A spatchcock chicken, also known as butterflied chicken, is a whole bird with the backbone removed and flattened for faster, more even cooking. This technique yields extra-crispy skin and juicy, flavorful meat every time.
Why You’ll Love This Recipe
- Cooks in nearly half the time of a traditional roast chicken
- Ensures even cooking across both white and dark meat
- Delivers irresistibly crispy skin and juicy meat
- Perfect for oven roasting, grilling, or even smoking
- Easily customizable with herbs, spices, and marinades
- Great for weeknight meals or special occasions
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 whole chicken (4–5 lbs), backbone removed
- 2–3 tablespoons olive oil or melted butter
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh herbs (rosemary, thyme, parsley)
- 1 lemon, zested and halved (optional)
- 1 teaspoon paprika or smoked paprika (optional)
Optional for vegetable bed:
- 1 pound baby potatoes, halved
- 2 carrots, sliced
- 1 onion, chopped
directions

- Preheat oven to 425°F (220°C).
- Spatchcock the chicken by removing the backbone with kitchen shears. Press down firmly on the breastbone to flatten.
- Pat the chicken dry with paper towels. Rub with olive oil or butter, and season with salt, pepper, garlic, herbs, lemon zest, and paprika if using.
- Arrange optional vegetables in a roasting pan and season. Place the chicken skin-side up on top of the vegetables or on a wire rack.
- Roast for 45–60 minutes, or until the thickest part of the thigh registers 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
Servings and timing
- Servings: 4–6
- Prep time: 15–20 minutes
- Cook time: 45–60 minutes
- Total time: About 1 hour 15 minutes
Variations
- Herb butter: Mix softened butter with herbs and garlic to spread under the skin.
- Spicy rub: Use chili powder, cumin, and smoked paprika for a bold flavor.
- Citrus marinade: Marinate in lemon or orange juice with garlic and rosemary.
- BBQ style: Brush with barbecue sauce during the last 15 minutes of roasting.
- Grilled version: Cook over indirect heat on the grill for a smoky taste.
storage/reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooked, cooled chicken pieces for up to 3 months.
- Reheat in a 300°F oven covered with foil, or microwave on medium in short bursts until heated through.
FAQs
What is spatchcock chicken?
It’s a whole chicken with the backbone removed and flattened for faster, even cooking.
Why spatchcock a chicken?
It reduces cooking time and ensures all parts of the bird cook evenly.
Do I need special tools to spatchcock?
Kitchen shears work best, but a sharp knife can also be used.
Can I spatchcock in advance?
Yes, you can prep the chicken up to 2 days ahead and store it in the fridge.
Should I brine the chicken first?
Optional, but a dry brine (salt overnight) enhances flavor and juiciness.
What kind of pan should I use?
A rimmed baking sheet, cast iron skillet, or roasting pan all work well.
Can I cook it on the grill?
Yes, cook it over indirect heat for 45–50 minutes, covered, for best results.
How do I get extra crispy skin?
Dry the chicken well, rub with oil, and roast at high heat.
What sides go well with this?
Roasted vegetables, mashed potatoes, rice, or a fresh salad are great options.
Is this method good for turkey?
Absolutely—spatchcocking works wonderfully for turkeys, too.
Conclusion
Spatchcock chicken is a foolproof way to get a golden, juicy roast in less time with more flavor. Whether you’re roasting in the oven or firing up the grill, this method is a delicious upgrade to your regular whole chicken routine.
PrintSpatchcock Chicken Recipe
Spatchcock chicken is a simple yet flavorful way to cook a whole chicken quickly and evenly. By removing the backbone and flattening the bird, you get crispy skin, juicy meat, and faster cook time—perfect for a weeknight dinner or a weekend meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
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1 whole chicken (about 4 lbs)
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2 tablespoons olive oil
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1 tablespoon salt
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1 teaspoon black pepper
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1 tablespoon garlic powder
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1 tablespoon paprika
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1 teaspoon dried thyme
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1 teaspoon lemon zest (optional)
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1 lemon, halved
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Fresh herbs for garnish (like parsley or rosemary)
Instructions
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Preheat oven to 425°F (220°C).
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Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press down firmly to flatten.
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Pat the chicken dry with paper towels to help the skin crisp up.
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Season the chicken: Rub olive oil all over the chicken. Mix salt, pepper, garlic powder, paprika, thyme, and lemon zest in a small bowl, then sprinkle evenly over the chicken.
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Place chicken on a baking sheet lined with foil or in a large cast iron skillet. Tuck the wing tips under so they don’t burn. Add lemon halves to the pan.
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Roast for 45–50 minutes, or until the thickest part of the thigh reaches 165°F (74°C) and the skin is golden and crispy.
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Rest for 10 minutes before carving. Garnish with fresh herbs and serve with roasted veggies or potatoes.
Notes
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You can also grill the spatchcocked chicken for a smoky flavor.
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Letting the chicken rest before slicing keeps it juicy.
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Use the removed backbone to make chicken stock.