Learn how to perfectly roast spatchcock chicken for the most flavorful, juicy meat with crispy skin. This recipe includes step-by-step instructions on how to spatchcock the whole chicken, roast it in the oven and a few useful recipe tips.
Besides our favorite roasted chicken in the oven bag and Dutch oven chicken, this spatchcock chicken recipe is one of my favorite ways to prepare the whole bird.
Spachchock or butterflied chicken is the method of preparing the whole chicken (or other bird) where the back bone is removed so the chicken can be flattened before baking.
This technique allows you to cook the whole bird faster and evenly; it is perfect for roasting or grilling.
Spatchcocking is amazing for fast, even roasting, but if you change your mind and decide you'd rather have individual roasted pieces for meal prep, follow my complete tutorial on how to cut a whole chicken.
If you need to cut the cooking time, you can also roast the parts individually.
And if you are looking for another easy and quick way to prepare a whole chicken, try our air fried whole chicken recipe.
Jump to:
A few recipe notes
It is very easy to spatchhock a chicken at home, and I have included instructions on how to do so further in this post.
All you need is a pair of kitchen scissors, a sharp knife, and a cutting board. You can also use just a knife, but I find scissors are so much easier to use to remove the backbone.
And if you are not confident or simply do not feel like cutting it yourself, you can always ask a butcher at the grocery store to butterfly your chicken. It takes only a few minutes.
Ingredients
You can find the quantities for each ingredient in the recipe card at the end of this post.
- Whole chicken: it is better to use smaller young birds for this recipe, between 3.5-4 pounds.
- Shallots: I love adding a few quartered shallots to the pan for flavor.
- Butter: you will need softened butter to coat the chicken.
- Olive oil: Olive oil mixed with butter will prevent the butter from smoking.
- Lemon: you will need lemon juice for the chicken coating. It adds flavor to the chicken.
- Fresh herbs: I used fresh thyme and fresh rosemary.
- Salt and spices: I used salt, garlic powder, onion powder, paprika, and black pepper.
Roasted spatchcock chicken recipe instructions
Below are the step-by-step directions with the images on how to butterfly, season, and then perfectly roast the spatchcock chicken.
Note before you start: Always bring the chicken to room temperature for about 30 minutes before roasting it.
Remove the backbone of the chicken: Place the chicken breast side down on a cutting board. The backbone should be facing up and the drumsticks pointing towards you. Using sharp kitchen shears or poultry scissors, cut along one of the sides of the backbone from the tail to the neck. Then, cut along the other side of the backbone and remove the backbone completely.
Flatten the chicken: now, flip the chicken so it is breast-side up. Find the breast bone and press firmly on top with the palm of your hand until you hear a crack and the chicken flattens. Alternatively, you can make a small cut on the cartilage of the breastbone to flatten the chicken. Both ways work great.
Season the chicken: melt butter in a microwave bowl. Mix it with olive oil and lemon juice. Season the chicken generously with salt, garlic powder, onion powder, paprika, and black pepper. Coat it with the butter mixture.
Place spatchcock chicken in a pan: In a baking pan or a cast iron skillet, add fresh herbs. Place seasoned chicken in a baking pan or a cast iron skillet on top of the herbs, with the skin side up. Add a few shallot quarters and you can also add there the whole and the squeezed lemon half.
Roast spatchcock chicken: slide the pan in a preheated to 400°F oven. Roast spatchcock chicken for about 45-55 minutes or until the internal temperature in the thickest part of the breast reaches 165°F.
Recipe tips
- Have a meat thermometer to ensure the chicken is fully cooked.
- The cooking time will depend on the size of the chicken.
- If you prefer more savory chicken, dry brine it for up to 12 hours in the fridge.
- Save your time by asking the butcher to spatchcock your chicken at the store.
- Add the choice of vegetables to roast along with the chicken.
- Keep the bones to make the chicken stock or soup the next day.
- Store leftover chicken in an airtight container in the fridge for up to 3-4 days.
- Use leftovers to make delicious homemade chicken noodle soup.
Our favorite side dishes to serve with the chicken
Besides the mashed potatoes and veggies (which we love), try to serve the chicken with the following side dishes that you might have not tried yet.
Frequently asked questions
It takes about 45-55 minutes to roast spatchcock chicken at 400, depending on the size of the bird, and sometimes on the type of the pan.
There are a few benefits to spatchchocking the chicken: it looks great on a table, takes less cooking time, even cooking, and creates a lot of beautiful crispy skin.
📖 Recipe
How to Perfectly Roast Spatchcock Chicken
Equipment
- 1 cutting board
- 1 kitchen shears
- 1 Baking pan
- 1 instant-read thermometer
Ingredients
- 1 3.5-4 lb whole chicken, giblets removed
- 3 tablespoons butter, melted and slightly cooled down
- 3 tablespoons olive oil
- 1 lemon quartered
- 2 shallots, peeled and quartered
- 1 bunch fresh rosemary, sage and thyme
- 1½ teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Line a baking pan with high rims with some parchment paper (for easy clean up). Place washed herbs at the bottom of the prepared pan.
- Pat dry the chicken with paper towels. Place the chicken breast-side down on a cutting board. Using kitchen scissors, cut along one side of the backbone (from the tail to neck). Do the same with the other side. Remove the backbone. Open the chicken and flip it over. Use your palm and press firmly on the breastbone until it flattens.
- In a small bowl, melt butter in a microwave and let it slightly cool down. Add there olive oil and the juice from half of the lemon. Reserve the squeezed lemon half.
- Season the whole spatchcock chicken with 1½ teaspoons salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder , ½ teaspoon black pepper . Brush the chicken with the butter, oil and lemon juice mixture.
- Please seasoned chicken on top of the herbs in a prepares baking pan. Add quartered lemon (including the squeezed ones) and quartered shallots to the pan.
- Roast spatchcock chicken at 400°F for about 45-55 minutes or until the internal temperature in the thickest part of the breast reaches 165‡F.
- Once cooked, take it out and let it rest for 5-10 minutes before carving.
Notes
- You can brine seasoned chicken overnight in the fridge.
- If you add other vegetables to the pan, do nor forget to season them as well.
- Use the leftovers to make chicken noodle soup the next day.
KAL Fisher says
Thanks so much for this. It worked well. I was nervous doing the cutting but it was easy with kitchen sears and your helpful photos/instructions. I brined overnight (wet brine.) turned out groovy!
Nataliia says
I am so happy to hear it. Thank you so much for your great review!
Lindi says
Just came out of oven 1.410kg cooked for 50 mins I did a little different only my herbs haven't grown much so I did softened ghee, fresh grated Ginger and garlic and fresh thyme under skin roasted on thick sliced leeks and onions so juicy and tender. Next time I'll do your recipe...
Thanks for sharing your recipe...xxx