Sweet Heat Spatchcock Chicken

We have another winner! I was afraid that the chicken was going to dry out because we had to put dinner on hold for a little over an hour, but I dropped the heat to 250°F, then bumped the temp to 425°F to crisp up the skin. This is how I normally make it with the same result, so crisis averted!

4 lb Whole Chicken

1 cup Butter; softened

⅔ cup Brown Sugar

2 teaspoon Salt

1 teaspoon Pepper

1 teaspoon Smoked Paprika

1 teaspoon Chipotle Powder

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

¼ teaspoon Cinnamon

1 teaspoon Onion Powder

  1. Preheat oven to 400°F.
  2. Using kitchen sheers, remove the chicken’s spine and lay flat, skin side up, on the cutting board. Using your palms, press the chicken breasts down strongly and firmly until flattened. 
  3. In a medium bowl, combine the butter and spices. Pat the chicken dry and slather it with the mixture, making sure to get it under the skin and inside the chicken. 
  4. Place the chicken in a large Dutch oven and cover with the lid. Roast in the oven for 60 minutes or until the thickest part of the bird reaches 165°F. Remove the lid and roast an additional 15 minutes, or until the skin is crispy and golden brown.
  5. Cover with the lid and rest for 10 minutes before serving.
  6. Enjoy!

Looking for a Main Dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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