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When I want roast chicken that cooks faster and comes out with perfectly crispy skin, I always make Spatchcock Chicken. It’s my go-to Sunday dinner, and after that first juicy, flavorful bite—packed with tangy, savory Mediterranean vibes—I honestly don’t want to make roast chicken any other way.
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Pin ItEasy Spatchcocked Chicken Recipe
For me, spatchcocking is the key to getting juicy, evenly cooked chicken every time. Whole chickens can be tricky since the breasts tend to dry out before the thighs are done, but when I flatten the bird onto a baking sheet, everything roasts at the same rate—and the results are always tender, golden, and delicious.
This old Irish recipe for dispatching the unlucky rooster to the dinner table involves cutting out the backbone of the chicken with a sharp knife. I love how it’s perfectly seasoned with fresh thyme, lemon, and other staple ingredients. Once you prepare your chicken this way, you’ll see that the flavor of this juicy roasted chicken recipe is unbeatable.
Tips For Beginners
- Both oil and butter work. You can use olive oil or avocado oil instead of butter for the rub.
- Change up the spices. Feel free to change up the herbs and spices to suit your personal taste.
- Let the chicken marinate. After the chicken has been rubbed with spices, it can be refrigerated for 2 hours or up to overnight before baking. This will help deepen the flavor and ensure the crispiest skin.
- Let the chicken rest. Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
- Make it spicier. If you want to kick up the heat of the chicken, add more red spices to the recipe, such as harissa powder, cayenne pepper, or crushed red pepper flakes.
Spatchcock Chicken Recipe
Equipment
- Baking Sheet
Ingredients
- 1 tbsp chopped fresh thyme
- 1 tsp kosher salt
- ½ tsp onion powder
- ½ tsp ground paprika
- ½ tsp ground black pepper
- 3 cloves garlic minced
- ½ lemon zested
- 4 tbsp unsalted butter melted (½ stick)
- 4 lb. whole chicken
Video
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a small dish, combine the thyme, salt, onion powder, paprika, pepper, garlic, lemon zest, and butter.1 tbsp chopped fresh thyme, 1 tsp kosher salt, ½ tsp onion powder, ½ tsp ground paprika, ½ tsp ground black pepper, 3 cloves garlic, ½ lemon, 4 tbsp unsalted butter
- Place the chicken, breast side down, onto the prepared baking sheet..4 lb. whole chicken
- Pat the chicken dry with paper towels.
- Locate the backbone of the chicken. Using a pair of kitchen shears, cut through the ribs along both sides of the backbone. Remove the backbone.
- Once the backbone is removed, spread the rib cavity apart. The chest bone runs down the middle of the rib cavity. Use your knife to score down the breast bone.
- Flip the chicken over and push firmly on the center of the chicken where the breast bone is, so the chicken lays flat.
- Spread half of the the butter herb mixture all over the chicken and underneath the skin by the breasts and thighs. Then, flip it over and spread the rest on the exterior and inside the rib cavity.
- Flip the chicken over again so it lays flat on the sheet pan.
- Roast for 40-45 minutes, or until the internal temperature at the thickest part of the breast reaches 160-165°F.
- Let the chicken rest for 5-10 minutes before slicing.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Spatchcock Chicken Step by Step
Gather your ingredients. Preheat your oven to 425°F and line a baking sheet with parchment paper, and set aside.
Prepare the seasoning and the chicken: Combine 1 tbsp chopped fresh thyme, 1 tsp kosher salt, ½ tsp onion powder, ½ tsp ground paprika, ½ tsp ground black pepper, 3 cloves garlic, zest from ½ lemon, and 4 tbsp unsalted butter in a small dish and stir.
Place a 4 lb. chicken, breast side down, onto the prepared baking sheet and dry with paper towels.
Using kitchen shears, cut through the ribs along both sides of the backbone and remove the backbone.
Once you’ve taken out the backbone, spread the rib cavity. Use your knife to score the breastbone, which runs down the middle of the rib cavity.
Turn the chicken over and push on the center of the chicken where the breast bone is, so the chicken lies flat.
Spread butter and herb mixture: Take half of the butter and herb mixture and spread it over the chicken and underneath the skin of the breasts and thighs. Turn it over and spread the rest on the exterior and inside the rib cavity.
Finally, flip the chicken so it lies flat on the sheet pan.
Cook the chicken in the oven for 40-45 minutes, or until the internal temperature at the thickest part of the breast reaches 160-165°F. Let the chicken rest for 5-10 minutes before slicing.
Serve: Serve the chicken and enjoy.
How to Store
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 10-15 minutes, or until warmed through.
To freeze the chicken, remove the meat from the bones and place it in an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
There are so many side dishes I like serving with roasted chicken, such as crockpot mashed potatoes, or this skillet dish of bourbon green beans with bacon. I find the chicken also goes well with a simple corn casserole. I’ll often serve dinner rolls on the side to soak up any flavorful juices.
