We credit this recipe to Ina Garten and decided to give it a try. So glad we did. The term “spatchcock” is derived from an old Irish abbreviation of “dispatching the cock”. It’s a cooking method involving cutting out the backbone of the chicken so it cooks flat, resulting in a faster, more evenly cooked chicken with crispier skin. You can usually get your butcher to do this for you, otherwise it’s not too difficult with the right knife. This recipe is so easy to make, and results in the juiciest, crispy skinned roast chicken ever.
To begin – Preheat the oven to 450 degrees.
Combine thyme, fennel pollen, 1 tablespoon of salt, and 1 teaspoon of black pepper, then pour in the olive oil. Set aside. Slice the lemons and onions and chop the garlic. Spread the lemon slices in a 12-inch cast-iron skillet add the onion and garlic on top.
Place the whole Spatchcock chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn over the chicken to the skin side up, pat dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast for 30 minutes in the preheated oven. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes.
Cut the chicken into quarters, sprinkle with salt, and serve hot with the cooked lemon, onion and pan juices. Enjoy!
INGREDIENTS LIST
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 lemon, halved and sliced ¼ inch thick
- 1 yellow onion, halved and sliced ¼ inch thick
- 2 large garlic cloves, thinly sliced
- 1 (4-pound) chicken, backbone removed and butterflied
- ½ cup dry white wine, such as Pinot Grigio
- Juice of 1 lemon
Sharon Feinsod says
I never made spatchcock chicken until tonight (married almost 53 years). I had purchased a Bell and Evans organic and didn’t realize it had to be cooked differently from a roaster or a fryer. Needless to say, I used the recipe with the olive oil, S&P, tarragon and fennel, etc. Without a doubt, my husband and I agreed it was the most outrageous chicken and dinner we have eaten anywhere in a long time. Just spectacular, and I finished the last 15 minutes with the squeezed lemon in the oven, as I was running late and had no time for a skillet. What a great meal for company. BTW, I made rice with it. What’s your best suggestion for sides?
Julie says
Glad that you enjoyed it so much. As a suggestion for a side dish, a good salad, rice as you have done or a potato dish. Possibly small potatoes, new potatoes, or yukon golds (Small). Boil them in salted water until fork tender, then on a baking sheet, smash them in half, with a bottle, or another sheet pan until they split, the uneven craggy bits become even better after baking. You don’t want them completely flattened. Then, drizzle with olive oil, S & P, 1 teaspoon of oregano (you can use wild greek oregano), or sage, even 3-4 garlic cloves, or one big shallots (Cut up) at this point. Bake at 400 for 30 minutes at least.