Herbed Spatchcock Chicken Recipe: The Flavor of This Easy Baked Chicken Recipe Does Not Fall Flat by Donna John

Poultry Dinner
8 months ago
Herbed Spatchcock Chicken Recipe: The Flavor of This Easy Baked Chicken Recipe Does Not Fall Flat

Spatchcock chicken is simply a chicken that's been split and flattened. Where the term "spatchcock" comes from is under debate. Flattening the chicken makes it cook faster, and adding herbs and jalapenos ups the flavor factor. The leftovers make incredible chicken salad.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 55 minutes
Total Time: 55 to 65 minutes
Servings: 4 to 6 

Ingredients

  • 1 chicken (about 4 pounds)
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1/2 teaspoon dried oregano
  • 2 lemons
  • 1 - 2 jalapenos (optional)

Here’s how to make it:

To prepare the chicken, cut along both sides of the backbone and remove (kitchen shears work perfect for this). Turn the chicken over and press down until it cracks and is flat. Season the entire outside with salt and pepper.

Zest one of the lemons and juice both. Combine the garlic, cumin, oil, paprika, oregano and zest and 2 tablespoons of the lemon juice. Mix well. Rub all over the chicken. Gently loosen the chicken’s skin and put some of the mixture underneath. Place the used lemons underneath the chicken along with the jalapeno, if using.

Put the chicken into a baking pan. Cook in a preheated 400-degree F oven until done, about 45 to 55 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest about 10 minutes before cutting.

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Oregano
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Olive Oil
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Elisa A. Schmitz 30Seconds
I need this in my life. I love baked herb chicken. Thank you for the recipe, Gwen Johnson . Can't believe Chef Gigi Gaggero makes one of these every day!
Donna John
This looks amazing. Kind of like brick chicken without the brick. :-) Going to try this ASAP. Why do you make one every day, Chef Gigi Gaggero ??
Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
Cause its fast, cheap, and easy! And my family eats a KetoDiet! So delicious too!
Donna John
What seasonings do you use?
joinerman
A frennch chef suggestion: the classic french recipes cut chicken down the middle, flatten it, slice under leg and thigh (not separating them), then cut off bone at end of each leg to speed up cooking. Then brown skinside in a large cast iron skillet. Then put in 425 oven skin side up for 30 minites. You can place sliced red potatoes, onions, mushroom around it in skillet before puyit in oven. Makes a delicious french style chicken.!
Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
We only use salt and pepper. And cook it at 400’F 60 minutes. So delicious the skin is so crispy
Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
When I roast a chicken at lower temp I use a compound butter of onion, garlic, parsley, thyme and marjoram or whatever is laying around. I avoid Rosemary on light meat tho . Donna John
Elisa A. Schmitz 30Seconds
Your pictures are wonderful and they help visualize the recipe so well, Donna John ! Thank you. I’m so encouraged to try this awesome recipe! Chef Gigi Gaggero Gwen Johnson
Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
WOW! I love the progressive photos! The end result looks delicious !
Gwen Johnson
One of my all-time favorites. Thank you for featuring it today!
Karen Vega
Looks great. I'll try it soon.
Sylvia Kay
Hi, just an observation. The pics show that the chicken was cut through the breastbone, not the back. Doesn't change the taste though. Making this today. Looks really good!

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