Equipment
* optional
Ingredients
Chicken
- 1 whole chicken, giblets removed
- 30 ml olive oil
- 100 g chicken skin, raw
Spice Rub
- 10 g smoked paprika
- 10 g brown sugar, packed
- 5 g garlic powder
- 5 g onion powder
- 5 g black pepper, freshly ground
- 3 g cayenne pepper
- 15 g kosher salt
Vegetables
- 800 g butternut squash, peeled, deseeded, and diced into 2cm cubes
- 1 red onion, roughly chopped
- 15 ml olive oil
- 5 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 220°C/425°F.
In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne pepper, and 15g of kosher salt. Mix thoroughly.
Place the whole chicken breast-side down on a cutting board. Using poultry shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone until it cracks and the chicken lies completely flat.
Pat the spatchcocked chicken completely dry with paper towels. Rub the skin evenly with 30ml of olive oil, then generously coat both sides of the bird with the prepared spice mixture.
Place the diced butternut squash and chopped red onion into the roasting pan. Drizzle with 15ml of olive oil, sprinkle with 5g of kosher salt, and toss to ensure the vegetables are coated evenly. Spread them into a flat layer.
Lay the seasoned spatchcocked chicken flat on top of the vegetables in the roasting pan. If you are using the optional extra chicken skin, lay the pieces completely flat in a single layer on a separate baking sheet lined with parchment paper.
Roast in the preheated oven. Cook the chicken and vegetables for 45 to 50 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 74°C/165°F. If baking the extra skin, remove that baking sheet after 15 to 20 minutes when the skin is golden and shatteringly crisp.
Remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving. Toss the roasted vegetables in the pan juices. Serve the carved chicken over the vegetables and garnish with crumbled pieces of the crispy extra skin.
Chef's Notes
- Dry brining the chicken in the fridge uncovered for 12 to 24 hours before roasting will drastically improve skin crispness and flavor penetration. If you do this, skip patting the chicken dry in step 4 as the fridge will have done the work.
- The butternut squash acts as a sponge for the rendered spiced chicken fat, creating an incredibly rich and flavorful side dish without any extra effort. Do not drain the fat from the pan before serving.
- For perfectly flat, optional crispy skin cracklings, place a second piece of parchment paper and a second baking sheet directly on top of the raw skin pieces to weigh them down as they render in the oven.
- Always wash hands, cutting boards, and poultry shears thoroughly with hot soapy water immediately after spatchcocking the raw chicken to prevent dangerous cross-contamination.
Storage
Refrigerator: 4 days — Store chicken and squash in airtight containers. Crispy skin will lose its crunch and is best eaten immediately.
Freezer: 2 months — Squash may become mushy upon thawing.
Reheating: Reheat chicken and squash in a 175C oven for 15 minutes. Avoid microwaving if you want to retain any texture.
