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Roast-Spatchcock-Chicken-Recipe
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4.75 from 4 votes

Spatchcocked Chicken Brined and Roasted

This Spatchcock Chicken has it all. It's brined, marinated, and then roasted for the absolute best-tasting chicken ever!
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Greek
Keyword: Chicken, Dinner, gluten-free, Oven baked
Servings: 6
Calories: 449kcal

Ingredients

  • 1.8 - 2 kilogram / 4 - 4 ½ pound whole chicken

For The Brine:

  • 2 liters water
  • ⅓ cup kosher salt
  • 150 ml white wine
  • 3 tablespoons honey
  • 3 bay leaves
  • 3 large garlic cloves
  • 1 lemon sliced

For The Marinade:

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • ⅓ teaspoon ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon dried marjoram or thyme
  • 4 teaspoons lemon juice fresh
  • 1 tablespoon olive oil

(Optional) For Glazing:

  • 3 teaspoons lemon juice fresh
  • 1 tablespoon honey

To Serve With:

Instructions

Make The Brine:

  • Place all of the ingredients for the brine in a cooking pot and bring to a simmer. Stir for 1-2 minutes until salt dissolves.
  • Remove from heat and let cool completely. Add the chicken to the cooled brine making sure the chicken is completely submerged. Then refrigerate overnight or from 8 to 24 hours.

Marinate The Chicken:

  • Remove the chicken from the brine. Place it breast side down. Using kitchen scissors cut out the backbone of the chicken. Flip the chicken and with the palm of your hand press firmly over the breast bone to flatten the chicken.
  • Tap the meat dry all over using paper towels.
  • In a small mixing bowl mix together all of the ingredients for the marinade until thick paste forms. Rub it all over the chicken on both sides. Rub some under the skin of the breasts also.
  • Marinate the chicken at room temperature for 1-2 hours.

Roast The Chicken:

  • Preheat oven to 425°F / 220°C.
    NOTE: Make sure your oven is well-preheated to the desired temperature before adding the chicken.
  • Season the skin of the chicken very lightly with some table salt and ground pepper.
  • Place the chicken on your oven's rack or the rack of a roasting pan.
  • If you are using the oven's rack place a sheet pan under it covered with foil. If using the roasting pan add also a piece of foil under it. Wet the pan a bit for the foil to stick in place.
  • Roast the chicken for about 45 minutes. Or until an instant-read thermometer inserted in the thickest part of the leg reads 165°F / 74°C.
  • Remove from the oven and let the meat rest for 15 minutes before cutting.

(Optional) Add The Glazing:

  • Mix together the honey and lemon juice.
  • With a pastry brush, rub it all over the chicken removing any burned bits of the marinade paste.
  • Serve sprinkled with dried oregano on top and fresh lemons to squeeze on top.

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 18g | Protein: 31g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 6420mg | Potassium: 427mg | Fiber: 2g | Sugar: 13g | Vitamin A: 577IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 2mg