Roast Spatchcock Chicken with Mojo

Name: Roast Spatchcock Chicken with Mojo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 pound chicken (spatchcocked (backbone removed)); 1 recipe mojo marinade (or store-bought mojo sauce); ½ pound small potatoes (halved or quartered, if they're on the large side); 1 sliced red onion; 1 teaspoon red wine vinegar; ¾ cup chicken stock from rotisserie chicken (or low-sodium broth); 1 tablespoon butter; salt and pepper to taste; 2 tablespoons cilantro (chopped)

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Inside: A video showing how to spatchcock a chicken for roasting in a cast iron skillet and how to turn this spatchcock chicken recipe into a complete meal with potatoes and pan sauce.

This roast spatchcock chicken with potatoes in a mojo marinade is a one-pan meal made in a cast iron skillet. It’s full of vibrant flavors and makes a tender, juicy bird every time. Whether using homemade or store-bought Cuban mojo sauce, the marinade infuses the chicken and potatoes with a rich, garlicky citrus flavor. To finish, the savory drippings create an easy pan sauce that ties the dish together for a simple, flavorful dinner.

Roast spatchcock chicken with potatoes on a platter.

Mojo is a flavor-packed marinade with roots in Cuban cuisine. With a bold combination of citrus juices, garlic, cumin, chilies and herbs, this Cuban marinade pairs beautifully with various meats, fowl and seafood. I use it for date nights for my Grilled Veal Steaks with Mojo Marinade.

This spatchcock chicken recipe is easy to make, super flavorful and juicy. Adding potatoes to the cast iron skillet makes this a complete meal, and the sweet roasted onions are delicious in the simple pan sauce.

Why you’ll love this recipe:

Carving a spatchcock chicken is much easier than a whole bird.
It’s easy to roast a spatchcock chicken on hectic weeknights because it takes less time to cook (about 40 minutes).
The mojo flavors penetrate the meat and the drippings make a delicious pan sauce in minutes.
Roasting in a cast iron skillet gives the bird a crispy skin with juicy, tender flesh.

Ingredients:

Whole Chicken-you’ll need a bird that weighs about 4 pounds because it will fit easier into the cast iron skillet. If you have a larger one, it will take longer to roast, and you may require a bigger pan. I like using organic chicken for this, but it’s unnecessary.
Mojo Criollo Marinade–(pictured above). You can use a store-bought mojo sauce or try my homemade version.
Small Potatoes–You can use any type of small potato or cut larger potatoes into halves or quarters. I used red (all I had on hand), but fingerling spuds are quite good, too.
Onion–I used red onion, but you can also use yellow or sweet onions… whatever you have on hand.
Red Wine Vinegar–you don’t need a lot, but it makes all the difference in the pan sauce. You could also use fresh lemon juice.
Chicken Stock–or broth. You can use storebought or homemade.
Butter–to give the pan sauce a glossy richness.
Salt and Black Pepper–to taste for seasoning.
Chopped Cilantro–for seasoning and garnish.

Step-by-step instructions

Place the whole chicken on its breast, and using a good pair of kitchen shears or a chef’s knife, remove the backbone by cutting along either side of the backbone, through the rib cage. Press on the breast bone to crack it so the bird will lay flat in the skillet. (See the video in the recipe card).

2. Put the chicken in a rimmed glass baking dish or zip-top freezer bag and add the marinade. Ensure it’s well coated and marinate the chicken for 2-4 hours or overnight covered in the refrigerator.

3. Remove the spatchcocked bird from the marinade and blot it dry with paper towels.

Searing the chicken in a cast iron skillet.

4. Place a cast-iron skillet into the center wire rack of the oven and preheat it to 450° F. When it reaches the proper temperature, use a pair of pot holders to remove it from the oven and place it on the stovetop. Place the poultry skin-side-down in the pan. It will immediately start to sizzle. Transfer the skillet to the oven and roast the spatchcock chicken for 20 minutes.

5. After roasting for 20 minutes, the bird will render some fat and start to take on some color.

Flipping the roast chicken and adding vegetables.

6. Use a pair of tongs to flip the bird (😂 LOL). The skin will be seared and browned while some fat is rendered. Scatter the potatoes and onion around the sides of the skillet. Use tongs to ensure the vegetables are coated on all sides with the fat before returning the spatchcock chicken to the oven to finish cooking.

7. After 20 more minutes, check the chicken and potatoes for doneness. Use an instant-read thermometer to ensure the meat is cooked to the food-safe temperature of 165° F when inserted into the thickest part of the thigh or breast.

8. Transfer the bird to a cutting board to rest before carving.

Continue roasting the potatoes and onions.

9. As the meat rests, flip the potatoes and onions again through the rendered chicken fat and transfer them back to the hot oven to finish roasting.

10. When the spuds are browned, transfer to a platter and make the pan sauce. Put the cast iron skillet over medium-high heat and add the vinegar. Use a wooden spoon to loosen and scrape up the browned bits (a.k.a. fond), then add the stock and boil. Reduce the heat to a simmer and stir in the butter and cilantro—season with salt and pepper and transfer to a serving bowl.

Carve the chicken and arrange on a platter.

11. Carve the mojo roasted spatchcock chicken into pieces and arrange on a platter with the potatoes. Serve with the pan sauce.

Pro-Tips:

Good poultry shears make quick work of spatchcocking chicken. I recommend these {affiliate link}
Using a glass or plastic container for marinating is essential because the citrus juices *an acid) will react with metal; consequently, mix the marinade in a glass bowl and use either glass or a plastic bag to marinate the chicken.
Ensure the skin and flesh are dried well with the paper towels before placing it in the hot cast iron skillet to ensure it gets a good sear. If the chicken is wet, it will steam, not sear.
Cast iron is a reactive metal, which is another reason you’ll want to ensure the chicken is patted dry before adding it to the pan. The citrus acids in the marinade can react with the pan.
Use a heavy bottomed stainless steal pan or rimmed baking sheet lined with foil if you don’t have a cast iron pan (it won’t sear quite as well on the baking sheet).
Starting with the skin side down will give the skin a golden, crispy skin and help seal in the natural juices.
Resting the roast allows the juices to redistribute throughout the meat instead of leaking onto your cutting board. Let it rest for about 10 minutes while you make the pan sauce.

Swaps and Variations:

Use another type of marinade; Instead of mojo, try Asian chicken marinade, Homemade Teriyaki Marinade, or Brown Sugar Bourbon Marinade.
Try other types of root vegetables, like carrots, parsnips, turnips or pieces of winter squash.
If you don’t want to fuss with spatchcocking, use this cast-iron roasting method for bone-in, skin-on chicken pieces. Various parts cook at different times, so you may need to adjust cooking times accordingly.
Instead of marinade, use an herb rub made with a tablespoon each of freshly chopped fresh thyme, rosemary, parsley, garlic, lemon zest and olive oil. Use the juice from the lemon to make the pan sauce.

Pan sauce for the spatchcock chicken roast.

Storage:

Wrap mojo chicken leftovers in foil to store in the refrigerator for 3-5 days.

Reheating:

To reheat, place the foil-wrapped chicken on a baking sheet, spread open the foil and arrange in a single layer. Heat in a preheated 350°F oven for 10-15 minutes or until heated.

Freezing:

Personally, I don’t recommend freezing because the flavors won’t be as pronounced, but theoretically, it can be frozen if well-wrapped in an airtight container or double layer of freezer paper for up to 3 months. Thaw before reheating.

FAQs

How long does it take to cook a spatchcock chicken?

Because the backbone has been removed, and the interior of the bird will be directly exposed to the heat source, a spatchcocked chicken can be cooked in the oven in about half the time as a whole chicken.

Is it better to roast at 350° or 400°?

I like to go hotter. 450° F with a spatchcock chicken roast will ensure a crispy, golden skin and tender, moist flesh.

What are the downsides of spatchcocking?

Aside from the different presentation of a whole bird vs. one without the backbone, none. The upsides are far greater: it’s easier to carve, cooks faster, and more surface area in contact with the pan ensures crisper skin.

A platter of spatchcock chicken roasted in the oven.

What to serve with mojo chicken recipe:

More spatchcock chicken and poultry recipes:

Mojo chicken and potatoes on a serving platter.

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