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spatchcocked chicken in cast iron skillet
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Garlic Parmesan Spatchcock Chicken

This easy spatchcock chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.
Course Main Course
Cuisine American
Keyword garlic parmesan chicken, spatchcock chicken, whole chicken in a skillet
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 547kcal
Author Tanya

Ingredients

  • 1 whole chicken about 5lbs, the backbone removed
  • ¼ cup olive oil + 2 Tbsp
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ cup of Italian breadcrumbs.
  • 1 cup heavy cream
  • 1 clove garlic crushed
  • ½ cup Parmesan cheese

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
  • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
  • Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
  • Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes.
  • When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
  • Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic is a medium saucepan over medium heat. When the mixture starts to bubble, remove from heat and stir in parmesan cheese. Pour the sauce over chicken before serving.

Notes

  • The chicken should be at room temperature before placing it in the oven. I like to take it out of the fridge about half an hour before I cook it.
  • Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

Nutrition

Calories: 547kcal | Carbohydrates: 6g | Protein: 28g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 305mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg