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–+ servings
spatchock chicken with roasted zucchini on a white platter.

Easy Spatchcock Chicken (Step-by-Step Guide)

Chef Ryan Littley
If you love tender, juicy chicken with crispy skin, my spatchcock chicken recipe is just what you're looking for. Spatchcocking the chicken helps it cook faster, and more evenly.
5 from 22 votes
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Entree
Cuisine American, French
Servings 6
Calories 349 kcal

Ingredients
  

  • 4 - 5 lb Chicken look for a roaster
  • 1 teaspoon marjoram
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon ground sage
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sweet paprika
  • 2 tablespoon salted butter melted

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Instructions
 

  • Add the marjoram, rosemary, sage, thyme, black pepper, nutmeg, and sweet paprika to a small bowl. Whisk the seasonings to combine. This is our poultry seasoning dry rub.
  • Remove chicken giblets and neck from the cavity of the chicken.
  • Place the whole chicken breast side down on a cutting board.
  • Find the backbone of the chicken from the cavity side, then carefully slice down the backbone on one side (or use sharp kitchen shears to cut out the backbone).
  • Then, repeat the step and cut the other side of the backbone. Save for soup or discard.
  • Flip the chicken back over so the breast side is up, and press down on the chicken to crack and flatten it so it lays flat.
  • Pat the chicken skin dry with a paper towel.
  • Flip the chicken over and dry the cavity with a paper towel. Season the cavity side of the chicken with poultry seasoning, rubbing it into the cavity.
  • Turn the chicken back over and sprinkle with the poultry seasoning blend on the skin, coating all of the exposed skin. Then rub the seasoning into the skin.
  • Place the seasoned bird on a sheet pan witted with a screen (or flat on a sheet pan or roasting pan. Setting the chicken on the grate will let the air circulate around the bird, helping it to cook more evenly and crisp up.
  • Let the chicken sit for 20 -30 minutes to let the dry rub penetrate the meat and to allow the bird to come to room temperature.
  • Preheat the oven to 350 degrees F.
  • Place the sheet pan on the center rack of the preheated oven and roast for one hour.
  • After one hour, remove the chicken from the oven and brush the bird with melted butter. This will help give the skin a golden-brown crispy skin.
  • Increase the oven temperature to 375 degrees and place the pan back in the oven and continue to roast for another 20 -30 minutes, or until a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 165 degrees.
  • Let the chicken rest for 10 - 15 minutes before serving to allow the juice time to redistribute into the meat.

Notes

Can I make adjustments to the recipe?
I like to use a roaster for this recipe. It's generally a larger bird, and with all poultry, the larger the bird, the more the meat-to-bone ratio increases.
You can use fresh herbs or your favorite seasoning blend to make this recipe. In fact, using a different seasoning blend every time you make it will definitely shake up your weeknight dinner menu.
Some of my favorite blends are lemon pepper, Cajun seasoning, Jerk seasoning, Italian seasoning, taco seasoning, and even Old Bay. For a touch of heat, add a little cayenne pepper to the dry rub, or for a touch of sweetness, add a little brown sugar to the seasoning blend.
Think of the seasoning blend as a dry rub (dry brine). It adds flavor and also helps keep the bird moist and juicy.
Recipe Variations
  • Herb Butter: Mix fresh herbs with softened butter and rub under the skin.
  • Citrus Garlic: Add lemon slices and garlic cloves under the chicken for a fresh twist.
  • Spicy Rub: Use smoked paprika, cayenne, and chili powder for heat.
  • Grilled Version: Cook over indirect heat on the grill, then crisp the skin over direct flame.
 
Chef Tips
  • Let the chicken sit at room temperature for 20-30 minutes before roasting for even cooking.
  • Brush with melted butter partway through roasting for richer flavor and golden color.
  • If you like extra crispy skin, place the chicken under the broiler for 1–2 minutes at the end.
  • Save the backbone for homemade chicken stock, that way nothing goes to waste.
  • Always place your meat thermometer into the thickest part of the breast meat, not the dark meat. The breast is thicker and will take longer to cook.
*Cooking time will vary depending on the size of the chicken.
 
Serving Suggestions
  • Perfect centerpiece for Sunday dinner or holiday gatherings.
  • Serve leftovers shredded in sandwiches, wraps, soups or tossed with pasta.
 
Storage and Reheating
Store any leftovers well covered with plastic wrap (or in an airtight container), refrigerated for 3-4 days. It can be frozen (well-wrapped and in a ziplock bag) for up to two months.
Reheat in a 350°F oven until warmed through. For quick meals, microwave briefly and crisp under the broiler
How to carve a spatchcock chicken
To carve a spatchcock chicken, first remove the leg quarters and wings, then slice the breast meat. Here's a general guide: Start by cutting through the skin between the leg and breast, then use a knife to separate the leg quarter from the breast. Finally, slice the breast meat against the grain.
What's the best way to butterfly a chicken?
I have always used a chef's knife for this process, but I usually advise investing in a good pair of kitchen shears and using those to cut out the backbone.
 

Nutrition

Calories: 349kcalCarbohydrates: 1gProtein: 27gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 119mgSodium: 132mgPotassium: 291mgFiber: 0.2gSugar: 0.1gVitamin A: 422IUVitamin C: 3mgCalcium: 21mgIron: 1mg
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