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.
How to make this Spatchcock Chicken?
Ingredients
- unsalted butter
- salt
- black pepper
- lemon zest
- thyme
- garlic cloves
- whole chicken
- 2 tablespoons thinly sliced chives
Spatchcocking Process
- 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)
Rubbing and Roasting Process
- Preheat oven.
- Combine butter, salt, pepper, lemon zest, and garlic.
- 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.
FAQs
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!
The cooked chicken will stay fresh in the refrigerator, in an airtight container, for 3 to 4 days.
Yes! 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.
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.
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
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
Other Chicken Recipes
Aside from this spatchcock chicken recipe, we’re both huge poultry fans in general. We love the versatile protein and how it lends itself to so many delicious dishes. If you love chicken as much as we do, you’ll love some of our favorites below!
- Oven Baked Chicken Thighs
- Chicken Alfredo Lasagna Roll Ups
- Sesame Chicken Recipe
- Garlic and Ginger Braised Chicken
- Easy Skillet Chicken Pot Pies
- Chicken Lettuce Wraps
- Ginger Chicken Potstickers
Want even more chicken recipes? We have an entire section dedicated to delicious Chicken and Poultry Recipes here! Enjoy!
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Spatchcock Chicken
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 45 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.
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It tastes exactly the same as what you talked about it! Delicious and juicy! My family requires it for the next Sunday’s dinner!