Spatchcock chicken is a quick and easy way to make the best whole roast chicken. Perfect for weeknight dinners, special occasions or holidays.
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Spatchcock chicken is such a quick and easy way to roast a whole chicken. It might seem a little intimidating, but it’s incredibly easy, and the result is a fantastic tasting roasted chicken done in less than an hour.
Roast chicken is perfect as a traditional family dinner. Serve it as a Sunday roast dinner, or as a smaller and more affordable alternative to your holiday turkey.
What is spatchcock chicken
Spatchcock chicken, or butterflied chicken, is a method of cooking chicken where you cut the keel bone, also known as the spine or the backbone, out of the chicken to allow it to lay completely flat.
You can then cook the chicken using a variety of methods. It’s common to oven roast spatchcock chicken, but you can also smoke it, cook it on a BBQ, in an air fryer or in a slow cooker.
Here are some of the benefits of spatchcocking chicken:
- It’s faster – Since a larger percentage of the surface of the chicken is exposed, it will cook faster. I find that by spatchcocking chicken, you can cut the roasting time in half! Whole roast chicken can often be a time consuming dinner, but with this method you can have a family sized chicken roasted in only 45 minutes.
- It cooks more evenly – One of the main issues with roast chicken is that certain parts of the chicken cooks faster than the others. As a result, some meat can become dry and overcooked by the time the chicken has finished roasting. By using the spatchcock method, the chicken is laid flat, allowing every piece to cook evenly. No more dry chicken!
- Crispy skin all over – Traditional roast chicken often has crispy skin on top, but the underside of the chicken has soggy skin you’d rather not eat. When you make spatchcock chicken, all the skin will be exposed to the heat, and the entire skin will therefore be crispy.
- Easier to carve – It can sometimes be difficult to cut a whole roasted chicken, however when the chicken is spatchcocked it’s easier to see where the leg and wings end. It makes for much easier carving.
- You can roast at high temperatures – You can safely roast spatchcock chicken at a higher temperature without the risk of burning it. This is a great way to cook the chicken fast, and to ensure an even result with crispy skin and even browning.
- No twine needed – I hate propping up my chicken and tying the legs together. This method is so much easier!
How to spatchcock a chicken
To remove the bone from the chicken all you need is a pair of very affordable, but sturdy poultry shears.
Place the chicken with the breast side down, with the legs towards you. With your shears or knife, cut alongside the spine on either side, cutting through the ribs.
When the spine is removed, flip the chicken breast side up, and use your hands to push the breast bone down. And that’s it! Your chicken will now be spatchcocked and ready to season.
After seasoning the chicken, you will want to transfer it to a casserole dish, roasting tin or a cast iron skillet, keeping the breast side up, to roast it in the oven.
Cooking time
The exact cooking time required will vary depending on several factors, including the actual temperature in your oven and the size of the bird.
Undercooked chicken is unsafe to eat, and overcooked chicken is dry and unappetizing. To avoid either, I strongly suggest that you use a meat thermometer. Chicken is always perfectly cooked with it reaches an internal temperature of 165° F / 74 °C.
This meat thermometer can be inserted into the chicken as you place it in the oven, and allows you to keep an eye on the temperature as it roasts. As soon as it has reached the right temperature, it’s ready to come out of the oven.
Marinade and seasoning
Here are some of my favorite marinades for spatchcock chicken:
BBQ: Use a BBQ spice rub, BBQ sauce or your favorite marinade.
Honey garlic: Combine grated garlic, honey, soy sauce and olive oil in a small bowl. Brush the chicken with the marinade. This sweet, sticky version is one of my favorites.
Spicy: Make a marinade by combining Greek yogurt, cumin, paprika, chili powder, garlic powder, turmeric, salt and pepper. Spread the marinade over the chicken, then roast it.
Top tips
Here’s my best advice to help you successfully make the best spatchcock chicken:
- Invest in a decent meat thermometer. They are super affordable, and make a huge difference. You’ll make perfect roasted chicken every single time!
- Make sure to coat the chicken completely in olive oil. This keeps the chicken juicy, prevents it from sticking to the pan, and helps the skin to crisp up.
- Always rest the chicken for 10-15 minutes before you cut into it. This is a key step to make the best juicy and tender chicken.
- You can use the chicken drippings to make a nice chicken gravy while you’re resting the roasted bird.
Serving suggestions
Are you wondering what to have with spatchcock chicken? Here are some of my favorite side dishes to serve with this chicken recipe:
- Air Fryer Baked Potato – Perfect baked potatoes are crispy on the outside, fluffy on the inside.
- Honey Roasted Potatoes – Amazing roasted potatoes with honey.
- Oven Roasted Green Beans – Roasted green beans are filling, healthy and so easy to make.
- Olive Salad – A fantastic Mediterranean salad with beautiful colors and flavors.
Leftovers
Store leftover spatchcock chicken in a sealed container in a refrigerator for up to 2 days. I recommend that you carve or shred the chicken before storing. This allows you to easily reheat any leftovers for a meal, or to add the meat to other dishes such as salads, sandwiches or soups.
You can also freeze the cooked chicken for up to 6 months, however keep in mind that the meat could be a little dry when you defrost and reheat it. This is usually not a problem of course if you serve it in a soup, or with a nice sauce.
Frequently asked questions
You should always rest roasted chicken before you carve it, as it allows the juices to settle in the meat, and prevents it from drying out. This is also the case with most other cuts of meat.
Spatchcock chicken should be roasted uncovered. The whole bird cooks in such a short space of time, you don’t generally have to worry about burning it.
You might also like these recipes
- Honey Glazed Roast Chicken
- Roast Chicken with Lemon and Rosemary
- Air Fryer Whole Chicken
- Poached Chicken Breasts
- Bacon Wrapped Chicken Thighs
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy! Follow Hint of Healthy on Instagram, Facebook or Pinterest for more healthy recipes.
Recipe
Spatchcock Chicken
Equipment
Ingredients
- 1 whole chicken
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon salt
Instructions
- Preheat your oven to 425 °F / 220 °C / 200 °C fan oven.
- To remove the bone from the chicken all you need is a pair of very affordable, but sturdy poultry shears. Place the chicken with the breast side down, with the legs towards you. With your shears or a sharp knife, cut alongside the spine on either side, cutting through the ribs.
- When the spine is removed, flip the chicken breast side up, and use your hands to push the breastbone down.
- Add a table spoon of olive oil to the bottom of a roasting tin or cast iron skillet. Coat the chicken with the remaining olive oil, grated garlic, lemon juice and herbs, then transfer it to your skillet.
- The exact cooking time required will vary depending on several factors, including the actual temperature in your oven and the size of the bird, but should be approximately 40-55 minutes.Undercooked chicken is unsafe to eat, and overcooked chicken is dry and unappetizing. To avoid either, I strongly suggest that you use a meat thermometer. Chicken is always perfectly cooked with it reaches an internal temperature of 165° F / 74 °C.
- After the chicken has finished cooking, remove it from the oven and leave it to rest for 10-15 minutes before carving it.
Video
Notes
- Invest in a decent meat thermometer. They are super affordable, and make a huge difference. You’ll make perfect roasted chicken every single time!
- Make sure to coat the chicken completely in olive oil. This keeps the chicken juicy, prevents it from sticking to the pan, and helps the skin to crisp up.
- Always rest the chicken for 10-15 minutes before you cut into it. This is a key step to make the best juicy and tender chicken.
- You can use the chicken drippings to make a nice chicken gravy while you’re resting the roasted bird.
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