Chinese-Style Spatchcock Roast Chicken
April 20, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 3-4
Ingredients
- Whole Chicken, Medium
- (2 tablespoons) Raw Local Spring Wildflower Honey, 2lb (Glass)
- (3 tablespoons) Light Soy Sauce
- (1 tablespoon) Dark Soy Sauce
- (1 tablespoon) Oyster Sauce
- (2 tablespoons) Ground Ginger
Directions
Instructions
1. Spatchcock the Chicken
Remove the backbone with kitchen shears. Press the chicken flat (breast side up) until it cracks and lays flat. Pat very dry — this is key for crispy skin.
2. Season + Marinate
Rub the chicken with marinade ingredients and coat thoroughly (get under the skin if possible). Cover and marinate overnight.
3. Air-Dry (CRITICAL for crisp skin)
Remove chicken from marinade, shake off excess. Place uncovered on a rack in the fridge for 2-3 hours.
4. Roast
Preheat oven to 425°F.
Place chicken on a rack over a tray (prevents steaming). Roast for 45 mins covered.
Glaze (for roasting)
2 tbsp honey
1 tbsp hot water
1 tsp dark soy sauce
5. Glaze + Finish
Mix glaze ingredients.
Brush chicken at the 25-minute mark and again near the end.
For extra crisp: Broil for 2–3 minutes at the end (watch closely). Rest 10 minutes before cutting. Enjoy with rice or any side you like!
This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home!
You can check him out here: https://www.instagram.com/baro...
