How To Spatchcock Chicken

Spatchcock chicken gives you the most flavorful, juicy chicken and crispy skin, but for a fraction of the normal cooking time. We’re giving you step by step instructions so you can spatchcock your chicken like a pro!
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• 1 whole chicken, 3-4 pounds

Buttermilk Brine:

• 4 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic, granulated or powder

Roasted Vegetables:

• 2 pounds red potatoes, large cubes
• 2 pounds carrots, sliced into large pieces
• 1 yellow onion
• 1 teaspoon salt
• 1 teaspoon pepper
• Drizzle olive oil


1️⃣ Using a clean surface, lay bird breast side down and identify the spine.

2️⃣ Using kitchen shears, cut down both sides of the spine until it is completely removed. Discard spine.

3️⃣ Flip the bird back over and rotate out the leg quarters. Give it a firm press right on the center of the breast bone. This will help the bird lay flatter.

4️⃣ Add the spatchcock bird to the buttermilk brine and refrigerate for a minimum of 4 hours. Over night is even better.

5️⃣ Pre heat the oven to 400 degrees.

6️⃣ Remove bird from brine and discard the brine.

7️⃣ Place the bird on a parchment lined baking sheet breast side up. Tuck the wings to ensure they don’t stick up and burn.

8️⃣ Add vegetables around the chicken and drizzle with a bit of olive oil and sprinkle them with salt and pepper.

9️⃣ Place in oven and cook until the internal temperature of the bird reaches 165 degrees . This takes about an hour but that will depend on the size of the bird and stove.

🔟 Once safely cooked, let the bird rest for about 20 minutes and then carve into it and enjoy!

Buttermilk Brine:

1️⃣ Add into a large container the buttermilk, kosher salt, pepper and garlic.

2️⃣ Mix it up until the seasonings are evenly dispersed.

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