SPATCHCOCK CHICKEN - The Best Way To Cook A Whole Chicken FAST

Ingredients

• 2 pieces Whole Chicken (about 4 lb each, spatchcocked, skin on)
• 1 cup Mayonnaise (full‑fat, store‑bought)
• 2 heads Garlic (peeled and minced)
• 2 handfuls Fresh Parsley (roughly chopped)
• 2 tablespoons Black Pepper (freshly ground)
• 2.5 tablespoons Salt (kosher or sea salt)
• 3 tablespoons Smoked Paprika (adds smoky flavor)

Instructions

1. Spatchcock the Chickens

   Place each chicken breast‑side down, use kitchen shears to cut along each side of the backbone and remove it. Flip the bird, press firmly on the breastbone to flatten.

   Time: PT10M

2. Make the Garlic‑Parsley Mayo Glaze

   In a mixing bowl combine the mayonnaise, minced garlic, chopped parsley, black pepper, salt, and smoked paprika. Whisk until smooth.

   Time: PT10M

3. Marinate the Chicken

   Spread half of the glaze over both spatchcocked chickens, making sure to coat under the skin where possible. Cover loosely and refrigerate for 1 hour.

   Time: PT1H

4. Preheat the Oven

   Set the oven to 425°F and let it fully preheat. Position a rack in the middle of the oven.

   Time: PT10M

   Temperature: 425°F

5. Roast the Chicken

   Place the chickens skin‑side up on a baking sheet fitted with a roasting rack. Roast for 50‑60 minutes, brushing with the remaining glaze halfway through. Use a meat thermometer; the thickest part of the breast should read 165°F.

   Time: PT55M

   Temperature: 425°F

6. Rest the Chicken

   Remove the birds from the oven, tent with foil, and let rest for 10 minutes before carving.

   Time: PT10M

7. Serve

   Carve the spatchcock chicken, drizzle any remaining glaze on top, and serve with your favorite sides.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g