Blackened Spatchcock Chicken

A mouthwatering, super-easy chicken entree infused with blackened seasoning and pan-roasted to perfection. Speed up dinner in style with simple spatchcocking.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Marinating Time 30

Total Time 1 20

Servings

Calories 548kcal

Author Imma

Ingredients

2-3 stalks celery, chopped
1 large white onion, sliced
1-2 pounds (450-900g) new potatoes (cut in half)
1 pound (450g) carrots, peeled and chopped
2-3 tablespoons (28-42ml) butter, softened
2 teaspoons (2g) thyme
1 teaspoon (1-2g) oregano
1 tablespoon (15g) garlic powder
1 tablespoon (10g) onion powder
1 teaspoon (3g) ground black or white pepper
½-1 teaspoon (1-2g) cayenne pepper
1 3½-4 pound (1.5-2kg) whole chicken
salt to taste

Instructions

Chop the celery, onion, and carrots, and slice the new potatoes in half. Set aside.
In a small bowl, combine the softened butter with the thyme, oregano, garlic powder, onion powder, ground black or white pepper, and cayenne pepper. Add enough butter so you have enough for basting. Set aside.
Rinse chicken inside and out, then pat dry with paper towels. (See notes)
Place the chicken breast side down on a board or flat work surface. Cut along both sides of the backbone with a sharp knife or kitchen shears, starting at the thigh end and ending at the neck. Remove the backbone and save it for homemade chicken stock.
Grab hold of both sides of the chicken, and open it like you would a book. Turn it over with the breast side up. Push down on both sides of the breast with your hands until you hear it crack, and flatten the chicken.
Remove the wishbone if desired for easier carving. Rub it inside and out with salt, and let it sit for about 5 minutes to develop the flavors.
Generously rub the chicken inside out with the spiced butter, then optionally marinate in the refrigerator until ready to cook. Thirty minutes is enough, but you could also do this the day before and let it marinate overnight.
When ready to roast, preheat the oven to 400℉ (205℃) and melt the leftover spiced butter.
Place the celery, onions, potatoes, and carrots in the bottom of a Dutch oven, stir in the butter mixture, and put the chicken on top. The juices from the chicken will make the veggies incredibly tasty.
Roast until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165℉ (74℃). Start checking around 35 minutes, but it may take longer for larger birds.
Let it stand 5-10 minutes before carving the chicken. Enjoy it with the roasted vegetables and your favorite sides.

Notes

A sharp knife or kitchen shears are essential for spatchcocking.
Yes, washing chicken is controversial. But I would rather disinfect my kitchen and work surfaces afterward than wonder where the chicken has been. But you do you.
Recently, I added celery, onion, and carrots to the recipe. Feel free to leave them out, but they do add more flavor. I also used a Dutch oven instead of a roasting pan. If you prefer the roasting pan, place the potatoes in the bottom, set a rack over them, and place the chicken on top (skin-side up).
An instant-read thermometer will register 165℉ (74℃) in the thickest part of the breast. The thighs can do 170℉ (78℃). If you don’t have a thermometer, poke the thickest part of the thigh, and if the juices run clear with no pink, it should be done.
To cook this in a slow cooker, place a small metal rack or trivet to elevate the chicken in the bottom of the slow cooker. Then place chicken and potatoes on top and cook for 3-4 hours on high or around 8 hours on low. Transfer the chicken to a broiler pan and broil for a few minutes to crisp up the skin.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition