Butterflied chicken, also known as spatchcocked chicken, is a culinary technique that involves removing the backbone to flatten the bird. This method ensures even roasting, shorter cook times, and perfectly crispy skin.

When prepared in a cast iron skillet, the results are elevated to a whole new level. The skillet’s excellent heat retention creates a golden crust while keeping the meat tender and juicy. Let’s explore a step-by-step recipe, tips for perfection, and serving ideas for this mouthwatering dish.

1. Cast Iron Roasted Butterflied Chicken Recipe

Ingredients

  • 1 whole chicken (about 4 pounds), butterflied
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 lemon (zested and halved)
  • 1 medium onion, sliced into rings (optional, for added flavor)

Instructions

Prepare the Chicken: Lay the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flatten the chicken by pressing down firmly on the breastbone. Pat the chicken dry with paper towels for crispier skin.

Season: In a small bowl, mix olive oil, garlic, rosemary, thyme, smoked paprika, salt, and pepper. Rub the mixture generously over the entire chicken, including under the skin for deeper flavor.

Preheat the Skillet: Place the cast iron skillet in the oven and preheat to 425°F (220°C). A hot skillet ensures the chicken sears immediately for a golden, crispy crust.

Roast the Chicken: Carefully remove the skillet from the oven, and add the onion rings or lemon halves to the bottom, if using. Place the chicken skin-side up in the skillet. Squeeze lemon juice over the top for added brightness.

Cook: Roast in the oven for 40–50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. For extra crispy skin, broil for 2–3 minutes at the end.

Rest: Transfer the chicken to a cutting board and let it rest for 10 minutes before carving. This step locks in the juices and ensures every bite is moist and flavorful.

2. Tips for Perfect Roasted Butterflied Chicken

Dry the Chicken Thoroughly: Moisture on the skin prevents browning. Use paper towels to ensure the chicken is completely dry before seasoning.

Preheat the Skillet: A hot skillet is crucial for achieving a golden, crispy crust. Never skip this step.

Season Generously: Don’t be shy with the seasoning. Rubbing spices under the skin enhances the flavor of the meat itself, not just the exterior.

Use a Meat Thermometer: To avoid overcooking or undercooking, rely on a meat thermometer. Check the thickest part of the breast to ensure it reaches 165°F.

Rest Before Carving: Cutting into the chicken too soon will result in losing the flavorful juices. A 10-minute rest is key to juicy, tender meat.

3. Serving Suggestions

Cast Iron Roasted Butterflied Chicken pairs beautifully with a variety of sides to create a wholesome meal. Here are a few ideas:

Roasted Vegetables: Slide some carrots, potatoes, or Brussels sprouts into the skillet alongside the chicken. They’ll soak up the drippings and roast to perfection.

Crispy Bread: Serve with crusty bread to mop up the flavorful juices left in the skillet.

Simple Salad: A light arugula or mixed greens salad with a lemon vinaigrette complements the richness of the chicken.

Grains: Quinoa, rice pilaf, or couscous make excellent bases to soak up the savory flavors.

Wine Pairing: A crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir enhances the dish’s flavors.

Cast Iron Roasted Butterflied Chicken is a show-stopping yet simple dish that’s perfect for weeknight dinners or special occasions. The combination of crispy skin, juicy meat, and bold flavors makes it an instant classic. With the right techniques and thoughtful sides, this recipe will quickly become a household favorite.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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