Description
Looking for a faster way to roast a whole chicken? This crispy spatchcock chicken from New York Times Cooking delivers juicy meat and golden skin using a simple technique that cuts cooking time in half.
Ingredients
- 1 whole chicken (about 3.5 to 4 lbs)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- 1 onion, sliced
- 2 scallions, chopped
- Fresh rosemary (2–3 sprigs)
- Fresh thyme (2–3 sprigs)
Instructions
- Step 1: Spatchcock the chicken: Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the bird over and press firmly on the breast to flatten it.
- Step 2: Dry and season: Pat the chicken dry with paper towels. Season both sides generously with salt and pepper. Place on a rack set over a baking sheet. Chill in the refrigerator uncovered for at least 4 hours, or overnight.
- Step 3: Prep the aromatics: Arrange lemon slices, onion, scallions, rosemary, and thyme underneath the chicken on the baking rack.
- Step 4: Add fat: Rub the chicken skin with clarified butter or oil. Avoid regular butter, which can prevent crisping.
- Step 5: Roast: Roast in a 450°F oven for 40–45 minutes, or until internal temperature reaches 165°F and skin is golden.
- Step 6: Rest and serve: Let the chicken rest for 15 minutes before carving. Garnish with fresh parsley or more lemon if desired.
