Spatchcock Chicken Recipe

This Spatchcock Chicken Recipe is my go-to method for roasting a whole chicken quickly and easily. Seasoned with garlic herb butter and simple seasonings, the result is juicy, delicious herbed chicken meat and ultra-crispy skin.

This easy spatchcock roast chicken recipe allows the chicken to cook faster and more evenly than regular roast chicken. With no lengthy prep work required, it’s an easy weeknight but weeknight dinner option the whole family will enjoy!

Spatchcock Chicken

If you’ve never spatchcocked a chicken, that’s okay! I’ll detail exactly how to do so below (or check out my post, How to Spatchcock a Chicken, for more information). It’s not nearly as intimidating as it seems. Promise!

Okay, so why spatchcock chicken? Why not just roast it like everyone else? The answer is pretty simple: dry breast meat. Above 150°F (66°C), breast meat begins to dry out. Leg meat, on the other hand, should be cooked to at least 170°F (77°C). Yes, the standard government recommendation of 160-165°F for both legs and breast meat is just fine. But scientifically speaking, the muscle fibers of breast meat are almost completely dried out by then, and the collagen-protected connective tissue in leg meat will remain tough.

How does spatchcocking chicken result in even cooking? When baking, you may notice that your pan or baking sheet is cooler in the center than the outer edges. This isn’t usually an issue for things that cook quickly, but longer cooking times (like cooking an entire chicken) can lead to issues.

By spatchcocking (or “butterflying”) the chicken, it flattens the carcass, allowing you to arrange it in a pan or baking sheet so the breasts lie in the cooler center while the legs sit closer to the warmer edges.

Spatchcock Chicken Recipe Ingredients

Below are descriptions of the key ingredients in this Spatchcock Chicken Recipe, including possible substitutions. You can find the printable recipe with measurements for each ingredient in the recipe card below.

• Whole Chicken: This recipe calls for a whole 4-5 pound chicken, although any size chicken will work. You can even try this recipe with a whole turkey!
• Garlic Herb Butter: The garlic butter mixture is rubbed over the entire surface of the chicken and under its skin. It boosts flavor and helps protect the breasts from drying out. You’ll need butter, minced garlic, fresh thyme, rosemary, parsley, and salt. Note: Oil may be used in place of the butter.
• Seasoning Mixture: The seasoning mixture is sprinkled over the chicken before baking. It consists of Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.

How to Make Perfect Spatchcock Chicken

1. Preheat the oven to 400°F. Line a large baking pan with aluminum foil, place a cooling rack on top (if you have one), and spray with nonstick spray. Tip: If time allows, bring the chicken to room temperature (about 30 minutes).

2. Remove the backbone. Remove the gizzards and pat the entire chicken dry with paper towels. Place the chicken, breast-side-down, on a large cutting board. Locate the backbone down the middle of the chicken, from the neck to the tail. Use a good pair of kitchen shears (scissors) or a sharp knife to cut along one side of the backbone (cut as close to the backbone as possible). Repeat on the other side of the backbone. Discard or save the backbone for later.

3. Break the breastbone. Spread open the chicken, then flip it over so it is breast-side-up. Press firmly on the chicken to crack the breastbone and flatten (butterfly) the chicken.

4. Prepare the garlic butter and seasoning mixture. In a small bowl, mix the butter until smooth, then add the minced garlic, thyme, rosemary, parsley, and 1/2 teaspoon salt. In a separate bowl, combine the remaining salt with the Italian seasoning, garlic powder, onion powder, smoked paprika, and black pepper.

5. Butter and season the chicken. Spread approximately one-third of the butter mixture onto the underside of the chicken and sprinkle with about a third of the seasoning mix. Flip the chicken back over (breast-side-up) and place it on the prepared cooling rack. Carefully spread half of the remaining butter mixture under the chicken skin and the remaining butter over the top. Evenly sprinkle the remaining seasoning mixture onto the chicken.

6. Tuck the wings and turn the legs inward. To prevent the wings from burning, tuck them under the breasts. This also helps the chicken lay more flat.

7. Bake. Transfer to the oven and roast for 40-50 minutes or until the chicken is crispy to your liking and the internal temperature reaches 155 degrees Fahrenheit as measured with a digital meat thermometer.

• Note: The chicken will continue to cook an additional 5-10°F after it is removed from the oven. Additionally, if the skin starts to burn halfway through cooking, tent with foil.

8. Rest and Serve. Remove from the oven and allow the chicken to rest for 5-10 minutes before serving with fresh lemon wedges and fresh minced parsley if desired.

Helpful Cooking Tools

You’ll need a few essential cooking tools to prepare and cook a spatchcock chicken, including:

• A pair of sturdy kitchen shears or a sharp chef’s knife
• Large cutting board
• Paper towels
• A large, rimmed baking sheet with grid or an oven-safe skillet
• Digital meat thermometer

Find my complete list of cooking essentials here.

---

Check out these other whole chicken recipes: Garlic Herb Butter Roast Chicken and Baked Harissa Chicken Recipe.