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Roasted spatchcock chicken with golden skin on a baking pan lined with parchment paper.

How to Perfectly Roast Spatchcock Chicken

Nataliia
Learn how to make a perfectly roasted spatchcock chicken for the most flavorful, juicy meat with crispy skin. This method is also the fastest way you can prepare the whole chicken.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Holiday dish, Main Course
Cuisine American
Servings 8
Calories 345 kcal

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.

Nutrition

Calories: 345kcalProtein: 25gFat: 18gSodium: 480mg
Keyword how to butterfly whole chicken, how to roast spatchcock chicken, spatchcock chicken
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