How do I spatchcock a chicken?

Place the bird breast-side down. Cut along both sides of the backbone to remove it, then flip and press down firmly on the breastbone to flatten the chicken into a butterfly shape.

What temperature should the chicken reach?

The thickest part of the thigh should reach 165°F (74°C) for food safety, typically taking 25–35 minutes depending on oven temperature.

Can I prepare the chicken ahead of time?

Yes, spatchcock and season the chicken up to 24 hours in advance; refrigerate uncovered for crispier skin, or covered if preferred.

What if I don't have dry white wine?

Substitute with dry vermouth, additional chicken stock, or apple cider vinegar (use 2 tbsp). The sauce will be less aromatic but still flavorful.

How do I make the pan sauce less acidic?

Add the butter at the end and whisk well; it mellows the wine. If still sharp, add a pinch of sugar or a splash more stock.

Spatchcock Roast Chicken with Pan Sauce

Name: Spatchcock Roast Chicken with Pan Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (3-4 lbs); 2 tbsp cooking oil, divided; 1 tbsp rosemary salt; 1/2 onion, finely chopped; 1/4 cup dry white wine; 1/2 cup chicken stock; 2 tbsp butter

CookOSBeta

Spatchcock Roast Chicken with Pan Sauce | CookOS

Ingredients

1 whole chicken (3-4 lbs)
2 tbsp cooking oil, divided
1 tbsp rosemary salt
1/2 onion, finely chopped
1/4 cup dry white wine
1/2 cup chicken stock
2 tbsp butter

7 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.
3
Flip the chicken over and press firmly on the breastbone with the heel of your hand to flatten it.
4
Rub the chicken all over with about 1 tablespoon of cooking oil, then season generously with rosemary salt.
5
Heat a large, oven-safe skillet over high heat until very hot. Add the remaining tablespoon of oil.
6
Carefully place the chicken skin-side down in the hot pan. Place a piece of aluminum foil over the chicken, then set another heavy pan on top to press it down.
7
Sear for 5 minutes on the stovetop, then transfer the entire skillet setup to the preheated oven.
8
Roast for 30 minutes.
9
Carefully remove the skillet from the oven. Remove the top pan and foil, then flip the chicken so it is skin-side up.
10
Return the skillet to the oven and roast for another 25 minutes, or until the chicken is cooked through and the skin is golden brown.
11
Remove the chicken from the pan and place it on a wire rack to rest for 15 minutes before carving. Do not discard the pan drippings.
12
To make the pan sauce, place the skillet with the drippings back on the stovetop over medium heat. Add the finely chopped onion and cook until softened.
13
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom.
14
Pour in the chicken stock, bring to a simmer, then whisk in the butter until melted and the sauce has slightly thickened.
15
Carve the rested chicken, plate, and pour the warm pan sauce over the top to serve.