Roasted Spatchcocked Chicken. A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our Roasted Spatchcock Chicken.

The reason that this roast spatchcock chicken recipe is so doable during the week is because the prep time is minimal and it's all made in one pot. Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to roast a chicken. You can cook Roasted Spatchcocked Chicken using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted Spatchcocked Chicken

1. You need 1 of whole chicken.
2. Prepare 1 tbsp of olive oil.
3. It's 1/2 tsp of salt.
4. Prepare 1/2 tsp of pepper.
5. Prepare 1/4 tsp of ground cumin.
6. It's 1/2 tsp of garlic powder.
7. Prepare 1/2 tsp of onion powder.

Plus, you can save the backbone to make a great chicken stock. This is the kind of sheet pan dinner you'll want to make all fall. For his herb-roasted spatchcock chicken recipe, Tyler Florence keeps seasonings minimal. Herbs, olive oil and garlic make the chicken aromatic and flavorful.

Roasted Spatchcocked Chicken step by step

1. Preheat oven to 450°F..
2. In a small cup, mix spices in olive oil to form a paste..
3. Place a whole chicken, breast down, on a cookie sheet. With kitchen shears, cut starting at the tail end, about a half inch to the right of the backbone, working your way to the top of the bird. Repeat on the left of the backbone and discard backbone..
4. Turn the bird breast side up and spread the back of the bird to lay it as flat as it will let you. With your palms, push down on the breastplate with moderate force until you hear a crack. The bird should now lay flat on the cookie sheet..
5. Rub the spice mix from step one onto the chicken. You can cut 2" slits into the skin on the breast and thighs, carefully avoiding cutting into the meat, and rub the spices in under the skin..
6. Place meat thermometers into the thighs of the bird. Place the chicken on a cookie sheet in a 450°F oven. If you want to get a whole meal going all at once, throw some 1" diced potatoes, carrots, onions on the cookie sheet below the chicken..
7. Let the bird roast until the thermometers show it's ready or 180F, around 40 minutes for a 4 lb chicken. If you want the skin extra crispy, turn on the broiler for 1-2 minutes at the end. Watch it closely if you're going to broil it. The skin gets charred pretty quick if you're not careful!.

Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. But the reality is that perfection is difficult to achieve, especially if you're trying to roast that chicken whole. Spatchcock chicken: Place the chicken breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness.