Latin Spatchcock Chicken
This Latin spatchcock chicken is seasoned to absolute perfection! A spatchcock chicken cooks way faster than a regular roast chicken therefore it's my new favorite way of cooking chicken. It took 50 minutes to cook this 5 lb whole chicken!
- 5 lb whole chicken
- 1/2 cup unsalted butter softened
- 2 tsp adobo
- 2 tsp oregano
- 1 tsp sazon
- 1 tsp cumin
- 4 garlic cloves finely minced
- 1/2 lemon juiced
- 1/2 orange juiced
- 1 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Preheat oven to 425 degrees F. Place the chicken breast side down on a cutting board. Using kitchen shears, remove the backbone. Start by cutting from the neck end of the bird and make sure to cut through the ribs close to the spine. Open the rib cage and use a knife to score down the sternum. Allow the chicken to lay flat when you flip it over.
In a small bowl, combine the cumin, oregano, sazon, adobo, salt, and pepper.
Add half of the spice mixture to the softened butter and mix well. Add the minced garlic, lemon juice, and orange juice to the butter mixture and mix until well combined.
Place the chicken in a cast-iron skillet or an oven-safe dish. Spread the butter mixture all over the chicken and under the skin as well. Season the chicken all over with the remaining spices.
Bake for 45-48 minutes or until the chicken reaches an internal temperature of 165 degrees F. Enjoy!
- Let the chicken sit at room temperature for at least 20 minutes before cooking.
- Use a paper towel to pat dry the chicken before seasoning.
- Use unsalted softened butter. If using salted butter, omit the salt.
- Cook the chicken until it reaches an internal temperature of 165 degrees F.
Calories: 816kcal | Carbohydrates: 6g | Protein: 52g | Fat: 65g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 1296mg | Potassium: 609mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1160IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 3mg