Spatchcock Chicken
Once you spatchcock, you won’t go back to roasting whole birds! This juicy Spatchcock Chicken roasts in half the time of a regular whole chicken, and also cooks more evenly. It’s a perfect weeknight dinner staple, served on its own or with a side of Chimichurri Sauce and Roasted Carrots!
I know it has a weird name, and spatchcock chicken looks kind of weird too, but once you try it, you’ll be sold. This is truly the best way to make a whole chicken.
The meat comes out SO juicy and perfectly cooked, and you don’t end up with overcooked breast meat in order to get fully done dark meat.
Because everything is flattened out, all the different parts of the bird cook evenly. You don’t even need to brine it! Look how perfectly juicy this meat is:
Spatchcock chicken, also referred to as butterflied chicken, only takes about 45 minutes to roast, when whole chickens usually take twice as long for required cook time.
Additionally, because all of the skin is exposed to the oven air, it has a chance to brown evenly. No soggy skin on the underside!
In this post we’ll be roasting the spatchcock chicken in the oven, but know that you can also throw it on the grill, which is traditional, or even on the smoker.
Tips for Best Results
Use kitchen shears – In order to flatten the chicken, you’ll need to cut the backbone out of the bird. Technically you could do this with a knife, but it’s a ton easier if you use kitchen scissors.
Pat the chicken dry – No matter if you’re marinating the bird or leaving it bare, you always want to pat the outside dry with paper towels. This will allow the skin to crisp better, and if you’re doing a marinade, it allows the flavors to soak in easier without getting watered down.
Let it rest for 10 minutes before serving – Just like most meats, you’ll still want to rest the chicken for 10 minutes before serving. This allows the juices to redistribute throughout the meat and keeps them from running out onto the tray.
Step by Step Overview:
To begin, if you have the time, I recommend taking the chicken out of the fridge an hour before roasting. This takes the chill off the meat and makes for a juicier end result because it’s starting at a higher temperature, and therefore cooks less and dries out less. It is safe to leave meat out at room temperature for up to 2 hours, but 1 hour is plenty.
Flip the chicken to its backside on a cutting board, breast side down, and use kitchen shears to cut along both sides of the backbone:
A good pair of poultry shears (affiliate) will only run you about $20 and is really handy for this task. It’s much easier than trying to use a sharp knife.
Save the backbone for stock!
You won’t need the backbone of the chicken for this recipe anymore, but what I do is throw it into a bag in the freezer to save for chicken stock or bone broth. Then when the bag is full, I will prepare a batch. Make sure to put the date on the bag for the first backbone you save. Store the backbones for up to 1 year.
To flatten the bird, press down firmly onto your work surface between the two breasts right along the breast bone, using the palm of your hand:
If needed, you can further flatten the chicken by opening up the space between the two breasts, just by prying a bit with your hands.
Now that the bird is flat, tuck the wing tips in, then it’s ready to be sprinkled with salt, black pepper, a tablespoon of oil, and whatever other herbs or spices you’d like. For crispy skin, I like to rub the chicken skin with ghee, though you may also use olive oil, or your fat of choice.
For seasoning, you can try a dry rub like Sazon Seasoning or Cajun Seasoning for a few of my homemade favorites. You can also brush on a layer of BBQ Sauce or any other sauce you enjoy.
How Long to Roast
A 4.25-lb spatchcock chicken takes about 45 minutes in the oven to get golden brown all over, and register 155 to 160F in the thickest part of the chicken breast, measured with a meat thermometer.
This is perfect, because the meat will rise another 5 to 10 degrees to 165F via carryover cooking. If you want juicy chicken instead of dry meat, it’s very important not to overcook here.
Place the entire chicken on a large rimmed baking sheet, ideally with room on the sides for any sputtering that happens from the skin rendering its fat.
Let your roast spatchcock chicken rest for 10 minutes before carving, so the juices can redistribute.
If you cut into it right away, all the interior juices will run out all over the tray, and the meat will be less moist. Patience is key!
How to Serve It
You can serve the roasted spatchcock chicken whole, or you can cut it up into pieces and serve on a platter as I do above. Potato Gratin, Roasted Brussels Sprouts, and Roasted Cauliflower are all great sides to serve with this recipe, but truthfully it goes with almost anything!
If you’d like to add a sauce, you can also serve it with Romesco, Roasted Red Pepper Sauce, or a drizzle of Basil Pesto.
Recipe Tips and FAQ
Keep in an airtight container in the fridge for up to 5 days. If the chicken is too big to fit in the container, cut it into pieces or take the meat off the bone.
Yes! Keep in an airtight container in the freezer for up to 3 months. To thaw, I recommend leaving in the fridge overnight before reheating.
The best options are the microwave and the oven. The oven is a little better, because in my experience, the microwave reheats meat on the bone less evenly. If doing the microwave, heat in 30-second intervals at 70% power, until warmed through. If reheating in the oven, cook at 300F for 15 minutes, until warmed through.
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Spatchcock Chicken
Ingredients
- 4.25 lb whole chicken *
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 2 tbsp chopped fresh parsley
- 1 tbsp avocado oil (or other high heat oil)**
Instructions
- This is optional, but if you have the time, I recommend taking the chicken out of the fridge an hour before roasting. This takes the chill off the meat and makes for a juicier end result because it's starting at a higher temperature. It is safe to leave meat out at room temperature for up to 2 hours, but 1 hour is plenty. I recommend testing for doneness 5 minutes earlier if you do this step.
- Preheat the oven to 425F.
- Use kitchen shears to cut along both sides of the backbone, and discard or save it for chicken stock or bone broth.
- Flip the chicken over and press down firmly between the two breasts, flattening the bird.
- Pat the exterior skin all over with a paper towel, soaking up as much moisture as possible.
- Season the meat all over with salt, pepper, and the herbs, then rub the oil evenly all over.
- Place the chicken on a sheet pan (the bigger the better, so that any juices that splatter don't burn on the floor of the oven), and roast for about 40-45 minutes, until the breast registers at 160F.
- Let the meat rest for 10 minutes after roasting, so the juices can redistribute. The meat will also continue cooking slightly via carryover cooking, to our target of 165F. Serve, and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
14 Comments on “Spatchcock Chicken”
Pro tip: ask the grocery store butcher if they can spatchcock it for you!!! Saves you from struggling with the scissors in the kitchen sink. At Raley’s (chain in northern NV) the butcher was happy to do it AND shared that he used to work somewhere where they would debone a chicken in whole form! Interesting.
Great advice! Thanks for sharing
Oh my goodness this was delicious. I used olive oil and seasoned just as I would a whole bird. Put potatoes around it and drizzled with olive oil and sprinkled with salt and garlic. 45 min and it was perfect! Will never roast a whole bird again.
I like to do this but, instead of olive oil, I mix the seasonings with real mayo and slather it all over the skin. It browns beautifully and stays very moist. Haven’t done it any other way since I learned the method. Family loves it!
Can we cook this in a crockpot?
I’ve seen recipes for whole chicken in a crockpot but I’ve never done it. But yes, apparently it can be done.
This is the only way I roast my chicken now. You cannot go wrong.
Thank you…. very much enjoyed the insight….made a huge difference ….
HOW LONG IN THE SMOKER? I AM INTERESTED IN TRYING THIS METHOD.
You don’t say how to cut it up after it’s cooked. that’s the part I had trouble with. please help!
Just cut it straight down the middle to separate the two halves, then cut the breast away from the leg/back to quarter.
Never will go back to roasted whole chickens again. This was so quick and so juicy. Thanks!
Love how you broke this down for us, Joanne! 45 minutes to cook a whole chicken? Yes, please! 😊
I’ve used this method for a few years and the chickens (and turkeys) always come out delicious. As you mentioned, it is a versatile recipe and can be used in the oven, on the grill, or (best) in a smoker.