Spatchcocked Chicken

90 mins
Serves 1
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Directions

  1. 1Flip the chicken over to expose its back.
  2. 2Flip the chicken over to expose its back.
  3. 3Flip the chicken over to expose its back.
  4. 4Using kitchen shears, cut down each side of the backbone.
  5. 5Using kitchen shears, cut down each side of the backbone.
  6. 6Using kitchen shears, cut down each side of the backbone.
  7. 7Remove the backbone.
  8. 8Remove the backbone.
  9. 9Remove the backbone.
  10. 10Flip the chicken back over.
  11. 11Flip the chicken back over.
  12. 12Flip the chicken back over.
  13. 13Kick out the thighs and press down on the breast to flatten the chicken.
  14. 14Kick out the thighs and press down on the breast to flatten the chicken.
  15. 15Kick out the thighs and press down on the breast to flatten the chicken.
  16. 16Pat the chicken dry with paper towels.
  17. 17Pat the chicken dry with paper towels.
  18. 18Pat the chicken dry with paper towels.
  19. 19Gently pull up the skin at the bottom of the breast.
  20. 20Gently pull up the skin at the bottom of the breast.
  21. 21Gently pull up the skin at the bottom of the breast.
  22. 22Run your fingers underneath the skin to create pockets, being careful not to puncture it.
  23. 23Run your fingers underneath the skin to create pockets, being careful not to puncture it.
  24. 24Run your fingers underneath the skin to create pockets, being careful not to puncture it.
  25. 25Repeat the process for the thighs, running your middle finger all the way up.
  26. 26Repeat the process for the thighs, running your middle finger all the way up.
  27. 27Repeat the process for the thighs, running your middle finger all the way up.
  28. 28Spread the seasoned butter mixture underneath the skin of the chicken.
  29. 29Spread the seasoned butter mixture underneath the skin of the chicken.
  30. 30Spread the seasoned butter mixture underneath the skin of the chicken.
  31. 31Ensure some butter is spread over the thighs as well.
  32. 32Ensure some butter is spread over the thighs as well.
  33. 33Ensure some butter is spread over the thighs as well.
  34. 34Spread the seasoned mayonnaise all over the outside of the chicken.
  35. 35Spread the seasoned mayonnaise all over the outside of the chicken.
  36. 36Spread the seasoned mayonnaise all over the outside of the chicken.
  37. 37Trim any excess skin near the neck with kitchen shears.
  38. 38Trim any excess skin near the neck with kitchen shears.
  39. 39Trim any excess skin near the neck with kitchen shears.
  40. 40Tuck the wings back behind the breast.
  41. 41Tuck the wings back behind the breast.
  42. 42Tuck the wings back behind the breast.
  43. 43Pour olive oil into a big heavy pan.
  44. 44Pour olive oil into a big heavy pan.
  45. 45Pour olive oil into a big heavy pan.
  46. 46Cut off the hairy end of a head of garlic to expose the cloves.
  47. 47Cut off the hairy end of a head of garlic to expose the cloves.
  48. 48Cut off the hairy end of a head of garlic to expose the cloves.
  49. 49Use the cut garlic head to spread the olive oil all over the bottom of the pan.
  50. 50Use the cut garlic head to spread the olive oil all over the bottom of the pan.
  51. 51Use the cut garlic head to spread the olive oil all over the bottom of the pan.
  52. 52Place the garlic head flat side down in the middle of the pan.
  53. 53Place the garlic head flat side down in the middle of the pan.
  54. 54Place the garlic head flat side down in the middle of the pan.
  55. 55Cut a yellow onion into quarters and arrange it around the garlic in the pan.
  56. 56Cut a yellow onion into quarters and arrange it around the garlic in the pan.
  57. 57Cut a yellow onion into quarters and arrange it around the garlic in the pan.
  58. 58Peel and cut yellow potatoes into big chunks.
  59. 59Peel and cut yellow potatoes into big chunks.
  60. 60Peel and cut yellow potatoes into big chunks.
  61. 61Toss the potatoes with olive oil, salt, and pepper.
  62. 62Toss the potatoes with olive oil, salt, and pepper.
  63. 63Toss the potatoes with olive oil, salt, and pepper.
  64. 64Place the seasoned potatoes around the onions and garlic in the pan.
  65. 65Place the seasoned potatoes around the onions and garlic in the pan.
  66. 66Place the seasoned potatoes around the onions and garlic in the pan.
  67. 67Place sprigs of rosemary and thyme over the onions and garlic.
  68. 68Place sprigs of rosemary and thyme over the onions and garlic.
  69. 69Place sprigs of rosemary and thyme over the onions and garlic.
  70. 70Place the spatchcocked chicken over the top of the vegetables.
  71. 71Place the spatchcocked chicken over the top of the vegetables.
  72. 72Place the spatchcocked chicken over the top of the vegetables.
  73. 73Flare out the chicken thighs to ensure crispy skin.
  74. 74Flare out the chicken thighs to ensure crispy skin.
  75. 75Flare out the chicken thighs to ensure crispy skin.
  76. 76Make sure the legs and wings are inside the pan.
  77. 77Make sure the legs and wings are inside the pan.
  78. 78Make sure the legs and wings are inside the pan.
  79. 79Cook in a 425-degree Fahrenheit oven on the middle rack for 1 hour and 10 minutes to 1 hour and a half, or until a meat thermometer reads at least 165 degrees Fahrenheit at the thickest part.
  80. 80Cook in a 425-degree Fahrenheit oven on the middle rack for 1 hour and 10 minutes to 1 hour and a half, or until a meat thermometer reads at least 165 degrees Fahrenheit at the thickest part.
  81. 81Cook in a 425-degree Fahrenheit oven on the middle rack for 1 hour and 10 minutes to 1 hour and a half, or until a meat thermometer reads at least 165 degrees Fahrenheit at the thickest part.
  82. 82Remove the chicken from the pan and place it on a cutting board to rest.
  83. 83Remove the chicken from the pan and place it on a cutting board to rest.
  84. 84Remove the chicken from the pan and place it on a cutting board to rest.
  85. 85Transfer the potatoes from the pan into a bowl.
  86. 86Transfer the potatoes from the pan into a bowl.
  87. 87Transfer the potatoes from the pan into a bowl.
  88. 88Mash the cooked garlic cloves from the pan and add a few to the potatoes.
  89. 89Mash the cooked garlic cloves from the pan and add a few to the potatoes.
  90. 90Mash the cooked garlic cloves from the pan and add a few to the potatoes.
  91. 91Heat 1/2 cup of heavy cream and 2 tablespoons of butter and pour into the potatoes.
  92. 92Heat 1/2 cup of heavy cream and 2 tablespoons of butter and pour into the potatoes.
  93. 93Heat 1/2 cup of heavy cream and 2 tablespoons of butter and pour into the potatoes.
  94. 94Mash the potatoes until smooth.
  95. 95Mash the potatoes until smooth.
  96. 96Mash the potatoes until smooth.
  97. 97Heat the remaining pan drippings over medium heat.
  98. 98Heat the remaining pan drippings over medium heat.
  99. 99Heat the remaining pan drippings over medium heat.
  100. 100Add about 2 tablespoons of flour to the pan (equal parts fat and flour).
  101. 101Add about 2 tablespoons of flour to the pan (equal parts fat and flour).
  102. 102Add about 2 tablespoons of flour to the pan (equal parts fat and flour).
  103. 103Cook the roux for 2-3 minutes.
  104. 104Cook the roux for 2-3 minutes.
  105. 105Cook the roux for 2-3 minutes.
  106. 106Pour in about a cup of chicken stock and stir until the gravy is smooth and heated through.
  107. 107Pour in about a cup of chicken stock and stir until the gravy is smooth and heated through.
  108. 108Pour in about a cup of chicken stock and stir until the gravy is smooth and heated through.
  109. 109Serve the carved chicken and gravy with the mashed potatoes.
  110. 110Serve the carved chicken and gravy with the mashed potatoes.
  111. 111Serve the carved chicken and gravy with the mashed potatoes.

Ingredients

  • chicken
  • chicken
  • chicken
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp kosher salt
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp pepper
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp paprika
  • 0.25 tsp paprika
  • 0.25 tsp paprika
  • 0.5 stick room temperature butter
  • 0.5 stick room temperature butter
  • 0.5 stick room temperature butter
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • olive oil
  • olive oil
  • olive oil
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 pounds yellow potatoes
  • 2 pounds yellow potatoes
  • 2 pounds yellow potatoes
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • thyme
  • thyme
  • thyme
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock

Equipment

kitchen shearsramekinspaper towelsbig heavy panbowlpotato masherNuWave induction burnerwooden spooncutting boardserving platter

Tips

  • Feel free to switch up the seasonings for the butter and mayonnaise, such as Cajun seasoning or lemon pepper.
  • When creating pockets under the chicken skin, be careful not to puncture the skin.
  • Use a meat thermometer to check the chicken's doneness; it should reach at least 165 degrees Fahrenheit at the thickest part.
  • Allow the cooked chicken to rest on a cutting board before carving.
Spatchcocked Chicken | Clip Recipe