Spatchcock Chicken

With perfectly crispy skin and juicy meat, this oven-roasted spatchcock chicken is the most foolproof method for roasting an entire chicken FAST.

Nothing is more satisfying than roasting a whole chicken, and the spatchcock method is my favorite.

If you are new to this, spatchcocking involves removing the chicken’s backbone and flattening the poultry. Don’t be intimidated by its fancy name, though. Like my air fryer whole chicken or instant pot whole chicken, it’s super easy to make! 

Table of Contents

1. Why spatchcock a chicken?
2. Ingredients Needed
3. How to make my spatchcock chicken
4. Recipe tips and variations
5. How to store leftovers
6. More delicious baked chicken recipes to try
7. Spathcock Chicken (Recipe Card)

Why spatchcock a chicken?

Because it is flattened, spatchcocked chooks cook more quickly and evenly. We are roasting it today, but you can easily grill the chicken too!

It’s one of my family’s favorite dinners, which feels so fancy yet is deceptively easy. Here are some reasons why I LOVE this recipe:

• It is so fast. Like a spatchcock turkey, without lengthy marination or complicated brining, you get the fastest and most delicious chicken every single time.
• It is a crowd-pleaser. This chicken is the perfect centerpiece for a holiday dinner, a simple weeknight meal, or even a casual Sunday roast (like we do with a roasted cornish hen).
• Perfect texture. Compared to a traditional roast chicken, this method guarantees the crispiest skin every single time, and the quicker cooking time results in super moist and juicy meat.
• It’s healthy. Because the poultry is flat, there is no need to add any excess oil or butter for roasting. It makes the perfect foundation of a healthy dinner.

Ingredients Needed

With no brining or marinating needed, the ingredient list is very minimal and features a handful of everyday spices. Here is what you’ll need:

• Whole chicken. Always choose a fresh, good-quality chicken. When cooking an entire chicken, I prefer to get them from my local butcher because they typically do not ‘plump’ the chickens (injecting them with salt water and/or chicken broth to increase their shelf life).
• Lemon zest. Some form of citrus zest is needed to balance out the strong seasonings and spices used. I prefer lemon, but orange or lime will also work.
• Brown sugar. Adds a subtle sweetness and also caramelizes the exterior for that gorgeous crispy skin.
• Spices. Smoked paprika, garlic powder, ground mustard seed, ground black pepper, and salt. I also like to add a touch of chili flakes but that is completely optional.
• Herbs. Dried thyme and basil. Never use fresh herbs when roasting meat, as it will char the exterior instead of crisping it up.

How to make my spatchcock chicken

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the spice mix. Combine all the seasonings in a small bowl with zest of lemon.

Step 2- Prep the chicken. With kitchen shears (poultry shears), cut one side of the spine through the ribs and then repeat on the other side of the spine. Discard the backbone. 

Step 3- Spatchcock the chicken. Flip over the chicken, open it, and press on the chicken breasts.

Step 4- Season the chicken. Dry the chicken skin with a clean paper towel and rub the spice mixture on the chicken, pressing down the spices.

Step 5- Roast the chicken. Place the chicken on a baking sheet, breast side down, and bake for 40 minutes. 

Step 6- Rest, slice, garnish, and serve. Rest the chicken for 15 minutes on a cutting board before slicing and serving.

Recipe tips and variations

• Bring the chicken to room temperature. For 25-30 minutes before baking. This cooks the chicken more evenly and completely.
• Know when the chicken is cooked. Probe the thickest part of the chicken breast with an instant-read meat thermometer. When the temperature registers 160°F, your chicken is ready!
• For perfectly crispy skin, salt your chicken before baking. Tenderize it overnight in the refrigerator uncovered so it air dries. When ready to bake, pat dry any excess salt bits and roast.
• For grilled butterflied chicken, grill it over direct heat for 6-8 minutes, flipping halfway through the cook. Then, grill it covered under indirect heat until the chicken reaches an internal temperature of 160F. 
• Butter it up! Mix the herbs and spices with softened butter to make a compound garlic butter, and rub them under the skin and the chicken surface before baking.
• Make a gravy. Collect the pan juices from the cooked chicken by deglazing the baking tray, and cook it with chicken stock, herbs, and a touch of flour.
• Use different spices and herbs. Blend fresh garlic, chilies, vinegar, parsley, and olive and make a delicious marinade for a hot chicken. 
• Make. it meal. Like with sheet pan chicken and veggies, layer potatoes, carrots, and turnips on the baking tray. Season with salt, pepper, herbs, and spices, place your chicken over it, and bake as suggested. The chicken juices will seep into the veggies and make for flavorful glazed veggies. It also makes automatic side dishes.

How to store leftovers

To store. Refrigerate the chicken leftovers in an airtight container for 3-5 days. 

To freeze. Slice your chicken as desired, place it in a freezer-safe bag, remove as much air as possible, and freeze for up to three months.

To reheat. Warm the chicken in the oven for 10-15 minutes until warmed through. You can also use a microwave.

More delicious baked chicken recipes to try

• Baked chicken breast– Always juicy, never dry
• Baked chicken tenderloins– I make this at least once a week for my family!
• Baked chicken legs– The seasoning mix is super flavorful.
• Peruvian chicken– Easy, elegant, and perfect with some green sauce.
• Baked chicken thighs– Crispy, juicy, and hands-off.
• Baked chicken leg quarters– My favorite cut to bake.