All chicken is not created equal. There, I said it. I used to think that “chicken was chicken.” I was wrong. This is not a sponsored post, nor is it an ad. I firmly believe that this chicken tastes better, is juicier and more plump. We are a family of five, so if chicken is on sale, I will buy it, figuring that we are getting more value for our money. This brand is definitely more of a splurge, but it’s worth it. My kids constantly complain that they are tired of chicken, but when I served this to them, they actually enjoyed it! The air-chilled, antibiotic-free chicken that I used is pictured below. Bell and Evans also sells a line of organic chicken, too.
To spatchcock the chicken:
I prefer to spatchcock my whole chickens, as well as Cornish hens. I find that they take less time to roast and they cook more evenly. To spatchcock the bird, first remove the bag of giblets, etc., which is usually placed inside the cavity. You can freeze this for later use to make homemade stock, if you like. Lay the bird on a cutting board with the spine side up. Using very sharp kitchen shears (I have poultry shears from Zwilling), begin cutting along the spine from one end to the other. Repeat on the other side of the spine until the spine bone is removed completely (think of it like cutting out the zipper of a jacket; weird, but you get the idea!). Turn the chicken over so the breast is facing up and press down firmly wit the palm of your hand to flatten the chicken. Depending on the size of the bird, you may have to do this with a little bit of force to “break” the leg/thigh bones so they lay flat. That’s it!
There are tons of recipes out there to season a roasted chicken, but my family prefers a simple dry rub. It’s a no fail combination of flavors and isn’t too overpowering, so the kids enjoy it, too. Once the dry rub is made, pat the chicken dry with paper towels. Rub the skin of the chicken on both sides with it and try to get some of it under the skin of the breast, too. Place the chicken on a platter and refrigerate for at least 3 hours or overnight. The result will be crispy, golden skin on the outside and a moist, juicy inside!
Roasting the chicken on a preheated, hot baking stone (like a pizza stone) results in a crispy bottom-side of the chicken — no need to flip the bird over during the roasting process. The super hot oven gives the skin a flash of heat that crisps up the skin, which is my favorite part! Turn the baking sheet a few times during the roasting process so all sides of the bird cook evenly. Then be prepared for your family to devour it all!
- Be sure to mix the seasonings together well so the flavors evenly coat the chicken.
- This amount of dry rub seasoning will also be enough for a family pack of chicken legs or thighs.
- Feel free to adjust the seasonings depending on your family’s tastes; if you like a lot of cumin, add more! This recipe is just a basic guideline that gives you all of the salty/smoky flavors we like on our chicken without being too overpowering.
- If you like the seasoning blend, make a large amount of it ahead of time and store in an airtight jar in your pantry or spice cabinet. It’s a great go-to blend for ribs, too!
Spatchcocked Roasted Chicken
- 1 whole chicken, about 3-4 pounds
- 3/4 tsp sea salt
- 3/4 tsp. smoked paprika
- 1/4 - 1/2 cumin (to taste)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- Freshly ground black pepper
- Step 1 Make the dry rub by combining all of the ingredients in a small bowl. Set aside.
- Step 2 Spatchcock the chicken as described in the post!
- Step 3 When ready to roast the bird, place a baking stone in the oven and preheat the oven with the stone in it at 450 degrees.
- Step 4 Place the chicken on a rimmed baking sheet and place directly on the hot stone.
- Step 5 Roast for 30 minutes at 450 degrees, then turn the oven down to 400 degrees and finish roasting until the chicken reaches the desired temperature, usually 165 degrees in the thickest part of the thigh.
- Step 6 Allow to rest for about 10 minutes before carving.