# Spatchcocked Chicken

This recipe guides you through spatchcocking a chicken, preparing it with seasoned butter and mayonnaise, and roasting it with potatoes, onions, and garlic to create a delicious and crispy meal, complete with a homemade gravy.

- Total time: 90 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Flip the chicken over to expose its back.
2. Using kitchen shears, cut down each side of the backbone.
3. Remove the backbone.
4. Flip the chicken back over.
5. Kick out the thighs and press down on the breast to flatten the chicken.
6. Pat the chicken dry with paper towels.
7. Gently pull up the skin at the bottom of the breast.
8. Run your fingers underneath the skin to create pockets, being careful not to puncture it.
9. Repeat the process for the thighs, running your middle finger all the way up.
10. Spread the seasoned butter mixture underneath the skin of the chicken.
11. Ensure some butter is spread over the thighs as well.
12. Spread the seasoned mayonnaise all over the outside of the chicken.
13. Trim any excess skin near the neck with kitchen shears.
14. Tuck the wings back behind the breast.
15. Pour olive oil into a big heavy pan.
16. Cut off the hairy end of a head of garlic to expose the cloves.
17. Use the cut garlic head to spread the olive oil all over the bottom of the pan.
18. Place the garlic head flat side down in the middle of the pan.
19. Cut a yellow onion into quarters and arrange it around the garlic in the pan.
20. Peel and cut yellow potatoes into big chunks.
21. Toss the potatoes with olive oil, salt, and pepper.
22. Place the seasoned potatoes around the onions and garlic in the pan.
23. Place sprigs of rosemary and thyme over the onions and garlic.
24. Place the spatchcocked chicken over the top of the vegetables.
25. Flare out the chicken thighs to ensure crispy skin.
26. Make sure the legs and wings are inside the pan.
27. Cook 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.
28. Remove the chicken from the pan and place it on a cutting board to rest.
29. Transfer the potatoes from the pan into a bowl.
30. Mash the cooked garlic cloves from the pan and add a few to the potatoes.
31. Heat 1/2 cup of heavy cream and 2 tablespoons of butter and pour into the potatoes.
32. Mash the potatoes until smooth.
33. Heat the remaining pan drippings over medium heat.
34. Add about 2 tablespoons of flour to the pan (equal parts fat and flour).
35. Cook the roux for 2-3 minutes.
36. Pour in about a cup of chicken stock and stir until the gravy is smooth and heated through.
37. Serve the carved chicken and gravy with the mashed potatoes.

## Equipment

- kitchen shears
- ramekins
- paper towels
- big heavy pan
- bowl
- potato masher
- NuWave induction burner
- wooden spoon
- cutting board
- serving 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.

## Source

- Original video: https://www.instagram.com/reel/DRH8VWAjTgf/?igsh=MWJzdzB2enhybHhyOQ==
- Recipe page: https://www.cliprecipe.com/recipe/57edf474-1088-4417-8c6f-32ed40d7d87e
- Extracted: 2025-11-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt