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Cast-Iron Spatchcocked Chicken with Pastrami Spices

Servings: 4

Spatchcocking a chicken reduces cooking time and ensures juicy meat—and it’s easy. Using kitchen shears, cut along both sides of the backbone to remove, and then open the chicken up flat. Save the backbone to make stock.


  • 1 3- to 3-1/2-lb. whole chicken, spatchcocked
  • Kosher salt
  • 3 Tbs. black peppercorns
  • 2 Tbs. coriander seeds
  • 1 tsp. yellow mustard seeds
  • 2 lightly packed tsp. light brown sugar
  • 1 tsp. paprika
  • 1 tsp. granulated garlic
  • 3 Tbs. olive oil

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 140
  • Sodium (mg): 420
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Sugar (g): 2
  • Protein (g): 45


  • Position a rack in the lower third of the oven, and heat the oven to 450°F.
  • Press down on the chicken breasts with the heels of your hands to flatten a little; it’s OK if the wishbone cracks. If necessary, turn the legs so that the meatier side is on the same plane as the breast.
  • Pat the chicken dry inside and out with paper towels. Sprinkle both sides of the chicken with 1-1/2 tsp. salt. Put the chicken breast side up on a rack over a rimmed baking sheet. Tuck the wings behind the back, and let stand at room temperature for 20 minutes.
  • Meanwhile, put the peppercorns, coriander seeds, and mustard seeds in a spice grinder, and process until coarsely crushed. (Alternatively, use a mortar and pestle.) Transfer to a small bowl. Mix in the sugar, paprika, and garlic. Brush 1 Tbs. of the oil on the skin side of the chicken. Rub the spice mixture evenly over the chicken, pressing it into the skin. Put the remaining 2 Tbs. of oil in a large ovenproof skillet, preferably cast iron, and heat over medium heat until shimmering. Put the chicken in the skillet breast side down, and press down on it with a heavy-bottomed pan. Cook until the skin starts to sear and the spices are light golden, about 2 minutes. Flip the chicken breast side up, and transfer the skillet to the oven. Roast until an instant-read thermometer registers 160°F, 30 to 35 minutes.
  • Remove from the oven, tent lightly with foil, and let rest for 20 minutes before carving and serving.


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Reviews (4 reviews)

  • jones236 | 12/24/2020

    Delicious! The spice rub is excellent, and I have used it on other dishes as well; trying it on steaks today!

  • Cast_IronMan | 04/21/2019

    Excellent unique rub and more than enough for one chicken. Chicken came out delicious. Still hot and juicy even after the 20 minute rest. Great skin texture. The spatchcocking was fun too.

    Only problem was salt. It's listed in the ingredients but not the recipe. I went without it, but I would like to know how it should be incorporated because it would have improved the bird.

    Leftovers made good taco meat. Will be making again - and soon!

  • Krispie | 04/14/2019

    Our chicken was a bit burned looking but the moistness and flavor was solid. I will make this again.

  • Renedl | 03/24/2019

    Our chicken was picture perfect. Both dark and light meat were juicy with good texture. Spice mixture added a new twist to the Sunday Chicken.

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