A Houseful of Love

I’ll admit it – I used to be so scared of cooking a whole chicken. I always flashed back to my mom wrestling the Thanksgiving bird and fretting about how long it was taking, even though I knew that a chicken is smaller than a turkey. It seemed far too fancy for a simple weeknight meal, but too small for a crowd. The whole production just had me questioning – why would anyone cook a whole chicken?

But our grocery budget is tight and the cost of the individual parts of the bird were getting out of control. I had been mostly cooking bone-in, skin-on chicken thighs or drumsticks, but it really made me wonder how much harder the whole bird would be, considering that it was much cheaper by the pound. It would also include those coveted chicken breasts that our friends and extended family seem to prefer – I could always freeze the breast meat for later meals! And as an added bonus, I’d have a whole carcass to use for making bone broth.

As it turns out, cooking the whole chicken also beats boneless, skinless chicken breasts when it comes to flavor and nutrition as well. Not only does the chicken’s skin help to keep the meat juicy, it is also rich in healthy unsaturated fats and full of collagen, which benefits your skin, joints, and gut. The bones also contribute essential minerals, such as calcium and phosphorus, that improve bone and dental health (save them after cooking to turn into bone broth to really take advantage of those benefits – a nutritional and budget-friendly win!).

So I put on my big girl apron and spatchcocked a chicken. It was SO EASY and SO GOOD! My husband couldn’t stop raving about how juicy it was and our baby devoured the chicken drumstick we gave him.

If I can go from delicately (and slightly squeamishly) cutting up boneless, skinless chicken breasts to ripping out the back of a chicken, breaking its collarbone, and sticking the whole thing in the oven, so can you!

Frequently Asked Questions

Why spatchcock a chicken?

Spatchcocking the chicken helps it to cook more evenly. The thighs will cook faster and hotter (getting them nice and tender) while letting the breasts come to 165°F more slowly, preventing them from drying out. It’s a brilliant technique that’s no fussier than trussing a bird!

What are the benefits of cooking a whole chicken?

Whole chickens are more affordable and more nutritious than boneless skinless chicken breasts. Some of the benefits of cooking a whole chicken include:

• Cheaper per pound than individual cuts of chicken, especially boneless, skinless breasts, thighs, and tenderloins
• The skin keeps the meat juicy – no dry chicken breasts here!
• The carcass can be boiled to make bone broth to take advantage of the essential minerals (calcium and phosphorus) in the chicken bones to improve bone and dental health
• A variety of cuts of chicken to suit different tastes, all cooked at once!
• The skin and connective tissue is full of collagen, which supports skin, joint, and gut health

Is there an easy way to clean the wire baking rack?

Yes, it doesn’t have to be a nightmare to clean! Here’s what I always do: fill the baking sheet with hot, soapy water and place the wire rack in it upside down. Soak while you eat dinner and it will come clean quickly when you’re ready to do dishes!

Ingredients

Like my pork shoulder, I keep my roasted chicken simple so that the leftovers are versatile.

• 1 whole chicken (about 4lbs) – remove anything from the cavity of the bird. Sometimes you’ll get lucky and find a neck in there – save it for bone broth!
• 1 tsp baking powder – this will make the skin super crispy!
• 1 tbsp salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp butter, melted (you can substitute any fat or oil you prefer)

Directions

Step 1: Preheat oven to 450°F. Mix the baking powder, salt, and pepper. Line a baking sheet with parchment for easier clean up, then place a wire rack on top.

• Optional: Cut up some potatoes and/or carrots into large wedges and place on the baking sheet under the chicken. Juices and fat from the chicken will drip down on them (no need to season them separately) and cook them beautifully!

Step 2: Place the chicken on a cutting board and remove the backbone from the chicken. This may sound difficult, but it’s easier than you’d think! Grab a sharp pair of poultry shears and cut on either side of the backbone, where the meat and bones are thinner.

Step 3: Flip the chicken onto it’s front, opening it up. Press firmly on the chicken’s breast to break the wishbone and flatten the bird. To me, it feels a bit like doing CPR on the chicken!

Step 4: Use a paper towel to dry the chicken as much as possible (this is key for crispy skin). Transfer it to a wire rack placed over a baking sheet.

Step 5: Sprinkle the chicken with the baking powder, salt, and pepper mixture. Rub it into the skin, then drizzle with butter and rub in some more. To prevent burning, tuck the wing tips under the thighs.

Step 6: Roast 45 minutes, then check the temperature. Cook until the breast near the breastbone is 165°F. For a 3.5 to 4 lb chicken, the 45 minutes should be enough. For a larger bird, expect a longer cooking time.

Step 7: Transfer to a cutting board and rest at least 10 minutes. Then carve and serve!

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Nutrition Facts

Amount Per Serving
Calories: 440 kcal
Fat: 32g
Total Carbohydrates: 0g
Fiber: 0g
Protein: 37g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.