Oven Baked Spatchcock Chicken

75 mins
Serves 1
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Directions

  1. 1To spatchcock the chicken, use kitchen shears to cut out the spine.
  2. 2To spatchcock the chicken, use kitchen shears to cut out the spine.
  3. 3To spatchcock the chicken, use kitchen shears to cut out the spine.
  4. 4Press down on the breastbone so the chicken can lay flat, which helps it cook evenly.
  5. 5Press down on the breastbone so the chicken can lay flat, which helps it cook evenly.
  6. 6Press down on the breastbone so the chicken can lay flat, which helps it cook evenly.
  7. 7Combine avocado oil, listed spices, fresh rosemary, fresh thyme, fresh parsley, and freshly grated garlic in a bowl for the marinade.
  8. 8Combine avocado oil, listed spices, fresh rosemary, fresh thyme, fresh parsley, and freshly grated garlic in a bowl for the marinade.
  9. 9Combine avocado oil, listed spices, fresh rosemary, fresh thyme, fresh parsley, and freshly grated garlic in a bowl for the marinade.
  10. 10Make sure the chicken skin is pat dry with a clean paper towel to remove any moisture before adding the marinade.
  11. 11Make sure the chicken skin is pat dry with a clean paper towel to remove any moisture before adding the marinade.
  12. 12Make sure the chicken skin is pat dry with a clean paper towel to remove any moisture before adding the marinade.
  13. 13Massage the marinade all over the chicken, including under the skin.
  14. 14Massage the marinade all over the chicken, including under the skin.
  15. 15Massage the marinade all over the chicken, including under the skin.
  16. 16Let the chicken marinate for at least 30 minutes to an hour.
  17. 17Let the chicken marinate for at least 30 minutes to an hour.
  18. 18Let the chicken marinate for at least 30 minutes to an hour.
  19. 19Transfer the marinated chicken to a baking dish.
  20. 20Transfer the marinated chicken to a baking dish.
  21. 21Transfer the marinated chicken to a baking dish.
  22. 22Add bell peppers and onions around the chicken.
  23. 23Add bell peppers and onions around the chicken.
  24. 24Add bell peppers and onions around the chicken.
  25. 25Add a few pats of unsalted butter on top of the chicken and under the skin on each breast.
  26. 26Add a few pats of unsalted butter on top of the chicken and under the skin on each breast.
  27. 27Add a few pats of unsalted butter on top of the chicken and under the skin on each breast.
  28. 28Pour chicken broth into the baking dish.
  29. 29Pour chicken broth into the baking dish.
  30. 30Pour chicken broth into the baking dish.
  31. 31Sprinkle a little extra paprika on top for color.
  32. 32Sprinkle a little extra paprika on top for color.
  33. 33Sprinkle a little extra paprika on top for color.
  34. 34Sprinkle Kinders Wood-fire Blend on top for a smoky flavor.
  35. 35Sprinkle Kinders Wood-fire Blend on top for a smoky flavor.
  36. 36Sprinkle Kinders Wood-fire Blend on top for a smoky flavor.
  37. 37Bake the chicken covered with aluminum foil for about 1 hour at 375 degrees Fahrenheit, basting it every 30 minutes.
  38. 38Bake the chicken covered with aluminum foil for about 1 hour at 375 degrees Fahrenheit, basting it every 30 minutes.
  39. 39Bake the chicken covered with aluminum foil for about 1 hour at 375 degrees Fahrenheit, basting it every 30 minutes.
  40. 40Uncover the chicken and broil for about 5 to 10 additional minutes to get the skin crispy.
  41. 41Uncover the chicken and broil for about 5 to 10 additional minutes to get the skin crispy.
  42. 42Uncover the chicken and broil for about 5 to 10 additional minutes to get the skin crispy.
  43. 43While the chicken is broiling, add the drippings from the baking dish to a small saucepan.
  44. 44While the chicken is broiling, add the drippings from the baking dish to a small saucepan.
  45. 45While the chicken is broiling, add the drippings from the baking dish to a small saucepan.
  46. 46Add a cornstarch slurry (equal parts cornstarch and warm water) to the drippings.
  47. 47Add a cornstarch slurry (equal parts cornstarch and warm water) to the drippings.
  48. 48Add a cornstarch slurry (equal parts cornstarch and warm water) to the drippings.
  49. 49Simmer the mixture on medium-low heat until it thickens up to make the gravy.
  50. 50Simmer the mixture on medium-low heat until it thickens up to make the gravy.
  51. 51Simmer the mixture on medium-low heat until it thickens up to make the gravy.

Ingredients

  • 1 whole chicken
  • 1 whole chicken
  • 1 whole chicken
  • avocado oil
  • avocado oil
  • avocado oil
  • Creole seasoning
  • Creole seasoning
  • Creole seasoning
  • black pepper
  • black pepper
  • black pepper
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • Kickin Chicken seasoning
  • Kickin Chicken seasoning
  • Kickin Chicken seasoning
  • fresh rosemary
  • fresh rosemary
  • fresh rosemary
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • freshly grated garlic
  • freshly grated garlic
  • freshly grated garlic
  • bell peppers
  • bell peppers
  • bell peppers
  • onions
  • onions
  • onions
  • chicken broth
  • chicken broth
  • chicken broth
  • unsalted butter
  • unsalted butter
  • unsalted butter
  • Kinders Wood-fire Blend
  • Kinders Wood-fire Blend
  • Kinders Wood-fire Blend
  • cornstarch
  • cornstarch
  • cornstarch
  • warm water
  • warm water
  • warm water

Equipment

kitchen shearsbowlpaper towelbaking dishaluminum foilsmall saucepanwhisk

Tips

  • Pat the chicken skin dry to ensure it gets crispy.
  • Marinate the chicken for at least 30 minutes to an hour for maximum flavor.
  • Baste the chicken every 30 minutes while covered to keep it moist.