How to Make Spatchcock Chicken | Hilah Cooking

By Hilah Cooking · 75 min

Ingredients

Instructions

1. Take the chicken out of the fridge to sit on the counter and take the chill off.
2. Line a baking sheet with foil if you like, then set a rack in the pan.
3. Mix the dry rub ingredients in a small dish. Set aside half for later use (or halve the recipe).
4. Preheat the oven to 400°F.
5. Place the chicken breast-side down. Cut out the backbone with heavy-duty kitchen scissors, cutting down both sides from neck to tail. Discard or save the backbone for stock.
6. Open the bird like a book. With a sharp paring knife, cut down the center just deep enough to cut the cartilage over the breastbone.
7. Press down firmly to flatten the chicken completely.
8. Pour the sherry, if using, over the inside of the bird and sprinkle about 2 teaspoons of the spice mix over it.
9. Flip the bird, brush the skin with olive oil, and sprinkle about 2 more teaspoons of the spices over the skin.
10. Lift the chicken onto the rack on the baking sheet.
11. Bake 45 to 50 minutes, until the breast meat reads 150°F and the thickest part of the thigh reads 170°F.
12. Rest 10 minutes, then carve into quarters.

Summarized from Hilah Cooking's video. Watch it for the details.

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