Perfect for chilly fall & winter days.
This Roasted Spatchcock Chicken with Shallots is the kind of cozy dinner that feels a little special without being complicated. A whole spatchcocked chicken roasts over tender shallots in a buttery white wine pan sauce for an easy, comforting meal.
Ingredients
This recipe keeps the ingredients simple, letting the roasted chicken and shallots do most of the work. White wine, chicken broth, dijon, garlic, and butter come together to create a rich, savory pan sauce that ties everything together.
- whole chicken – spatchcocked, there are a ton of great instructional videos if you search online but Whole Foods does sell an already spatchcocked chicken to make it even easier!
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- olive oil
- unsalted butter
- shallots
- garlic cloves – fresh and minced
- all purpose flour – to thicken the sauce
- white wine – creates great flavor
- chicken broth
- dijon mustard
- parsley – optional for garnish
How to Make Roasted Spatchcock Chicken
Season the Chicken: Pat the spatchcocked chicken very dry and season generously with salt and pepper.
Sear the Chicken: Heat olive oil in a large oven-safe skillet. Sear the chicken skin-side down until the skin is nicely golden, then transfer it to a plate.
Cook the Shallots: Add butter and the quartered shallots to the skillet. Cook until lightly golden in spots, then add the garlic.
Build the Sauce: Sprinkle the flour over the shallots and stir to combine. Deglaze the skillet with white wine, scraping up all of the flavorful browned bits. Add the chicken broth and dijon and bring to a gentle simmer.
Braise and Roast: Return the chicken to the skillet skin-side up, keeping as much of the skin above the liquid as possible. Roast uncovered until the chicken is cooked through and the skin is golden.
Finish the Sauce: Let the chicken rest while you reduce the shallot sauce on the stovetop. Finish with butter, then spoon the shallots and sauce over the carved chicken.
What to Serve with Roasted Spatchcock Chicken
Mashed potatoes are my favorite pairing because they soak up all of the buttery white wine pan sauce.
You could also serve it with crusty bread, roasted potatoes, or a simple green vegetable such as broccolini or green beans.
How to Make Roasted Spatchcock Chicken Ahead of Time
You can spatchcock and season the chicken up to one day ahead. Keep it covered in the refrigerator until ready to cook.
Store leftover chicken, shallots, and sauce in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat the chicken separately in the oven and gently warm the shallots and sauce on the stovetop.
Equipment I Use to Make Roasted Spatchcock Chicken
- Stainless Steel Skillet – use one large enough to hold the chicken!
Frequently Asked Questions
What kind of white wine should I use?
Use a dry white wine such as Pinot Grigio or Sauvignon Blanc. Avoid sweet wines.
Why spatchcock the chicken?
Removing the backbone and flattening the chicken helps it cook more evenly and exposes more of the skin to the heat for better browning. It also cooks significantly faster!
How do I know when the chicken is done?
Check the chicken with an instant read thermometer inserted into the thickest portions without touching bone. The breast should reach about 162-165°F before resting, while the thighs should reach at least 170°F. The breast will continue to rise in temperature as the chicken rests.
Roasted Spatchcock Chicken
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
Description
Roasted Spatchcock Chicken with shallots is an easy, cozy dinner with golden roasted chicken, tender shallots, and a buttery pan sauce.
Ingredients
- 1 whole chicken, about 4–5 pounds, spatchcocked
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 12 ounces large shallots, peeled and quartered lengthwise
- 3 garlic cloves, minced
- 1 tablespoon all purpose flour
- ¾ cup dry white wine
- 1¼ cups chicken broth
- 1 teaspoon dijon mustard
- Fresh parsley, optional, for serving
Instructions
- Preheat the oven to 400°F. Pat the chicken very dry with paper towels. Season all over with 2 teaspoons of kosher salt and 1 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large 12 inch oven safe stainless steel skillet over medium-high heat. Add the chicken skin-side down and cook for 5-7 minutes, until nicely golden. Transfer the chicken to a plate.
- Reduce the heat to medium. Add 1 tablespoon unsalted butter and 12 ounces quartered shallots. Cook for 3-4 minutes, turning occasionally, until lightly golden in spots. Add 3 minced garlic cloves and cook for 30 seconds.
- Sprinkle 1 tablespoon all purpose flour over the shallots. Stir and cook for about 1 minute.
- Pour in ¾ cup dry white wine and scrape up the browned bits from the bottom of the skillet. Simmer for 2-3 minutes, until slightly reduced.
- Stir in 1¼ cups chicken broth and 1 teaspoon dijon mustard. Bring the sauce to a gentle simmer.
- Return the chicken to the skillet skin-side up, arranging the shallots around it and keeping as much of the chicken skin above the liquid as possible.
- Transfer the skillet to the oven and roast uncovered for 45-55 minutes, until the thickest part of the breast reaches 162-165°F and the thighs reach at least 170°F.
- Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, return the skillet to medium heat if needed and simmer the shallots and sauce for a few minutes, until slightly reduced. Remove from the heat and stir in the remaining 1 tablespoon unsalted butter.
- Carve the chicken, spooning the braised shallots and white wine pan sauce over top. Finish with fresh parsley, if desired.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Mains
- Method: Stovetop; Oven
Maple Dijon Sweet Potatoes
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