Hey friends! I’m Darian and today I’m sharing my favorite way to cook spatchcock chicken! As a busy mom of three kids and two dogs, I’m always looking for quick and easy dinners. Spatchcocking (or butterflying) the chicken cuts the cook time in half while keeping the meat super juicy. It’s become my go-to for effortless, flavorful chicken dinners that my whole family loves.
In this post, I’ll walk through my tips on spatchcocking chicken, serving ideas, frequently asked questions, and why this method means so much to me. I can’t wait for you to try these perfectly roasted spatchcock chickens!
Spatchcock Chicken
Equipment
- oven
- 1 Baking tray
- 1 oven safe wire cooling rack (Optional but makes it easier)
- 1 Meat thermometer
- 1 clean countertop or large cutting board
Ingredients
- Olive oil
- Sea salt
- Pepper
- 1 Whole chicken 3-4 lbs
Instructions
- Pre-heat your oven to 425F . Place an oven safe wire cooling rack on top of a baking tray.
- On a clean countertop or large cutting board, place the chicken – breasts side down. Using a pair of kitchen shears (regular scissors will work just might be a little harder), cut along both sides of the backbone. You can throw out the backbone, or save to make your own bone broth/stock!
- Then, flip over the chicken, open it up and press down on the breastbone, to flatten the chicken.
- Place the flattened chicken (skin side up) on the oven safe wire cooling rack. Drizzle the olive oil on the chicken and rub it all over.
- Add sea salt and pepper all over the chicken.
- Place the tray into the oven and begin roasting the chicken. Roast the chicken at 425F for 45-55 minutes, time may vary between ovens.
- Chicken will be done roasting when the thickest part of the chicken (the breast) reaches 165 degrees.
- Once the chicken has reached a temperature of at least 165 degrees, remove from oven.
- Take the chicken off the wire rack and place it onto a large cutting board, let it sit for about 10 minutes.
- After the chicken has sat for 10 minutes, cut the chicken the way you want. Typically you cut the wings, the breasts, and the quarters (leg and thigh). Some people like to cut the thigh and the leg separate, so cut it the way you want it.
Video
Notes
Tips for Perfectly Spatchcocked Chicken
Spatchcock chicken (or butterflying) is my favorite way to roast a whole bird. Removing the backbone and flattening it out helps the chicken cook quicker and more evenly. Plus, you get more crispy skin! Follow these tips for flawless spatchcocked chicken every time.
Use Strong Kitchen Shears
Invest in a good pair of kitchen shears. Place the chicken breast-side down and cut along one side of the backbone from the tail to the neck. Repeat on the other side to remove it completely in one smooth motion. This is easier and cleaner than using a knife.
Press Down Firmly to Flatten
With the backbone gone, the chicken can lie flat. Place your hands on the breast and press down firmly until you hear the breastbone crack. Flatten as much as possible for optimal cooking.
Generously Season Under and Over the Skin
Don’t be shy with the seasoning! Slide your fingers under the breast and thigh skin to rub salt, pepper, herbs, garlic, etc. directly onto the meat. Pat the skin dry, then rub everything all over the outside too.
Roast at a High Temperature
Crank up the oven to 450°F or higher. This high heat helps the chicken cook fast and evenly while crisping up the skin. Spatchcocking exposes more surface area to heat.
Start Skin-Side Up
Place the chicken skin-side up on a rimmed baking sheet first. This protects the breast meat and keeps it extra juicy. Let it roast about halfway through.
Flip and Finish Skin-Side Down
For the second half of roasting, flip the chicken over. This allows the skin to cook down into the pan juices and get super crispy.
Follow these simple steps for the juiciest, crispiest, most flavorful roast chicken you’ve ever tasted. Let me know if you give spatchcocking a try!
Storing & Serving Spatchcock Chicken
Spatchcock chicken is delicious on its own, but here are some tasty ways to serve it:
- Slice and serve over fresh greens for an easy main dish salad.
- Stuff into sandwiches or wraps with your favorite toppings.
- Dice or shred for amazing chicken tacos or enchiladas.
- Pair with roasted veggies like potatoes, carrots, Brussels sprouts.
- Top with chimichurri, pesto, or your favorite sauce.
- Chop and add to pastas, risottos, soups.
Storage and Leftovers
- Leftover roasted spatchcock chicken will keep covered in the fridge for 4-5 days. Slice off remaining meat and freeze in portions for up to 3 months.
- Use leftovers in casseroles, sandwiches, salads, or shred for chicken noodle soup – the possibilities are endless!
Frequently Asked Questions
What’s the difference between spatchcocking and butterflying?
They are the same method! Spatchcocking just refers to removing the backbone.
What if I can’t find boneless chicken?
You can spatchcock a whole chicken, it just takes a bit more work with the bone-in breasts.
Is spatchcocking safe?
Totally! Flattening it out allows it to cook faster and more evenly. Be sure to use a meat thermometer.
Can I spatchcock a turkey?
Absolutely! Spatchcocking is great for turkeys too.
I first learned this brilliant spatchcocking method from my grandma. Roasting chicken this way meant we could enjoy juicy, flavorful chicken on busy weeknights instead of waiting for weekends. Now, I spatchcock chicken for my own family at least once a week! My kids love helping prepare the chicken and can’t get enough of the crispy skin. It’s become a fun family cooking tradition that makes dinnertime special. I hope you’ll enjoy this easy spatchcock chicken as much as we do!
Let me know if you give this a try! Tag me @countymamacooking and #countymamacooking so I can see your beautiful creations. Enjoy!