Spatchcock Chicken
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Spatchcock Chicken – This is hands down my favorite way to roast a chicken because it’s quick and easy, and you end up with juicy chicken in the middle, crispy skin, aka the chicken of your dreams in under an hour.
Easy Spatchcock Chicken – Juicy Roast in Half the Time
I make this Spatchcock chicken often, especially if we’re hungry and don’t want to wait too long for a roast chicken. Spatchcocking cuts the cooking time in half, which means dinner hits the table faster. But not only is this method quicker, you end up with juicy chicken in the middle and super crispy skin every single time.
It’s my go-to shortcut whenever I’m in a rush. I love serving this with the usual sides like crusty bread, mashed potatoes and green beans.
This is the BEST chicken I have ever made!!! I never spatchcocked before, I followed your instruction and it was very easy. But the best part was your recipe for the compound butter. Fantastic. ~Donna
Why You’ll Love This Spatchcock Chicken
- Dinner in half the time: Spatchcocking cuts roasting time in half but still gives you juicy meat and crispy skin.
- Super crispy skin: The kind you can hear crackle when you carve it.
- Juicy all the way through: Even the breast stays tender. Goodbye dry chicken.
- Simple but impressive: Easy enough for a rushed weeknight, but impressive enough to serve guests.
Once again Jo you nailed it! Great flavor, simple to prepare, moist and tender! Love it! Thank you! ~John
Ingredients and Tips
- Chicken: A 4-pound whole chicken works best, it’s big enough to feed 4 to 6 people and small enough to cook evenly. If your bird is larger, tack on extra roasting time and check with a thermometer.
- Butter: I use unsalted butter. Make sure it’s softened so that it blends easily with the herbs and garlic. This is the base of your compound butter.
- Herbs: A poultry blend which usually includes rosemary, sage and thyme. If you can’t find them pre-packed, buy them individually.
- Garlic and lemon: Fresh garlic and lemon zest bring a lot of brightness and keeps the butter from tasting heavy.
- Kitchen shears: Your best friend for spatchcocking. They cut right through the backbone in seconds. If you don’t have any, a sharp chef’s knife can work.
- Pat it dry: Before buttering the chicken, blog it dry with paper towels. Dry skin is what gives you that crispy brown finish.
- Don’t throw away the backbone: Toss it in a bag and freeze it for stock later.
- Thermometer: If you don’t have one, invest in one. You want the thickest part of the breast and thigh to hit 165°F.
Preheat your oven to 425°F and get your big oven safe skillet ready. No skillet? A baking sheet with a rack will work fine.
In a small bowl, mash together softened butter, fresh herbs, garlic, lemon zest, smoked paprika, salt, and pepper. This stuff is gold, half goes under the skin, half on top.
Place the bird breast side down, legs toward you. With sharp kitchen shears, cut along both sides of the backbone and remove it (save it for stock). Flip the chicken breast side up, then press firmly on the breastbone with the heel of your hand until it flattens. Yes, it feels weird. Yes, it’s worth it.
Sprinkle salt and pepper inside the chicken, then flip it so it’s breast side up. Gently separate the skin from the meat with your fingers and rub half of the compound butter underneath. Spread the rest all over the top of the chicken. Don’t be shy, more butter = more flavor.
Transfer the chicken to your skillet (or prepared baking sheet) and roast, uncovered, for 40–50 minutes. You’re looking for golden brown skin and an internal temperature of 165°F in the thickest part of the breast. Now, let the chicken hang out for about 15 minutes before carving. This gives the juices time to redistribute (translation: juicier meat).
While the chicken rests, grab those pan drippings! Whisk them in a saucepan with chicken broth and cornstarch until bubbling and thickened. Season to taste and pour over slices like the overachiever you are.
Made this yesterday. Fabulous! Easy and tasty. I just happen to grow rosemary, sage and thyme so I used the fresh product in the compound butter. Made it for my daughter and grandsons. They inhaled it. Thanks, Jo! ~Roger
How To Serve It
Here are some of my favorite sides to go with this:
Garlic Mashed Potatoes
Skillet Green Beans
No Knead Bread
Easy Tossed Salad
Frequently Asked Questions
What is spatchcock chicken?
Spatchcocking (also called butterflying) means removing the backbone from a whole chicken so it can be flattened. This helps the chicken cook faster and more evenly, with crispy skin and juicy meat every time.
Why spatchcock instead of roasting whole?
Time and texture. A spatchcock chicken roasts in about half the time of a whole bird, and the meat cooks evenly.
Do I need special tools to spatchcock?
Nope. A sturdy pair of kitchen shears is all you need. A sharp chef’s knife works too, but shears make it safer and easier.
Can I grill spatchcock chicken?
Yes! Spatchcock chicken is amazing on the grill. Cook it skin-side up over indirect heat, then flip to crisp the skin. Total time depends on the size of the bird, usually 15–20 minutes per side.
Can I spatchcock a turkey?
Absolutely! Here’s how.
How do I keep the skin crispy when reheating?
Skip the microwave, it makes the skin rubbery. Reheat pieces on a baking sheet at 375°F for 10–15 minutes to revive the crisp.
What should I do with the backbone?
Don’t toss it! Freeze it with other scraps to make homemade chicken stock.
My boyfriend is the pickiest eater and never have I been so complimented on a chicken dish before! ~Lisa
How To Store Leftovers
If you’re lucky enough to have leftovers from this chicken, store them in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Freezing
Make sure to let the chicken cool completely before you freeze it. Place individual pieces of chicken into freezer bags. Remove as much air as possible from the freezer bag as you slide the zipper closed. Freeze for up to 3 months.
This has become my favourite way to cook a whole chicken. Quick and easy and tastes great. ~Edward
Try These Chicken Recipes Next
- Beer Can Chicken
- Roast Chicken with Roasted Potatoes and Garlic Sauce
- Marinated Chicken Spiedies with Garlic Sauce
- Spanish Chicken with Chorizo and Potatoes
- Baked Garlic and Ginger Chicken Drumsticks
- Roast Chicken
- Roasted Cornish Hens
Originally posted in July 2018, updated with video, better pictures and clearer instructions.
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Spatchcock Chicken
Video
Ingredients
- ½ cup butter (unsalted, softened (1 stick))
- ¼ cup poultry herb blend (chopped *)
- 3 cloves garlic (minced)
- 1 tablespoon lemon zest ((from 1 lemon))
- 1 tablespoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 4 pound whole chicken
Gravy
- pan drippings
- 1 cup chicken broth (low sodium or no sodium added, or water)
- 1 tablespoon cornstarch
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425℉. Spray a large skillet with cooking spray. See recipe notes if you don't have a large enough skillet.
- In a small bowl add the butter, poultry herb blend, garlic, lemon zest, smoked paprika, salt and pepper. Whisk or mash with a spatula until well combined.
- Place the chicken breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness. Cut the wing tips off as well.
- Season the inside of the chicken generously with salt and pepper, then flip it over so that the breast side is up.
- Run your fingers under the chicken skin (breasts and legs) and rub half of the compound butter under the skin. Spread the rest of the mixture over the top of the bird.
- Place the chicken in the prepared skillet and roast uncovered for 45 minutes or until it registers 165 to 170℉ on an instant-read thermometer. The time can vary if using a different size chicken.
- Let the chicken rest at room temperature for about 15 minutes before carving it and serving.
- To make the gravy cook the fat drippings from the skillet in a saucepan over medium heat until bubbling. Stir in the cornstarch and chicken broth or water. Stir constantly using a whisk, bring a boil and boil for 1 more minutes. Taste for seasoning and adjust with salt and pepper as needed.
Notes
- * You can find poultry herb blends in your local grocery store located with all the other herbs. Usually they contain rosemary, sage and thyme, but if you cannot find the blend you could always buy them separately.
- If you don’t have a skillet (about 12 inch) large enough to roast the chicken you can use a baking sheet. Line a baking sheet with aluminum foil, then place a baking rack over it. Spray the rack with cooking spray.
- If your oven has a Roast function, preheat it to 375 F degrees and roast it for 35 minutes or until it registers 165 to 170 F on an instant-read thermometer. The time can vary if using a different size chicken.
- The nutritional information is for 6 people.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
