Spatchcock Chicken Recipe

Looking for a way to cook chicken that’s juicy on the inside and perfectly crispy on the outside? This Spatchcock Chicken Recipe is the secret to faster, more flavorful roasting. By removing the backbone and flattening the bird, you’ll get even cooking, golden skin, and tender, seasoned meat every time. It’s an easy, foolproof roast chicken recipe that’s perfect for weeknight dinners, family meals, or special occasions.

What Is Spatchcock Chicken? A Faster Way to Roast

Spatchcock chicken is a cooking technique where the backbone of a whole chicken is removed, allowing it to be butterflied and laid flat. This method helps the chicken roast more evenly and significantly faster than traditional whole roasting.

If you’re craving juicy roast chicken with crispy skin but short on time, spatchcocking is the perfect solution. Our step-by-step spatchcock chicken recipe and tutorial will guide you through the process, from prep to perfectly golden results, so you can enjoy flavorful roasted chicken in less time.

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Easy Spatchcock Chicken Recipe

This chicken is so tasty! Whether you’re hosting a holiday feast or prepping a weeknight meal, this foolproof method is simple enough for beginners and impressive enough to serve guests. Once you try it, you’ll keep coming back to this delicious roasted chicken recipe again and again. Don’t be intimidated by removing the backbone. It’s not a difficult process to do. In fact, it’s actually a lot easier to do than you may think.

Checkout this quick list of ingredients you’ll need to make your own Spatchcock Chicken: (Scroll down for the full printable recipe card.)

Chicken – One 5 pound whole roasting chicken.
Citrus – Fresh lemon slices infuses a hint of lemon into the chicken while baking.
Oil and Butter – Olive oil and butter add moisture and a golden crispy skin.
Spices – Salt, lemon pepper, onion powder amp up the flavor.
Fresh Herbs – Fresh oregano, rosemary and thyme expand the flavor profile.

How to Make the BEST Spatchcock Chicken Recipe

Heat Oven and Prepare Pan – Preheat the oven to 400°F. Spray a large rimmed sheet pan or roasting pan with cooking spray. Arrange lemon slices in center of pan.
Trim Bone From Chicken – Using poultry shears, cut along each side of the chicken backbone and remove it.
Flatten the Chicken – Flip the chicken breast side up and press on the breastbone to flatten the chicken. (You can also use a skillet or another pan to press and flatten.)
Oil the Chicken – Stir together olive oil, butter, garlic and onion powder. Rub the chicken all over and under the skin with the olive oil-butter mixture.
Season – Season with oregano, thyme, and rosemary, salt and lemon pepper.
Place Chicken on Pan – Transfer the chicken to the prepared pan over lemon slices, skin side up.
Oven – Roast per the recipe until the skin is browned and the internal temperature of the inner thigh reaches 160-165°F on a meat thermometer.
Let Stand – Let chicken to rest for 10 minutes, then carve and serve garnished with lemon and rosemary, if desired.

Kitchen Equipment to Spatchcock a Chicken Recipe

One large rimmed sheet pan or roasting pan.
Measuring cups and spoons.
Kitchen shears or poultry shears.
Small bowl to mix together the oil and butter.
Sharp knife and cutting board.
Instant read thermometer.

Recipe Variations, Tips and Substitutions

Chicken – You could use this same technique to bake a small turkey. When doing so, adjust the cooking time based on the weight of the turkey you’re baking.
Use an Instant Read Thermometer – Keep in mind that white meat cooks more quickly than dark meat so check the thigh with an instant read thermometer.
Fresh Herbs – You can use fresh parsley, chives or tarragon.
Spices – You could use a prepared Cajun or Creole spice blend, rotisserie chicken seasoning or create your own spice blend. You could also use crushed red pepper flakes for more spice.
Garlic – You could use 1 teaspoon of garlic powder or granulated garlic in place of fresh garlic.
Make a Small Incision Along the Backbone to Expedite Removal – To butterfly the bird you can use a knife to start the process making a small incision on the sides of the spine. This will allow you to use kitchen shears to cut out the backbone of the chicken.
Utilize a Cast Iron Skillet – It takes a bit of muscle to flatten the bird to the point of cracking. You can place a heavy skillet or pan on the chicken to press flat.
Use a Spoon to Separate the Skin – You can use the back of a spoon to pull back the skin in one full piece. Once the backbone is removed, the skin is loose and easier to remove.
Season the Whole Chicken – The butter and oil mixture that’s placed under the skin really helps in crisping up the skin and keeping the moisture trapped inside the bird. It also helps trap that garlicky goodness and keeps it from burning, it just roasts it beautifully.
What Do You Serve with Spatchcock Chicken? You can enjoy this chicken with potatoes, rice, pasta, salads or any of your favorite vegetables.

Storage and Leftovers

Leftovers – You can store leftover Spatchcock Chicken in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat chicken gently in an air fryer or in a preheated 350°F oven, toaster oven or gently in the microwave.
Freezer – Let the chicken cool completely then wrap in freezer wrap and heavy duty aluminum foil. Store frozen for up to 2 months. Thaw in the fridge and use it for sandwiches, casseroles, quesadillas, wraps, salads or any recipe that calls for cooked chicken.

More Easy Chicken Recipes to Make

Slow Cooker Roast Chicken and Vegetables is a one pot meal.
Nashville Hot Chicken Strips will bring the heat to mealtime.
Honey Pecan Fried Chicken is a special dish for a special occasion.
My recipe for Chicken Cakes with a Remoulade Sauce is a fan favorite.
Enjoy this delicious Bourbon Chicken at home.
Restaurant quality Chicken Florentine.
Air Fryer Barbecue Chicken Kabobs can be served as a starter or an entree.
Easy Buffalo Wings from The Pioneer Woman.

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