Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

  • 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

Preparation

  • 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. 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.

Reviews

Rate or Review

Reviews

  • 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks