Spatchcock Chicken Recipe

A spatchcock chicken, also known as butterflied chicken, is a whole bird with the backbone removed and flattened for faster, more even cooking. This technique yields extra-crispy skin and juicy, flavorful meat every time.

Why You’ll Love This Recipe

• Cooks in nearly half the time of a traditional roast chicken
• Ensures even cooking across both white and dark meat
• Delivers irresistibly crispy skin and juicy meat
• Perfect for oven roasting, grilling, or even smoking
• Easily customizable with herbs, spices, and marinades
• Great for weeknight meals or special occasions

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken (4–5 lbs), backbone removed
• 2–3 tablespoons olive oil or melted butter
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh herbs (rosemary, thyme, parsley)
• 1 lemon, zested and halved (optional)
• 1 teaspoon paprika or smoked paprika (optional)

Optional for vegetable bed:

• 1 pound baby potatoes, halved
• 2 carrots, sliced
• 1 onion, chopped

directions

this recipe

1. Preheat oven to 425°F (220°C).
2. Spatchcock the chicken by removing the backbone with kitchen shears. Press down firmly on the breastbone to flatten.
3. Pat the chicken dry with paper towels. Rub with olive oil or butter, and season with salt, pepper, garlic, herbs, lemon zest, and paprika if using.
4. Arrange optional vegetables in a roasting pan and season. Place the chicken skin-side up on top of the vegetables or on a wire rack.
5. Roast for 45–60 minutes, or until the thickest part of the thigh registers 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving and serving.

Servings and timing

• Servings: 4–6
• Prep time: 15–20 minutes
• Cook time: 45–60 minutes
• Total time: About 1 hour 15 minutes

Variations

• Herb butter: Mix softened butter with herbs and garlic to spread under the skin.
• Spicy rub: Use chili powder, cumin, and smoked paprika for a bold flavor.
• Citrus marinade: Marinate in lemon or orange juice with garlic and rosemary.
• BBQ style: Brush with barbecue sauce during the last 15 minutes of roasting.
• Grilled version: Cook over indirect heat on the grill for a smoky taste.

storage/reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze cooked, cooled chicken pieces for up to 3 months.
• Reheat in a 300°F oven covered with foil, or microwave on medium in short bursts until heated through.

FAQs

What is spatchcock chicken?

It’s a whole chicken with the backbone removed and flattened for faster, even cooking.

Why spatchcock a chicken?

It reduces cooking time and ensures all parts of the bird cook evenly.

Do I need special tools to spatchcock?

Kitchen shears work best, but a sharp knife can also be used.

Can I spatchcock in advance?

Yes, you can prep the chicken up to 2 days ahead and store it in the fridge.

Should I brine the chicken first?

Optional, but a dry brine (salt overnight) enhances flavor and juiciness.

What kind of pan should I use?

A rimmed baking sheet, cast iron skillet, or roasting pan all work well.

Can I cook it on the grill?

Yes, cook it over indirect heat for 45–50 minutes, covered, for best results.

How do I get extra crispy skin?

Dry the chicken well, rub with oil, and roast at high heat.

What sides go well with this?

Roasted vegetables, mashed potatoes, rice, or a fresh salad are great options.

Is this method good for turkey?

Absolutely—spatchcocking works wonderfully for turkeys, too.

Conclusion

Spatchcock chicken is a foolproof way to get a golden, juicy roast in less time with more flavor. Whether you’re roasting in the oven or firing up the grill, this method is a delicious upgrade to your regular whole chicken routine.

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