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Ina Garten Spatchcock Chicken – Juicy, Flavorful, and Perfectly Roasted

Ina Garten Spatchcock Chicken
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Print Recipe

Spatchcocking, or butterflying, involves removing the chicken’s backbone and flattening it out before roasting. Ina’s version seasons the chicken simply but generously, allowing the natural flavors to shine. Roasting the chicken this way ensures crispy skin, tender meat, and faster, more even cooking.

Ingredients

Scale

  • 1 whole chicken (about 4–5 pounds)

  • 3 tablespoons olive oil

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons fresh thyme leaves

  • 1 teaspoon lemon zest

  • 1 lemon, halved

  • 4 sprigs fresh rosemary (optional, for roasting pan)

  • 4 cloves garlic, smashed (optional, for roasting pan)

Instructions

Step 1: Preheat the oven

Preheat your oven to 425°F (220°C). Place a rack over a large sheet pan or roasting pan.

Step 2: Prepare the chicken

Using sharp kitchen shears, remove the backbone of the chicken by cutting along both sides of it. (Save the backbone for stock if you like.) Turn the chicken breast-side up and press firmly to flatten.

Step 3: Season the chicken

Place the flattened chicken on the rack. Rub it all over with olive oil, then season generously with salt, pepper, thyme leaves, and lemon zest.

Step 4: Add aromatics (optional)

Scatter rosemary sprigs and smashed garlic cloves around the chicken on the pan for added fragrance. Squeeze half the lemon over the chicken and leave the other half in the pan.

Step 5: Roast the chicken

Roast for 40–50 minutes, depending on the size of the chicken, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 160–165°F.

Step 6: Rest and serve

Remove from the oven and let rest for 10–15 minutes. Carve and serve with pan juices and lemon wedges.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-spatchcock-chicken/