Poultry

Herb Roasted Spatchcock Chicken

Prep Time: 10 min

Cook Time: 1 hrs, 30 min

Difficulty: Beginner

Herb Roasted Spatchcock Chicken is your new favorite way to cook chicken! Spatchcocking the bird is the best way to get a golden-brown, even cook and cuts down on the time it takes, too.

Instructions

Step 1: Preheat recteq to 325℉.
Step 2: Dry the outside of the chicken with a few paper towels. Using poultry shears or a sharp knife, cut on either side of the backbone. Make a small cut in the top of the breastplate and press the bird to flatten evenly.
Step 3: Using a shaker bottle, combine the recteq Poultry Injection and water, mixing well. Using a recteq injector, inject the breasts, legs, and thighs of the chicken with the solution, until it leaks out of the chicken.
Step 4: Rub the outside of the chicken with the olive oil and season the chicken with the Chef Greg's 4 Letter Rub and the Colden's Freakin' Greek Rub.
Step 5: Place the sprigs of rosemary directly on the cooking grate and lay the spatchcock chicken on top of the rosemary.
Step 6: Allow it to cook for 75-90 minutes until it hits 165℉ in the breast meat and over 180℉ degrees in the leg/thigh.
Step 7: Remove the chicken from the recteq and allow the chicken to rest for 15 minutes before carving.

Ingredients

Serving Sizes

Ingredients

1 (5 pound) Whole Chicken
2 tablespoon(s) Olive Oil
1 tablespoon(s) Chef Greg's 4 Letter Rub
2 tablespoon(s) Colden's Freakin' Greek Rub
5 sprig(s) Rosemary
¹/₂ cup(s) recteq Poultry Injection
16 ounces Water

Tools Needed

Step 1: Preheat recteq to 325℉.
Step 2: Dry the outside of the chicken with a few paper towels. Using poultry shears or a sharp knife, cut on either side of the backbone. Make a small cut in the top of the breastplate and press the bird to flatten evenly.
Step 3: Using a shaker bottle, combine the recteq Poultry Injection and water, mixing well. Using a recteq injector, inject the breasts, legs, and thighs of the chicken with the solution, until it leaks out of the chicken.
Step 4: Rub the outside of the chicken with the olive oil and season the chicken with the Chef Greg's 4 Letter Rub and the Colden's Freakin' Greek Rub.
Step 5: Place the sprigs of rosemary directly on the cooking grate and lay the spatchcock chicken on top of the rosemary.
Step 6: Allow it to cook for 75-90 minutes until it hits 165℉ in the breast meat and over 180℉ degrees in the leg/thigh.
Step 7: Remove the chicken from the recteq and allow the chicken to rest for 15 minutes before carving.

Chef Pairings

Pair up this backyard masterpiece with any of your favorite recteq sides like Grilled Potato Salad and Kung Pow Brussels Sprouts.