A basic spatchcock chicken recipe, seasoned with just salt and pepper! Plus, a step-by-step guide on how to spatchcock a chicken so you can get it right from the first time, and useful tips on how to perfectly roast a chicken in a cast iron pan!
What is Spatchcock Chicken
Spatchcocking poultry is just a fancy term for butterflying a chicken or other poultry by removing its spine or backbone, and completely laying it flat so it cooks quicker, and browns evenly. This technique can be used for any type of poultry, and well, it makes your chicken look elegant!
Spatcocking is usually done before grilling or roasting poultry (check out my grilled spatchcock chicken recipe and my Peruvian chicken recipe), it’s easier than traditional trussed roast chicken and cooks more evenly. All you need to spatchcock a chicken is a good pair of kitchen shears, and this tutorial!
Why Spatchcock a Chicken
If you’re wondering WHY would you spatchcock a chicken when you can just throw it in the oven without having to cut it. Here’s why:
- Since spatchcocking a chicken means that you lay it completely flat, it will cook quicker and more evenly.
- It’s much easier to season a spatchcocked chicken evenly from both sides as it lays flat. So the result is properly seasoned chicken and more flavor.
- More crispy skin! Since the chicken is flattened, more skin is exposed to the heat of the oven so you won’t get any soggy or pale bits of skin.
- This method will ensure that the breast is cooked to around 150°F, and the dark meat is cooked to 170°F. No dry white meat, and no undercooked dark meat.
- Use the backbone to make chicken stock, gravy, or pan jus.
- You don’t have to truss the chicken with twine like you would for a traditional roast chicken.
- It’s super easy to carve and will literally take less than a minute of your time.
How to Spatchcock a Chicken
- Flip the chicken breast side down, and using kitchen shears cut along one side of the backbone from the tail towards the neck.
- Cut along the other side of the backbone to completely remove it. Reserve the backbone for homemade chicken stock, or a quick pan jus. Save it in the freezer until you have enough meat to make chicken broth.
- Turn the chicken over, move the legs so they face outward, and press down on the chicken breast with force until you hear the breast bone cracking. This will help flatten the bird.
- Tuck the wings, and season the chicken. Drizzle olive oil, and season with salt, pepper, and herbs if you wish. Or try this poultry seasoning instead.
How to Roast a Spatchcock Chicken
A spatchcock chicken requires less time to be roasted than a roast chicken. You can use a half sheet pan with a heat-proof wire rack to roast it, or a cast iron skillet like I am using in this recipe.
Here’s how you roast a butterflied whole chicken in the oven:
- Preheat the oven and a pan inside it at 425°F (220°C) for 20-30 minutes. I like to use my 12-inch cast-iron skillet, but you can totally use a stainless steel pan as long as it’s oven safe.
- Take the hot pan out of the oven, drizzle about 1 tablespoon of oil, and place the chicken in the pan breast side down. Try to get the chicken to lay flat on the pan as much as possible.
- Return the pan to the oven and roast the chicken for 40-50 minutes rotating the pan at least once.
- The chicken is ready when an instant-read thermometer registers at least 160°F at the thickest part of the breast, and 175°F at the thigh.
- Flip the chicken and place it under the broiler for a few minutes if a browner skin is preferred.
- Allow the chicken to rest for at least 20 minutes before carving.
Do you Have to Brine the Chicken
You don’t have to brine the chicken, but I strongly recommend that you do if the time allows it. Chicken dries out easily (generally), and brining it prior to cooking helps keep it moist during cooking and it also seasons it better. Although this recipe results in a super moist and juicy chicken without brining, soaking it in brine will make it even better.
I have a great chicken brine recipe that you need to check out. It’s a basic cooking skill that every home cook should learn and utilize!
Top Tips for Roasting Chicken
- 30 minutes before roasting the chicken, remove it from the fridge and let it sit at room temperature. This will bring it to room temperature and help it cook quickly, evenly, and result in better browning.
- Mix up the seasonings! This is a basic recipe that uses just salt and pepper, but feel free to mix up the seasonings and add more herbs, fajita seasoning, taco seasoning, shawarma seasoning, baharat, and even old bay! You can also marinate the chicken in your favorite chicken marinade.
- If you have a convection oven, use it for this recipe as it will result in better browning and crispier skin.
- As the chicken is being roasted in the oven, rotate the pan at least once for even browning.
- Allow the chicken to rest for at least 20 minutes before carving, this will help the juices redistribute and the meat will never dry out = juicier meat.
How to Serve Roast Spatchcock Chicken
Serve this delicious roast chicken with:
- Creamy mashed potatoes
- Smashed potatoes
- Glazed carrots
- Homemade caesar salad
- Roasted swede/rutabaga
- Roasted frozen brussels sprouts
- Kale salad with lemon vinaigrette
Storing Tips
The leftover chicken can be stored in the fridge for up to 5 days in an airtight container. Or frozen in a freezer-safe container for up to 3 months.
Use the carcass to make a delicious chicken broth and use it to make my hearty chicken noodle soup!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Spatchcock Chicken Recipe
Recipe Video
Equipment
Ingredients
- 3-4 lb (1.5-2kg) whole chicken giblets removed
- 2 tablespoons olive oil divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
To Spatchcock the Chicken:
- Flip the chicken breast side down, and using kitchen shears cut along one side of the backbone from the tail towards the neck.
- Cut along the other side of the backbone to completely remove it. Reserve the backbone for homemade chicken stock, or a quick pan jus. Save it in the freezer until you have enough meat to make chicken broth.
- Turn the chicken over, move the legs so they face outward, and press down on the chicken breast with force until you hear the breast bone cracking. This will help flatten the bird.
- Tuck the wings, and season the chicken. Drizzle 1 tablespoon of olive oil, and season with salt, and pepper.
To Roast:
- Preheat the oven and a pan inside it at 425°F (220°C).
- Take the hot pan out of the oven, drizzle about 1 tablespoon of oil, and place the chicken in the pan breast side down.
- Put back in the oven and roast for 40-50 minutes rotating the pan at least once.
- The chicken is ready when a kitchen thermometer registers at least 150°F at the thickest part of the breast, and 175°F at the thigh.
- Flip the chicken and place under the broiler if a browner skin is preferred.
- Allow the chicken to rest for at least 20 minutes before carving.
Notes:
- 30 minutes before roasting the chicken, remove it from the fridge and let it sit at room temperature. This will bring it to room temperature and help it cook quickly, evenly, and result in better browning.
- Mix up the seasonings! This is a basic recipe that uses just salt and pepper, but feel free to mix up the seasonings and add more herbs, fajita seasoning, taco seasoning, shawarma seasoning, baharat, and even old bay! You can also marinate the chicken in your favorite chicken marinade.
- If you have a convection oven, use it for this recipe as it will result in better browning and crispier skin.
- As the chicken is being roasted in the oven, rotate the pan at least once for even browning.
- Allow the chicken to rest for at least 20 minutes before carving, this will help the juices redistribute and the meat will never dry out = juicier meat.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
SHARONS MARTINENKO says
Can you Spatchcock a Chicken weighing 10 pounds?
Diana says
Yes! You can even spatchcock a turkey!
Vicente Zamora says
Your spatchcock chicken recipe looks really good and simple to make, l have never had it that way but I am gonna give it a try.