A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.

  • Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.

  • Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.

  • Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.

  • Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.

  • Slice chicken and serve with sauce.

Nutrition Facts

736.3 calories; 70.1 g protein; 13.6 g carbohydrates; 275 mg cholesterol; 584.3 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2017
EAT THIS!! Please! Delicious Yummy Goodness. Followed the recipe as it was written with minor additions of herbs to suit our taste and a bottle a Sam Adams. WOW!! Gorgeous crispy skin. Juicy flavorful meat. This was similar to a family favorite that usually takes me about 36 hours to create with a dry brine and citrus stuffing done in 2 hours. Simple, very tasty, and fast. Do it! Read More
(14)
33 Ratings
  • 5 star values: 30
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2017
EAT THIS!! Please! Delicious Yummy Goodness. Followed the recipe as it was written with minor additions of herbs to suit our taste and a bottle a Sam Adams. WOW!! Gorgeous crispy skin. Juicy flavorful meat. This was similar to a family favorite that usually takes me about 36 hours to create with a dry brine and citrus stuffing done in 2 hours. Simple, very tasty, and fast. Do it! Read More
(14)
Rating: 5 stars
02/01/2017
EAT THIS!! Please! Delicious Yummy Goodness. Followed the recipe as it was written with minor additions of herbs to suit our taste and a bottle a Sam Adams. WOW!! Gorgeous crispy skin. Juicy flavorful meat. This was similar to a family favorite that usually takes me about 36 hours to create with a dry brine and citrus stuffing done in 2 hours. Simple, very tasty, and fast. Do it! Read More
(14)
Rating: 5 stars
09/02/2017
This turned out delicious! The only change I mead was instead of using the whole lemon, I zested it in with the onions then juiced it with the broth. I find the rind adds a very harsh flavour so this is how I handle any citrus when the whole thing is called for in a recipe. Read More
(7)
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Rating: 5 stars
06/25/2017
My wife said that this recipe is definitely a keeper, and I have to agree. I didn't have a whole chicken but collected enough thighs and drumsticks from the freezer to approximate the volume of meat. I don't keep light beer in the house and I didn't have a lemon so I substituted a traditional amber lager and bottled lemon juice. The result was a spectacular success and the leftovers were just as tasty. I'll definitely make this again. Read More
(6)
Rating: 5 stars
08/30/2017
This is a terrific one pan meal, I love it during the winter months But, this is roasting not braising. Braising is with a tight fitting lid at low temp about 250 for at least 3 hours. And chicken does not braise well, it becomes dry and stringy. But roasted like this is wonderful! It's only the title that is misleading not the recipe...:-) Read More
(5)
Rating: 5 stars
03/22/2016
I made this recipe tonight for my family and followed the recipe exactly as written. My family loved the chicken and my daughter said that it was her second favorite ever. That's high praise because there is some very stiff competition. The lemon flavor while there was very very subtle. You actually had to hunt for it. So it definitely wasn't over-powering. The chicken was very juicy and tender. We will be making this one again. Thank you! Read More
(4)
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Rating: 5 stars
04/02/2018
Wonderful recipe that delivered tremendous flavor. First I did not have a fryer larger enough to handle the a spatchcocked chicken so I cut the chicken in half with help from some YouTube videos. I used a dutch oven and it worked out fine. Next time I will quarter the chicken just for ease of handling and serving. Remember if you are using a smaller chicken the carrots will need more time simple just microwave them while you make the gravy! This is a delicious and straight forward recipe your family or guests will love! Read More
(3)
Rating: 5 stars
12/20/2017
The only thing I changed was using white wine instead of beer because of my girlfriend s gluten allergy. She said make this again anytime! It came out great. Browning on the skin side worked perfectly to give us some crispy skin. The carrots cooked perfectly. My bird started at 4.5 pounds before taking out the spine so probably could have used 5-10 minutes less roasting time. I paired it with sautéed string beans an easy gluten free Knorr s rice side and of course the rest of the wine. Great leftovers as well! Read More
(3)
Rating: 5 stars
01/02/2017
I'm about to go on vacation and was really scrambling for something to do with a whole chicken. This recipe is simple quick and made up of a lot of common household ingredients. It turned out nicely! Read More
(3)
Rating: 5 stars
02/20/2017
This turned out great! I would certainly make it again. My chicken was on the smaller side so 50 minutes was a bit much. The skin was super crispy and the carrots were still firm and full of flavor. My children loved it too! Read More
(3)