Spatchcock Chicken

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If you're looking for a simple way to prepare a juicy and tasty chicken, then this spatchcock chicken recipe is just what you need! Moist on the inside with golden, crispy skin on the outside, this spatchcock chicken is roasted on a bed of lemon along with some potatoes and carrots, making it a full meal. It's super easy to prepare and is the fastest way to cook a whole chicken.

I love cooking chicken spatchcock-style (a.k.a. butterflying) as it cuts down the roasting time by so much. It also helps the chicken to cook evenly, with the crispiest skin. Don't be intimidated by the idea of spatchcocking a chicken. This post will give you step-by-step instructions for how to spatchcock a chicken and then roast it to perfection.

Overhead view of a serving platter with a spatchcock chicken with lemon slices, potatoes, and carrots. Fresh thyme and rosemary scattered around along with a linen napkin and two forks.

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What is Spatchcock Chicken?
Why You'll Love Spatchcock Chicken
Ingredients You'll Need
How To Make Spatchcock Chicken
Recipes Variations
Tips and Notes
Recipe
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What is Spatchcock Chicken?

Spatchcocking, also known as butterflying, is a culinary technique used to prepare poultry, such as chicken or turkey, in a way that allows for quick and even cooking. The process involves removing the backbone of the bird and flattening it out before cooking. By doing this, it lies flat and cooks more evenly, with both the dark and white meat cooking through at the same time. There's also more surface area exposed to the heat, so you get way more crispy, golden skin.

Why You'll Love Spatchcock Chicken

This recipe is so easy. You get juicy chicken with crispy skin without making to make a brine.
Not just for roasting in the oven, you can easily grill a spatchcock chicken as well!
It's so flavorful! You can also very easily customize this recipe to suit your tastes.
There's no dry meat! You don't have to worry about having to flip around your chicken in the oven to prevent dry breasts, as this method ensures the breasts and thighs cook evenly.

Ingredients You'll Need

Ingredients needed to make spatchcock chicken.

whole chicken — my chicken is 5 pounds with the neck and giblets removed.
salt & black pepper — I always use kosher salt.
butter — make sure to use unsalted butter as there's salt added to the recipe.
lemon — you'll need lemon juice, lemon zest, and lemon slices. Lemon adds such a lovely bright flavor that I just can't get enough of.
garlic — no such thing as too much garlic!
onion powder & garlic powder
paprika — you can use smoked paprika, sweet paprika, or regular paprika.
fresh herbs — I use rosemary and thyme. Feel free to use your favorite fresh herbs.
baby potatoes & carrots — to make this spatchcock chicken a hearty meal, I roast baby potatoes and carrots alongside the chicken.
olive oil — I coat the baby potatoes and carrots with olive oil, but you can use any neutral oil such as avocado oil.

How To Make Spatchcock Chicken

Set of two photos showing a whole chicken patted dry and then the backbone cut out.

Line a large baking sheet with foil and spray with non-stick spray and heat the oven to 425F.
Pat the whole chicken dry with paper towels and let rest at room temperature for 10 to 15 minutes. Room temperature chicken will cook more evenly than if you cook the chicken straight from the fridge.
Place the chicken on a large cutting board. Using kitchen shears, cut alongside the backbone and remove it and any small bones sticking out.

Set of two photos showing cut chicken pressed down to flatten. Seasoned with salt and pepper.

Turn the chicken breast side up on the cutting board and place your palms over the center of the breastbone to press firmly down between the two breasts, flattening out the chicken.
Season both sides of the chicken with salt and black pepper.

Set of two photos showing butter mixer mixed in a bowl.

In a small bowl, combine the softened butter, lemon juice, lemon zest, minced garlic, onion powder, paprika, rosemary, and thyme. Mix until a soft butter paste is formed.

Set of two photos showing butter mixture rubbed all over the spatchcock chicken and lemon slices placed in the middle of a sheet pan.

Using fingers, gently pull the skin away from the meat throughout the chicken. Spread half of the mixture under the skin of the chicken and the remaining half on top of the chicken.

Set of two photos showing the buttered spatchcock chicken on top of lemon slices on a sheet pan and vegetables seasoned in a bowl.

Place lemon slices in the center of the baking sheet. Place the chicken, breast-side up, on the center of the prepared baking sheet, on top of the lemon slices. Tuck wing tips behind the chicken.
Toss the potatoes and carrots in the olive oil until evenly coated. Season with salt, black pepper, garlic powder, and thyme.

Set of two photos showing before and after spatchcock chicken roasted on a sheet pan.

Arrange potatoes and carrots around the chicken on the baking sheet as close to a single layer as possible.
Do a quick drizzle or oil spray on the top of the chicken.
Bake for 60 to 70 minutes or until the breast and thighs have reached 165 degrees F.
Halfway through cooking, gently stir the potatoes and carrots for even roasting on all sides. If the top of the chicken is browning too quickly, you can tent it with tin foil.
When done, remove the baking sheet from the oven and allow the chicken to rest for about 10 minutes before serving.

Overhead view of a chicken leg from a baked spatchcock chicken with some baby potatoes, carrots, lemon slices, and fresh rosemary.

Recipes Variations

Love bbq sauce? Brush the entire chicken with bbq sauce 20 minutes before the chicken is done roasting. Repeat again at the 10-minute mark.
Use your favorite seasoning combination! Other herbs such as rosemary and sage are a delicious swap.
For more garlic flavor, grab two garlic bulbs and cut in half horizontally and tuck them around the edges of the chicken, slightly underneath.
Not a fan of lemon? You can replace the orange zest, slices, and juice with orange!
To grill spatchcock chicken, grill at 450ºF skin-side down for 3-4 minutes. Flip and continue to cook for around 50 to 60 minutes, keeping the lid of the grill closed throughout.

A plate with a serving of spatchcock chicken with carrots, potatoes, and lemon slices. A second plate in the background.

Tips and Notes

The roasting time of the spatchcock chicken is dependent of the size of the chicken. To tell if your chicken is done, use an instant-read thermometer and check that the thickest part of the chicken registers at 165°F/75°C.
We recommend using a good pair of sharp kitchen shears to cut the backbone out of the chicken. A good pair will make your life so much easier. When you’re cutting the backbone out, be sure to cut as close as possible to the bone on both sides so that you don’t lose any meat in the process.
Always pat dry your chicken before you start working with it. It makes sure the skin gets perfectly crispy.
Save the bones to make bone broth! You can roast the backbone off on the side and freeze that alongside your bones for later use!
Want a gravy? Check out my gravy recipe.
Be generous with the seasoning and butter mixture! You can add extra seasoning and additional butter.
Don’t baste your chicken. Basting adds moisture to the skin and makes it less crispy.
For more crispy potatoes, place them cut-side down on the sheet pan.
I highly recommend adding as much butter as you can underneath the skin. This will trap the flavor and make your meat even more flavorful.

How do I store leftovers?

Place cooked leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave.

Can I freeze the chicken?

After roasting a spatchcock chicken, I sometimes just shred the meat and freeze it for later. Then, I can thaw what I need to add to salads, pasta, and soups.

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