Spatchcock Chicken

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Weird name, amazing results: There’s no need to be intimidated by this spatchcock chicken recipe! Not only is it crispy and juicy, but it’s easier than it looks and it’s definitely my new favorite way to cook a whole chicken. I’ll show you how to spatchcock a chicken, the best way to season it, and how to roast it in the oven (or an alternate grill method). Easy chicken dinner, here we come!

What Is Spatchcock Chicken?

Spatchcock chicken is another term for butterflied chicken. You cut the chicken in two along the spine, leaving the breast connected, then flip it over and lay it flat before roasting to perfection. It cooks faster and more evenly, which means that the light meat and dark meat both stay juicy, while the skin gets crispy.

It’s the same method I use for spatchcock turkey!

Ingredients & Substitutions

This section explains how to choose the best ingredients for spatchcock chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Chicken:

You’ll need a whole chicken to make spatchcock chicken. Mine was 5 pounds, but this recipe will work fine with any size chicken. The cook time will vary depending on the weight.

Compound Butter:

Butter normally can’t handle the high heat of roasting, but when you place it underneath the skin of spatchcocked chicken, it works perfectly to keep the meat juicy and flavorful. You’ll need:

• Butter – Make sure it’s unsalted, as we’re salting the chicken separately, and softened at room temperature, so that you can mash it easily.
• Herbs – I used fresh parsley and my 5-minute Italian seasoning blend, but store-bought works, too. Feel free to use any fresh or dried herbs you like here. Rosemary and thyme work well.
• Garlic – Get fresh garlic cloves so that you can crush them. Alternatively, you can also use minced garlic (either fresh or from a jar), but I find the flavor disperses better with crushed.

Compound butter variations:

Try different kinds of compound butter here — any of them would be delicious for making spatchcock chicken! A teaspoon of lemon zest added to the compound butter also works well.

Seasoning Over The Skin:

• Oil – We use olive oil over the skin, because it can handle the direct heat in the oven. (Butter would burn here.) Avocado oil is also fine to use.
• Paprika – I used regular paprika, but smoked paprika would also be delicious.
• Sea Salt & Black Pepper

Seasoning variations:

You can add other spices over the skin if you like, such as garlic powder, onion powder, or even cayenne pepper for a kick of heat.

How To Spatchcock Chicken

This section shows how to butterfly a chicken, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Cut away the backbone. Place the chicken breast-side down on a cutting board, and use sharp kitchen shears or a sharp knife to cut away the spine. To do so, cut along each side of the spine.

FYI: Wondering what to do with the spine?

You can discard it, or use it to make gravy.

2. Flatten. Use your hands to open chicken like a book, then flip it over, open side down. Use the palm of your hand to push down on the breast bone, which will allow the chicken to lay flat.
3. Prep for roasting. Transfer the spatchcock chicken to a wire rack fitted over a rimmed baking sheet, breast side facing up.

How To Cook Spatchcock Chicken

This section shows how to roast spatchcock chicken in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Make the compound butter. In a small bowl, mash together the softened butter, parsley, Italian seasoning, and minced garlic.
2. Season underneath the skin. Separate the chicken skin from meat by running your hand underneath the skin. Spread dollops of the compound butter mixture under the skin and press down on top of skin to spread the butter throughout the chicken meat.

3. Season on top. Drizzle the top of the chicken with olive oil, then season all over with paprika, salt, and pepper. Rub to distribute evenly if needed.
4. Roast. Place spatchcock chicken in the oven and roast until it reaches an internal temperature of 160 degrees F. (Temperature will continue to rise about 5 degrees after you take it out of the oven.)
5. Rest. Let the chicken rest before carving — this will help it stay juicy. I like to serve with lemon wedges for a fresh squeeze of lemon juice.

How Long To Cook Spatchcock Chicken?

For a 5-pound bird, spatchcock chicken cooking time is 40-50 minutes. It will take less time for smaller chickens and more time for larger ones. It’s done when it reaches an internal temperature of at least 160 degrees F for juicy chicken (it will rise to 165 degrees F as it rests).

For best results, use an alarm thermometer like this, which will go off when the right internal temperature is reached. Alternatively, an instant read thermometer works as well.

VARIATION: Cook spatchcock chicken on the grill!

• Preheat the grill over medium-high heat, leaving a couple burners off.
• Spatchcock the chicken & season it using the method above.
• Place chicken on the grill over direct heat, breast side down, and grill (covered) for 3-4 minutes per side, until the skin is crispy and a little charred.
• Move the chicken to the indirect heat area of the grill, breast side up. Cover and grill for 40-50 minutes, until the internal temperature reaches at least 160 degrees F.
• Remove from the grill and rest. Make sure the internal temperature reaches 165 degrees F.

Tips For Best Results

• Season both under and over the skin. We use butter underneath the skin and olive oil on top, since butter has a lower smoke point and is more prone to burning. It’s the best of both worlds.
• Tuck the wing tips. While you’re prepping the bird, tuck the wing tips underneath the breast if you leave them on, or cut them off, to prevent burning.
• Roast on a rack. Like many of my roasting recipes where I want a crispy result (see: bacon in the oven or bacon wrapped asparagus!), I highly recommend roasting spatchcock chicken on a baking sheet fitted with an oven-safe rack. Doing this increases the air flow around the spatchcock chicken, making it cook more evenly and helping the skin crisp up on all sides.
• Use a meat thermometer. I can’t emphasize this enough! The key to juicy spatchcocked chicken is to take it out at the right time. Use an alarm thermometer like this or instant-read thermometer like this to be sure.
• Tent with foil if needed. If the skin is dark and crispy but the internal temperature is not high enough yet, tent the top with foil and continue roasting until cooked through.
• Let it rest. Waiting 10-15 minutes before carving lets the juices settle and ensures your chicken stays nice and moist inside.

Storage Instructions

• Store: Like most chicken recipes, keep leftovers in the refrigerator for 3-5 days. They are also perfect for throwing into soups or casseroles.
• Meal prep: You can prep a few items ahead, but spatchcock chicken is best served right after cooking. To prep ahead, butterfly the chicken and make compound butter. You could also do all the buttering and seasoning up to a day in advance.
• Freeze: You can freeze leftover chicken. Carve, place in zip lock bags, and freeze for up to 3 months.
• Reheat: Warm up the chicken in a 350 degree F oven for 10-15 minutes if it’s carved or 20-25 minutes whole. If you want it extra juicy and don’t mind an extra step, use the same method I use for reheating reverse sear steaks: preheat the oven to 250 or 300 degrees F, place the chicken in a baking dish with a little broth at the bottom, seal with foil, and place in the oven until warm.

What To Serve With Spatchcock Chicken

Spatchcock chicken goes with almost any side dish! Try it with some of these:

• Roasted Vegetables – One of the easiest serving ideas is to make this a sheet pan meal! Chop your favorite vegetables while the chicken is in the oven and toss them in olive oil, salt and pepper. When there is about 25 minutes left for the chicken (slightly before halfway through), very quickly take it out, arrange the vegetables around the chicken, and place back in the oven to finish roasting. I did this with roasted broccoli and roasted cauliflower above, but you can also try roasted brussels sprouts or really almost any roasted vegetables.
• Potatoes – You can’t go wrong with chicken and roasted potatoes or even roasted sweet potatoes! You can roast them at the same time as the chicken, adding them to the pan in the last 35-40 minutes of cooking. Alternatively, make air fryer baked potatoes or mashed sweet potatoes while you have the spatchcock chicken in the oven. For a lighter option, try mashed cauliflower.

• Salads – For a light and bright side dish, make a fresh Greek salad, easy wedge salad, or simple arugula salad while the chicken roasts.

More Easy Roasted Chicken Recipes

If you like roasted chicken recipes, try these other easy, tasty ways to do it:

Sheet Pan Chicken And Veggies

Baked Chicken Legs

Chicken Leg Quarters

Healthy Baked Chicken Breast

4.8 from 30 votes

Spatchcock Chicken (Crispy, Juicy, Easy!)

This spatchcock chicken recipe is super juicy with perfect crispy skin, and so EASY! Learn how to spatchcock chicken, then roast or grill it.

Prep: 20 minutes

Cook: 40 minutes

Resting Time 10 minutes

Total: 1 hour

Author: Maya Krampf from WholesomeYum.com

Servings: 6 (adjust to scale recipe)

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Recipe Video

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Ingredients

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Chicken:

• 5 lb Whole chicken ▢

Compound Butter:

• 6 tbsp Unsalted butter ▢
• 2 tbsp Fresh parsley ▢
• 1 tsp Italian seasoning ▢
• 3 cloves Garlic (crushed) ▢

Topping:

• 2 tbsp Olive oil ▢
• 1/2 tbsp Sea salt ▢
• 1 tsp Paprika ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Prep:

1. Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet.

2. If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This will ensure more even cooking.)

How To Spatchcock Chicken.

1. Place the chicken onto a cutting board, breast side down. Use kitchen shears to cut away the spine. (You can discard it or use it to make gravy.)

2. Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast, which will crush the breast bone and allow the chicken to lay flat.

3. Transfer the butterflied chicken to the rack over the baking sheet, breast side up.

Make Compound Butter:

1. To make compound butter, mash together butter, parsley, Italian seasoning, and crushed garlic.

Season:

1. Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath.

2. Drizzle olive oil over the chicken, over the skin. Sprinkle with sea salt, paprika, and black pepper.

Roast:

1. Roast in the oven for 40-50 minutes, until a thermometer in the thickest part of the breast reaches 160 degrees F (71 degrees C). (Temperature will rise about 5 degrees while resting.)

2. Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.

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Recipe Notes

Serving size: 1/6 entire chicken

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 343

Fat 27.2g

Protein 23g

Total Carbs 1.1g

Net Carbs 0.7g

Fiber 0.4g

Sugar 0.1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: American

Keywords: spatchcock chicken

Calories: 343 kcal

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