This classic chicken recipe features a short list of ingredients but packs so much flavor in every bite. The secret? Weight! We sandwich a spatchcocked chicken between two skillets to help more meat make contact with hot iron—leading to crispy skin and tender, juicy chicken. This bird is well-seasoned with our own Tennessee Smoke Sear Blend, but you can make the seasonings your own. Just don’t skip the brine!
Level
Intermediate
Prep Time
45 minutes, plus brining
Cook Time
40 minutes
Serves
4-6
Cook it With Our
Directions
- Brine the chicken. In a large bowl, combine water, kosher salt, sugar, bay leaves, thyme, rosemary, and black peppercorns. Stir until the salt and sugar are dissolved. Place the spatchcocked chicken in the brine, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours or overnight.
- Prepare the chicken. Once the chicken has brined, remove from the liquid and dry with paper towels. Mix 2 tablespoons of olive oil with the Tennessee Smoke Sear Blend. Rub both sides of the chicken generously and let sit uncovered for 20 to 30 minutes. Sprinkle with more Tennessee Smoke.
- Cook the chicken between two skillets. Preheat the oven to 425°F. On the stovetop, heat a cast iron skillet over low heat, 3 to 5 minutes. Add olive oil to the skillet and place the chicken skin-side down.
- Place another heavy skillet on top of the chicken to weigh it down, ideally something about the same size as the chicken. Cook for about 5 to 7 minutes, until the skin is crispy and golden brown.
- Remove the top skillet, flip the chicken, set the skillet back on top. Transfer the skillets and chicken to the preheated oven. Roast for about 20 to 25 minutes.
- Remove the top skillet and continue to cook until the skin is crispy and the internal temperature reaches 165°F in the thickest part of the meat. Remove from the oven and let rest for 5 to 10 minutes before serving.
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