This Spatchcock Chicken Recipe is probably one of my favorite things to make for dinner (with leftovers to use in a variety of ways for lunch or dinner the next day!). It’s on rotation in my household about 2 to 3 times a month. It’s so easy to make, super cost effective and always results in the juiciest, crispy skinned roast chicken ever.
What is Spatchcock Chicken?
The term “spatchcock” is derived from an old Irish abbreviation of “dispatching the cock”. It’s a cooking method involving cutting out the backbone of the chicken so it cooks flat, resulting in a faster, more evenly cooked chicken with crispier skin.
Why You Should Spatchcock Your Next Chicken?
When you spatchcock a chicken it makes it lay flat, and therefore all the meat cooks more evenly. Usually the breast cook first, and then become dry while the rest of the chicken is cooking. By spatchcocking the chicken, you eliminate this issue.
How to Make Our Spatchcock Chicken
Ingredients
Spatchcocking Process
- Turn chicken breast-side down on a clean cutting board. Using sharp kitchen scissors or poultry shears, cut out backbone of chicken. Turn chicken over and open back, so the legs are facing inward. Place palms over the center of the breastbone and firmly press down to crack. (this will allow the chicken to lay flat)
Rubbing and Roasting Process
- Preheat oven. Combine butter, salt, pepper, lemon zest, and garlic.
- Mash together until evenly combined.
- Rub half of butter mixture under chicken skin. Rub remaining butter evenly over chicken skin. Tuck wing tips behind chicken. Place prepared chicken into a cast iron skillet.
- Roast chicken. Remove chicken from oven and set aside to rest. Top chicken with thyme and chives.
Tools You Will Need
- knife
- cutting board
- mixing bowl
- wooden spoon
- kitchen shears
- measuring spoons
- microplane
- 12″ cast iron skillet or baking sheet
Tips and Tricks for Spatchcock Chicken Success
- We recommend using sharp kitchen shears to cut the backbone out of the chicken. In general, a great pair of kitchen shears are an invaluable tool to have in your kitchen. This is one of favorite ones!
- Once the chicken has been spatchcocked, pat the chicken with a clean, dry paper towel before adding the butter. This will help the skin get nice and crispy.
- Make it a complete one skillet meal! Chop and toss some root vegetables in oil and season with salt and pepper. Place vegetables in an even layer in the skillet and top with chicken. The juices from the chicken will drip onto the vegetables as everything roasts, giving your vegetables really amazing flavor!
Storing Leftovers
The cooked chicken will stay fresh in the refrigerator, in an airtight container, for around 3 days.
To freeze: Place pieces of chicken into a resealable bag, with as much air removed as possible, and store in the freezer for up to 3 months.
Variations
- Avocado oil, which has a high smoke point, can be used in place of the butter for the rub
- Different herbs and spices can be mixed and matched depending on the preferred flavor of chicken – rosemary, sage, cilantro, cumin, coriander, orange zest, and lime zest are all great flavor options.
- This recipe makes a delicious roast chicken, that’s perfect for creating dishes from the leftovers! We love making pita pockets or chicken salad for lunch the next day. We also love shredding the chicken and adding it to soups and pastas for a little protein boost!
What to Serve with Spatchcock Chicken?
Aside from being simple and delicious, we love this recipe because it can be served with a large variety of things. Some of our favorite side dishes to serve with this spatchcock chicken are:
- Cheesy Root Vegetable Gratin
- Shaved Brussels Sprout Salad
- Creamy Stovetop Mac and Cheese
- Classic Caesar Salad
- Lightly Roasted Green Beans
- Roasted Radishes
- Balsamic Grilled Baby Carrots
- Cheesy Potato Casserole
More Delicious Chicken Recipes You Will Love
Spatchcock Chicken
This Spatchcock Chicken is the most delicious and juicy roast chicken you'll ever taste! The spatchcock method allows the chicken to cook faster, more evenly and results in crispier skin. You'll never want to make roast chicken another way!
Servings:
INGREDIENTS
- 1/4 cup unsalted butter softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 minced garlic cloves
- 4 1/2 pound whole chicken
- 1 teaspoon minced thyme
garnish
- 2 tablespoons thyme leaves
- 2 tablespoons thinly sliced chives
INSTRUCTIONS
- Preheat oven to 450˚F.
- Place butter, salt, pepper, lemon zest, minced thyme, and garlic into a small bowl and mix together until evenly combined. Set aside.
- Turn chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut out backbone of chicken.
- Turn chicken over and open back, so the legs are facing inward.
- Place palms over the center of the breastbone and firmly press down to crack (this will allow the chicken to lay flat).
- Using fingers, gently pull skin away from the meat throughout chicken. Then carefully and evenly spread half of butter mixture under skin of chicken.
- Rub remaining butter evenly over entire skin of chicken.
- Tuck wing tips behind chicken.
- Place prepared chicken into a 12” cast iron skillet, turning legs inward.
- Transfer skillet to preheated oven and roast for 15 minutes.
- Reduce temperature to 400˚F and continue to roast for an additional 50 to 55 minutes or until the internal temperature reads 165˚F when a thermometer is inserted into the thickest part of the leg, and the juices run clear.
- Remove skillet from oven and allow chicken to rest, about 10 minutes.
- Top chicken with thyme leaves and sliced chives.
NOTES
Tip: We recommend using sharp kitchen shears to cut the backbone out of the chicken. In general, a great pair of kitchen shears are an invaluable tool to have in your kitchen. This is one of favorite ones!
Storing Leftovers: The cooked chicken will stay fresh in the refrigerator, in an airtight container, for 3 to 4 days.
To Freeze: Place pieces of chicken into a resealable bag, with as much air removed as possible, and store in the freezer for up to 3 months.
Calories: 424kcal Carbohydrates: 1g Protein: 31g Fat: 32g Saturated Fat: 12g Cholesterol: 143mg Sodium: 503mg Potassium: 323mg Fiber: 1g Sugar: 1g Vitamin A: 635IU Vitamin C: 9mg Calcium: 31mg Iron: 2mg
CUISINE: American, irish
KEYWORD: chicken, roast chicken, spatchcock, spatchcock chicken
COURSE: dinner, Main Course
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Chicken comes out moist with a crispy skin
Once the bird is cut open and pressed flat (you’ll hear the breast bone crack), flip it back over and you can easily peel out the breast bone and cartilage strip from in between the breast tenders. You don’t need to cut it out; you can yank out the bone and cartilage by hand… working your fingers under in between the bone and the breast muscle and then you have some grip on it just give it a hard peel/yank. They peel right out clean.
Don’t forget to save the whole spine, any fat trimmings and the breast bone/cartilage in a zip lock freezer bag. When you’ve accumulated about 3-birds worth of trimmings it makes the most delicious chicken broth in the instant pot in only about 2 hours (instead of 6-12 on the stovetop)… just add the frozen chicken bits, 1/2 chopped onion, 4 chopped celery stalks (leaves and all), 8oz chopped carrots, 4-6 halved garlic cloves, 1tsp whole peppercorns, 3 Bayleaf, and a few whole sprigs each of rosemary, thyme & sage. Fill up the instant to the max liquid line (covering everything) and set cook time to 2hr high pressure. Let natural pressure release and then strain out the solids. Store the stock in the fridge or freezer and then skim off the hardened fat layer before use. Salt to taste.
This recipe hits every time! I add paprika and cayenne pepper and cook it over a bed of onions. It all comes together perfectly in the end
Hello does this splatter a lot in the oven? Seems like the butter could hit the hot pan and make a bit of a mess?
Hm, that’s a great question. I haven’t noticed any major splattering during the roasting process. I usually cook it in a cast iron skillet with taller sides (about 2 1/2 inches)and haven’t really had any issues…and I’m pretty sensitive to grease splatter in general, whether on stovetop or in the oven!
This recipe is delicious and easy that uses ingredients you already have on hand. I used a sheet pan covered with foil (easy clean up!) since I don’t have a cast iron skillet. My only suggestion is to temp your chicken sooner than the additional 50-55 minutes. I temped mine after 35 minutes and it was perfect. Thanks for sharing this recipe! It’s a keeper!
I appreciated how simple this recipe is. And with such a great outcome. I will be making this recipe again and again. Thank you
I do not eat meat, but make it for my husband. He absolutely loved this recipe! He said it was juicy and loved the crispy skin. Will make again and again!
This is a great, simple recipe, yielding a fantastic result. From someone who’s made this many many times, coating the chicken in a neutral oil like avocado or Grape seed and liberally covering with kosher salt is all you really need. Adding herbs of any preference is just a bonus. As to those who may under or over cook their chicken – it’s incumbent upon you to know how to use a thermometer! No two ovens are ever exactly the same. Time and temperature references are guidelines, nothing more.
Spatchcock Chicken looks yyummmy. Will try it.
So, from the video (if that is you Jenny Park) you’re left-handed. So am I. Are the scissors you use designed for lefties? Any other kitchen tools that you think should replace “normal” right-handed tools?
Nice recipe BTW. Spatchcocking a chicken is so easy that I wonder why people pay extra for pre-spatchcocked chicken in stores.
First time making Christmas dinner or roasting a whole chicken and feeling STRESSED. Can I roast this in a roasting pan on a rack to allow the air to circulate beneath? Will this ensure the bottom is crispy as well? The recipe sounds incredible and I’m very excited to make it. Thank you!
No reason to stress sis, there’s nothing to it. You can use anything with sides tall enough that the juices don’t run out. The best is a cast iron skillet that has been pre-heating along with the oven for a least 30 minutes. Use the cooking time for a guide only and rely on a meat thermometer to tell you when it’s done.(165) Start checking the temp about 15 munutes ahead of the time given so you don’t have any surprises and relax..it’s just a chicken.
Yes. I’ve even done it on the wire rack in the smoker (indirect heat!) set to hold 400-425 for 1:15hr … great smokey and charcoal grill flavor.
Great recipe!!!❤❤
Made this recipe as written except I used only 1/2 chicken. Cooking for two. Breast was still pink after 45 min at 450!!!
I’m not sure how that can happen (especially with just half a chicken) unless the chicken itself was incredibly large. If it was still pink, you can continue to roast for an additional 15 minutes to cook the chicken through..
So, this cook ignored the cooking instructions and tried it herself and failed. How is that a problem with the recipe?
I think I will make this but omit the lemon so I can make a nice pan gravy for mashed potatoes. Mmmm.
It tastes exactly the same as what you talked about it! Delicious and juicy! My family requires it for the next Sunday’s dinner!