Spatchcock Chicken

This juicy and flavorful Spatchcock Chicken recipe will take you from family meals to special occasions and entertaining. It’s a simple technique that anyone can master and one that you’re bound to return to over and over again.

Easy Spatchcock Chicken Recipe

There’s nothing like a roast chicken for supper it’s true comfort food. This recipe and tutorial will show you how to achieve roasted chicken flavor that bakes in less time. How to make Spatchcock Chicken: (Scroll down for full printable recipe.)

• Prepare Pan – Preheat the oven to 400°F. Spray a large rimmed sheet pan or roasting pan with cooking spray, then arrange lemon slices in center of pan to form a rack to hold the chicken.
• Trim Bone From Chicken – Using poultry shears, cut along each side of the chicken backbone and remove it.
• Flatten Chicken – Flip the chicken breast side up and press on the breastbone to flatten the chicken. (You can also use a skillet or another pan to press and flatten.)
• Seasoning – Mix together olive oil, butter, garlic and onion powder. Rub the chicken all over and under the skin with the olive oil-butter mixture then season with oregano, thyme, and rosemary. Generously season on all sides with salt and lemon pepper.
• Place Chicken on Pan – Transfer the chicken to a large rimmed baking sheet or a roasting pan over lemon slices, skin side up.
• Roast the Chicken per the recipe until the skin is browned and the internal temperature of the inner thigh reaches 160-165°F.
• Rest – Allow chicken to rest for 10 minutes, then carve and serve garnished with lemon and rosemary, if desired.

How to Make the BEST Spatchcock Chicken Recipe

• Ingredients you’ll need to make homemade Spatchcock Chicken: One 4-5 pound roasting chicken, lemon slices, olive oil, butter, salt, lemon pepper, onion powder, fresh oregano, rosemary and thyme.
• Kitchen tools you’ll need: One large rimmed sheet pan or roasting pan, measuring cups and spoons, kitchen or poultry shears, small bowl, sharp knife and cutting board.
• This is so tasty! The exterior and skin of the bird is crispy and full of flavor. The inside bakes very moist and the garlic and herb flavor cooks through the meat.
• Don’t be intimidated by removing the backbone. It’s not a difficult process to do. In fact, it’s actually a lot easier to do than you may think.
• To butterfly the bird you can use a knife to start the process making a small incision to the right of the backbone. This will allow you to use kitchen shears to cut it out. It takes a bit of muscle to flatten the bird to the point of cracking. You can place a heavy skillet or pan on the chicken to press flat.
• You can use the back of a spoon to pull back the skin in one full piece. Once the backbone is removed, the skin is loose and easier to remove. 
• The butter and oil mixture that’s placed under the skin really helps in crisping up the skin and keeping the moisture trapped inside the bird. It also helps trap that garlicky goodness and keeps it from burning, it just roasts it beautifully. 
• You can store Spatchcock Chicken chilled in the refrigerator for up to 3 days.
• Use it for sandwiches, casseroles, quesadillas, wraps, salads or any recipe that calls for cooked chicken. 

More Easy Chicken Recipes to Make

• Slow Cooker Roast Chicken and Vegetables is a one pot meal.
• Nashville Hot Chicken Strips will bring the heat to mealtime.
• Honey Pecan Fried Chicken is a special dish for a special occasion.
• My recipe for Chicken Cakes with a Remoulade Sauce is a fan favorite.
• Enjoy this delicious Bourbon Chicken at home.
• Restaurant quality Chicken Florentine.
• Air Fryer Barbecue Chicken Kabobs can be served as a starter or an entree.
• Easy Grilled Chicken Skewers from Foodness Gracious.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Knife Set
• Measuring Set