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Spatchcock Chicken

Spatchcock chicken is a quick and easy way to make the best whole roast chicken. Perfect for weeknight dinners, special occasions or holidays.
Prep Time5 mins
Cook Time45 mins
Course: Dinner
Cuisine: American, British
Keyword: chicken, crispy, dairy free, easy, garlic, gluten free, lemon, roast, thyme
Servings: 4
Calories: 475kcal
Author: Tonje



  • 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.



  • 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.


Calories: 475kcal | Carbohydrates: 1g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 279mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg