Crispy Spatchcock Chicken

Pasos5

1. 1

   Paso 1. Spatchcock the chicken

   Cut out the spine using kitchen shears. Remove the keel bone and ribs from the center of the chicken. Flatten the chicken by pressing down firmly on the breast.

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2. 2

   Paso 2. Dry and loosen skin

   Pat the chicken dry thoroughly using paper towels. Using your fingers, carefully separate the skin from the meat as much as possible without tearing it.

   This helps the skin crisp up and allows seasoning to reach the meat directly.

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3. 3

   Paso 3. Season the chicken

   Mix together salt, black pepper, onion powder, and smoked paprika. Massage the seasoning mixture all over the chicken, under the skin and on the surface.

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4. 4

   Paso 4. Sear skin-side down

   8 min

   Heat a heavy oven-safe pan over medium-high heat with a small amount of oil. Place the chicken skin-side down and sear for 7 to 8 minutes. Place a Dutch oven or heavy pot on top of the chicken to press it down for an even sear.

   The weight ensures full contact between the skin and the hot pan for maximum crispiness.

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5. 5

   Paso 5. Roast in the oven

   30 min

   Transfer the pan to a preheated oven and roast for 25 to 35 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

   Let the chicken rest for 5 minutes before carving to retain juices.

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