Oven-Roasted Spatchcock Chicken with BBQ Glaze

Name: Oven-Roasted Spatchcock Chicken with BBQ Glaze
Total time: 70 min
Yield: 2
Ingredients: 2 tsp salt; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp freshly ground black pepper; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground mustard; 1 (3.5 lb) whole chicken; 3 tbsp olive oil; 1 cup vinegar-based BBQ sauce

A flavorful and quick-cooking chicken dish that's perfect for weeknights. The secret lies in spatchcocking, or butterflying the chicken to ensure even cooking.

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

Nutrition

calories333kcal

carbohydrates21g

fat18g

fiber1g

protein22g

sodium1253mg

sugar16g

Dinner Entree American

Ingredients

2 tsp salt

2 tsp ground cumin

2 tsp smoked paprika

1 tsp freshly ground black pepper

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp ground mustard

1 (3.5 lb) whole chicken

3 tbsp olive oil

1 cup vinegar-based BBQ sauce

Directions

Preheat the oven to 425°F (230°C).

In a bowl, mix together salt, cumin, paprika, black pepper, cayenne, garlic powder, onion powder, and ground mustard.

Pat the chicken dry with paper towels. Using shears, cut along each side of the chicken backbone and remove the bone. Turn chicken breast side up and press the breastbone to flatten the chicken.

Rub chicken all over with olive oil and spice blend. Transfer chicken to a large cast iron skillet.

Roast in the preheated oven until skin is browned and crispy, about 30 minutes. Check temperature, and baste with 1/2 cup of BBQ sauce.

Return chicken to the oven and let cook until an instant-read thermometer reaches 74°C, about 15 more minutes.

Transfer chicken to a cutting board and let rest for 10 minutes. Serve with remaining BBQ sauce.