Spatchcocked Chicken (Butterflied)
July 11, 2012
Categories: Dinner, Main Dish, Poultry, Chicken, Fruit, Lemon, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, July 4th, Labor Day, Potluck, Regional Holiday, Summer, Sunday Dinner, Winter, Weeknight Meals, Grilling (Outdoor), Oven Roast, Diabetic, High Protein, Kosher, No Eggs more
"Funny name for a delicious dish that simply means a butterflied chicken. The name derives from the 1700’s and probably comes from “dispatch the cock.” Regardless of the origin or name, the chicken cooks evenly and produces a moist and tender bird that can be cooked in the oven or on the grill with a variety of seasonings. The basic lemon, salt, and pepper listed here are only a simple starting place, and this is intended to explain the method more than add flavors. Use any favorite flavors to make it your own. ."
- Serving Size: 1 (457.2 g)
- Calories 430.5
- Total Fat - 9.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 1088.6 mg
- Sodium - 1185.7 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 80.4 g
- Calcium - 61.4 mg
- Iron - 11.6 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.1 mg
To prepare the chicken, remove any parts tucked inside, rinse it thoroughly, and pat dry.
Place the chicken breast side down and cut along each side of the backbone, removing it completely. A sturdy pair of kitchen shears will do this nicely. Set backbone aside for another day’s stock or discard.
Open the chicken out flat and turn it over.
With the breast up, press firmly on the center to flatten the breast bone.
Season both sides with lemon juice, salt and pepper, and your choice of seasonings. Drizzle with olive oil.
Let it rest for 10 minutes to an hour to bring the chicken to room temperature. If you are preparing/seasoning the chicken ahead of time, refrigerate it and bring it back to room temperature before cooking.
To bake: Place the butterflied chicken breast side up in a rimmed pan and bake at 375 degrees Fahrenheit for 50-60 minutes, to an internal temperature of 165 degrees. Let it stand for 10 minutes before cutting to serve.
To grill: Brown the chicken breast side down for 10-15 minutes over direct medium heat. Turn and finish cooking over indirect heat for 25-30 minutes to an internal temperature of 165 degrees. Let stand for 10 minutes before cutting to serve.
Enjoy the smiles and compliments around your table.
Tips & Variations
No special items needed.