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–+ servings
Spatchcock chicken in a skillet freshly roasted.
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5 from 74 votes

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!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: dinner, Main Course
Cuisine: American, irish
Servings: 6
Calories: 424kcal
Author: Teri & Jenny

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
US Customary - Metric

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.

Video

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. 

Nutrition

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