From your own personal experience, what was the best temperature and time it took to roast a whole chicken in the oven? Im doing a spatchcock. I want to know what temperature worked best for you to obtain the best result.
Thanks!
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3There are any number of sites dealing with roasting a spatchcock (if you're referring to a butterflied chicken). Serious Eats explains the science behind it best at seriouseats.com/2010/05/…– JudeJul 1, 2017 at 7:07
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2hotter than you'd cook a trussed turkey -- it cooks faster, and you want to make sure it's hot enough to crisp up the skin. Exact temp depends on how large of a bird it is (and if your oven's thermostat is accurate)– JoeJul 1, 2017 at 15:12
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Yes, very hot! In Serious Eats, high oven temperature is talked about and they say 450-500° F is recommended.– JudeJul 2, 2017 at 20:33
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Also, knowing what temp your oven is should help. My oven goes way beyond 450 if I set it for 450, for example. As for time, measure the temperature of the bird instead.– BatmanJul 3, 2017 at 22:20
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I love the info at Serious Eats, but I made my first spatchcocked chicken at 450 F, and got a lot of smoke and spattering grease - had to clean the oven after. I wish I had put a broiler pan under there. I use 425 F now and get fine results.– RalphMudhouseDec 22, 2019 at 21:36
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3 Answers
I use a fairly high heat of 500F (260C) to render fat and crisp skin (after chicken has been air drying in the refrigerator overnight). Most of the time, for me, a whole chicken takes about an hour and 15 minutes. Depending on size, a spatchcocked bird will take about an hour. Use a thermometer to gauge your preferred doneness.
I just roasted a spatchcock chicken from Trader Joe's at 425F for 1 hour and 15 minutes on the middle rack.
The marinade in the chicken package (which you do not rinse), and basting several times, helped with browning. A convection oven would probably help as well.
Cook in the centre of a 200c oven for 75 mins uncovered and cover with foil and rest for 20 mins.
