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.
Servings 6
Calories 547kcal
Ingredients
- 1 4-5 whole chicken the backbone removed and laid flat
- ¼ cup olive oil + 2 Tbsp
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ cup Italian breadcrumbs
- 1 cup heavy cream
- 1 clove garlic crushed
- ½ cup Parmesan cheese grated
- Parsley chopped
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.
- 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, until the chicken is golden brown.
- 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 in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally. Pour the sauce over the chicken. Garnish with parsley. Serve and enjoy.
Notes
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
