Main Dishescarriesexperimentalkitchen
Spatchcock Maple Whole Roasted Chicken
Spatchcock is a term used when you split poultry down the back to flatten it out. This Maple Whole Roasted Chicken is so moist ready in less time.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- cutting board
- oven
- pan
📝 Preparation Steps
1
Preheat your oven to 375 degrees F. Remove any giblets from inside the bird and discard; then place the chicken breast side down on a sturdy cutting board and get out your kitchen shears. Take your shears and carefully cut down each side of the backbone of the chicken until it's been removed.
2
Turn the chicken over; then using the palm of your hands, gently push down on the chicken to flatten it out. Place the chicken in a roasting pan and generously brush maple syrup on top of the chicken and add 1 cup of either water or chicken broth to the bottom of the pan. (This will keep the chicken from sticking to the pan. You can also place the chicken on top of a bed of cut up vegetables like carrots, celery, onions and potatoes.)
3
Allow the chicken to cook for ⏱️ 30 minutes; then baste the chicken with the pan drippings. Cook for another ⏱️ 30 minutes or until the internal temperature of the chicken reaches 180 degrees F when you insert a meat thermometer into the thickest part of the breast near the leg and thigh. (Cooking times may vary depending on how many pounds your chicken; which is why using the thermometer is always best.)Remove the chicken from the oven and allow to cool for ⏱️ 10 minutes before carving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...