Simple Supper: Roasted Chicken & Side Dish Options

I promised earlier in the new year that I would work on sharing more of my basic recipes that are healthy and simple but still delicious.  

I have heard from many of you guys via email or over on Facebook, that easy recipes are helpful, so hopefully through my series “Simple Suppers” you will find some recipes you and your family can enjoy.

This Roasted Spatcocked Chicken recipe is a great fit for the Simple Suppers series. It is super affordable, super simple and you guessed it super tasty!

You guys, when I say affordable, I mean it. I got this whole chicken for only $1.48. That is only .33 a pound, can you believe that? I couldn’t so I stocked up on those whole chickens.

When not on sale for dirt cheap, I can usually find whole chickens for about $5 or less, so still not bad.

Whole chickens are a great protein to have in your freezer. They can be used for many recipes like soups, fajita nights, chicken salad, and crockpot meals. Another benefit to buying a whole chicken is that with the bones and skins, you can make your own bone broth for soups.

So, yes, cutting up whole chickens take a little work for some meals, but with all the bonus aspects and recipes like this roasted chicken, I say you can’t go wrong.

What is Spatchcock?

Now, before you let the fancy name of this recipe fool you into thinking it’s complicated, let me explain.

Spatchcock may sound like something that comes from out of space to some of us or a term you would see on the menu of a fancy restaurant to those more familiar with the term but it is so easy you guys!

Spatchcock is a cooking term that simply means you split and flatten a whole chicken.

This method is super simple and it is a fantastic way to cook your chicken evenly.

When you spatchcock a whole bird, you will take a sharp pair of kitchen shears and find the backbone of the chicken to remove it.

Once you have located the bone, start on one side and cut through the back from one end of the bird to the other, following closely to the backbone as a guide.

Repeat on the opposite side until the bone is completely removed.  To finish, season the chicken and turn the chicken over so that the breasts are on top.

Press down hard to flatten the chicken out and brush the skin with unsalted butter before adding more seasoning.

Let chicken bake for 30-45 minutes or until the thickest part of the chicken measures 165 degrees. Your cooking time may vary slightly.

Cooking the chicken this way, not only ensures that the thighs and breast cook at the same time, but also allows more of that nice chicken skin to crisp up in the oven.

Let’s face it, that is the best part! Along with crispy skin, another bonus is cook time.

A whole roasted chicken can take an hour or more to roast depending on the size of the bird, but when you spatchcock your protein it will cut at least 15 maybe more minutes off your cook time.

Side Dish Options for this Meal:

This juicy chicken will pair nicely with your favorite side dish and it can be ready to eat in around an hour, leaving you time to enjoy your dinner and family after a busy day.

Here are some additional side dishes that would be delicious with this Spatcock Roasted Chicken. These sides are just as simple and as tasty as the chicken itself. You’ll need to try them all so you don’t miss out!

Cheesy Bacon & Onion Cauliflower

Sauteed Radishes

Spaghetti Squash Dressing

Continue to Content

Yield: 4 Servings

Simple Suppers: Spatchcock Chicken and Sides

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A deliciously roasted chicken that is split in half and seasoned to perfection. A great family meal any night of the week.

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Ingredients

For the Chicken

• 1 whole chicken large enough for your family
• 2 Tablespoons of unsalted butter, for basting the chicken
• 1 teaspoon rosemary, crushed
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon salt

For the Side Options:

• See the three links in the post above for side dishes

Instructions

1. Mix your salt and spices together and set aside while you prep your chicken.
2. Rinse your chicken and pat dry.
3. Next turn your chicken over so that the back is facing up. Feel for the backbone and carefully use your kitchen shears to cut up one side of the bone. Start at one end and cut all the way through to the other end. Use the bone as a guide when you are cutting. Once your first side is complete repeat the steps for the other side.
4. After you have removed the backbone, spread out the bird and sprinkle some of your spice mixture all over the inside of the chicken. This will be the side with the meat exposed.
5. Once you have seasoning the inside flip the chicken over and press it as flat as you can on your baking sheet or dish. Getting the bird flat will make it cook quicken and more evenly.
6. Brush the outside of the skin with some of the melted butter and sprinkle the seasoning evenly over the top of the chicken.
7. Bake your chicken in a preheated 400 degree oven for about 35-40 minutes. After about 30 minutes take the chicken out and baste it with the last of the butter and return it to oven to finish cooking.
8. Bake the chicken until it reaches a safe internal temperature of 165 degrees in the thickest portion, usually the thigh portion. The skin will be nice and crispy brown.

Notes

Note: oven times may vary depending on the size of your chicken and differences in ovens. I love using a meat thermometer for cooking meats as it is the best way to cook it to the perfect temperature without drying out the meat.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!