If you’ve never tried making Spatchcock Chicken, you’re in for a treat! This simple technique of butterflying a whole chicken results in the juiciest meat and crispiest skin—all in less time than traditional roasting. Whether you’re firing up the grill or roasting it in the oven, this method guarantees evenly cooked, flavor-packed chicken every time. Trust me, once you try it, you’ll never go back to regular roasted chicken!

Why You’ll Love This Recipe

Faster Cooking Time

By flattening the chicken, it cooks more evenly and in less time than a whole bird.

Extra Crispy Skin

Every inch of the skin is exposed to heat, giving you the ultimate crispy, golden-brown perfection.

Juicier Meat

Since the chicken cooks evenly, you won’t have to worry about dry breast meat or undercooked thighs.

Perfect for Any Occasion

Great for weeknight dinners, meal prep, or impressing guests at a gathering.

Customizable Flavors

Use your favorite seasonings, marinades, or rubs to make it your own.

Ingredients in Spatchcock Chicken

Here’s what you’ll need to make this juicy, flavorful chicken:

Whole Chicken – The star of the show! Choose a fresh, good-quality chicken for the best results.
Olive Oil or Butter – Helps crisp up the skin while keeping the meat moist.
Garlic Powder & Onion Powder – Adds a rich depth of flavor.
Paprika – Gives the skin a beautiful golden color and subtle smokiness.
Salt & Pepper – Essential for bringing out all the flavors.
Fresh Herbs (Rosemary, Thyme, or Parsley) – Adds a fragrant, earthy touch.
Lemon Juice – Brightens up the flavors and helps tenderize the meat.
Optional Spices – Feel free to add cayenne, smoked paprika, or Italian seasoning for extra flavor.

How to Make Spatchcock Chicken

Let’s break it down step by step:

Preheat the Oven

Set your oven to 425°F (220°C). If grilling, preheat to medium-high heat.

Spatchcock the Chicken

Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down on the breastbone to flatten it.

Season the Chicken

Pat the chicken dry with paper towels. Drizzle with olive oil or melted butter, then rub with garlic powder, onion powder, paprika, salt, and pepper.

Prepare the Baking Sheet or Grill

For oven roasting, place the chicken on a wire rack over a baking sheet for even cooking. If grilling, place it skin-side up on the grates.

Cook to Perfection

Oven Method: Roast for 40-50 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part.
Grill Method: Grill skin-side up for about 30-40 minutes, flipping once for even cooking.

Rest and Serve

Let the chicken rest for 10 minutes before slicing to keep it juicy. Serve with fresh herbs and a squeeze of lemon.

How to Serve Spatchcock Chicken

This dish pairs beautifully with a variety of sides. Here are a few delicious ideas:

Roasted Vegetables – Carrots, Brussels sprouts, or potatoes are perfect roasted alongside the chicken.
Fresh Salad – A simple arugula or Greek salad balances the richness of the chicken.
Grilled Corn – Sweet and smoky flavors complement the juicy chicken.
Garlic Bread – Great for soaking up any delicious pan juices.
Mashed Potatoes – Creamy and comforting, a classic side that never disappoints.

Additional Tips

Crispier Skin: For extra crispiness, let the seasoned chicken sit uncovered in the fridge for an hour before roasting.
Shortcut Tip: Ask your butcher to spatchcock the chicken for you to save time.
Marinate for More Flavor: Let the chicken marinate in lemon juice, olive oil, and herbs for a few hours before cooking.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tips: Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the skin crispy.

FAQ

Q1: What does spatchcocking mean?

A1: Spatchcocking is a method of butterflying a whole chicken by removing the backbone and flattening it for even cooking.

Q2: Can I spatchcock a turkey?

A2: Yes! The same technique works for turkey and reduces cooking time significantly.

Q3: What’s the best way to cut the backbone out?

A3: Use sharp kitchen shears to cut along both sides of the backbone. If needed, use a knife for extra help.

Q4: Can I make this ahead of time?

A4: Absolutely! Season the chicken and store it in the fridge up to a day in advance.

Q5: Can I cook spatchcock chicken in an air fryer?

A5: Yes! Cook at 375°F (190°C) for about 35-40 minutes, flipping halfway through.

Q6: How do I know when the chicken is done?

A6: Use a meat thermometer—when the thickest part reaches 165°F (75°C), it’s done.

Q7: Can I use boneless chicken instead?

A7: Spatchcocking is specifically for whole chickens, but you can use similar seasoning on boneless cuts.

Q8: What’s the difference between spatchcock and butterfly?

A8: Spatchcocking is for whole poultry, while butterflying usually refers to cutting boneless meat thinly.

Q9: Can I use this method for other poultry?

A9: Yes! It works great for Cornish hens and even ducks.

Q10: Should I brine the chicken before spatchcocking?

A10: Brining is optional but enhances flavor and juiciness, especially if using a dry brine overnight.

Final Thoughts

Spatchcock Chicken is a total game-changer faster cooking, crispier skin, and juicier meat make it a must-try for any home cook. Whether roasted or grilled, this method delivers perfect chicken every time. So grab a whole bird, flatten it out, and get ready for a meal that’s guaranteed to impress!

Spatchcock Chicken

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Author: Maria
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Main Course
Method: Oven
Cuisine: American

Print Recipe

Description

This Spatchcock Chicken recipe is the best way to roast a whole chicken! Flattening the bird ensures even cooking, while a garlic herb butter keeps it juicy and flavorful. Roasted alongside potatoes, carrots, and Brussels sprouts, this one-pan meal is easy and delicious!

Instructions

Spatchcock the Chicken:
- Place the whole chicken breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Open the rib cage and score the sternum with a heavy knife to help flatten the chicken.
- Season the inside of the chicken with ½ tsp salt and a pinch of black pepper.
Flatten and Prep the Chicken:
- Flip the chicken breast-side up and press down firmly on the breastbone until it lays flat.
- Use your thumbs to gently separate the skin from the breast, thighs, and drumsticks.
Make the Garlic Herb Butter:
- In a small bowl, mash together all butter ingredients until well combined.
Butter and Season the Chicken:
- Spread ⅔ of the butter mixture under the skin of the chicken.
- Dot and spread the remaining butter over the surface of the chicken.
Prepare the Roasting Pan:
- Line a rimmed baking sheet with parchment paper.
- Arrange the potatoes, carrots, and Brussels sprouts around the chicken.
- Drizzle everything with olive oil and sprinkle with salt and black pepper.
Roast the Chicken:
- Preheat the oven to 425°F.
- Bake uncovered for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F.
Rest and Serve:
- Remove from the oven and let the chicken rest for 10 minutes before carving.
- Serve with the roasted vegetables.

Notes

Ensure crispier skin by broiling for the last 2-3 minutes.
For extra juicy chicken, let it rest before slicing.
Save the backbone to make a homemade chicken stock!

Nutrition

Serving Size: 1 portion
Calories: 420 kcal
Sugar: 4g
Sodium: 680mg
Fat: 22g
Saturated Fat: 7 g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 35g
Cholesterol: 120mg