Cast Iron Roasted Spatchcock Chicken

Here’s a popular Sunday dinner recipe for spatchcocked chicken with an easy tarragon pan sauce. Serve with mashed potatoes for a comforting, classic, homemade dinner the whole family will enjoy.

This post contains affiliate links. I originally shared this recipe on April 22, 2014. I’ve updated some of the content to share with you again today.

Why You’ll Love This Cast Iron Spatchcock Chicken

If you’re craving the comforting simplicity of fried chicken, then this recipe is for you! After perfecting my roast turkey I also wanted to share a plain roast chicken but have never done so I figured this would be the perfect opportunity.

I was inspired to add some tarragon to the recipe because it’s one of my favorite herbs. Be sure to try my Tarragon Vinaigrette if you’re a fan too. The tarragon and a little butter melt into the sauce and create a wonderful flavor pairing with the succulent chicken. And this sauce goes perfectly with mashed potatoes. Add a super easy side dish like plain stir-fry green beans or baby carrots with garlic butter to complete the meal.

ingredients for this recipe

• 1 teaspoon coarse kosher salt
• 1 garlic clove, chopped
• Zest and 2 teaspoons juice of 1 lemon, divided
• 3 teaspoons chopped tarragon, divided
• ½ teaspoon coarsely ground pepper
• 1 4 pound chicken
• 1 teaspoon plus 1 tablespoon salted butter, divided
• 1 shallot
• ¼ cup dry sherry
• 1 cup low-sodium chicken broth
• 1 teaspoon cornstarch

How to make this Spatchcocked Fried Chicken recipe

Step 1: Prepare. Preheat the oven to 425 hot air. You will need a well-seasoned cast iron skillet for this recipe.

Step 2: Make Herb Paste. Sprinkle salt over the garlic and mash into a coarse paste on a cutting board using the side of a chef’s knife. Mix the chopped garlic and salt paste with the lemon zest, 2 teaspoons tarragon and pepper in a small bowl.

Step 3: Spatchcock the Chicken. Using sharp kitchen scissors, cut the backbone out of your chicken. Open the chicken cavity and cut a vertical line down the inside of the breastbone and continue to bend the chicken so that it lies flat

Step 4: Rub the Coat the chicken all over with the garlic-peel mixture. Lay the chicken flat, skin-side up, in a large, heavy skillet or ovenproof dish. Place in the oven and roast until a thermometer inserted into the lowest part of the thigh reads 165 degrees F, 55 minutes to 1 hour 5 minutes. Remove the chicken from the pan and let rest on a carving board while you prepare the sauce.

Step 5: Prepare the sauce. Pour fat from pan (if any), leaving juices. Heat over medium-high heat (USE CAREFULLY, HANDLE WILL BE HOT) Add 1 teaspoon butter to skillet and allow to melt. Add the shallot and stir-fry until the shallot is browned, about 2 minutes. Add the sherry and lemon juice and bring to a simmer, stirring any browned bits from the pan over high heat. Simmer until the liquid has almost completely evaporated. Combine broth and cornstarch in a measuring cup and add to skillet, stirring constantly. Bring to a boil while stirring. Cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in any collected juice from the carving board, remaining 1 teaspoon tarragon, and remaining 1 teaspoon butter until butter is completely melted in sauce.

Step 6: Serve: Using a sharp knife, loosen the chicken thighs from the breast at the joint. Remove chicken wings. Serve the chicken with the tarragon sauce.

Thank you for reading! If you’re new here, you might want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes straight to your inbox. If you make this recipe, please come back and Leave a star rating and review. I’d love to hear what you think!

Have fun cooking! ~Kati

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