Roasted Chicken with Rice & Beans
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If you’re looking for a way to make roasted chicken that’s full of flavor, perfectly cooked, and sure to impress, spatchcocking is the method you need. Not only does it cut down on cooking time, but it also ensures that the skin is crispy and the meat stays juicy. Whether you’re hosting a dinner party or preparing a comforting family meal, this Spatchcock Roasted Chicken is guaranteed to be a showstopper.
What Is Spatchcocking?
Spatchcocking, also known as butterflying, is a technique where you remove the backbone of a chicken and flatten it. This allows the chicken to cook more evenly, ensuring that the breast meat doesn’t dry out while the thighs finish cooking. Plus, with the chicken lying flat, more of the skin is exposed to the heat, giving you that golden, crispy finish everyone loves.
How to Spatchcock a Chicken
Don’t let the term intimidate you—it’s simpler than it sounds! All you need is a good pair of kitchen shears:
- Place the chicken breast-side down on a cutting board.
- Using the shears, cut along both sides of the backbone to remove it.
- Flip the chicken over and press firmly on the breastbone until it flattens.
Pro Tip: Save the backbone to make a flavorful chicken stock later!
Why You’ll Love This Recipe
- Faster Cooking Time: Flattening the chicken reduces the cooking time compared to a traditional roast.
- Even Cooking: No more dry breasts or undercooked thighs—everything cooks to perfection.
- Crispy Skin: The skin stays in direct contact with the heat, making it irresistibly crispy.
- Flavorful and Juicy: The seasoning penetrates deeper, and the meat stays moist.
Key Ingredients for Maximum Flavor
- Olive Oil & Butter: Helps the skin crisp up while adding richness.
- Spices & Herbs: A mix of smoked paprika, garlic powder, onion powder, and thyme creates a flavorful crust.
- Lemon & Garlic: Roasting them alongside the chicken infuses it with bright, aromatic flavors.
Spices Featured In This Blog
Roasted Chicken
15
45-55 mins
4-6
Dinner
Caribbean
Ingredients
- 1 whole chicken (3-4 lbs), spatchcocked (backbone removed)
- 2 tbsp olive oil
- 1 tbsp melted butter (optional, for extra crispiness)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp Garlic & Chives seasoning
- 1 tsp Sazon
- 1 tsp dried thyme or rosemary
- 1 lemon or sour orange, halved
- 4-5 garlic cloves, smashed
- Fresh herbs (like thyme, rosemary, or parsley), for garnish
Rice & Beans
Click here for recipe
Directions
Prepare the Chicken:
- Preheat your oven to 425°F (220°C).
- Pat the chicken dry with paper towels. This helps achieve crispy skin.
Spatchcock the Chicken:
- Use kitchen shears to cut along both sides of the backbone and remove it.
- Flip the chicken breast-side up and press firmly on the breastbone to flatten.
Season the Chicken:
- In a small bowl combine olive oil, melted butter, salt, pepper, smoked paprika, Garlic & Chives seasoning , Sazon, and Sofrito.
- Generously season the chicken, making sure to get under the skin for maximum flavor.
Roast the Chicken:
- Place the chicken on a baking sheet or roasting pan, breast-side up. Tuck the smashed garlic and lemon halves around it.
- Roast in the oven for 40-50 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
Rest and Serve:
- Remove the chicken from the oven and let it rest for 10 minutes.
- Garnish with fresh herbs and a squeeze of roasted lemon juice.
This Spatchcock Roasted Chicken is a foolproof way to elevate your dinner game. It’s easy to prepare, packed with flavor, and a crowd-pleaser every time. Once you try this method, you’ll never go back to traditional roasting!
So grab your kitchen shears and get ready to impress with the perfect roasted chicken. Don’t forget to share your masterpiece—tag us with your creations!
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