This Easy Salted Maple Spatchcock Chicken is absolutely spectacular! It’s roasted. Sweet and salty and the broth rocks!
How to Spatchcock a Chicken
It takes some time and skill to spatchcock a chicken. You must have a very sharp knife, maybe even a butcher knife or very sharp meat shears. And, please please, don’t try it without wearing protective gloves.
Basically you are going to flip the whole chicken and cut our the spine and remove. Cutting through bone takes a little time and technique. Then you’ll flip that chicken. Give it a gentle mash and crush to flatten this chicken.
Spatchcocked Chicken Grilled
Now if you don’t want to do all of this, but you still want the spatchcock chicken, then you can order.
Be sure to use any of my discount codes to save some bucks. Just jump over to Cooks Venture for these deals on your orders.
First Time Buyers use this link. Code ALLY15 Get $25 off your order.
Repeat Buyers use this link. Code ALLY10 Get $10 off your order.
Some great savings for your pocketbook!
Spatchcock Chicken Recipe
And, for the very first time there’s an exclusive Ally Holiday 10% off individual orders that you want to send as gifts to those that your really care about! Yes, this code, ALLY10, is good through January 31, 2023. Sorry, that’s now expired!
Christmas Spatchcock Chicken
From that point, you’ll receive from them emails and specials that are running. It’s a really good deal and definitely worth checking out!
Perfect for the holiday dinners, too!
Spatchcock Roast Chicken
And, as full disclosure, yes, I receive a small commission from each sale. However, I’m here to tell you that I order these meats (and pay for them!) and there’s more than chicken.
There’s beef, lamb and pork. It’s all pasture-raised and grass-fed, no antibiotics ever and it’s simply healthier for you.
Spatchcock Roast Chicken
This roasted chicken is simple fabulous with the marinade broth/glaze that you’re gonna use on it.
As an option, you can put the broth/glaze on and let it marinade a few hours before roasting. You’ll need a very large zip lock bag or you can snuggle the chicken in a bowl, pour over the liquid and then turn it several times as it sits in the refrigerator.
Maple Chicken Recipe
This Easy Salted Maple Spatchcock Chicken is both sweet and savory.
The maple syrup just adds a huge dimension to the blistered crispy skin that you can get after the chicken’s basically cooked.
And, remember, use your meat thermometer. Chicken should be minimum 165 internal cooked temperature.
Spatchcock Chicken Glaze
This glaze, which isn’t thick and pasty, but brothy bathes the chicken from the underside as it roasts in the hot oven.
Then once it’s done and you remove the foil wrap, you’re going to scoop and spoon the glaze over the chicken, several times, as it browns under the broiler.
Maple Glazed Chicken
Once the chicken is done and all golden brown, you’ll have a little more drizzling of maple syrup on top. Then you’ll sprinkle, as liberally as you wish, sea salt flakes atop the maple chicken.
When planning for this recipe, consider your budget. If you can invest in a really high-quality organic maple syrup then please do. Everything about this level of product makes a difference in the finished product.
Maple Mustard Chicken Thighs
You, of course, can use this same recipe with individual chicken parts. I’d really recommend bone in and skin on.
If you’re doing say thighs, breasts and legs, then you’ll have a really nice combination of choices.
Maple Mustard Chicken
There’s nothing more delicious than sweet and savory and briny and tart. And, once you check out the ingredients in this glaze, you’ll see why it adds so much flavor to the chicken, which in and of itself is fabulous moist and tasty.
Another thing about the brothy glaze. I served my chicken with a jasmine white rice, and we could just scoop some of the broth from the chicken pan on to the rice. Absolutely divine!
Now, if you don’t have a spatchcock chicken, but you want a family chicken dinner that’s simply fabulous, then move over to the peppered Cajun whole chicken recipe. All in one pan!
Spatchcock Chicken Marinade
The thing about this chicken marinade is that it’s versatile.
Yes, you could use it on a pork roast, pork loin, thick cut pork chops. You might even find it suitable with lamb.
Another great point is that this bird fed four of us beautifully. I simply sliced down the middle of the bird. Then cut off the thigh/leg portions (two) and the two breast portions (two). I left the wings individual as bonus bites!
- Preheat oven to 350 then Broil
- ¼ cup extra virgin olive oil
- 1 cup organic maple syrup, divided
- 3 Tbl. apple cider vinegar
- 2 Tbl. garlic, minced
- 2Tbl. stoneground mustard
- 1 Tsp. fresh rosemary, finely chopped + more for garnish
- 2 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1 cup chicken bone broth
- 1 (3 to 3.5 lb.) whole chicken spatchcocked
- ½ tsp. salt finishing flakes
- Snow Peas
- Snap Peas
- In a small bowl, whisk together the olive oil, three-fourths cup of syrup, apple cider, garlic, mustard, one teaspoon rosemary, salt and pepper. Put parchment paper on a large cookie sheet.
- Put the chicken upside down. Use about half the seasoning mixture to massage and work into the chicken. Flip the chicken and repeat with the remaining mixture. Don’t fret that a lot of it is in the pan. Add the chicken stock to the pan.
- Cover the chicken well with foil. Roast in a preheated 350 oven for about 60 minutes. Remove the foil. Chicken should be about 12 to 18” from the broiler. Turn oven to broil for 5-8 minutes.
- Rotate pan a couple of times as the chicken is getting a sunburn and golden brown. Remove from oven, and if you want, add snow peas and/or snap peas around the chicken and into the hot broth. Yum!