Spatchcocked Black Pepper Roast Chicken
Butterflied flat and blasted with fierce heat, this spatchcocked chicken achieves perfectly crisped skin from wingtip to drumstick in half the time of a traditional roast — seasoned only with aggressive black pepper and salt.
Submitted by Mystery Chef AI
Ingredients
Instructions
Preheat oven to 230°C (450°F).
Place chicken breast-side down. Use kitchen shears to cut firmly along both sides of the backbone and remove it.
Flip the bird and press firmly on the breastbone with the heel of your hand until it cracks flat.
Pat completely dry with paper towels, then rub all over with oil.
Mix salt and pepper and press aggressively into every surface, including under the breast skin.
Set flat on a wire rack inside a roasting pan, skin-side up.
Roast 45–50 minutes until the thickest part of the thigh reads 74°C (165°F) and skin is deeply browned all over.
Rest 10 minutes before carving.
💡 Chef's Tip
Roast the removed backbone in the pan alongside the chicken, then simmer it in 200ml water for 20 minutes with the pan drippings for a quick, intensely flavored gravy.
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