Herbed Spatchcock Chicken: There's Nothing Flat About This Flavorful Recipe! by Gwen Johnson

Poultry Dinner
10 months ago
Herbed Spatchcock Chicken: There's Nothing Flat About This Flavorful Recipe!

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!

You'll need:

  • 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 - 55 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest about 10 minutes before cutting.

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Elisa All 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!
Chef Gigi Gaggero
It’s whats for breakfast! #keto
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
Cause its fast, cheap, and easy! And my family eats a KetoDiet! So delicious too!
Donna John
What seasonings do you use?
Chef Gigi Gaggero
We only use salt and pepper. And cook it at 400’F 60 minutes. So delicious the skin is so crispy
Chef Gigi Gaggero
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 All 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
WOW! I love the progressive photos! The end result looks delicious !
Chef Gigi Gaggero
Elisa All Schmitz 30Seconds - ha ha ha “ Nothing flat about this flavor” Donna John

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