Butterflied Chicken Roast (Spatchcock)
This easy and flavorful Butterflied Chicken Roast features a whole chicken that's spatchcocked (backbone removed and flattened) for faster, more even cooking. The chicken is brined for juiciness, coated in mustard, and seasoned with a mix of spices, then roasted alongside potatoes and carrots for a complete meal. Covered initially to retain moisture and then uncovered for a crispy skin, this dish delivers tender, juicy meat and perfectly roasted vegetables, making it an ideal dinner option for any occasion.
Servings 4 people
Ingredients
- 1.5 kilograms whole chicken
- 2 tablespoons mustard (or more, as needed)
- 2 large potatoes
- 2 large carrots
- Oil for the vegetables
- Parchment paper and aluminum foil
- 2 liter water
- 2 tablespoons salt for brining
Seasoning Mix
- 1 tablespoon salt
- 1 tablespoon paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
Instructions
- Wash the chicken with cold water and vinegar, then place it in a bowl of cold water with 1 tablespoon of salt for at least 1 hour to brine, which will make it juicy.
- Cut out the backbone with a knife or scissors and flatten the chicken.
- Pat the chicken dry with paper towels to remove any excess water.
- Brush mustard all over the chicken.
- Mix the seasoning ingredients, then sprinkle 3/4 of it onto the chicken.
- Peel and cut the potatoes and carrots. Add the remaining seasoning and oil, then mix well.
- Arrange the vegetables around the chicken.
- Cover the tray with parchment paper and then aluminum foil, and bake in a preheated oven at 400°F (200°C) for 45 minutes.
- After 45 minutes, uncover and continue baking for another 15 minutes or until the chicken is crispy on the outside.
- I brush the roast chicken with yellow mustard to help thespices stick to the chicken and aid in tenderizing it.
Notes
- I don’t add water to the chicken because when we cover the chicken, the juices that come out of the chicken stay inside and don’t evaporate. But if you like it with liquid, add half a cup of water to the bottom.
- Brine for Juicy Chicken: Always brine the chicken for at least an hour to ensure tender, juicy meat. A longer brine (up to 6 hours) can enhance flavor further.
- Pat the Chicken Dry: After brining, thoroughly dry the chicken with paper towels to help the mustard and seasoning adhere better and ensure crispy skin.
- Sharp Tools for Spatchcocking: Use sharp kitchen scissors or a sturdy knife to easily remove the backbone.
- Even Vegetables: Cut the potatoes and carrots into similar-sized pieces to ensure even roasting.
- Don’t Skimp on Mustard: Coat the chicken generously with mustard—it acts as both a flavor enhancer and a binder for the seasoning.
- Roast Covered First: Covering the chicken with parchment and foil traps steam, keeping it moist. Uncover it toward the end for crispy, golden skin.
- Use a Meat Thermometer: Check the internal temperature of the thickest part of the chicken (without touching the bone). It should reach 165°F (74°C) for perfectly cooked meat.
- Rest Before Serving: Let the chicken rest for 10 minutes after roasting to allow the juices to redistribute, making it even more tender.
- Enhance the Flavor: Add fresh lemon wedges, garlic cloves, or herbs like thyme and rosemary around the chicken for extra flavor.
- Make Ahead: You can season the chicken a day in advance and refrigerate it to let the flavors fully develop before roasting.
- The secret to juicy chicken is brining it in water and salt for at least 1 to 2 hours. I usually add 1 tablespoon of salt for every 1 liter of water. This method ensures that your chicken is incredibly juicy. I use this technique with all my chicken recipes, and I always achieve juicy results.