Cast Iron Spatchcock Chicken

Growing up in Austin, one of our families favorite lunch spots was EZ’s and when we’d go, we’d ALWAYS order their rosemary cast iron spatchcock chicken. Think flavorful roasted chicken with crispy skin served with pan jus – YUM! After the restaurant closed, we tried many different recipes and methods of cooking chicken trying to recreate this delicious dish. Finally, we nailed down the PERFECT Cast Iron Spatchcock Chicken recipe. The best part of this dish is how simple and quick it is to make – this is the perfect weeknight meal. Few ingredients, easy prep, and full of flavor – need I say more! Try pairing this with our Macaroni and Cheese and homemade Dutch Oven bread. Enjoy!

-MBK

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5 from 4 votes

Cast Iron Spatchcock Chicken

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh rosemary
• 2 garlic clove minced
• 1 3 1/2- to 4-pound whole chicken, giblets discarded
• Salt and pepper
• 1 teaspoon fresh Thyme
• 2 tablespoons butter

Instructions

• Adjust oven rack to lowest position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine 2 tablespoon oil, rosemary, thyme, and garlic in bowl; set aside.
• With chicken breast side down, use kitchen shears to cut through bones on either side of backbone; discard backbone. Flip chicken over, tuck wingtips behind back, and press firmly on breastbone to flatten. Pat chicken dry with paper towels, then rub with remaining 1 tablespoon oil and season with salt and pepper.
• When oven reaches 500 degrees, place chicken breast side down in hot skillet. Reduce oven temperature to 450 degrees and roast chicken until well browned, about 35 minutes.
• Using potholders, remove skillet from oven. Being careful of hot skillet handle, gently flip chicken breast side up. Brush chicken with oil mixture, return skillet to oven, and continue to roast chicken until breast registers 160 degrees and thighs register 175 degrees, about 15 minutes. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 10 minutes. Add butter to pan drippings and stir until melted. Carve chicken and serve with drippings.