Spatchcock Cast Iron Roasted Chicken || The Ultimate Roasted Chicken

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Spatchcock the chicken: cut out the backbone with heavy shears, flip it over, and press on the breastbone until it cracks so the chicken lies flat.
2. Brine: bring 10 cups water, ½ cup coarse kosher salt (or ⅓ cup fine table salt), ⅓ cup sugar and 2 bay leaves to a boil. Remove from heat and cool to room temperature. Submerge the chicken, cover, and refrigerate for 12 hours.
3. Remove the chicken from the brine and pat completely dry. Set on a wire rack over a baking sheet. Rub the rotisserie spice mix (2 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp cayenne, 1 tsp fresh cracked pepper) over the front and back. Refrigerate uncovered for 10 hours.
4. Take the chicken out of the fridge 2 hours before cooking to come to room temperature.
5. Preheat the oven to 425°F (220°C). Heat a large cast iron pan over medium-high heat and add 1 to 2 tbsp olive oil. When very hot, place the chicken breast side down for 5 to 6 minutes, until it starts to brown.
6. Flip the chicken and move it straight to the oven. Bake 30 minutes, rotating once. Roast another 20 to 30 minutes, until brown all over and the juices run clear.
7. Rest the chicken for 10 minutes, then carve on a board.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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