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Honey Bourbon Glazed Spatchcocked Chicken

Roasting a whole chicken isn't as easy as it looks. Oftentimes, the breasts dry out before the thighs are fully cooked. Spatchcocking flattens the chicken so it cooks evenly throughout.

4

Servings

15 Mins

Prep Time

45 Mins

Cook Time

Prep

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Prepare the Chicken

Using a sharp knife remove the wishbone and any excess fat from both the cavity and the neck, as shown in the video. Stand the chicken on its tail end and cut down both sides of the backbone and remove it. To finish, place the chicken, breast side up, and firmly press down until the breast bone cracks and the chicken flattens. Then preheat the oven to 425°F/218°C.

  • 5lb Whole Chicken1
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Place the Chicken on the Roasting Rack

Place the chicken on the foil lined baking sheet set with a roasting rack so that it is as flat as possible. Allow the chicken to air dry while making the glaze.

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Measure and Combine the Glaze Ingredients

Whisk together until well incorporated.

  • Bourbon1 Tbsp.
  • Apple Cider Vinegar1 Tbsp.
  • Honey¼ cup
  • Kosher Salt¼ tsp.
  • Black Pepper(freshly cracked)20 turns
  • Dijon Mustard1 tsp.
  • Soy Sauce1 tsp.
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Dry the Chicken

Using a paper towel, thoroughly dry the chicken inside and out.

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Season the Chicken

Generously season the chicken with kosher salt and black pepper.

  • Kosher Saltas needed
  • Black Pepper(freshly cracked)as needed
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Glaze the Chicken

Using a pastry brush, coat the chicken in an even layer of glaze. Reserve some of the glaze for basting the chicken while it cooks.

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Cooking Steps

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1. Place the Chicken in the Oven

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2. Roast and Glaze the Chicken

Roast the chicken for 45 minutes, brushing the chicken with the glaze every 10-15 minutes.

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3. Remove the Chicken

Before removing the chicken, make sure that a meat thermometer inserted into the thickest part of the breast reads 150°F/65°C.

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4. Rest the Chicken

Transfer the roasted chicken on the sheet tray, to a heat proof surface and rest for 10 minutes.

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5. Serve as Desired

Garnish with the reserved glaze. Serve this beautiful bird with roasted vegetables, mashed potatoes, or farro salad.

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