Oven-Roasted Green Chile Spatchcock Chicken
A whole roasted chicken can have plenty of character without a smoker or a complicated marinade. Spatchcocking opens up the bird so the breast and legs lie closer to the same level, giving the skin room to brown across the top. It is a practical way to cook a whole chicken when you want a well-seasoned dinner from the oven.
Revolution Barbecue Green Chile Seasoning brings a savory green chile flavor with garlic, onion, and a gentle warmth. It is mild enough to let the chicken come through, while still giving the finished bird more depth than salt and pepper alone. The seasoning reaches the meat beneath the skin, and the portion on the outside becomes part of the browned surface. Revolution Barbecue
This is the oven version of a chicken recipe I originally planned to smoke. That change puts the focus on roasted skin and juicy meat while keeping the green chile flavor at the center. The sliced breast and carved legs make an easy family dinner, and the leftovers are just as useful tucked into a sandwich or served cold the next day.
Green Chile Oven-Roasted Whole Chicken
Glenn Connaughton
6
4 hours 15 minutes
1 hours 10 minutes
395
American
Dinner
The key to this chicken is getting Revolution Barbecue Green Chile Seasoning where it will season the meat directly. A layer beneath the skin brings the chile, garlic, and onion flavors to the breast and thighs. Spreading the rest across the outside gives the skin its own seasoning without adding a binder or sauce. The refrigerated rest gives that dry seasoning time on the chicken before it goes into the oven.
Flattening the bird also matters. A whole chicken left intact has a tall breast and tucked-in legs, so the different parts can cook unevenly. Once spatchcocked, more of the skin faces the oven heat and the breast and thigh temperatures are easier to monitor separately. The loose foil cover protects the surface during the first part of the roast; removing it gives the skin a chance to brown in the final stretch.
Watch the thermometer more closely than the clock, especially if your chicken falls outside the suggested weight range. The breast should reach 165 degrees Fahrenheit and the thigh 175 degrees Fahrenheit. A short rest under the saved foil lets you carve without rushing and keeps the juices from running straight onto the cutting board.
Ingredients
- 1 whole chicken, approximately 4 to 5 pounds
- 2 tablespoons Revolution Barbecue Green Chile Seasoning
Directions
- Spatchcock the Chicken: Remove any giblets. Place the chicken breast-side down and cut along both sides of the backbone. Remove the backbone, turn the bird breast-side up, and press firmly on the breastbone until the chicken lies flat. Pat the chicken dry.
- Season the Chicken: Gently loosen the skin over the breasts and thighs without tearing it. Rub most of the Revolution Barbecue Green Chile Seasoning directly onto the meat beneath the skin. Smooth the skin back into place and distribute the remaining seasoning over the outside of the chicken. Use the full 2 tablespoons across both areas.
- Marinate the Chicken: Place the seasoned chicken in a large zip-top bag, seal it, and refrigerate for 4 hours.
- Prepare the Oven: Preheat the oven to 450 degrees Fahrenheit. Remove the chicken from the bag and place it skin-side up on a rack set over a baking tray. Cover the chicken lightly with aluminum foil.
- Roast Under Foil: Roast for 40 minutes. Carefully remove the foil and set it aside. Do not throw it away; you will use it again for the rest.
- Finish the Roast: Continue roasting uncovered for approximately 20 minutes, or until the thickest part of the breast reaches 165 degrees Fahrenheit and the thigh reaches 175 degrees Fahrenheit. Check both areas without touching bone. If either reading is low, continue roasting and check again.
- Rest and Carve: Remove the chicken from the oven. Lightly tent it with the reserved foil and rest for 10 minutes before carving.
