New Spicy Ranch Spatchcocked Chicken
- Prep: 15 min
- Cook: 40 min
- Total: 55 min
- Servings: 4
1 whole 3½–4 pound chicken, cleaned
2 tablespoons olive oil
Preheat the oven to 375°F and lay chicken breast-side down on a cutting board. Using sharp kitchen shears, cut the backbone out of the chicken by cutting along both sides of the backbone.
Make a small slit in the cartilage at the bottom end of the breast bones (it covers the dark keel bone underneath). With both hands placed on the rib cage, crack open the chicken by opening it like a book, toward the cutting board (this will reveal the keel bone). Run your fingers up along either side of the cartilage in between the breasts to loosen it from the flesh and pull up the keel bone to remove it, along with the attached cartilage. (Alternatively, ask your butcher to spatchcock the chicken for you!)
Dry the chicken really well and season evenly with the spicy seasoning mix. Place skin side up on a sheet tray.
Drizzle the chicken with olive oil and roast for about 40–45 minutes or until a thermometer inserted into the thigh of the chicken reads 165°F (tent with foil if the skin starts to get too dark). Let rest for 10 minutes before serving.
For safe meat preparation, reference the USDA website.
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