Roast Spatchcock Chicken

Simply put, a Roast Spatchcock Chicken is the BEST roast chicken. Anyone can learn this simple yet game changing cooking technique and roast the PERFECT chicken. No more dry breast meat-just perfectly crispy skin and juicy, tender meat in less than an hour.  Whether you are oven roasting or grilling, this method is perfect for family dinners or meal prepping.

You can never have enough chicken recipes, am I right? From a delicious roast Lemon Herb Dry Brine Chicken to quick and easy air fryer Chicken Caprese, you’ll find an incredible selection of ‘make again’ chicken recipes here on the blog.

Roast Spatchcock Chicken

I’ll be the first to admit that I was a touch intimidated by this time saving culinary technique. It took me years to give it a try. However, I soon discovered that it’s as easy as riding a bike! Once you learn how to spatchcock a chicken, you’ll never cook a whole chicken another way again. I guarantee it!

Furthermore, once you make this Roast Spatchcock Chicken recipe, you’ll know why I’m obsessed. Unlike traditional roasted chicken recipes, this recipe results in the juiciest, most tender chicken with a perfectly golden-brown crispy chicken skin. It’s the best of both worlds and it cooks in under an hour to boot.

In addition to the spatchcock technique, a seasoned butter layer flavours the chicken under the skin, keeping it moist and flavourful. Finally, the skin is brushed with olive oil before roasting to golden perfection.

Lastly, the spatchcocking technique also makes it easier to carve and serve a whole chicken. Winner winner chicken dinner!

What is the Spatchcocking Technique?

Spatchcocking is a culinary technique that involves removing the backbone (and sometimes the sternum) of poultry (chicken, turkey, etc.) so it can be cooked flat. Flattening the bird allows for more even and faster roasting throughout compared to a traditional whole, intact bird.  It is perfect for not only oven roasting but also grilling and smoking too.

Spatchcocking is like butterflying, a somewhat simpler technique that, when applied to fish or meat, allows the protein to be opened and flattened without removal of the backbone/sternum. Turkey, pork loin, and chicken breasts can also be butterflied in order to prepare schnitzel, roulades, or cutlets.

Ingredients for Roast Spatchcock Chicken

There’s beauty in simplicity, and this roasted spatchcock chicken recipe contains very few basic ingredients. However, each ingredient serves a purpose and combines with the other ingredients to make the very best roast chicken you’ll ever taste!

To make this recipe, you’ll also need a large rimmed baking sheet (with a wire baking rack), a cutting board, a small mixing bowl, and a pair of sharp kitchen shears.

• Whole Chicken
• Onion
• Assorted Fresh Herbs
• Butter
• Salt
• Black Pepper
• Olive Oil
• Cumin
• Smoked Paprika
• Ground Sage
• Garlic Powder

Chose a fresh, plump chicken around 4 1/2 – 5 1/2 lbs (2 – 2.5 kg) in size. Note: the larger the chicken, the more cook time it will need. Always use a meat thermometer or probe to determine when the chicken is safe to eat.

Alternatively, use this method to prepare Cornish hens and even turkey spatchcock style. Adjust the roast times according to size to reach the safe internal temperatures.

Fresh herbs and onions create a wonderful aroma that flavours the chicken as it roasts. However, you can omit the herbs or use one or two as needed.

Likewise, feel free to play around with the herbs and spices in the butter mixture. Sometimes I just use a combination of ground sage, rosemary, summer savoury, and thyme with lemon zest for a super savoury roast chicken.

Mis en Place

Since this recipe has such a short prep time, it’s best to set up everything (or mis en place) ahead of time. To begin, preheat oven to 425 F and line a rimmed baking sheet, that has an accompanying baking rack, with aluminum foil.

Squeeze the fresh herbs (minus the parsley) until they become fragrant, then scatter the chopped onions and the aromatic fresh herb sprigs on the foil lined baking sheet. Place the baking rack onto the sheet and give it a quick coat of non-stick spray or brush with olive oil.  Set aside.

Add softened butter, parsley, salt, sage, garlic powder and ½ teaspoon each of freshly ground black pepper, paprika, and cumin to a medium mixing bowl. Mix thoroughly and set aside.

How to Spatchcock a Chicken

Prepare the chicken by removing the bag of giblets from inside the chicken (if there is one) and wiping excess moisture off the skin with a paper towel. Next, place the chicken breast side down on a stable cutting board (place a wet washcloth under the cutting board to prevent slippage).

Starting at the tail-end, using sharp kitchen shears, begin cutting along side the backbone, the whole way through to the other end.  It will take a little effort but should be relatively easy to cut. If there is too much resistance, you may be too close to the backbone. Back up and start again a little further away from the middle.

Next, cut up along the opposite side of the backbone, through to the end and set aside the backbone. (Freeze the backbone along with the giblets and any other cuttings for making stock.) Trim off any extra fat or skin, if necessary, and set aside.

Flip the chicken over, now breast side up, pull the leg quarters to the outside and lay it out ‘frog style’. Press down firmly on the apex of the breastbone until it cracks and lays flat. Don’t be afraid to put some muscle into it… flatten that bird down!

How to Make Roast Spatchcock Chicken

Season the Chicken

Flip the spatchcocked chicken to season the underside with salt and pepper.  Then flip back to breast side up. Gently separate the skin from the meat over the breasts and thighs, being careful to not tear the skin.

Next, use your fingers to scoop half of the seasoned butter and work it through the pockets, between the skin and meat, over the breasts and down into the thigh and leg area of one half of the chicken. Repeat with remaining butter on the other half.

Roast the Chicken

To roast the chicken place it, breast side up and centered, on the prepared baking rack.

Next, drizzle the olive oil over the skin and rub evenly on all exposed skin and season with the remaining pepper, paprika and cumin.

Place on middle rack in the preheated oven and roast for 35-40 minutes or until the thickest part of the breast meat reads 165 F and the joint area, between the thigh and body, reads 175 F. Let rest for 10 minutes before serving.

Carve and Serve the Chicken

This style of roasting makes for easy carving.  Using a knife or clean kitchen shears, divide the pieces at each joint by splitting the skin.  Then with your opposite hand, pulling and twisting the bones within the joint while applying slight pressure with the knife to separate the pieces.

How to Store and Reheat Leftovers

Allow the chicken cool to room temperature. For ease, if not already split into individual pieces, go ahead and separate the pieces. Wrap tightly with aluminum foil or plastic wrap or place into an airtight container and store in the refrigerator for up to 3 days.

For best results and crispy skin, reheat the pieces in the oven, on a rimmed baking sheet fitted with a baking rack at 350 F for 15-20 minutes, until heated throughout. An air fryer is also a great option for crispy skin at 350 F for 5-8 minutes.  For faster reheating, a microwave may be used for 1-2 minutes but will result in soft skin.

Hi! I’m Bernice Hill, the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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