Description
A simple and delicious method to cook spatchcock chicken in a cast iron skillet.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lemon (sliced)
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 450°F (232°C).
- Place the chicken fillet-side down on a cutting board.
- Using sharp kitchen scissors, cut along both sides of the backbone to remove it.
- Flip the chicken over and press down on the fillet to flatten it.
- Rub olive oil, salt, pepper, garlic powder, and paprika all over the chicken.
- Place lemon slices on top of the chicken.
- Heat the cast iron skillet over medium-high heat.
- Place the chicken skin-side down in the skillet and sear for 5-7 minutes.
- Transfer the skillet to the oven and roast for 30-35 minutes.
- Check the internal temperature; it should reach 165°F (74°C).
- Let the chicken rest for 10 minutes before serving.
Notes
- Use a meat thermometer for accurate cooking.
- Adjust spices to your liking.
- Serve with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 0g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg
Keywords: spatchcock chicken, cast iron skillet, roasted chicken