Learn How to Spatchcock a Chicken like a pro in 4 simple steps! This method is the best way to get perfect, juicy roasted chicken every time!
I used to think that a whole roasted chicken was a meal reserved only for Sunday dinner, until I learned how to spatchcock a chicken.
This is one of the best cooking techniques, and it’s made it possible to prepare roasted chicken on the busiest weeknights.
This Roasted Spatchcock Chicken is one of my family’s favorite dinners, and I love that it’s a complete meal in just one pot!
If you like a more classic presentation, be sure to check out my lemon garlic roasted chicken!
Why you’ll love this recipe:
- Say goodbye to dry chicken — spatchcock chicken results in perfectly juicy roasted chicken every single time!
- It cooks up to 25% faster than traditional roasted chicken.
- This method results in perfect, evenly cooked chicken. With classic roast chicken, the breasts cook much faster than the thighs, which results in the breast meat drying out, but with this method, the thigh and breast meat are done at the same time.
- Butterflied chicken means maximum exposure to the heat, resulting in a whole lot more crispy, golden brown skin.
This recipe includes just a few simple ingredients, and may be customized a number of ways.
- Chicken. I typically use a 4 – 4 1/2 lb. whole chicken for this recipe, but any size will work. Cooking times will vary depending on the size of your chicken.
- Olive oil. I always use olive oil to promote golden brown, crispy skin.
- Spices. I used a combination of smoked paprika and garlic powder, which is a simple way to add flavor. You may customize this spatchcock chicken with my jerk seasoning, bbq chicken rub or your favorite seasonings/herbs!
- Kosher salt. The grains of kosher salt are larger than table salt, so less is needed. If you’re using table salt, decrease the amount of salt by about half.
How to carve a spatchcock chicken
It’s even easier to carve a spatchcock chicken because it’s on a flat surface.
Pro tip: Always allow the chicken to rest for at least 15 minutes before carving to allow the juices to redistribute.
See the diagram and easy instructions below:
- Cut through the joints between the thighs and breasts to remove the thigh/leg portion
- Cut through the joints between the thigh and drumstick to separate
- Cut through the joints between the wings and breast to remove the wings
- Cut down the middle of the breasts and use a sharp paring knife to cut the along the breast bone on both sides to remove the breasts.
Spatchcock chicken is simply butterflied chicken. The backbone is removed and the chicken is roasted, smoked or grilled flattened, which results in a more evenly cooked bird that’s ready 25% faster.
Spatchcock chicken cooks more evenly as it’s on a level surface, so the breast and thigh meat are done at the same time. The chicken also cooks 25% faster when butterflied, and because it’s on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.
Spatchcock chicken may be roasted, smoked or grilled. A 4 lb. chicken is typically done in 1 hour when roasted or grilled at a temperature of 400 degrees, or 3-4 hours in a smoker at a temperature of 225-275 degrees.
A chicken that weighs between 4 – 4.5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
Serve spatchcock chicken with mashed potatoes, gravy, stuffing, roasted vegetables, sautéed greens, cornbread or rolls.
- Nutrition information will vary depending on the cut of chicken that’s eaten.
- Pro tip: Reserve the backbone and carcass for chicken stock!
- A chicken that weighs between 4 – 4.5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
- Spatchcock chicken may be stored in the refrigerator for 3-5 days.
- Switch up this recipe by using jerk seasoning, bbq chicken rub or your favorite seasoning!
How to spatchcock a chicken – BBC Good Food
FAQ
What is it called when you break down a whole chicken?
Is it worth it to spatchcock a chicken?
Is butterfly and spatchcock the same?
What is flattened chicken?
Flattened chicken, sometimes called spatchcocked chicken, is a cooking method where the backbone of the bird is removed and it’s flattened before cooking. There are many reasons why someone might want to cook a flattened chicken–it cooks faster and more evenly, it’s perfect for grilling, and it’s a great way to add flavor to the meat.
How do you flatten a whole chicken?
Place your chicken on a cutting board. You need to place your whole chicken breast side down, with its legs towards you. Spatchcocking is an alternate method to flatten a whole chicken, making it simple for barbecuing a chicken or baking it in the oven quickly. Cut along either side of the parson’s nose.
Should you flatten chicken before cooking?
Some recipes specifically call for you to flatten your chicken, and sometimes it’s simply easier to flatten it before cooking. Whether you’re flattening an individual chicken breast or flattening an entire chicken, there are a few tips and tricks that will help you out, and make the entire process easier. Cut thick chicken breasts.
Why do you flatten a chicken with a butterfly method?
It also helps to ensure that the chicken cooks evenly, resulting in juicy and tender meat. Flattening a chicken using the butterfly method can also help to achieve a crispy skin. By spreading the chicken out flat, more of the skin is exposed to direct heat, which promotes browning and crisping.