Spatchcock Chicken stirs a wave of excitement in the kitchen. This method not only shortens cooking time but also guarantees an evenly roasted, juicy chicken. It brings to mind the warmth of family gatherings, with the irresistible scent of perfectly seasoned meat filling the air—it’s the kind of dish that makes any meal feel like a special occasion.

Why You’ll Love This Recipe
There’s so much to love about this dish! First, the incredibly juicy meat and crisp, golden-brown skin will have your taste buds dancing. Then, the quick roasting time—thanks to the flattened chicken means heat is distributed evenly, so dinner is ready in no time. Plus, the butterflied roast chicken is incredibly versatile, allowing you to infuse it with your favorite herbs and spices, making it the perfect choice for an unforgettable feast any day of the week.

Best Spatchcock Chicken Recipe

Course: DinnerCuisine: Irish

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

310

kcal

This method not only shortens cooking time but also guarantees an evenly roasted

Ingredients

• 1 whole chicken (about 4-5 lbs), spatchcocked

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 1 lemon, sliced (optional

Directions

• Preheat your oven or grill to 425°F (220°C).
• Place the spatchcocked chicken on a baking sheet or grill-safe tray, breast side up. Pat the chicken dry with paper towels.
• Rub olive oil all over the chicken, ensuring it’s evenly coated.
• In a small bowl, combine salt, black pepper, garlic powder, smoked paprika, and thyme. Rub this seasoning mixture generously over the chicken.
• If using lemon slices, place them underneath the chicken for added flavor.
• Roast the chicken in the oven or on the grill for 1 hour 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
• Remove the chicken from the heat and let it rest for 10 minutes before carving.

Recipe Video

Notes

• For added flavor, marinate the chicken with the herb butter overnight to let the flavors deepen and the meat tenderize.

Tips for the Crispiest Spatchcock Chicken

1. Butterfly the Chicken: Flattening the chicken increases the surface area, which helps it brown more evenly, creating a crispy skin all around.
   
2. Salt Your Bird in Advance: One of the simplest tricks for a crispy, juicy chicken is salt. As Samin Nosrat explains in Salt, Fat, Acid, Heat, seasoning your chicken ahead of time allows the salt to work its magic by flavoring and tenderizing the meat. I recommend salting it overnight for the best results.
   
3. Air-Chill the Chicken: After salting, chill your chicken uncovered in the fridge, skin side up. This allows air to circulate around the bird, drying out the skin. While it may look a little “scarily fossilized,” this step is crucial. The dried-out skin will crisp up beautifully, turning golden and glassy for the crispiest, most irresistible texture you’ve ever had!
   

What to Serve Along Spatchcock Chicken?

I used some Campari tomatoes and onions this time, roasting them in the oven to serve alongside the chicken. But there are so many other great sides that would pair perfectly with this oven-roasted chicken, such as:

• Quick roasted tomatoes
• Greek potatoes
• Italian roasted vegetables
• Greek lemon rice

For salads, the possibilities are endless! A few ideas include:

• Radicchio Salad
• Mediterranean Orzo Salad
• Mediterranean 3-bean salad
• Fattoush
• And I have to add—drizzling some homemade tahini sauce on top of this roast chicken is pure magic! It adds a creamy, flavorful touch that takes it to the next level.

Common Mistakes to Avoid

When preparing the perfect Spatchcock Chicken, here are a few common pitfalls to watch out for:

1. Not Removing the Backbone Completely: If you leave the backbone partially intact, the chicken won’t lie flat, which can lead to uneven cooking. Be sure to remove the backbone entirely and save it for making stock!
   
2. Skipping the Resting Time: After roasting, it’s tempting to dive right in, but letting the chicken rest is crucial. Resting allows the juices to redistribute, ensuring a moist, flavorful bird. Patience is key!
   
3. Overcooking: The worst mistake is overcooking the chicken, which results in dry, tough meat. To avoid this, always use a meat thermometer. Check for 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs to guarantee perfectly cooked chicken every time.
   

FAQs