Roast Spatchcock Chicken (Incredibly Juicy) - Fifteen Spatulas

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Spatchcock Chicken
B Y J OA N N E // DECEMBER 8, 2022 // 14
 JUMP TO RECIPE
Once you spatchcock, you won’t go back to

roasting whole birds! This juicy Spatchcock
Chicken roasts in half the time of a regular
whole chicken, and also cooks more evenly.
It’s a perfect weeknight dinner staple, served
on its own or with a side of Chimichurri
Sauce and Roasted Carrots!
I know it has a weird name, and spatchcock

chicken looks kind of weird too, but once you
try it, you’ll be sold. This is truly the best way
to make a whole chicken.
The meat comes out SO juicy and perfectly

cooked, and you don’t end up with overcooked
breast meat in order to get fully done dark
meat.
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Because everything is flattened out, all the

different parts of the bird cook evenly. You
don’t even need to brine it! Look how perfectly
juicy this meat is:
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Spatchcock chicken, also referred to as

butterflied chicken, only takes about 45
minutes to roast, when whole chickens usually
take twice as long for required cook time.
Additionally, because all of the skin is exposed

to the oven air, it has a chance to brown
evenly. No soggy skin on the underside!
In this post we’ll be roasting the spatchcock

chicken in the oven, but know that you can
also throw it on the grill, which is traditional,
or even on the smoker.
Tips for Best Results
Use kitchen shears – In order to

flatten the chicken, you’ll need to cut the
backbone out of the bird. Technically you
could do this with a knife, but it’s a ton
easier if you use kitchen scissors.
Pat the chicken dry – No matter if

you’re marinating the bird or leaving it
bare, you always want to pat the outside
dry with paper towels. This will allow the
skin to crisp better, and if you’re doing a
marinade, it allows the flavors to soak in
easier without getting watered down.
Let it rest for 10 minutes before

serving – Just like most meats, you’ll
still want to rest the chicken for 10
minutes before serving. This allows the
juices to redistribute throughout the meat
and keeps them from running out onto
the tray.
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Step by Step Overview:
To begin, if you have the time, I recommend

taking the chicken out of the fridge an hour
before roasting. This takes the chill off the
meat and makes for a juicier end result
because it’s starting at a higher temperature,
and therefore cooks less and dries out less. It is
safe to leave meat out at room temperature for
up to 2 hours, but 1 hour is plenty.
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Flip the chicken to its backside on a cutting
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board, breast side down, and use kitchen
shears to cut along both sides of the backbone:
A good pair of poultry shears (affiliate)

will only run you about $20 and is really handy
for this task. It’s much easier than trying to use
a sharp knife.
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Save the backbone for

stock!
You won’t need the backbone of the
chicken for this recipe anymore, but what
I do is throw it into a bag in the freezer to
save for chicken stock or bone broth.
Then when the bag is full, I will prepare a
batch. Make sure to put the date on the
bag for the first backbone you save. Store
the backbones for up to 1 year.
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To flatten the bird, press down firmly onto

your work surface between the two breasts
right along the breast bone, using the palm of
your hand:
If needed, you can further flatten the chicken

by opening up the space between the two
breasts, just by prying a bit with your hands.
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Now that the bird is flat, tuck the wing tips in,
then it’s ready to be sprinkled with salt, black
pepper, a tablespoon of oil, and whatever other
herbs or spices you’d like. For crispy skin, I
like to rub the chicken skin with ghee, though
you may also use olive oil, or your fat of choice.
For seasoning, you can try a dry rub like

Sazon Seasoning or Cajun Seasoning for
a few of my homemade favorites. You can also
brush on a layer of BBQ Sauce or any other
sauce you enjoy.
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How Long to Roast
A 4.25-lb spatchcock chicken takes about

45 minutes in the oven to get golden
brown all over, and register 155 to 160F in
the thickest part of the chicken breast,
measured with a meat thermometer.
This is perfect, because the meat will rise

another 5 to 10 degrees to 165F via
carryover cooking. If you want juicy
chicken instead of dry meat, it’s very
important not to overcook here.
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Place the entire chicken on a large rimmed

baking sheet, ideally with room on the sides
for any sputtering that happens from the skin
rendering its fat.
Let your roast spatchcock chicken rest for 10

minutes before carving, so the juices can
redistribute.
If you cut into it right away, all the interior

juices will run out all over the tray, and the
meat will be less moist. Patience is key!
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How to Serve It
You can serve the roasted spatchcock
chicken whole, or you can cut it up into
pieces and serve on a platter as I do
above. Potato Gratin, Roasted
Brussels Sprouts, and Roasted
Cauliflower are all great sides to serve
with this recipe, but truthfully it goes with
almost anything!
If you’d like to add a sauce, you can also

serve it with Romesco, Roasted Red
Pepper Sauce, or a drizzle of Basil
Pesto.
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Recipe Tips and FAQ
? How do you store leftover

Spatchcock Chicken?
Keep in an airtight container in the fridge
for up to 5 days. If the chicken is too big
to fit in the container, cut it into pieces or
take the meat off the bone.
? Can you freeze leftover 888
Spatchcock Chicken?
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Yes! Keep in an airtight container inChicken
the
Bruschetta
freezer for up to 3 months. To thaw, I

recommend leaving in the fridge

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

Once you spatchcock, you won’t go back to

I know it has a weird name, and spatchcock

The meat comes out SO juicy and perfectly

Rug Buying Guide

Because everything is flattened out, all the

Spatchcock chicken, also referred to as

Additionally, because all of the skin is exposed

In this post we’ll be roasting the spatchcock

Tips for Best Results

Use kitchen shears – In order to

Pat the chicken dry – No matter if

Let it rest for 10 minutes before

How To Season A Whole

Spatchcock Chicken Cooking

Step by Step Overview:

To begin, if you have the time, I recommend

West Elm | Furniture + Decor

West Elm | Furniture + Decor

A good pair of poultry shears (affiliate)

Save the backbone for

ELEVATE YOUR HOME

Free Shipping Free Shipping

To flatten the bird, press down firmly onto

If needed, you can further flatten the chicken

The Stanley Tucci™

For seasoning, you can try a dry rub like

How Long to Roast

A 4.25-lb spatchcock chicken takes about

This is perfect, because the meat will rise

Place the entire chicken on a large rimmed

Let your roast spatchcock chicken rest for 10

If you cut into it right away, all the interior

If you’d like to add a sauce, you can also

Recipe Tips and FAQ

? How do you store leftover

? Can you freeze leftover 888

freezer for up to 3 months. To thaw, I

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