Roasted Spatchcock Chicken
By: Chef Cindy Gilbert
Made With:
Key products
Instructions
Instructions
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Adjust oven rack to lowest position. Preheat oven to 450°F. Mix 2 tablespoons of the oil, poultry seasoning, and 1/2 teaspoon of the garlic powder in small bowl. With chicken facing breast side down on cutting board, use kitchen shears to cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips behind back. Pat chicken dry with paper towels and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
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Heat remaining 1 tablespoon oil in large cast iron (or oven-proof) skillet on medium-high heat. Add chicken, skin side down, and reduce heat to medium. Cook chicken 10 to 15 minutes or until evenly browned. Remove from skillet. Brush chicken on both sides with poultry seasoning mixture. Return to skillet breast-side up. Transfer skillet to oven.
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Roast 20 to 30 minutes or until internal temperature reaches 165°F. Transfer chicken to cutting board. Let rest 20 minutes.
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Whisk vinegar, mustard, remaining 1/2 teaspoon garlic powder, parsley, lemon zest, and remaining salt and pepper in bowl until combined. Whisking constantly, slowly drizzle in any pan drippings and juices from the cutting board. Slice chicken and serve drizzled with vinaigrette.
