Spatchco*ck Chicken - The Recipe Critic (2024)

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Spatchco*ck chicken is the secret to the most tender chicken and this method locks in all the juicy flavors. Seasoned with a delicious rub and oven-roasted to perfection this will be your new favorite way of cooking a chicken.

I love oven-roasted chicken! This recipe has all the home-cooked flavors you hope for in a meal. It also makes great leftovers because you can keep using the chicken throughout the week in other meals. If you have leftover chicken, you’ve got to try this casserole or this deliciousof course chicken noodle soup. I love using leftover chicken in this appetizer because it’s always a total hit!

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What is Spatchco*ck Chicken?

To spatchco*ck a chicken you simply butterfly it by removing the backbone so that you can spread out the chicken and flatten it out. This method reduces the cooking time and results in the juiciest chicken you will ever eat! It makes it so that the whole chicken is evenly distributed on the roasting pan allowing it to cook more evenly. Spatchco*cking a chicken is my favorite way of cooking a whole chicken and I just know you are going to love it too!

I have made chicken in a lot of different ways. Spatchco*ck is my favorite, but there are other ways I love too. I really love the method of baking a whole chicken, and it’s also deliciousin the air fryer! I just love that spatchco*cking works for the oven, smoker, or whatever you end up cooking your chicken in. It’s easy to do and I’ve got lots of tips to help you become a spatchco*cking pro.And once you have it down, you can spatchco*ck a turkey for your next Thanksgiving dinner!

Ingredients Needed

There is not much needed to make an incredible chicken dinner. This recipe is surprisingly SO easy, and it only takes a few ingredients. I love to roast it with fresh vegetables for a full meal. See the recipe card below for exact measurements.

  • Whole Chicken: One whole chicken that is about 4-5 lbs.
  • Homemade Chicken Seasoning: My homemade seasoning is the best and adds the best flavor to this chicken recipe.
  • Rosemary and Parsley: Fresh herbs always add the best flavor!
  • Potatoes and Carrots: I love yellow or gold potatoes because they are buttery and delicious roasted! You can use any roasting veggies you desire!
  • Olive Oil: To coat the veggies before cooking.
  • Kosher Salt and Pepper: Season to taste.

How to Spatchco*ck Chicken

If you have ever spatchco*cked a turkey, this is the same process! Once you spatchco*ck a bird, you will see how easy it is! I walk you through the whole process so you have nothing to fear. It’s the only way to cook a whole chicken and it’s so pretty on a serving platter. You are going to love this spatchco*ck chicken recipe because it stays so juicy and delicious!

  1. Dry:Pat dry the chicken with a paper towel.
  2. Cut:Set the chicken breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.
  3. Press:Flip the chicken over and then use your hands to press firmly to flatten the ribs and break the breastbone. Make sure the chicken is completely flat and position the thighs outward on the baking sheet.
  4. Rub:Rub the chicken generously with the chicken seasoning.
  5. Season the Vegetables: To season the vegetables, toss them with olive oil and salt and pepper to taste.

Spatchco*ck Roasted Chicken

  1. Preheat the Oven: Preheat oven to 425 degrees Fahrenheit.
  2. Add the Chicken and Veggies to a Sheet Pan: Place the chicken in the middle of a large baking sheet pan. Make sure it is skin-side up. Scatter the vegetables around the chicken.
  3. Bake: Bake the spatchco*cked chicken and veggies for 15 minutes. Reduce the oven temperature and cook at 400 degrees Fahrenheit for about 1 hour or until the thickest part reaches 165 degrees.
  4. Rest:Remove the chicken from the oven and tent with foil. Let rest for 10-20 minutes. Then carve and serve with roasted veggies on the side.

Spatchco*ck Smoked Chicken

  1. Preheat the Oven:Preheat your smoker to 240 degrees Fahrenheit.
  2. Add the Chicken and Veggies to a Sheet Pan: Place the chicken in the middle of a large baking sheet pan. Make sure it is skin-side up and that your pan is smoker-safe. Scatter the vegetables around the chicken.
  3. Smoke:Place the spatchco*cked chicken in the smoker skin side up. Smoke for 3-4 hours or until the thickest part reaches 165 degrees Fahrenheit. Alternatively, you can cook the vegetables separately, but I personally love cooking them in the smoker! Sometimes I’ll place the vegetables in their own smoker-safe pan and pull them out if they get done sooner.
  4. Rest:Remove the chicken from the smoker and tent with foil. Let rest for 10-20 minutes. Then carve and serve with roasted veggies on the side.
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Tips For Spatchco*cking

If you are not familiar with breaking down a bird and have never spatchco*cked anything before, here are some tips to help you feel confident! All it takes is one time and you will be a pro!

  • Watch a Video:If you have read these instructions and still feel nervous, watch a video! There are lots of videos on the internet showing professional chefs spatchco*cking a chicken. Watch a few to get familiar with the process.
  • Practice:If you are nervous about messing up on your chicken, don’t be! A whole chicken isn’t very expensive, so there is less pressure to get it perfect the first time!
  • How to Carve a Spatchco*ck Chicken:You will have to carve it a little differently, but it’s not harder! First, remove the legs and wings. You will remove the entire leg including the thigh at the joint. Next, separate the drumstick from the thigh. Then you will remove the breast from the bone and slice it. Finally, arrange it on a platter and you’re done!
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Storing Leftover Chicken

I love leftover chicken because it makes great meals for a few days! Follow these tips for storing your leftovers to get the most out of this recipe.

  • In the Refrigerator:Store the chicken in anairtight containerin the refrigerator for up to 5 days. Use it in other dishes to get the most out of your chicken! Store the vegetables in a separate airtight container in the refrigerator.
  • In the Freezer: My favorite way to store chicken in the freezer is in ziplock bags. Shred the chicken and seal in a ziplock bag releasing any excess air. Freeze for up to 2 months. It’s great for last-minute meals and soups in the winter!

Sides to Serve With Chicken

Make your spatchco*ck chicken a full meal by serving it with some delicious sides! You can either roast vegetables with your chicken, or make other sides to go with it! This is a perfect Sunday meal and now you can make it complete with these other recipes.

Rolls

1-Hour Rolls

1 hr 3 mins

Side Dishes

World’s Best Baked Beans

1 hr 15 mins

Side Dishes

Air Fryer Corn on the Cob

20 mins

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Spatchco*ck Chicken

By: Alyssa Rivers

Spatchco*ck chicken is the secret to the most tender chicken and this method locks in all the juicy flavors. Seasoned with a delicious rub and oven-roasted to perfection this will be your new favorite way of cooking a chicken.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 people

Ingredients

  • 1 whole chicken 4-5 pounds
  • cup homemade chicken seasoning
  • 1 pound yellow baby potatoes, halved
  • 4 whole carrots, peeled and cut into 3-inch pieces
  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • rosemary and parsley for garnish

Instructions

To spatchco*ck the chicken:

  • Pat dry the chicken with a paper towel.

  • Set the chicken breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.

  • Flip the chicken over and use your hands to press firmly to flatten the ribs. Make sure the chicken is completely flat and position the thighs out on the baking sheet.

  • Rub the chicken generously with the chicken seasoning

  • To season the vegetables, toss them with olive oil and salt and pepper to taste.

To Roast the Chicken:

  • Preheat the oven to 425 degrees Fahrenheit.

  • Place the chicken in the middle of a large baking sheet pan. Make sure it is skin-side up. Scatter the vegetables around the chicken.

  • Bake the spatchco*cked chicken and veggies for 15 minutes. Reduce oven temperature and cook at 400 degrees Fahrenheit for about 1 hour or until the thickest part reaches 165 degrees.

  • Remove the chicken from the oven and tent it with foil. Let rest for 10-20 minutes. Carve and serve.

To Smoke the Chicken:

  • Preheat your smoker to 240 degrees Fahrenheit.

  • Place the chicken in the middle of a large baking sheet pan. Make sure it is skin-side up and that your pan is smoker-safe. Scatter the vegetables around the chicken.

  • Place the spatchco*cked chicken and veggies in the smoker. Smoke for 3-4 hours or until the thickest part reaches 165 degrees Fahrenheit.

  • Alternatively, you can cook the vegetables separately, but I personally love cooking them in the smoker! Sometimes I'll place the vegetables in their own smoker-safe pan and pull them out if they get done sooner.

  • Remove the chicken from the oven and tent it with foil. Let rest for 10-20 minutes. Carve and serve.

Nutrition

Calories: 288kcalCarbohydrates: 12gProtein: 19gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 71mgSodium: 71mgPotassium: 440mgFiber: 2gSugar: 1gVitamin A: 295IUVitamin C: 13mgCalcium: 47mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

Read More About Me

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Spatchco*ck Chicken - The Recipe Critic (2024)

FAQs

Is it worth it to spatchco*ck a chicken? ›

Benefits of spatchco*cking your chicken

Cooking a spatchco*ck chicken results in: Quicker cooking times. More even cooking and thus juicier chicken. Crispy, flavorful skin.

Should you brine a chicken before spatchco*cking? ›

You can absolutely brine your chicken before spatchco*cking it (we actually prefer a dry brine to a wet brine), but it isn't a must for a delicious, juicy spatchco*ck chicken.

Are you supposed to flip spatchco*ck chicken? ›

To spatchco*ck the chicken

Use kitchen shears to cut down both sides of the backbone through the ribs to remove the spine. Open up the chicken and use a sharp knife to cut a slit through the cartilage in the center of the chicken near the breastbone. Flip the chicken over and press in the middle to lay it out flat.

Does spatchco*cking a chicken reduce cooking time? ›

To spatchco*ck a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and allows the whole bird to be cooked in different, speedier ways, such as grilling or pan frying.

What is the downside of spatchco*ck? ›

The only real drawback is the anatomical aspect of the process. It could be deemed … unpleasant. For the squeamish.

What is so special about spatchco*ck chicken? ›

It's a cooking method involving cutting out the backbone of the chicken so it cooks flat, resulting in a faster, more evenly cooked chicken with crispier skin.

Should you dry brine or spatchco*ck first? ›

If bringing you should spatchco*ck the bird first, as it will expose more of the meat, make rinsing the brine quicker, not to mention it will be much easier to accommodate a flat turkey in a container or brining bag than the whole Tom.

Do I rinse chicken after brining? ›

What to Do After the Meat Is Brined. After waiting the appropriate amount of time, remove the meat from the brine and pat it dry with a paper towel. You won't need to rinse it with fresh water unless you accidentally brined it for too long. From here, cook the meat according to your favorite recipe.

Do you use direct or indirect for Spatchco*ck chicken? ›

Place your chicken on the indirect heat side of your grill.

Which side do you cut for Spatchco*ck chicken? ›

For your everyday broiler-fryer chicken, spatchco*cking requires little more than a raw chicken and a sturdy pair of scissors. After patting the chicken dry with a paper towel, position the chicken breast-side down and remove the backbone by cutting down either side of it.

At what temperature is a Spatchco*ck chicken done? ›

Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes. Let the chicken rest 5 minutes before serving.

How long does it take to cook a Spatchco*ck chicken? ›

Cook in centre of oven at 180°C, Gas Mark 4 or BBQ for 25-35 minutes. It is advised you baste the spatchco*ck occasionally with it's own liquid and sauce that are in the pan during cooking. Allow to rest before serving. Allergens.

What is the difference between butterfly and Spatchco*ck chicken? ›

Poultry is often butterflied. Butterflying makes poultry easier to grill or pan-broil. The more specific term spatchco*cking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird. Removing the sternum allows the bird to be flattened more fully.

How much time does spatchco*cking save? ›

A 12-to-14-pound bird typically takes 180-210 minutes to roast in the oven the traditional way; whereas with spatchco*cking, your bird will be in and out of there in about 80-90 minutes. That's saving at least half the cooking time in the oven.

What are the benefits of spatchco*cking? ›

"Spatchco*cking" is a fancy term for cooking a whole turkey or chicken by removing the backbone and splaying the bird out flat. Among the benefits of spatchco*cking are a quicker cooking time, easier carving and a moister turkey. The turkey also takes up less room in the oven since it is flat.

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