Glazed Spatchcocked Chicken Recipe You Must Try this Friday

Craving a show-stopping yet approachable main course? Look no further than glazed spatchcocked chicken. This recipe will have you preparing a restaurant-worthy dish in your own kitchen, featuring a juicy, flavorful bird coated in a stunning glaze. 

Spatchcocking, which simply means butterflying the chicken, is the secret weapon behind this recipe. It ensures even cooking throughout and creates the perfect canvas for crispy, golden skin. Don’t worry, spatchcocking is easier than it sounds. With a few snips and gentle pressure, you’ll have a beautifully flattened glazed spatchcocked chicken ready to roast. 

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The real star of the show, however, is the glaze. We’ll provide a versatile recipe that you can customize to your taste. Whether you prefer a sweet and sticky glaze or a more savory and herbaceous option, this glazed spatchcocked chicken can be tailored to your preferences. Ditch the takeout menus and impress your loved ones with this flavorful and easy-to-make glazed spatchcocked chicken. 

Glazed Spatchcocked Chicken Recipe 

Glazed spatchcocked chicken elevates your whole roasted chicken game. By removing the backbone and flattening the bird, (spatchcocking) it cooks evenly and much quicker. This juicy, flavorful chicken boasts a crispy, glazed skin thanks to a sweet or savory sauce brushed on during roasting. It’s perfect for those who want to ditch dry breasts and experience a whole roasted chicken done right. 

Preparation Time 

90 min 

Ingredients 

• 1 whole chicken (1.5kg) 

• 2 tbsp olive oil 

• 1/4 cup honey 

• 2 tbsp soy sauce 

• 1 lemon (juiced) 

• 4 garlic cloves (minced) 

• 1 tsp paprika 

• Salt and pepper to taste 

Kitchen Tools Needed 

• oven 

• baking tray 

• mixing bowl 

• knife 

• cutting board 

• tongs 

Instructions 

• Preheat the oven to 200°C (390°F). 

• Spatchcock the chicken by removing the backbone and pressing down firmly to flatten it. 

• In a mixing bowl, combine olive oil, honey, soy sauce, lemon juice, minced garlic, paprika, salt, and pepper to create the glaze. 

• Place the spatchcocked chicken on a baking tray and brush the glaze all over the chicken. 

• Roast the chicken in the preheated oven for 1 hour, or until the internal temperature reaches 75°C (165°F), basting with the glaze every 20 minutes. 

• Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. 

Macros 

• Total Calories: 550kcal 

• Carbs: 15g 

• Proteins: 75g 

• Fats: 20g 

Tips Glazed Spatchcocked Chicken 

• For extra crispy skin, let the chicken sit uncovered in the refrigerator for 30 minutes to 1 hour before roasting. 

• You can substitute other citrus juices like lemon or lime for the orange juice in the glaze. 

• Add a teaspoon of grated ginger to the glaze for a more complex flavor. 

Glazed Spatchcocked Chicken Recipe 

Glazed spatchcocked chicken elevates your whole roasted chicken game. By removing the backbone and flattening the bird, (spatchcocking) it cooks evenly and much quicker. This juicy, flavorful chicken boasts a crispy, glazed skin thanks to a sweet or savory sauce brushed on during roasting. It's perfect for those who want to ditch dry breasts and experience a whole roasted chicken done right. 

Print Recipe Pin Recipe

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 5 servings

Calories 550 kcal

Equipment

• oven 
• baking tray 
• mixing bowl 
• knife 
• cutting board 
• tongs 

Ingredients

  

• 1 whole chicken 1.5kg
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 lemon juiced
• 4 garlic cloves minced
• 1 tsp paprika
• Salt and pepper to taste

Instructions

 

• Preheat the oven to 200°C (390°F).
• Spatchcock the chicken by removing the backbone and pressing down firmly to flatten it.
• In a mixing bowl, combine olive oil, honey, soy sauce, lemon juice, minced garlic, paprika, salt, and pepper to create the glaze.
• Place the spatchcocked chicken on a baking tray and brush the glaze all over the chicken.
• Roast the chicken in the preheated oven for 1 hour, or until the internal temperature reaches 75°C (165°F), basting with the glaze every 20 minutes.
• Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Notes

Tips Glazed Spatchcocked Chicken 

• For extra crispy skin, let the chicken sit uncovered in the refrigerator for 30 minutes to 1 hour before roasting. 

• You can substitute other citrus juices like lemon or lime for the orange juice in the glaze. 

• Add a teaspoon of grated ginger to the glaze for a more complex flavor. 

Keyword Glazed Spatchcocked Chicken

Conclusion 

Ditch the takeout menus and impress your loved ones (or yourself!) with this flavorful, easy-to-make, and customizable glazed spatchcocked chicken. With its crispy skin, juicy interior, and versatile glaze options, this recipe is sure to become a new weeknight favorite. 

FAQs 

1. What is spatchcocking and why is it?

• Spatchcocking simply means butterflying the chicken by removing the backbone and flattening it. 

• This technique ensures even cooking throughout the chicken and creates a larger surface area for the skin, leading to crispier results. 

2. How difficult is it to spatchcock a chicken?

• Spatchcocking is easier than it sounds! It requires a few snips with kitchen shears or a sharp knife and some gentle pressure to flatten the bird. 

3. Can I customize the glaze for this recipe?

• Absolutely! The beauty of this recipe is the versatility of the glaze. You can choose between a sweet and sticky glaze (like the one provided with honey) or a more savory and herbaceous option by adding ingredients like fresh herbs or Dijon mustard. 

4. How long does it take to cook glazed spatchcocked chicken?

• The total preparation time is around 90 minutes (about 1 and a half hours), with most of that being roasting time. The chicken itself roasts for 1 hour, or until it reaches an internal temperature of 165°F (75°C). 

5. What are some tips for extra crispy skin?

• To achieve the crispiest skin possible, pat the chicken dry with paper towels before roasting and let it sit uncovered in the refrigerator for 30 minutes to 1 hour to allow the skin to further dry out.