How to make Spatchcock Chicken in the Oven | INKBIRD INT-11P-B Wireless Thermometer Test

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more accessible and lasts longer.

fresh thyme

💰Cheaper: dried thyme

Dried thyme is a cost-effective alternative.

Buy 2 whole chickens that are similar in size, each over 5 lbs for even cooking.

Prepare a large foil pan with a couple of wired racks at the bottom to catch drippings.

Pour 2 cups of chicken broth into the bottom of the tray.

Unpackage the chickens and remove any bags of giblets from inside.

Use kitchen shears to cut along the backbone of the chicken to remove it completely.

Make a small incision in the breast bone area to help flatten the chicken.

Flip the chicken over and press down in the center area of the breast bone to crack it.

Pat the chicken dry with paper towels, starting on the inside.

Season the inside of the chicken generously with salt and pepper, and optionally add herbs.

Flip the chicken over and pat the top side dry, then season generously with salt and pepper, and optionally add herbs.

Place the seasoned chickens in the prepared tray and let them sit while the oven preheats.

Insert a meat probe into the breast of the larger chicken, ensuring it reaches the deepest part.

Preheat the oven to 350°F.

Cook the chickens in the oven for about 2 hours, monitoring the temperature with the meat probe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens