How to Make Crispy Cast Iron Spatchcock Chicken this Weekend?

Cooking Cast iron spatchcock chicken in a cast iron skillet is a time-tested method that guarantees a perfectly roasted bird with wonderfully crispy skin and tender, juicy meat. This classic technique combines the benefits of even heat distribution with the natural seasoning and flavor-enhancing properties of cast iron. 

The key to achieving such a delightful result lies in the technique known as spatchcocking, or butterflying, the chicken. Spatchcocking involves removing the backbone of the chicken, allowing it to be opened and laid flat. This method ensures the chicken cooks evenly on all sides and speeds up the cooking process. By flattening the bird, you expose more surface area to the heat, which contributes to a beautifully crisp skin while keeping the meat moist and flavorful. 

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This recipe for Cast Iron Spatchcock Chicken will guide you through each step of the process, from preparing the chicken to seasoning it perfectly and roasting it to perfection. 

The result is a mouthwatering meal that showcases the rich, natural flavors of the chicken, enhanced by the savory spices and the unique benefits of using a cast iron skillet. Whether you’re preparing a weeknight dinner or hosting a special occasion, this recipe offers a simple yet impressive way to enjoy a roast chicken that is both satisfying and delicious. 

What You Need to Know About Cast Iron Spatchcock Chicken 

Spatchcocking a chicken involves removing the backbone so that the bird can be opened and laid flat. This method allows for more even cooking and results in a shorter cooking time. It’s a straightforward technique that yields a juicy, flavorful chicken with crispy skin. 

Ingredients for Cast Iron Spatchcock Chicken 

To make a great Cast Iron Spatchcock Chicken, you will need the following ingredients: 

– 1 whole chicken (about 4-5 lbs.) 

– 2 tbsp olive oil 

– Salt and pepper to taste 

– 1 tbsp garlic powder 

– 1 tbsp onion powder 

– 1 tbsp paprika 

– 1 tsp dried thyme 

– 1 tsp dried rosemary 

– 1 lemon, sliced 

– 3-4 cloves garlic, crushed 

Cast Iron Spatchcock Chicken Recipe Overview 

Preparing the Chicken for Cast iron spatchcock chicken 

Spatchcock the Chicken 

• Put the chicken breast on a cutting board side faced. Cut through the sides of the backbone with kitchen scissors. Then you may pull out the backbone and discard it or save it for stock. 

• Turn the bird over with its breast facing down. Use the back of a chef’s knife or your hands to press down on the breastbone to flatten the chicken. 

Season the Chicken 

• Once your chicken is flat, you can pat it dry with paper towels to make the skin extra crispy. 

• Apply 2 tablespoons of olive oil and rub it all over the meat. This allows the seasonings to stick, and the skin to crisp up. 

• Season both sides of the chicken generously and evenly with salt and pepper for the best flavor. 

Add Flavor with Spices 

• Mix one tablespoon of garlic powder, onion powder and paprika. Also, add dried thyme and dried rosemary of one teaspoon each. 

• Sprinkle the spice mixture evenly over both sides of the chicken, rubbing it in to ensure it adheres well. 

Prepare the Cast Iron Skillet 

• Preheat your oven to 425°F (220°C). 

• Place the cast iron skillet on the stove in medium heat for a for a few minutes. 

Cooking the Cast Iron Spatchcock Chicken 

Sear the Chicken 

Once the skillet is hot, place the chicken skin-side down in the skillet. You will hear the meat sizzle as the chicken contacts the hot pan. 

Sear the meat for about 5-7 mins, or until its surface becomes golden brown and crispy. 

Add Aromatics 

• Flip the meat over so you can apply aromatics to its skin. 

• Arrange lemon slices and crushed garlic cloves around the chicken in the skillet. These aromatics will add extra flavor as the chicken roasts. 

Roast the Chicken 

Transfer the skillet to the preheated oven. Roast the chicken for about 35-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. 

Check for Doneness 

To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh without touching the bone. The temperature should read 165°F (74°C). 

Resting and Serving the Cast Iron Spatchcock Chicken 

Rest the Chicken 

Once the meat is heated enough, take it out of the oven. Let it rest in the skillet for about 10 minutes. Resting the chicken gets the juices flowing throughout the meat, ensuring it stays moist and flavorful. 

Carve the Chicken 

After resting, move the bird on to a cutting plank. Cut the chicken into serving pieces using a sharp knife. Start by cutting the legs and thighs away from the body, then remove the wings. Finally, slice the breast meat. 

Serving Suggestions: Cast Iron Spatchcock Chicken 

• Serve the Cast Iron Spatchcock Chicken with your favorite sides. Roasted vegetables, mashed potatoes, or a fresh salad make excellent accompaniments. 

• The lemon and garlic from the skillet can be served alongside the chicken for extra flavor. 

• For a touch of freshness, sprinkle some chopped fresh herbs, such as parsley or thyme, over the carved chicken before serving. 

Cast Iron Spatchcock Chicken

Spatchcocking a chicken involves removing the backbone so that the bird can be opened and laid flat. This method allows for more even cooking and results in a shorter cooking time. It's a straightforward technique that yields a juicy, flavorful chicken with crispy skin. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 5 people

Calories 440 kcal

Ingredients

  

• 1 whole chicken about 4-5 lbs.
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lemon sliced
• 3-4 cloves garlic crushed

Instructions

 

• Spatchcock the Chicken
• Put the chicken breast on a cutting board side faced. Cut through the sides of the backbone with kitchen scissors. Then you may pull out the backbone and discard it or save it for stock.
• Turn the bird over with its breast facing down. Use the back of a chef's knife or your hands to press down on the breastbone to flatten the chicken.
• Season the Chicken
• Once your chicken is flat, you can pat it dry with paper towels to make the skin extra crispy.
• Apply 2 tablespoons of olive oil and rub it all over the meat. This allows the seasonings to stick, and the skin to crisp up.
• Season both sides of the chicken generously and evenly with salt and pepper for the best flavor.
• Add Flavor with Spices
• Mix one tablespoon of garlic powder, onion powder and paprika. Also, add dried thyme and dried rosemary of one teaspoon each.
• Sprinkle the spice mixture evenly over both sides of the chicken, rubbing it in to ensure it adheres well.
• Prepare the Cast Iron Skillet
• Preheat your oven to 425°F (220°C).
• Place the cast iron skillet on the stove in medium heat for a for a few minutes.
• Cooking the Cast Iron Spatchcock Chicken
• Sear the Chicken
• Once the skillet is hot, place the chicken skin-side down in the skillet. You will hear the meat sizzle as the chicken contacts the hot pan.
• Sear the meat for about 5-7 mins, or until its surface becomes golden brown and crispy.
• Add Aromatics
• Flip the meat over so you can apply aromatics to its skin.
• Arrange lemon slices and crushed garlic cloves around the chicken in the skillet. These aromatics will add extra flavor as the chicken roasts.
• Roast the Chicken
• Transfer the skillet to the preheated oven. Roast the chicken for about 35-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
• Check for Doneness
• To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh without touching the bone. The temperature should read 165°F (74°C).
• Resting and Serving the Cast Iron Spatchcock Chicken
• Rest the Chicken
• Once the meat is heated enough, take it out of the oven. Let it rest in the skillet for about 10 minutes. Resting the chicken gets the juices flowing throughout the meat, ensuring it stays moist and flavorful.
• Carve the Chicken
• After resting, move the bird on to a cutting plank. Cut the chicken into serving pieces using a sharp knife. Start by cutting the legs and thighs away from the body, then remove the wings. Finally, slice the breast meat.

Notes

Serving Suggestions: Cast Iron Spatchcock Chicken 

• Serve the Cast Iron Spatchcock Chicken with your favorite sides. Roasted vegetables, mashed potatoes, or a fresh salad make excellent accompaniments. 

• The lemon and garlic from the skillet can be served alongside the chicken for extra flavor. 

• For a touch of freshness, sprinkle some chopped fresh herbs, such as parsley or thyme, over the carved chicken before serving. 

Keyword Cast Iron Spatchcock Chicken

Final Thoughts 

The best thing about this cast iron Spatchcock chicken recipe is that it’s simple to prepare. By following these steps and incorporating your favorite flavors, you’ll be well on your way to mastering the art of preparing chicken for a delicious Cast Iron Spatchcock. By spatchcocking the bird, you ensure even cooking and a shorter cooking time. Using a cast iron skillet helps achieve perfectly crispy skin while keeping the meat tender and moist. Enjoy the process and the meal. 

FAQs 

How do I spatchcock a chicken?   

To spatchcock a chicken, place it breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone. Remove the backbone, flip the chicken over, and press down on the breastbone to flatten the bird. 

Can I use different seasonings for the chicken? 

Yes, you can customize the seasoning to your taste. Feel free to experiment with different herbs and spices to create your unique flavor profile. 

What if I don’t have a cast iron skillet?   

If you don’t have a cast iron skillet, you can use any oven-safe skillet or roasting pan. The key is to ensure even heat distribution and to sear the chicken well before roasting. 

How do I know when the chicken is done?   

Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the thigh without touching the bone. The chicken is done when the temperature reaches 165°F (74°C). 

Can I use this method for other types of poultry? 

Yes, you can use the spatchcock method for other types of poultry, such as turkey or Cornish hens. Adjust the cooking time based on the size and type of bird you are using.