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Southwestern Spatchcock Chicken
A whole butterflied chicken rubbed with southwestern-style spices then roasted in the oven.
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servings: 4
total time: 1 hour 20 minutes
recipe by: Frankie
Ingredients
- 2 TBSP olive oil
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 4 to 5 pound whole chicken, giblets removed
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Directions
- Preheat the oven to 450°F.
- Mix the oil and spices together in a small bowl then set aside.
- Pat the chicken dry with paper towels then place the chicken, breast-side down, on a flat surface.
- Find the backbone running down the center of the chicken then use a pair of sharp shears to cut along both sides of the backbone. Remove the backbone and discard.
- Flip the chicken over and press down on the breast of the chicken to flatten it then transfer the chicken skin-side up onto a rimmed baking sheet.
- Rub the spice mixture evenly all over the skin of the chicken.
- Roast the chicken in the preheated oven for 20 minutes.
- Reduce the oven temperature to 375°F and continue to cook until chicken is cooked through (165°F internal temperature), about 30 more minutes.
- Take the chicken out of the oven and allow to rest for 15 minutes before serving.
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