How to Spatchcock Chicken

If you’ve ever wondered how to Spatchcock Chicken, this guide is for you. This simple technique will be your new favorite way to roast a whole chicken.

What is your favorite part of roasted chicken? I’d wager a guess that as good as the juicy chicken meat is, the skin is probably right there near the top of your list. And if that is the case, you have got to try making a Spatchcocked Chicken.

I’ll be the first to admit when I heard about “spatchcocking a chicken”, my first thought was “what now?” However, it has since become my favorite way to prepare roasted chicken. It is essentially butterflying the chicken which helps with three challenges of making a whole chicken:

#1 It decreases the cooking time. This means that your dinner can be ready faster. WIN!

#2: It helps the chicken cook more evenly. One of the challenges of cooking a whole chicken can be that the breast is done before the thighs and it dries out before the whole thing is done. Not so with spatchcock chicken!

#3: Perhaps my favorite reason for making spatchcock chicken: the crispy skin! By butterflying the chicken more of the skin gets crispy as it cooks.

Let’s talk about what you’ll need to make it.

Spatchcock Chicken Ingredients:

• WHOLE CHICKEN: This recipe uses a 5 pound chicken which seems to be pretty standard these days. You can use a bigger or smaller chicken but you’ll need to adjust the cooking time.
• BUTTER: You’ll be making a seasoned butter to put between the skin and the meat of the chicken. This will help to keep the meat juicy.
• FRESH THYME: You’ll use fresh thyme leaves in the seasoned butter as well for underneath the chicken as it cooks.
• WHOLE HEAD GARLIC: To place under the chicken as it roasts.
• GARLIC CLOVES: Minced to put into the butter.
• LEMON: To place under the chicken as it roasts.
• EXTRA VIRGIN OLIVE OIL: To brush over the top of the chicken to help the skin brown as it cooks.
• SALT/PEPPER

Step by Step Photos and Instructions:

Learning a new technique can seem daunting, but I am here to walk you through every step of the way. When making spatchcock chicken, a good pair of kitchen shears is essential. You will also want a baking sheet and a cooling rack.

• STEP #1: Place the chicken on a cutting board breast side down. Use a pair of sharp kitchen shears to cut out the backbone of the chicken.
• STEP #2: After the backbone is removed, flip the chicken over so the breast is face up and press down on the middle of the chicken. This will crack the breastbone and help the chicken lay flat. Pat the chicken dry with a paper towel.
• STEP #3: Make the butter rub by combining softened butter, salt, thyme leaves, pepper and minced garlic.
• STEP #4: Gently pull the skin away from the chicken breasts, to create a space for you to spread the butter. You will also dow this under the chicken thighs.

• STEP #5: On a 10×15 baking sheet (or similar size) place lemon slices, thyme and garlic. Place a cooling rack over the top. Place the chicken on top.
• STEP #6: Combine olive oil, salt and pepper together in a bowl and brush over the entire chicken.
• STEP #7: Bake at 425 degrees for 40 to 45 minutes or until a meat thermometer inserted in the thigh registers 165 degrees. Allow chicken to rest 10 minutes before carving.

Storage and Leftovers:

Keep any leftovers in the refrigerator and use within 3 days. You can eat it as is or use leftover shredded chicken to make Dill Chicken Salad or Baked Chicken Tacos.

Looking for something to serve alongside your Spatchcock Chicken try these!

This Homemade Mashed Potatoes Recipe only uses 3 ingredients and yields the best mashed potatoes!

Chicken Gravy is a must!

Southern Style Green Beans with Bacon are always a hit!