How to Spatchcock a Chicken and Roast it Perfectly (Edit recipe)

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Spatchcocking a chicken is one of the best ways to roast a whole chicken faster, with more even cooking, for a perfectly flavorful and juicy chicken every time. Simply remove the backbone with kitchen shears so the chicken will lay flat on a roasting pan. Surround the chicken with chopped veggies, and season with our best selling organic Adobo Seasoning for perfect roast chicken every time!

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PREP TIME

15 minutes

COOK TIME

1 hour and 10 minutes

INGREDIENTS

6

Serves: 4

Ingredients

3 lb Chicken, Whole, one whole chicken for roasting
4 whole Carrots, peeled and chopped
1/2 Vidalia Onion, chopped
3 cups Yukon Gold Potatoes, chopped
1 Tbsp Olive Oil
2 tsp Adobo Seasoning - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 375 F.
Place your whole chicken on a large cutting board, and pat dry with a paper towel.
Flip the bird so it is laying back side up, and using very sharp kitchen shears, cut along either side of the backbone to effortlessly remove the backbone.
You can save the backbone if you would like, and roast it to use for soup stock.
Flip the bird back over so it is laying breast side up, and press firmly on the breastbone to crack it so the bird lays flat.
Tuck the wings under the bird.
Transfer the chicken to a large roasting pan.
Surround the chicken with your chopped carrots, onion, and potatoes.
Drizzle the veggies with olive oil, and then season the veggies and the entire surface of the chicken with the Adobo Seasoning.
Gently massage the oil and seasoning on the veggies so they are evenly coated.
Place the chicken in the oven, and insert a digital probe thermometer into the breast of the chicken.
If you do not have a digital probe thermometer, start taking the temperature of the chicken after 45 minutes of cooking.
The chicken will be finished cooking when it reads 165 in the breast.
Remove the chicken from the oven, and transfer the chicken to a cutting board.
Slice the chicken, and serve along with the roasted veggies and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	892
Fat:	55 g
Carbohydrates:	43 g
Protein:	67 g
Cholesterol:	255 g
Sodium:	249 mg
Fiber:	5 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.