How To Cook Spatchcock Chicken

If your usual roast chicken is lacking in the crispy skin department, here’s another technique: spatchcock. Rumored to be 17th century shorthand for “dispatching the cock,” the chicken is flattened before cooking, giving heat better access to every nook and cranny. Breaking down the bird can take some practice, but we’ve done the work for you by offering a spatchcocked whole chicken—just turn on the oven, make a flavorful spice rub, and your paleo, gluten-free, dairy-free, keto, and Whole30-friendly meal will be ready in about an hour.

Spatchcock Chicken With Shallots, Lemon and Herbs

Yield: 3 to 4 servings
Active time: 10 minutes
Total time: 1 hour

Ingredients

1 (3- to 4-lbs.) Thrive Market Spatchcock Chicken
1 tablespoon Thrive Market Organic Paprika
1 tablespoon Thrive Market Organic Garlic Powder
1 tablespoon Thrive Market Organic Onion Powder
1 tablespoon kosher salt, plus more for seasoning
2 teaspoons Thrive Market Organic Sage
2 teaspoons Thrive Market Organic Ground Pepper, plus more for seasoning
2 teaspoons Thrive Market Organic Whole Rosemary
½ teaspoon Thrive Market Organic Cayenne Pepper
2 large shallots, peeled and coarsely chopped
1 head of garlic, skins removed and cloves smashed
1 lemon, sliced
8 to 10 sprigs thyme
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil
¼ cup Thrive Market Organic Ghee, melted

Instructions

Remove chicken from package and place on a sheet tray, skin side up. Dry chicken skin with paper towels. For crispier skin, allow chicken to air-dry on a sheet tray overnight in the refrigerator, uncovered.

Preheat oven to 425°F. Whisk paprika, garlic powder, onion powder, salt, sage, pepper, rosemary, and cayenne in a small bowl. Arrange shallots, garlic, lemon slices, and thyme in the center of the sheet tray; drizzle with oil and season with additional salt and pepper. Place chicken on top, skin side up. Brush all over with melted ghee, including under breast. Use your hands to rub spice mixture into the chicken. Roast for 30 to 45 minutes, or until the thigh’s temperature is 165°F. Let rest 5 minutes before carving.

Recipe by Marlie Crisafulli