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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!
Why You’ll Love This Spatchcock Chicken Recipe
- Crispy skin on the outside
- Juicy chicken on the inside
- Flavorful, with fresh herbs, butter, and garlic
- Cooks more evenly than a whole chicken
- Ready in half the time, compared to a whole roasted chicken
- Looks impressive, but surprisingly easy!

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.
- 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.


- 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.
- 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.
- Make the compound butter. In a small bowl, mash together the softened butter, parsley, Italian seasoning, and minced garlic.
- 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.


- 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.
- 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.)
- 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:
Tools You’ll Need
- Sharp Kitchen Shears – The best tool for preparing spatchcocked chicken.
- Alarm Thermometer – I love this for all my meat and poultry dishes. It’s hands off and ensures you’ll take it out of the oven at just the right time. Alternatively, an accurate instant read thermometer like this also works.
- Baking Sheet With Rack – Using the rack creates air flow for even cooking and crispy skin.
How To Spatchcock Chicken
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.
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Chicken:
Compound Butter:
Topping:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Prep:
-
Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet.
-
If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This will ensure more even cooking.)
How To Spatchcock Chicken.
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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.)
-
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.
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Transfer the butterflied chicken to the rack over the baking sheet, breast side up.
Make Compound Butter:
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To make compound butter, mash together butter, parsley, Italian seasoning, and crushed garlic.
Season:
-
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.
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Drizzle olive oil over the chicken, over the skin. Sprinkle with sea salt, paprika, and black pepper.
Roast:
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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.)
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Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1/6 entire chicken
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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36 Comments
Judy C
1THIS SPATCHCOCK CHICKEN RECIPE IS THE BEST BAKED CHICKEN I HAVE EVER FIXED; SO JUICY AND GREAT FLAVOR. I KNOW THE SKIN IS NOT GOOD FOR YOU, BUT I COULDN’T RESIST. The only thing different FLAVOR I added was squeeze fresh lemon over chicken before baking. THANKS FOR SHARING YOUR RECIPE!
Darlene
1It was the BEST chicken ever! Usually I am a slow eater, but my husband couldn’t believe how fast I was eating it. That’s cause I couldn’t keep it out of my mouth!! LOL! The inside was so juicy while the outside was nice and crispy. Perfect!
Sarah
0This was an easy and delicious way to prepare a whole chicken. I loved that it took less time (perfect for these days when I’m constantly rushed at dinnertime) and the skin was super crispy, while the actual chicken remained juicy and flavorful. A great method!
Julianne
0This chicken turned out great, the flavors were spot on! It was my first time making chicken this way and it was easier than I thought it would be.
Michelle
0This ended up perfectly juicy and the skin was nice and crispy! Everyone loved it. Next time, I’m going to try it on the grill.
Rebecca
0After making this last night I can’t understand what took me so long to spatchcock a chicken! I thought it would be kind of difficult, but was happily proven wrong. It was super easy and the chicken cooked so perfectly. This is my new favorite way to cook a whole chicken!
Gina
0This method is the best! I can’t believe how quickly a whole chicken can cook when prepped this way. Love the compound butter in this recipe too, makes everything so moist and flavorful!
Paula
0I absolutely LOVE this way of roasting chicken! It’s not only time saving, it’s moist and flavorful, so delicious😋
Callie Smith
0I made this for my family last night!! Everyone loved it! First time ever making a whole chicken like this!! I did have to cook mine a bit longer than the time you mentioned and turned it down to 400 after the 50 minutes because I didn’t want my skin to burn!! But other than that it was really good!!
For those having issues with the drippings smoking when it hits the pan, I highly suggest lining the bottom with some parchment paper and then adding some water at the bottom!! I had zero problems!!
Thanks! ~Callie~
Christine Mele
0Hello. I do not have kitchen shears, is there another way to remove the backbone? Thank you, Christine.
Wholesome Yum D
0Hi Christine, You can use a very sharp knife, but you will have to be very careful.
Kristina Campbell
0This recipe created a delicious and juicy bird with perfect crunchy skin….. BUT the fillings burned as the hit the pan and billowed smoke out of the oven. I had to put water into the pan to prevent but sing but it still smoked throughout the process. My oven is not dirty. The water evaporated and the dripping would burn and then smoke again. Turned it down to 425 and cooked longer. Wish I could have stopped the smoking because the results were amazing…. But the smoke was just horrible.
Pam Chausse-Bauch
0After a request from my grandson, I roasted a spatchcocked chicken following this recipe on a bed of carrots, potatoes, shallots and a whole head of garlic halved. It was the most moist and delicious chicken I have ever made and I have made a few in my time!
Ruthann
0Unfortunately the comments about the splatter and smoke are spot on. If you’re going to make this recipe be super careful. I even tried your tip about adding a little water and it just made it worse. Just be careful.
Tim Maresch
0The outside charred and the meat was too tough to cut.
Maya | Wholesome Yum
0Hi Tim, It sounds like your chicken overcooked. The time needed can vary depending on your oven and the size of your chicken. Did you use a meat thermometer?
Jessica
0This is the first time trying this method. I am impressed and the chicken looks amazing. How do you get the butter mix to not splatter your oven. I had to take the chicken out part way and switch pans because I was scared of staring a fire lol
Maya | Wholesome Yum
0I’m so glad you liked it, Jessica! I didn’t have this issue with splattering, but if you have this issue, you could add a bit of water to the pan (such that it does not reach the rack) which should prevent the drippings from splattering.
Lenny
0Do you cover the chicken while baking then remove foil so it can get roasted?
Wholesome Yum D
0Hi Lenny, No need to cover the chicken with foil.
Di
0Y’all OFF THE ROOF SCRUMPTIOUS AND MOIST. YOU MUST BAKE THIS CHICKEN RECIPE. IT IS A 💯!!
Tanya
0So juicy! New and only way I will now roast a chicken. The seasoning is spot on delish.
Mary
0SERIOUSLY to die for!!!! First time making Spatchcock chicken and such an easy and great recipe that this will definitely be going into the regular rotation.
Kelly
0Is the temp at 450 correct? This nearly burnt our house down! I wonder why ours did this. What rack did you cook it on? I used the middle rack and had to cut the temp waaay down.
Wholesome Yum D
0Hi Kelly, Yes, that is the correct temperature and I cooked on the middle rack. I’m not quite sure what issue you had with it.
Kristyn
0Great recipe!! The compound butter makes the chicken taste so good!
Jo
0Can I cook sp. Chicken on 350 degrees and for how long if so thanks.
Wholesome Yum D
0HI Jo, I suggest following the recipe as written.
Natalie
0So glad you shared this! This is the tastiest chicken. It has the perfect golden color & the outside is crisp!
Maureen
0Did you leave the temp at 450 the whole time?
Wholesome Yum M
0Hi Maureen, Yes, that is correct.
Elizabeth M
0I keep coming back for this recipe! Anytime I want to make a chicken this is the recipe I use! Thank you so much
Rob Schultz
0Very sorry, I appreciate the effort you put into this website but too quick critiques. First of all this article is way too long for cooking a chicken, second of all the most important part is the temperature and you don’t say WHERE to check the chicken for internal temperature of 165 degrees….
Wholesome Yum M
0Hi Rob, By cutting out the spine and flattening the chicken out on a pan, you are helping it to cook evenly. Checking the thickest area of the breasts or the thighs will give you an accurate temperature reading.
Nellie Tracy
0Great recipe! Love having it for weeknight dinners. Fairly easy to prepare and delicious!
Jane Saunders
0First time spatchcocker here, but your images help so much. It looks so much easier than expected, so you’ve given me the confidence to try this.