• Bettina Applewhite

Fiery Roasted Spatchcock Chicken

This recipe is easy to prepare and is full of flavor. Use the technique spatchcock to have an eye-catching presentation.



This is one of the first recipes that I tried, liked, and made over and over again. It's about time that I share it with you so that you can try one of my favorites.


Some of the best parts of this bird is it's crispy skin. You can achieve this crispy skin by starting with a cold oven. Instead of preheating the oven before you start put the chicken in a cold oven and then turn on the oven and allow it to preheat with the chicken in the oven. Both the chicken and the oven will rise in temperature at the same time.


Allow this chicken to marinate overnight. It allows all the flavors to get into all the crevices of the meat. The dish is flavorful right down to the bone. And that's never a bad thing.


Usually I am meal prepping for one person... me. If I am roasting a whole chicken for meal prep, I have to switch up how I'm using the chicken because I usually get tired of it by the end of the week.


Fiery Roasted Chicken

Serves 4


Ingredients

1 Whole Roasting Chicken (4 - 5 lbs)

Juice of 1 Lemon

4 cloves Garlic, minced

1 Tbsp Cayenne

1 Tbsp Paprika

1 Tbsp Oregano

1/2 tsp Black pepper

1 Tbsp Olive oil

1 tsp Salt


Steps

  1. Spatchcock your chicken to prepare for roasting. Put into a dish big enough to fit the whole bird.

  2. In a small bowl combine the garlic, cayenne, paprika, oregano, and pepper until well combined.

  3. Squeeze the juice of a lemon over the front and back of the bird. Then spread your spice mixture all over the bird. Make sure that you season both the front and back of the bird and all in the crevices. Place the bird in the refrigerate overnight or at least 4 hours.

  4. Remove from refrigerator an hour before cooking. Season with salt on both sides.

  5. Place bird on a baking sheet breast size up. Place into a cold oven and turn on the oven to 425 degrees. Allow to get hot and cook for about 1 hour or until juices in the thigh meat run clear.

  6. Allow chicken to rest 5 - 10 minutes before cutting into servable pieces.



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