Spatchcock Roast Chicken
A roast chicken is as classic a main dish as there is, makes great leftovers all week and is perfect for cutting into small self-serve portions at a potluck. Our Birdsong Farm freedom ranger chickens are tender and delicious with crispy skin: perfect for roasting.
Prep Time
15minutes
Cook Time
1hour
Prep Time
15minutes
Cook Time
1hour
Ingredients
  • 1whole chicken4-7 pounds
  • 1T SeasoningFresh or dried herbs, fresh or dried garlic, lemon, salt, pepper – you name it!
  • Veg for roastingWhole garlic cloves, 1 leek, 2 carrots, 1 cup small potatoes (too many dense vegetables will increase cooking time)
Instructions
Spatchcock
  1. First, spatchcock your whole chicken using sturdy shears. Begin by turning chicken upside down with back up.
  2. Cut along one side of the spine, dodging the thigh bones
  4. Repeat along the otherside and remove spine. Do not discard spine: save for stock or add to your roast.
  5. Use a paring knife to score the breastbone, turn over and press like you’re giving the bird the Heimlick. Press down until you hear the breastbone pop and the bird flattens.
Season
  1. Assemble your seasonings in a small bowl first (Your hands will be messy with raw chicken so you don’t want to be opening spice bottles as you go). Loosten the skin around the breasts and thighs being careful not to tear.
  2. Tuck seasoning under skin at breast and thighs, rub around.
  4. Rub remaining seasoning over skin and place bird in pan. I like to tuck the wings behind themselves so that they do not burn.
Arrange in pan
  1. Choose a large roasting pan. Arrange chicken on pan over and surrounded by some vegetables you’d like to cook with the bird. Don’t overdo it! Too many dense vegetables will increase cooking times.
  2. Cook at 450 degrees until meat thermometer inserted in both breasts and thighs reads 165 degrees. I set my timer for 45 minutes and cook in 10 minute additional increments until temperature is achieved. (This 6+ pound chicken took just about an hour). Allow to rest 10 minutes before serving.
Recipe Notes

One note: i did not cut the breastbone in this bird before i pressed it…. this resulted in my bird contracting back together as it cooked. So, be sure you get a really good, flattened bird before cooking to ensure a speedy cook time!