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Spatchcock Chicken

Spatchcock Chicken

Hey friends! I'm Darian and today I'm sharing my favorite way to cook chicken - spatchcock style! 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!
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Prep Time 10 minutes
Cook Time 55 minutes
Resting time 10 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 242 kcal

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

Serve with your favorite side dish!
Keyword chicken