Spatchcock Chicken

Ingredients & Substitutions

Here I explain the best ingredients for my spatchcock chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.

Chicken:

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

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 (because 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:

While I use butter underneath the skin, a heat-safe oil works best on top, since butter has a lower smoke point and is prone to burning. It’s the best of both worlds.

• Oil – I use olive oil over the skin, because it can handle the direct heat in the oven. Avocado oil is also fine to use.
• Paprika – I used regular paprika, but smoked paprika would be delicious.
• Sea Salt & Black Pepper – Feel free to use kosher salt instead of sea salt if that’s what you have. Sea salt is just what I usually keep at my house.

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.

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How To Spatchcock A Chicken

Spatchcock chicken literally just means butterflied chicken. You cut the chicken in two along the spine, leaving the breasts connected, then flip it over and lay it flat before roasting to perfection. Here’s how I do it:

1. Cut away the backbone. Place the chicken breast-side down on a cutting board (mine was white for these photos, so you can’t see it!). Use sharp kitchen shears or a sharp knife to cut away the spine. To do so, just cut along each side of the spine. This is the hardest part, but you got this!
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 breastbone, which will allow the chicken to lay flat. (P.S. If you cut through the breast as well, this will be a lot like my half chicken recipe!)

Roasting Instructions

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

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 the outside. 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. Transfer the chicken to a wire rack fitted over a rimmed baking sheet, breast side facing up. Roast spatchcock chicken until it reaches an internal temperature of 160 degrees F in the breast, or 165 degrees F in the thigh. (The 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.

Storage Instructions

• Store: Like most chicken recipes, you can keep leftovers in the refrigerator for up to 3-5 days. They are also perfect for throwing into soups or casseroles, which I often do to avoid eating the same thing on repeat.
• Meal prep: Spatchcock chicken is best served right after cooking, but you can prep ahead by butterflying the chicken and making compound butter. Sometimes I even season it fully one day in advance.
• Freeze: Carve, place the pieces in zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• 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. The catch is that this softens the skin, so I usually switch to broil and remove the foil for the last few minutes to get it crispy.

Serving Suggestions

My spatchcock chicken recipe goes with almost any side dish! Here are some of the ways I like serving it:

• Roasted Vegetables – When I make this for just a casual dinner, I love turning it into 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 in the pictures above, but it also works with roasted brussels sprouts or really almost any roasted vegetables.
• Holiday Veggies – When I need something for a special occasion, I make creamed spinach, honey roasted carrots, fried brussels sprouts, or green beans almondine. They’re surprisingly easy to make, but feel a little more festive than a sheet pan meal.
• Potatoes – You can’t go wrong with roasted potatoes, or even sweet potatoes! Wash, dice, and season them right after you place the spatchcock chicken in the oven, then add them to the same sheet pan in the last 35-40 minutes. Alternatively, make my air fryer baked potatoes or mashed sweet potatoes while the chicken is cooking. If you need a lighter option, mashed cauliflower is my go-to.
• Salads – For a fresh and bright side dish, make my Greek salad, easy wedge salad, or simple arugula salad while the chicken roasts.

More Easy Roasted Chicken Recipes

Roasted chicken is such a staple at my house, I’ve made it every which way. If you have a specific cut rather than a whole bird, here are my favorite ways to make different parts of a chicken:

Sheet Pan Chicken And Veggies

Baked Chicken Legs

Chicken Leg Quarters

Healthy Baked Chicken Breast