Best Spatchcock Chicken Recipe

Easy Spatchcock Chicken Recipe (Juicy, Crispy, and Fast!)

Spatchcock Chicken is one of the easiest ways to get perfectly roasted, evenly cooked, ultra-juicy chicken every single time. By removing the backbone so the chicken lays flat, this technique reduces cooking time and creates beautifully crisp, golden-brown skin. For many home cooks, the aroma of a roasting spatchcock chicken brings back memories of cozy family gatherings and warm, comforting meals.

Why You’ll Love This Spatchcock Chicken Recipe

This recipe is a weeknight hero and a special-occasion showstopper. Here’s why:

• Juicy meat + crispy skin: Flattening ensures consistent roasting.

• Faster cook time: Even heat circulation cuts down the total time in the oven.

• Endless flavor options: Perfect with herbs, spices, or marinades.

• Beginner-friendly: Simple steps with guaranteed delicious results.

Whether you're roasting in the oven or cooking on the grill, this butterflied chicken comes out perfect every time.

Spatchcock Chicken Recipe

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Servings: 4

Ingredients

• 1 whole chicken (4–5 lbs), spatchcocked

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 lemon, sliced (optional)

Instructions

1. Preheat the oven or grill to 425°F (220°C).

2. Place the spatchcocked chicken breast-side up on a baking sheet or grill-safe tray. Pat it dry to ensure crisp skin.

3. Rub the chicken thoroughly with olive oil.

4. In a small bowl, mix the salt, pepper, garlic powder, smoked paprika, and thyme. Season generously over and under any loose skin.

5. If using lemon, place slices under the chicken for extra flavor and moisture.

6. Roast or grill for 1 hour 15–20 minutes, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thighs.

7. Allow the chicken to rest for 10 minutes before carving.

8. Serve and enjoy your perfectly juicy spatchcock chicken!

Nutrition (per serving)

• Calories: 310

• Protein: 35g

• Carbs: 1g

• Fat: 18g

• Fiber: 0g

Step-by-Step Spatchcock Chicken Instructions (Detailed Guide)

1. Preheat and Prepare

Heat the oven to 425°F (220°C) and place the rack in the lower third for optimal air circulation.

2. Spatchcock the Chicken

Place the chicken breast-side down. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken and firmly press the breastbone to flatten.

3. Prepare the Herb Butter

In a bowl, mix:

• Olive oil

• Softened butter

• Minced garlic

• Thyme

• Rosemary

• Lemon zest

• Lemon juice

• Salt and pepper

4. Season the Chicken

Gently loosen the skin over the breasts and thighs. Spread half the herb butter underneath the skin. Combine your dry rub and sprinkle it all over the chicken.

5. Roast

Place the chicken on a roasting rack inside a pan. Roast 45–50 minutes, or until the thermometer reads 165°F (75°C) at the thickest part.

6. Rest and Serve

Let the chicken rest for 10 minutes so the juices redistribute.

Pro Tip: Marinating the chicken with the herb butter overnight produces incredible flavor.