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This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. The butter rub mixed with herbs, spices, garlic, and lemon ensures it’s always golden, delicious, and juicy. Pair it with optional roasted radishes and Brussels sprouts for a seasonal feast the whole family will love!
Make it a complete meal and serve it alongside my cranberry chicken salad and a refreshing Rossini cocktail.
I’ve been using my oven more lately and bidding a sad farewell to my grill until next summer because from here, it’s definitely looking a lot more like roasting a beer can chicken weather than making grilled shrimp kabobs and kebapi, you know?
This recipe takes me back to those cozy fall days when I’d be in the kitchen with my baba (grandma), learning the art of roasting the perfect chicken. She’d grab one straight from the farm (not that I knew that back then) and get ‘er done. 🫣 So, when it comes to roast chicken, her spatchcock chicken recipe is one of my favorites!
What Is Spatchcock Chicken?
Spatchcocking means “butterflying” a whole chicken or laying the chicken out flat. First, the chicken’s backbone is removed, usually with kitchen shears. From there, you can open the chicken out like a book, with the thighs and wings to the sides and the breasts in the center. Some people also trim off the wing tips to prevent burning. I just tuck them underneath the chicken, which works 100% of the time. Finally, you lay the chicken on a grill or a sheet pan and are ready to go!
What You’ll Need
- Whole Chicken (3.5 to 4 pounds): You can use a smaller chicken, but adjust the cooking time accordingly.
- Butter: Helps the seasoning adhere to the chicken, but you can make it work with olive oil, too.
- Garlic: I like using fresh garlic, but adding more garlic powder will also work. You’ll need about a 1/4 teaspoon per clove.
- Lemon Zest: Adds a bright, citrusy flavor that complements the butter and garlic. If you don’t have fresh lemons, you can use a small amount of lemon juice.
- Garlic Powder & Onion Powder: Enhances the flavor and adds depth to the seasoning.
- Dried Oregano & Dried Thyme: Adds warmth to the seasoning mix. You can also use dried basil and marjoram.
- Paprika: Gives the chicken a mild, smoky flavor and enhances its color. You can use smoked paprika for a deeper flavor or substitute with chili powder for a bit of heat.
- Salt & Black pepper: Essential for seasoning and enhancing all the flavors in the dish. You can adjust the amount to taste.
How to Make Spatchcock Chicken
Spatchcocking revolutionizes roasting a whole chicken. With just a few extra steps, you achieve the juiciest, most evenly cooked roasted chicken. This technique involves flattening the chicken to promote even cooking. It prevents the common issue of breast meat cooking faster and drying out before the rest of the chicken is done.
- Prep. Preheat your oven to 425˚F. In a small bowl, mix together the softened butter, minced garlic, lemon zest, garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and pepper.
- Spatchcock the Chicken. Place your chicken, breast-side-down, on a cutting board. Using sharp kitchen shears, cut out the chicken’s backbone, cutting right through the ribs along each side. Cut out the backbone all the way up and remove it. Turn the chicken over and press down firmly in the center of the breasts to flatten it. Some of the small bones will crack.
- Butter the Chicken. Using your fingers, carefully pull the skin away from the meat. Spread half of the butter mixture under the skin and onto the meat. Smooth the skin back into place. Then, rub the rest of the butter mixture across the top of the skin and all over the legs, thighs, and wings.
- Roast. Place the chicken in a large cast iron skillet, turning the legs inward and tucking the wing tips behind the chicken. You can also snip the wing tips off. (If you don’t have a large enough cast-iron skillet, use a baking dish or sheet pan instead.) Roast the chicken for 45 to 55 minutes, or until done.
Recipe Tips
- Customize: This chicken is also wonderful slathered with barbecue sauce, spiked with ginger and sweet chili sauce, or just about any other flavorings you can think of. For a custom touch, try it with my chicken seasoning recipe to enhance the flavors.
- Flatten It: You want your chicken flat so give the breast a good press until you hear it crack, or use a meat tenderizer to get the job done.
- Add Vegetables: Roast the chicken for 25 minutes, then pull it out of the oven, arrange chopped veggies all around the chicken, and continue to cook until the chicken is done.
- Check the Temp: Start checking the chicken if it’s cooked at around 40 minutes with a meat thermometer. Aiming for 160°F at the breast center can give you a juicy bird, but remember it’ll keep cooking a bit after you pull it out.
- Make Homemade Broth: You can reserve the backbone and wing tips to make chicken broth. Keep them in the freezer and use them within 3 to 4 months.
Serving Suggestions
We love this recipe served on its own, especially if you include the veggies; a traditional Macedonian Shopska salad is the only extra thing you may need. But these easy Garlic and Cheddar Drop Biscuits should also join the party, as should our Slow Cooker Country Style Garlic Mashed Potatoes!
Proper Storage
- To store, I recommend taking the chicken off the bones and placing the meat in airtight storage containers or bags. Store in the fridge for up to 3 days, or freeze for up to 3 months.
- To reheat, place the deboned chicken in a covered skillet set over low heat and cook until heated through.
Easy Chicken Dinner Ideas
- Instant Pot Whole Chicken
- Air Fryer Rotisserie Chicken
- Juicy Cilantro Lime Chicken
- Maple Butter Roast Chicken
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Roasted Spatchcock Chicken
Ingredients
For the Chicken:
- 1 (3.5 to 4 pounds) whole chicken
- 3 tablespoons butter, softened
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon dried oregano
- ½ tablespoon dried thyme
- ½ tablespoon paprika
- ¾ teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
For the Vegetables:
- 1 pound whole radishes, cut in half
- 1 pound brussel sprouts, trimmed and cut in half
- 2 tablespoons olive oil
- salt and black pepper, to taste
Instructions
- Preheat oven to 425˚F.
- In a smaller mixing bowl combine softened butter, minced garlic, lemon zest, garlic powder, onion powder, dried oregano, dried thyme, paprika, salt, and pepper; mix and mash with a fork until thoroughly combined and set aside.
- On a cutting board, turn the chicken over, breast-side down.
- Using sharp kitchen shears, cut out the backbone of the chicken.
- Once the backbone is removed, turn over the chicken and, using the heels of your hand, press down forcefully to flatten it.
- Next, using your fingers, carefully pull the skin away from the meat – don't pull it off completely – and spread half of the butter mixture under the skin and onto the meat.
- Smooth out the skin and rub the rest of the butter mixture on top of the skin and all over the chicken.
- Place the chicken in a large cast iron skillet; turn legs inward and tuck the wing tips under the chicken.
- Roast for 45 to 55 minutes, or until internal temperature of the thickest part of the chicken registers at 165˚F. Use an instant read meat thermometer to check for doneness.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before cutting.
If Using the Vegetables:
- Follow the recipe as written to preheat the oven, spatchcock the chicken, and season it with the butter mixture. Then, place the chicken on a baking sheet, tuck in the wings, turn the legs inward, and roast for 25 minutes.
- In the meantime, toss the veggies with salt, pepper, and olive oil.
- When the 25 minutes is up, pull the baking sheet out of the oven and arrange the veggies around the chicken. Continue to roast for 20 to 25 more minutes or until the chicken is done. Give the veggies a stir a couple of times during the cooking process.
- Remove from oven. Transfer the chicken to a cutting board and let it rest for 10 minutes before cutting.
- Cut and serve with the vegetables.
Notes
- Broth from Leftovers: Save the backbone and wing tips in an air-tight freezer bag to make homemade broth.
- Seasoning Variations: Try the chicken with barbecue sauce, ginger, sweet chili, or your favorite flavorings.
- Crispy Skin: To achieve extra crispy skin, you can pat the chicken dry with paper towels before applying the butter mixture.
- Roasting Rack for Even Cooking: If you’re not using a cast iron skillet, consider placing the spatchcock chicken on a roasting rack set inside the baking sheet. This allows the heat to circulate underneath the chicken, ensuring even cooking and a crispy bottom.
- Broil for the Final Touch: If you notice that the skin isn’t as crispy as you’d like after the chicken has finished cooking, you can set the oven to broil and place the chicken under the broiler for a minute or two. Just keep a close eye on it to ensure it doesn’t burn.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Absolutely delicious! I used the pan drippings to make a gravy/sauce. I added chicken stock, half & half, salt, pepper and grated Parmesan cheese to it and poured it over small egg noodles I boiled.