Spatchcock Chicken

4.91 from 22 votes
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Spatchcock chicken is the fastest way to cook a whole chicken. Our recipe leaves you with the juiciest herbed chicken meat and super crispy skin.

I love making this recipe for my family during the week because the meat comes out so tender and cooked evenly. You can eat it as-is or shred it up to use in future meals like our chicken tacos! I highly recommend saving the drippings from this chicken because you can make an incredible sauce/gravy from it 😍

Spatchcock chicken on a platter.
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This is my first time cooking a whole chicken in the oven and doing it spatchcock was less daunting. So happy that the recipe was a success the first time. I got crispy skin and juicy inside without brining the chicken. Would use the recipe again and will adjust the chili powder to my liking. Thank you for this fabulous recipe!-Merivale

We’ll get right to it, the secret to our spatchcock chicken recipe is 1. the incredible chicken seasoning and 2. the sauce/gravy. In this spatchcock chicken recipe, we’ll teach you how to get amazing crispy skin AND how to take the chicken drippings and turn it into an incredible gravy that you can serve your chicken next to.

PS: there is no chicken brine involved and you can make this meal in less than 60 minutes.

What You Need to Make this Spatchcock Chicken Recipe

  • Whole chicken: this recipe calls for a 3-4 lb. whole chicken. We’ve found that the higher quality the meat (free-range, organic, etc.) the better the chicken tastes.
  • Oil: oil is what helps get the skin nice and crispy.
  • Chicken seasoning: the spices used in this seasoning are similar to our chicken dry rub. You need garlic, chili, cumin, thyme, mustard, basil, black pepper, paprika, and brown sugar.
  • Garlic and fresh herbs: these cook under the chicken and when mixed with the drippings, turn into the gravy.

PS: check out our spatchcock turkey recipe for similar flavors!

Kitchen tools you’ll also need:

Before you get started, make sure you assemble the following kitchen tools:

  • Sharp kitchen sheers
  • Large plate
  • Cutting board
  • Paper towel
  • Wire rack
  • Baking sheet
  • Tin foil
  • Medium pot
  • Chef’s knife for slicing
Two pictures of a spatchcock chicken on a cutting board.

How to Spatchcock a Chicken

Don’t be afraid to spatchcock your chicken. It is SO much easier than you think! There are really only 2 steps to get your spatchcock chicken flat.

Cut out the spine

Before removing the backbone of the chicken, make sure you have a pair of very sharp kitchen shears or poultry shears. It makes this whole process easier than using a knife.

Place the chicken flat on its breasts. Starting from the back of the bird, cut along one side of the spine of the bird. Then, repeat on the other side of the spine.

Once the spine is completely removed, the bird should fall open.

Flatten the Chicken

After you have removed the spine from the chicken, flip the chicken over and spread the chicken out so that the opening of the chicken is facing the flat surface.

Place your hand on the middle of the chicken and press down so that the breast bone breaks and the chicken is flat on the surface.

That’s it! You have spatchcocked a chicken! Now it’s time to flavor and roast the chicken.

scissors

The best

Kitchen Shears

These kitchen shears are the sharpest and most affordable kitchen shears on the market! Get yourself a pair for easy kitchen cutting.

Dry rub on spatchcock chicken.

Switch Up the Seasonings

Use a store-bought seasoning: if you’re going to skip the homemade rub, we recommend using a salt-free seasoning and then adding your own salt so you can control the saltiness.

Instructions for Grilled Spatchcock Chicken

We’ve also tested this recipe on the grill and it’s quite delightful because you get a hint of char,

  1. Prepare the chicken with the seasonings.
  2. Then, grill the chicken at 450ºF skin-side down for 3-4 minutes.
  3. Flip the chicken over and continue to cook for around 45 minutes or until the internal temperature reaches 165ºF. Check out our grilled whole chicken recipe.

Chicken internal temp

According to the USDA, the safe cooking temperature for poultry is 165ºF.

Let rests: Remember that after cooking chicken let it rest for 5 minutes so that the internal temperature can continue to rise around 5ºF.

A raw spatchcock chicken on a making sheet.
meat thermometer.

Try it!

Thermoworks Thermapen

We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.

Spatchcock chicken on a making sheet.

FAQ

Spatchcock chicken vs. butterfly chicken?

Spatchcock chicken and butterfly chicken are the same thing. Butterfly is just a fancy word for spatchcock.

What is the internal temperature of a spatchcock chicken?

The temperature recommendation for poultry is 165ºF. We like to take our chicken out around 160ºF, let it sit, and it continues to cook for a while after which leaves you with a juicy spatchcock chicken.

How long does it take to cook a spatchcock chicken?

Roast your spatchcock chicken at 425ºF for 35-45 minutes or until the internal temperature reaches 160ºF.

What is the point of spatchcock chicken?

Spatchcock chicken is the fastest way to cook a whole chicken. By removing the spine and flattening it out, it cooks nice and evenly in less than 45 minutes.

Spatchcock chicken on a platter.

Serving Suggestions

Storage & Leftovers

Store the chicken in an airtight container in the fridge for up to 5 days in the refrigerator.

Shred the chicken and use the leftovers it in cobb salad, chicken noodle soup, or chicken tacos.

4.91 from 22 votes

Spatchcock Chicken Recipe

This spatchcock chicken recipe is made with an incredible chicken seasoning and roasts at 425ºF for around 40 minutes.
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 4
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Ingredients 

  • 3 – 4 lb. whole chicken
  • 1.5 teaspoon salt, separated
  • 3 tablespoons olive oil, separated
  • ½ white onion, chopped
  • 4 cloves garlic, peeled and smashed
  • 10 sprigs fresh thyme
  • ¼ cup dry white wine
  • 1.5 cups broth, any kind (separated)
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch

Chicken Seasoning

Instructions 

  • First, prepare the chicken seasoning. Mix together all spices and set aside.
  • Next, remove the chicken from the packaging and place the chicken on a clean, dry cutting board. 
  • Remove excess moisture from the chicken with a paper towel.
  • To spatchcock the chicken, set the chicken breast-side down on a cutting board and use very sharp kitchen shears to begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Discard the spine. 
    spine cut out of chicken.
  • Flip the chicken over onto the chicken breasts and use your hands to press on the middle of the bird pressing down firmly to flatten the chicken. 
    spatchcocked chicken on plate uncooked.
  • Place the chicken on a large plate and carefully separate the chicken meat from the chicken skin with your hand. 
  • Carefully rub 1 teaspoon salt on the chicken meat under the skin being sure the chicken meat is covered with salt. 
  • Next, season the whole chicken with the chicken seasoning. Be sure the whole chicken is covered (skin, legs, thighs, etc.). Then, refrigerate the chicken for at least 15-minutes or up to 2 hours (recommended).
    chicken seasoned on plate.
  • When you are ready to cook, preheat the oven to 425ºF and line a baking sheet with aluminum foil. 
  • Remove the chicken from the refrigerator and let it come to room temperature. 
  • Place the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on top of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.  
    herbs and onion under metal rack on baking sheet.
  • Place a metal rack on top of the foil and vegetables and carefully place the whole chicken flat on top of the metal rack breast-side up. 
  • Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken. 
  • Place the chicken in the oven and bake at 425ºF for 35-45 minutes or until the whole bird has an internal temperature of at least 160º. Make sure to take the temperature at the thickest parts.
  • Remove the chicken from the oven and let the chicken rest for at least 15 minutes. Your chicken should continue to cook 5ºF to make the internal temperature 165ºF.
  • While the chicken is resting, prepare the sauce. Add all of the cooked vegetables, liquid, and herbs from the bottom of the pan into a small saucepan along with the rest of the broth (1 cup). 
  • Bring the sauce to a boil and then turn the heat to medium/low and add the lemon juice. 
  • Then, carefully sprinkle the cornstarch into the sauce and whisk. Let the sauce cook over medium heat until thick. Remove from heat and discard the herb stems. 
  • Carve the chicken and serve with the sauce. 

Tips & Notes

  • We recommend refrigerating the seasoned chicken for the full 2 hours. Refrigerating the chicken helps the spices really absorb into the skin and helps to dry out the skin of the chicken (which makes it perfect for crisping). However, if you’re in a time crunch, 15 minutes works, too! 
  • Baking rack: This is important! Do not skip the wire rack that the chicken is baked on. Baking the chicken flat on a rack within a rimmed baking sheet is crucial to crispy skin! 

Watch It

[adthrive-in-post-video-player video-id=”VeuNUPy8″ upload-date=”2022-05-17T18:25:08.000Z” name=”Spatchcock Chicken” description=”Learn how to spatchcock a chicken and then roast it to perfection. This spatchcock chicken recipe leaves you with the juiciest herbed chicken meat and super crispy skin.”]

Nutrition

Calories: 475 kcal, Carbohydrates: 5 g, Protein: 56 g, Fat: 24 g, Fiber: 1 g, Sugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Erin from The Wooden Skillet.

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About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

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Neena
September 7, 2024 1:28 am

5 stars
Spatchcock chicken is a game-changer for even cooking, resulting in crispy skin and juicy meat. The flattened bird cooks faster and more evenly than a whole roasted chicken. Perfect for grilling or roasting, itโ€™s a must-try for any chicken lover!

Photoroom Pro
August 13, 2024 4:52 pm

5 stars
PhotoRoom Photo Editor is a powerful yet easy-to-use tool that’s gaining popularity in 2024, especially among those who want to create professional-looking images without a lot of hassle. Designed with simplicity in mind, PhotoRoom allows users to remove backgrounds, add filters, and make detailed adjustments to their photos with just a few clicks.

sattamatka
August 7, 2024 7:17 am

5 stars
Once again, thank you for all that you do. Your efforts are deeply appreciated and do not go unnoticed. Letโ€™s continue to support each other and keep this community thriving.

Clash of Clans for Android
June 19, 2024 5:47 am

5 stars
Spatchcock chicken, a method of preparing poultry by removing the backbone, ensures even cooking and crispy skin. Like strategizing in Clash of Clans Mod APK, spatchcocking enhances efficiency and results. This technique allows for faster, more flavorful roasting, giving you more time to enjoy your game.