Cast Iron Spatchcocked Chicken

Cast Iron Spatchcocked Chicken

Cast Iron Spatchcocked Chicken

This recipe is easy enough for a weeknight dinner, but impressive enough for a small dinner party. My husband loves coming home to the smell of roast chicken, and I love the crispy skin.

Preheat Oven to 450 Degrees

Heat Cast Iron Skillet High Heat. Add in bacon drippings, olive oil or duck fat to coat bottom of pan.

Prepare Chicken. Flip chicken breast down on cutting board. With a sharp cutting knife, cut down the back of the backbone, ensuring to cut all ribs. Open and flatten chicken. Rinse and pat dry.

Rub salt, poultry seasoning and pepper all over chicken. Place breast down in hot cast iron pan. Cook on high heat until skin crisps – about 8 minutes. Check often to prevent burning.

Using tongs, flip chicken over, breast up. Cook for 3 minutes. Pour chicken stock into pan. Squeeze lemon over chicken and place lemon pieces in pan with chicken. Place pan in preheated oven.

Cook uncovered for 35-40 minutes until juices run clear and drumstick bone rotates in meat. Take out of pan and let rest for 10 minutes.

For pan gravy, heat cast iron pan with drippings. Add a ½ cup white wine and reduce by half.

Enjoy with roast potatoes and veggies of choice.

Spatchcocked Chicken


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