 g
- Fiber: 0 g
- Sugars: 0 g
- Sodium: 510 mg (depending on how much salt you use)
- Potassium: 420 mg
- Calcium: 15 mg
- Iron: 1.7 mg
Quick Nutrition Highlights
- High protein: Perfect for muscle repair and satiation
- Low carb / Keto-friendly: 0 grams of carbohydrates
- Gluten-free & dairy-free: Naturally fits multiple diets
- Heart-healthy fats: From olive oil
- Naturally rich in B vitamins & minerals