Cast Iron Roasted Spatchcock Chicken

Here is a favorite Sunday Supper recipe for Spatchcocked Chicken with a simple tarragon pan sauce. Serve it with mashed potatoes for a comforting classic homestyle dinner the whole family will enjoy.

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

Why You’ll Love This Cast Iron Spatchcock Chicken

If you are craving the comforting simplicity of roast chicken then this recipe is for you! After perfecting my Roasted Turkey, I’ve wanted to share a simple roast chicken too, but have never done it, so I figured this would be the perfect opportunity.

I was inspired to add some tarragon to the recipe because it is one of my favorite herbs. Make sure to try my Tarragon Vinaigrette if you are a fan too. The tarragon and a little butter melts into the sauce and is a wonderful flavor pairing with the juicy chicken. And that sauce is perfect over Mashed Potatoes. Add on a super simple side like Simple Skillet Green Beans or Garlic Butter Baby Carrots to complete the meal.

Ingredients For This Recipe

• 1 teaspoon coarse kosher salt
• 1 clove garlic, minced
• zest and 2 teaspoons juice from 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 reduced-sodium chicken broth
• 1 teaspoon cornstarch

How To Make This Spatchcocked Roasted Chicken Recipe

Step 1: Prepare. Preheat oven to 425 convection. You’ll need a well-seasoned cast iron skillet for this recipe.

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

Step 3: Spatchcock the chicken. Cut the backbone out of your chicken using sharp kitchen shears. Open cavity of the chicken and score a vertical line along inside of breast bone, and bend chicken open further so that it lays flat

Step 4: Rub the chicken all over with the garlic and zest mixture. Lay chicken out flat, skin side up in a large heavy skillet or flameproof roasting pan. Transfer to the oven and roast until a thermometer inserted into the deepest part of the thigh registers 165 degrees F, 55 minutes to 1 hour 5 minutes. Remove chicken from the skillet and let rest on a carving board while you prepare the sauce.

Step 5: Make Sauce. Pour off any fat from the skillet (if there is any) leaving juices behind. Place over medium-low heat (USE CAUTION HANDLE WILL BE HOT) Add 1 teaspoon butter to the skillet and allow to melt. Add shallot and cook, stirring until the shallot is browned, about 2 minutes. Add sherry and lemon juice and bring to a simmer, stirring up any browned bits from the skillet, over high heat. Simmer until the liquid is almost completely evaporated. Stir broth and cornstarch in a measuring cup and add to skillet stirring constantly. Bring to a boil, stirring. Cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in any accumulated juices from the carving board, the remaining 1 teaspoon tarragon and the remaining 1 teaspoon butter until the butter is completely melted into the sauce.

Step 6: Serve: Remove chicken legs from the breast at the joint with a sharp knife. Remove chicken wings. Serve chicken with the tarragon sauce.

Leftovers: Storage and Reheating

Keep leftovers in a re-sealable container in the refrigerator for up to three days. Freeze up to 6 weeks.

Reheating Instructions

Microwave: This chicken is great leftover but the skin should be discarded because it loses its crispy texture. To reheat, place the chicken on a microwave-safe plate and microwave on high for 2 minutes per piece.

Oven: To reheat in the oven, place in a small oven-proof baking dish and cover with foil. Bake at 350 degrees until heated through. Use an instant-read thermometer to check that it is hot in the center. 

Recipes That Use Leftover Chicken

Mexican Chicken Casserole

Chopped Salad with Chicken

Easy Chicken Lettuce Wraps

Chicken and Biscuit Casserole {With Leftover Chicken or Turkey}

Healthy Cobb Salad

Waldorf Chicken Salad

More Roasted Chicken Recipes

Dry Rub Spice Roasted Chicken

Crispy Skin Chicken

One-Pan Chicken with Squash and Mushrooms

5-Ingredient Honey Mustard Chicken Thighs

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Cast Iron Roasted Spatchcock Chicken

---

★★★★★

5 from 3 reviews

• Author: Katie Webster
• Total Time: 1 hour 35 minutes
• Yield: 6 servings

Print Recipe

Pin Recipe

Description

This spatchcocked roasted chicken with a simple tarragon pan sauce is the perfect healthy Fall comfort food dinner. It’s gluten free, wheat free and low carb!!

---

Ingredients

• 1 teaspoon coarse kosher salt
• 1 clove garlic, minced
• zest and 2 teaspoons juice from 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 reduced-sodium chicken broth
• 1 teaspoon cornstarch

---

Instructions

1. Preheat oven to 425 convection.
2. Sprinkle salt over the garlic and mash on a cutting board with the side of a chef’s knife to form a coarse paste. Mix““` garlic and salt paste with lemon zest, 2 teaspoons tarragon and pepper in a small dish.
3. Cut backbone out of chicken using sharp kitchen shears. Open cavity of chicken and score a vertical line along inside of breast bone, and bend chicken open further so that it lays flat.
4. Rub chicken all over with the garlic and zest mixture. Lay chicken out flat, skin side up in a large heavy skillet or flame proof roasting pan. Transfer to the oven and roast until a thermometer inserted into the deepest part of the thigh registers 165 degrees F, 55 minutes to 1 hour 5 minutes. Remove chicken from the skillet and let rest on a carving board while you prepare the sauce.
5. Pour off any fat from the skillet leaving juices behind. Place over medium-low heat (USE CAUTION HANDLE WILL BE HOT) Add 1 teaspoon butter to the skillet and allow to melt. Add shallot and cook, stirring until the shallot is browned, about 2 minutes. Add sherry and lemon juice and bring to a simmer, stirring up any browned bits from the skillet, over high heat. Simmer until the liquid is almost completely evaporated. Stir broth and cornstarch in a measuring cup and add to skillet stirring constantly. Bring to a boil, stirring. Cook, stirring , until slightly thickened, about 3 minutes. Remove from heat and stir in any accumulated juices from the carving board, the remaining 1 teaspoon tarragon and the remaining 1 teaspoon butter until the butter is completely melted into the sauce.
6. Remove chicken legs from the breast at the joint with a sharp knife. Remove chicken wings. Serve chicken with the tarragon sauce.

Notes

Reheating Instructions

This chicken is great leftover but the skin should be discarded because it loses its crispy texture. To reheat, place the chicken on a microwave-safe plate and microwave on high for 2 minutes per piece. To reheat in the oven, place in a small oven-proof baking dish and cover with foil. Bake at 350 degrees until heated through. Use an instant-read thermometer to check that it is hot in the center.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size: 3 1/2 ounces chicken each
• Calories: 378
• Sugar: 1 g
• Sodium: 1105 mg
• Fat: 13 g
• Saturated Fat: 3 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 59 g

Keywords: spatchcocked chicken,spatchcoked chicken in a skillet