This is going to forever change the way you roast a chicken. A spatchcock chicken will roast faster and will get crispy chicken skin on the entire bird. Season however you like and prepare to be amazed at how easy this is!
What is a Spatchcock Chicken?
When I first heard the term “spatchcock chicken,” I thought that it sounded like a fussy, unnecessary way to roast a chicken. The method intimidated me (I have to cut WHAT?) and I didn’t see the benefit. Then, I tried it …and I was blown away. It’s much easier than it sounds, it cooks FASTER, and instead of having about 1/2 of the chicken skin crispy (while all the skin that faced down in the pan is soft), the whole bird was crispy. The seasoning stayed put on the whole bird (vs melting off) and it was …more delicious!
I was sold and I bet you will be, too.
What Is the Reason to Spatchcock a Chicken?
Spatchcocking your chicken is the ultimate roasted whole chicken hack. Why, you ask? Let me tell you!
- It’s faster – a spatchcock chicken only roasts for about 50 minutes vs. a regular whole chicken that takes almost an hour and a half. So, with a little bit of extra effort on the front end, you save 40 minutes of cooking time – amazing, right?
- It’s delicious and crispy – even more than saving time, the fact that the skin on the entire chicken (seriously, the whole thing) gets a crispy finish will keep me coming back to this method over and over again.
Ingredients You’ll Need For Spatchcock Chicken
You actually don’t need much for a really delicious roasted whole chicken (and in this case, spatchcocked pre-roast). Aside from the chicken itself, I’d be willing to bet that you have everything on the list in your kitchen already. Here’s everything you’ll need:
- 1 whole chicken, patted dry
- 3 tablespoons of butter or ghee, softened
- 1 tablespoon of fine sea salt
- 1 teaspoon of ground black pepper
- 2 lemons, halved
How to Spatchcock a Chicken
- Preheat the oven to 375°F.
- Spatchcock the chicken – to spatchcock the chicken, I recommend using kitchen shears (sharp scissors like THESE). Turn the chicken over so that it is breast-side-down on a cutting board. Slide your scissors along one side of the spine (inserting at either the top or the bottom of the cavity), and cut along the side of the spine. Repeat this cut along the other side of the spine until you can totally remove the spine from the chicken. Discard the spine (or save it to make broth). With the chicken still breast-side-down on the cutting board, use your hands to press the bird as flat as possible, putting your weight over the thighs to press them down. To help the chicken lay more flat, use a sharp knife and slice (from inside the cavity) about 1/4 of an inch into the sternum (right between the breasts). Flip the chicken over and prepare to season.
- Season the chicken – to season the chicken, pull the skin on the breast and legs away from the meat. Using either a spoon or your hands, push the butter under the skin and spread it out as much as possible. Repeat until you’ve used all the butter. Then, sprinkle with the salt and pepper.
- Bake – place the chicken on a rimmed baking sheet or in a roasting pan (or large heavy-bottomed pot). Bake at 375°F uncovered for 50 minutes. Be careful to watch that the skin doesn’t burn.
- Let rest, then serve and enjoy – once the chicken is finished baking, set it aside to rest for 5 minutes. Then serve and enjoy!
How Long To Roast A Spatchcock Chicken
Your spatchcock chicken will roast for about 50 minutes at 375°F. We’ve found that this temperature/time combo yields the most delicious crispy-skin, juicy-meat spatchcock chicken.
At what temperature is spatchcock chicken done?
As with any cut of chicken, you’ll want to roast your chicken until it reaches an internal temperature of 165°F. The easiest way to keep track of the temperature is to use an in-oven thermometer. Using one of these handy gadgets allows you to constantly monitor the temperature of your chicken while it’s roasting vs. having to pull your chicken out every few minutes to test it for doneness.
Do I Need Special Tools for Spatchcocking?
The only special tool you’ll need for spatchcocking a chicken is a nice sharp pair of kitchen shears. I recommend buying a good pair (THESE are great and really affordable) and keeping them in your kitchen only (no arts and crafts for these bad boys!).
Tips for the Perfect Spatchcock Chicken
- Fold the wing tips back so that they don’t burn.
- Season your chicken really simply with salt and pepper (vs. using other spices), because in order to get the crispy skin, you have to cook it for a long time and that will cause other spices to burn.
- Make sure that you don’t skip the step of flattening the chicken by breaking the breast bone, because if it isn’t flat, it’ll take longer to cook.
- Tent the spatchcock chicken with foil if it is starting to brown too quickly.
- Use ghee, olive oil, or coconut oil instead of butter, if you prefer.
- Any large pan will work. Use whatever you have – a baking dish or a large skillet. You do not have to use a roasting pan. Just make sure that it can fit the chicken while it’s flat!
- Add flavor with roasted citrus. Citrus (especially lemon) won’t burn, so it’s a healthy way to add more flavor at the end. A whole head of garlic would be delicious too!
How To Serve Spatchcock Chicken
Serve your spatchcock chicken alongside a veggie and a starchy side. Here are some of our very favorite options:
Starchy Sides
- Pan Fried Sweet Plantains
- Orzo with Roasted Vegetables
- Oven Roasted Butternut Squash
- Roasted Potatoes
- Chilled Spring Veggie Rice Salad
- Perfect Quinoa
Veggie Sides
Salad Sides
- Italian Side Salad
- ​Strawberry Spinach Salad
- Best Spinach Salad with a Spicy Lemon Salad Dressing
- Lemon Sea Salt Arugula Salad
- Shredded Brussels Sprouts Salad with Apple Cider Vinaigrette
Spatchcock Chicken FAQs
Should you brine chicken before spatchcocking?
You can absolutely brine your chicken before spatchcocking it (we actually prefer a dry brine to a wet brine), but it isn’t a must for a delicious, juicy spatchcock chicken. If you do decide to go this route, you can skip the salt that this recipe calls for (just rub the chicken down with butter and sprinkle with pepper before popping it into the oven).
Which side of a spatchcock chicken goes up?
When you’re actually spatchcocking your chicken, the back side will face up, but you’ll want it to be breast-side-up while it’s roasting.
How much does spatchcocking reduce cooking time?
A whole chicken that hasn’t been spatchcocked takes between an hour and 15 minutes and an hour and a half to cook at 375°F. A spatchcock chicken, on the other hand, only takes about 50 minutes. That’s some significant time savings!
Video
More Favorite Chicken Recipes
- Easy Dry Rub Chicken Wings
- Chicken Arroz Caldo
- Thai Green Curry with Chicken
- Instant Pot Gumbo with Chicken and Sausage
- Pesto Chicken Pasta Bake
- King Ranch Chicken Casserole
- Sun Dried Tomato Chicken Breast
How to Spatchcock a Chicken
Ingredients
- 1 whole chicken patted dry
- 3 tablespoons butter or ghee softened
- 1 tablespoon fine sea salt
- 1 teaspoon ground black pepper
- 2 lemons halved
Instructions
- Preheat the oven to 375°F.
- Place the chicken on a large cutting board and turn it over so that it is breast-side-down. Slide your scissors along one side of the spine (inserting at either the top or the bottom of the cavity), and cut along the side of the spine. Repeat this cut along the other side of the spine until you can totally remove the backbone from the chicken. Discard the spine (or save it to make broth).
- With the chicken still breast-side-down on the cutting board, use your hands to press the bird as flat as possible, putting your weight over the thighs to press them down. To help the chicken lay more flat, use a sharp knife and slice (from inside the cavity) about ¼ of an inch into the sternum (right between the breasts). Flip the chicken over and prepare to season.
- To season the chicken, pull the skin on the breast and legs away from the meat. Using either a spoon or your hands, push the butter under the skin and spread it out as much as possible. Repeat until you've used all the butter. Then, sprinkle with the salt and pepper.
- Place the chicken on a rimmed baking sheet or in a roasting pan (or large heavy-bottomed pot). Bake at 375°F uncovered for 50 minutes. Be careful to watch that the skin doesn't burn.
- Once the chicken is finished baking, set it aside to rest for 5 minutes. Then serve and enjoy!
Recipe Notes
- Fold the wing tips back so that they don’t burn.
- Season your chicken really simply with salt and pepper (vs. using other spices), because in order to get the crispy skin, you have to cook it for a long time and that will cause other spices to burn.
- Make sure that you don’t skip the step of flattening the chicken by breaking the breast bone, because if it isn’t flat, it’ll take longer to cook.
- Tent the spatchcock chicken with foil if it is starting to brown too quickly.
- Use ghee, olive oil, or coconut oil instead of butter, if you prefer.
- Any large pan will work. Use whatever you have – a baking dish or a large skillet. You do not have to use a roasting pan. Just make sure that it can fit the chicken while it’s flat!
- Add flavor with roasted citrus. Citrus (especially lemon) won’t burn, so it’s a healthy way to add more flavor at the end. A whole head of garlic would be delicious too!
Nutrition
