Roasted Spatchcock Chicken Recipe

Recipe By Southern Living

A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you dont want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our roasted spatchcock chicken. Achieve the ultimate crispiness when roasting a chicken without worrying about dryness by butterflying the bird. Also called spatchcocking, the process removes the backbone (something your butcher can assist you with) to flatten out the chicken. This allows the breast and legs to cook at the same level on your pan, resulting in meat that cooks quicker and more evenly. Plus, the exposed surface on the pan will create a wonderfully crispy chicken skin. Roast your spatchcocked chicken alongside brussels sprouts, carrots, and garlic for a one-pan supper thats simple enough for weeknights and pretty enough for parties.

5
20 Rating - Rate
Non Vegdiet
1hr 10minstotal

ingredients serves

Ingredients For Roasted Spatchcock Chicken Recipe

Nutrition
value
122
calories per serving
1 g Fat5 g Protein21 g Carbs10 g FiberOther

Current Totals

  • 1 g Fat
  • 5 g Protein
  • 21 g Carbs
  • 10 g Fiber

MacroNutrients

  • Carbs
    21 g
  • Protein
    5 g
  • Fiber
    10 g

Fats

  • Fat
    1 g

Vitamins & Minerals

  • Calcium
    158 mg
  • Iron
    6 mg
  • Vitamin A
    1751 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    2 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    89 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    85 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    75 mg
  • Manganese
    3 mg
  • Phosphorus
    127 mg
  • Selenium
    4 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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