salted spatchcocked chicken ⋘

Adapted from “Crispiest Spatchcocked Chicken” in Salt Fat Acid Heat, p 316, plus the recipe in spiritual ancestor post America: Too Stupid To Cook.




To Buy


the night before or the morning of

  1. Use the kitchen shears to spatchcock the chicken
  2. Flatten the bird, breaking the keel bone, in the quarter sheet
  3. Generously salt both sides of the bird
  4. Refrigerate, breast side up, until ~2 hours before you want to eat

when ready to eat

  1. One hour prior to cooking, move chicken from fridge to counter top
  2. Preheat oven to 425°F
  3. Add enough EVOO to coat bottom of skillet


  1. Heat skillet over medium-high heat
  2. Once skillet and oil are warm, place bird in skillet breast-side down and cook for 6-8 minutes or until skin is golden brown - it’s fine if the chicken is not completely flat as long as the breast is touching hot metal
  3. Using long tongs, flip chicken over to be breast-side up
  4. Using oven mitts, transfer pan and chicken to oven
  5. Place at the very back of the oven with the pan handle pointing to the left
  6. After 20 minutes, turn the skillet 180° so the handle points to the right, and return to the back of the oven
  7. Continue to cook the chicken until a temp probe inserted into the thickest part of the thigh reads at least 170°F
  8. Remove and let chicken rest for ~10 minutes