Crispy Spatchcock Chicken
Make crispy spatchcock chicken with juicy meat and Chinese ginger scallion sauce. Simple seasoning, no overnight drying, plus tips for tender thighs.
Servings: 4 serving
Ingredients
For the chicken:
- 4 lb whole chicken
- 2 tsp Diamond crystal kosher salt see note
- ¼ tsp Ground black pepper
- ¼ tsp Garlic granules
- 1 tsp Baking powder aluminum-free
- Scallion oil from the sauce below
Ginger scallion sauce (makes 1 cup):
- 6 scallion diced, a little over 2 cups diced scallion
- 1 oz ginger root grated, about 1.5 tbsp grated ginger
- 2 tbsp toasted sesame oil
- 1 tsp coarse sea salt or to taste
- ½ tsp ground white pepper
- ½ tsp Sichuan peppercorn powder optional
- ½ cup avocado oil or any neutral-flavored oil
Instructions
Prepare and roast the chicken
- Spatchcock the chicken: Remove any giblets from the cavity. Place the chicken breast-side down on a sturdy cutting board. Using poultry shears, cut along both sides of the backbone and remove it. Open the chicken, then flip it breast-side up. Press firmly on the breastbone with the heel of your hand until the chicken lies flat.
- Dry thoroughly: Pat the chicken very dry with paper towels on both sides, including the folds and crevices.
- Season: In a small bowl, thoroughly mix the salt, black pepper, garlic granules, and baking powder. Sprinkle about ⅔ of the mixture over the outside skin side and the remaining ⅓ over the exposed underside. Gently press the seasoning onto the chicken with your hands, making sure to season the crevices, too. There’s no need to season underneath the skin.
- Rest uncovered: Let the seasoned chicken rest uncovered on the kitchen counter for 30–45 minutes. The skin should look dry and slightly wrinkled, with its texture more visible and little surface moisture. Do not pat it dry again after resting.
- Preheat and prepare the pan: Meanwhile, preheat the oven to 400°F convection (with fan) or 425°F conventional (without fan). Position an oven rack in the middle. Line a large rimmed baking sheet and place an oven-safe wire rack on top. Lightly grease the rack to help prevent sticking.
- Roast: Place the chicken skin-side up on the wire rack. There’s no need to brush it with oil. For a 4-pound chicken, roast for about 40 minutes, rotating the pan halfway through. See the chart below for timing estimates by chicken weight and oven type.
- Check doneness: Insert a meat thermometer horizontally into the thickest part of the breast and thigh without touching bone. The breast should reach 165°F, and the dark meat should reach 175°F. If either is below its target temperature, return the chicken to the oven for another 10 minutes, then check again.
Make the ginger scallion sauce
- Prep the aromatics: Place the finely sliced scallions and grated ginger in a medium heatproof bowl, such as a heatproof ceramic or oven-safe bowl.
- Add the seasonings: Add the toasted sesame oil, salt, white pepper, and optional Sichuan peppercorn powder.
- Heat the oil: Pour the avocado oil into a small, heavy-bottomed saucepan. Heat uncovered over medium-low heat for about 7–8 minutes. To check whether it’s ready, insert a dry wooden chopstick into the oil. Small bubbles should form around the chopstick.
- Pour and stir: Slowly and carefully pour the hot oil over the scallion mixture. It will sizzle immediately. Stir to combine, then let the scallions soften for a few minutes.
Rest and serve
- Let the chicken rest for 10 minutes before carving. Just before serving, lightly drizzle some scallion oil and a little sauce over the chicken for garnish. Serve the remaining sauce on the side so guests can add more.
Notes
- Salt substitutions: This recipe was developed using Diamond Crystal kosher salt. If substituting fine sea salt or Morton kosher salt, reduce the amount to 1–1¼ teaspoons for a 4-pound chicken. These salts are denser, so using the full 2 teaspoons can make the chicken too salty.
- Baking powder—not baking soda: Use aluminum-free baking powder. In my testing, the version without baking powder looked more like regular seasoned spatchcock chicken, with more surface moisture. With baking powder, the skin looked drier and slightly wrinkled after resting and became crispier during roasting.
- Sauce quantity and storage: One batch makes about 1 cup, enough for a chicken weighing 4 pounds or less. For a larger chicken, I recommend doubling the sauce.
Once cooled, transfer leftover sauce to an airtight glass container. Refrigerate for up to 4 days, or freeze for longer storage. - Roasting time and seasoning chart
- These are estimated starting ranges. Your chicken may need more time, so use a meat thermometer to confirm doneness.
- My tested timing: A 4-pound chicken took 40 minutes in my 400°F convection oven.
- Target temperatures: Breast: 165°F. Dark meat: 175°F.
| Chicken weight | Conventional oven, 425°F | Convection oven, 400°F | Aluminum-free baking powder | Diamond Crystal kosher salt |
|---|---|---|---|---|
| 3 lb | 30–35 minutes | 25–30 minutes | ¾ tsp | 1½ tsp |
| 3½ lb | 35–40 minutes | 30–35 minutes | ⅞ tsp, or scant 1 tsp | 1¾ tsp |
| 4 lb | 40–45 minutes | 35–40 minutes | 1 tsp | 2 tsp |
| 4½ lb | 45–50 minutes | 40–45 minutes | 1⅛ tsp | 2¼ tsp |
| 5 lb | 50–55 minutes | 45–50 minutes | 1¼ tsp | 2½ tsp |
Nutrition
Serving: 1serving | Calories: 786kcal | Carbohydrates: 4g | Protein: 41g | Fat: 67g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 36g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1901mg | Potassium: 603mg | Fiber: 1g | Sugar: 1g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg
