Roasted Spatchcocked Chicken

The best roasted chicken you'll ever make, with incredibly crispy skin and perfectly juicy meat. This reverse sear technique starts hot to get that crispy crust, then drops the temp to cook everything through evenly.

Spatchcocking the chicken (removing the backbone and flattening it) is the secret—cooks faster and more evenly.

Ingredients

• 1 whole chicken (4-5 lbs)
• Olive oil or melted butter
• Kosher salt
• Freshly ground black pepper
• Optional: garlic powder, paprika, dried herbs (thyme, rosemary, oregano)
• Optional: lemon slices, herbs for stuffing

Instructions

Preheat the oven to 500°F.

Spatchcock the chicken: Breast-side down, use kitchen shears to cut along both sides of the backbone. Remove it (save for stock or toss). Flip over and press down on the breastbone to flatten. Tuck the wingtips under.

Rub the chicken with oil or butter, then season generously with salt, pepper, and whatever spices you like.

500°F for 10-12 minutes: This blasts the skin with heat and gets it crispy. Watch for smoke and ventilate if needed.

Drop to 325°F: Keep roasting for about 40 more minutes, checking every 10-15 minutes after that.

Use a meat thermometer—insert into the thickest part of the thigh (avoiding bone). Chicken is ready when thigh hits 170°F and breast hits at least 160°F (they'll carry over during rest). The thermometer is non-negotiable here, since timing varies.

Let rest 10-15 minutes before carving. The crispy skin and juicy meat will make you question why you ever cooked chicken any other way.

Since your recipe uses a high-heat "shock" followed by a slow roast, you’ll have some incredible browned bits (fond) in that pan. Adding a "Pan to Plate" gravy section is the perfect way to finish the post.

Here is a formatted section you can paste right at the bottom:

The Finishing Touch: Creamy Pan Gravy

Don't let those golden drippings go to waste! While the chicken rests, turn those pan juices into a silky, restaurant-quality gravy.

Capture the Liquid Gold: Pour all the drippings from your roasting pan into a measuring cup. Let it settle for a minute.

Build the Base: Spoon 4 Tbsp of the fat (the yellow oil at the top) into a saucepan over medium heat. If you're short on fat, add butter to make up the difference.

The Roux: Whisk in 1/4 cup of flour and cook for 2 minutes until it smells nutty and looks golden.

The Blend: Combine the remaining juices with enough chicken broth to make 1.5 cups. Whisk this slowly into your roux until smooth and simmering.

The Secret Ingredient: For a velvety finish, stir in 1/2 cup of half and half. Lower the heat and simmer for 3 minutes until it coats the back of a spoon.

Season: Taste first (the drippings are salty!), then add plenty of cracked black pepper and a pinch of salt if needed.