Spatchcocked Roast Chicken

Method

1. 01
   Step 1Sear the whole chicken

   Heat 2 tbsp oil in a large oven-safe pan over medium-high heat. Place the whole chicken breast-side down and sear until golden brown on both sides.

   Whole chickenOlive oil
2. 02
   Step 2Remove and spatchcock

   Remove the chicken from the pan. Place on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it. Flatten the chicken by pressing down firmly on the breastbone.

   Note

   Pat the chicken dry with paper towels after cutting for better seasoning adhesion.

   Whole chicken
3. 03
   Step 3Season the chicken

   Season the spatchcocked chicken generously on both sides with salt and black pepper.

   Whole chickenSaltBlack pepper
4. 04
   Step 4Return to pan

   Place the seasoned spatchcocked chicken back in the pan, skin-side down, and continue cooking until the skin is deeply golden and crispy. Flip and cook on the other side until the chicken reaches an internal temperature of 165°F (74°C).

   Note

   The flattened shape ensures even cooking and reduces roasting time by about 25%.

   Whole chicken
5. 05
   Step 5Rest and serve10 min

   Remove the chicken from the pan and let rest for 10 minutes before carving.

   Whole chicken