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featured spatchcock chicken.

Spatchcock Chicken Recipe

Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 385kcal
Author: Becky Hardin
For evenly cooked roast chicken with crispier skin, Spatchchock Chicken is the best recipe!
Print Recipe

Equipment

Ingredients

  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground paprika
  • ½ teaspoon ground black pepper
  • 3 cloves garlic minced
  • ½ lemon zested
  • 4 tablespoons unsalted butter melted (½ stick)
  • 1 (4-pound) whole chicken

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 tablespoon chopped fresh thyme, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon ground paprika, ½ teaspoon ground black pepper, 3 cloves garlic, ½ lemon, 4 tablespoons unsalted butter
    ingredients for spatchcock chicken on a parchment-lined baking sheet.
  • Place the chicken, breast side down, onto the prepared baking sheet..
    1 (4-pound) 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.
    a hand removing the backbone from a whole chicken on a parchment-lined baking sheet.
  • 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.
    a hand pressing in the center of a whole chicken to flatten it on a parchment-lined baking sheet.
  • 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.
    herb rubbed raw spatchcock chicken on a parchment-lined baking sheet.
  • 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.
    roasted spatchcock chicken on a parchment-lined baking sheet.
  • Let the chicken rest for 5-10 minutes before slicing.

Notes

  • You can use olive oil or avocado oil instead of the butter for the rub.
  • Feel free to change up the herbs and spices to suit your personal tastes.
  • 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 for at least 10 minutes before slicing to lock in the juices.
Storage: Store spatchcock chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.666pound | Calories: 385kcal | Carbohydrates: 2g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 491mg | Potassium: 304mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg