Spatchcock Chicken Recipe

Introduction

Spatchcock chicken is a simple technique that transforms whole chickens into perfectly flat birds for faster, even roasting. This method results in juicy, crispy-skinned chicken that’s perfect for any dinner or gathering.

Ingredients

• 2 Whole Chickens
• ¼ cup melted butter
• 1 tablespoon olive oil
• 1 teaspoon poultry seasoning
• ½ teaspoon garlic powder
• ½ tablespoon kosher salt
• ½ tablespoon black pepper
• 1 cup water

Instructions

1. Step 1: Pat the chickens dry and place them breast side down on a sturdy flat surface. Using kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to completely remove the backbone. Set the backbone aside.
2. Step 2: Flip the chicken so it is breast side up. Using your hands, press down firmly on the breastbone until you hear a pop and the chicken lays flat. Repeat this process with the second chicken.
3. Step 3: Preheat the oven to 425°F (220°C). Place the spatchcocked chickens on a wire rack set over a large baking sheet. Lay the reserved backbones next to them on the rack.
4. Step 4: In a small bowl, mix together melted butter, olive oil, poultry seasoning, garlic powder, kosher salt, and black pepper. Brush this mixture evenly over both chickens.
5. Step 5: Pour 1 cup of water into the bottom of the baking sheet to keep the chicken moist during roasting.
6. Step 6: Roast the chickens in the preheated oven for 65 to 75 minutes, or until the internal temperature reaches 165°F (74°C).
7. Step 7: Remove the chickens from the oven and let them rest for 10 minutes before carving and serving.

Tips & Variations

• Use kitchen shears designed for poultry to make removing the backbone easier and safer.
• Try adding fresh herbs like rosemary or thyme to the butter mixture for extra flavor.
• For even crispier skin, pat the chicken dry again before brushing on the seasoning mixture.
• Serve with roasted vegetables or a fresh salad for a complete meal.

Storage

Store leftover spatchcock chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to help maintain crispy skin. You can also freeze cooked chicken for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does spatchcock mean?

Spatchcocking is a method of preparing a whole chicken by removing the backbone and flattening the bird to ensure even cooking and crispier skin.

Can I use only one chicken instead of two?

Yes, this recipe works perfectly with a single chicken. Simply adjust the seasoning quantities accordingly and follow the same steps for spatchcocking and roasting.

Spatchcock Chicken Recipe

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★★★★★

4.7 from 326 reviews

A flavorful and juicy spatchcock chicken recipe that uses a simple seasoning blend and butter to create a crispy skin and tender meat. The chicken is butterflied by removing the backbone and flattened for even roasting in the oven, resulting in perfectly cooked poultry with minimal effort.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 65-75 minutes
• Total Time: 80-90 minutes
• Yield: Serves 6–8 people 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 Whole Chickens

Seasoning & Marinade

• ¼ cup melted butter
• 1 tablespoon Olive Oil
• 1 teaspoon Poultry Seasoning
• ½ teaspoon Garlic Powder
• ½ tablespoon Kosher Salt
• ½ tablespoon Black Pepper

Cooking Liquid

• 1 cup Water

Instructions

1. Spatchcock the Chickens: Pat the chickens dry and place them on a sturdy flat surface. Flip one chicken so it is breast side down. Using sharp kitchen shears, cut along each side of the backbone to remove it completely. Set the backbone aside. Turn the chicken breast side up and press firmly down on the breastbone with your palms until you hear a pop and the chicken lies flat. Repeat this process with the second chicken.
2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Place a wire rack inside a large baking sheet, then transfer the spatchcocked chickens to the wire rack. Lay the removed backbones next to the chickens on the rack for roasting.
3. Prepare Seasoning Mixture: In a small bowl, combine the melted butter, olive oil, poultry seasoning, kosher salt, black pepper, and garlic powder. Mix thoroughly to create a seasoned butter mixture.
4. Season the Chickens: Using a basting brush, evenly coat the entire surface of both chickens with the seasoned butter mixture, ensuring good coverage for flavorful skin and meat.
5. Add Water and Roast: Pour 1 cup of water into the bottom of the baking sheet (under the wire rack) to help keep the chickens moist during roasting. Place the baking sheet in the preheated oven.
6. Roast Until Done: Bake the chickens for 65-75 minutes until the internal temperature reaches 165°F (74°C) measured at the thickest part of the chicken. This ensures the chicken is fully cooked and safe to eat.
7. Rest and Serve: Remove the chickens from the oven and let them rest for about 10 minutes. This allows the juices to redistribute. Then, break down the chickens into pieces and serve hot.

Notes

• Using kitchen shears makes removing the backbone easier and safer than a knife.
• Pressing the breastbone to flatten the chicken ensures even cooking and crispier skin.
• The added water in the baking sheet prevents the chickens from drying out during roasting.
• Letting the chicken rest before carving retains juiciness.
• Internal temperature should always reach 165°F for safe consumption.

Keywords: Spatchcock Chicken, Roasted Chicken, Butterflied Chicken, Oven Roasted Chicken, Crispy Skin Chicken