Roasted Spatchcock Chicken

5 from 2 votes

This spatchcock chicken is one of my favorite ways to cook chicken. It cooks so much faster and it's always juicy and tender, with a crispy skin. Use this recipe as a base, and customize the flavors to your liking.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Servings: people

Calories: 592kcal

Author: Tania

Equipment

Kitchen shears
Sharp knife if not using kitchen shears
Large baking sheet
14-inch cast iron skillet if not using baking sheet
Meat thermometer

Ingredients

1 (4.5-pound) whole chicken neck and giblets removed
Vegetable oil or "light" olive oil
2 teaspoons Kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
Other spices of your choice about 1 to 2 teaspoons

Instructions

Preheat oven to 425 degrees F. Get the oven rack adjusted to the middle position.

Prep and spatchcock the chicken

Remove the chicken from the packaging, and discard the neck and giblets if needed. There’s no need to rinse the chicken (in fact, doing so is not recommended as it can lead to cross-contamination).
Place the chicken on a large cutting board. Using strong kitchen shears, cut alongside the backbone and remove it. Also remove any small bones sticking out.
Flip the chicken over so it’s breast side up. Using the lower palm of your hands, press the chicken down so it lays flat.

Season and roast

Transfer to a large sheet pan or cast iron skillet, skin side up. Pat it dry thoroughly with paper towel. This will ensure crispy skin.
Season and rub all over with a few generous drizzles of oil, Kosher salt, pepper, garlic powder, and your favorite spices. I like to use smoked paprika. Tuck the wings under the breast.
Roast for about 45 to 50 minutes. Rotate the pan halfway through. If the skin is getting too brown too quickly, tent with aluminum foil, but it most likely won't. Roast until a thermometer inserted in the thickest part of the thighs and breast reaches 165 degrees F (or 160 degrees F, as it will rise another 5 degrees while resting)
When ready, remove from the oven and let it rest for 10-15 minutes before carving. Enjoy!

Notes

How long to cook: Always use a meat thermometer to be sure, it should register 165 degrees F. A whole 4.25 or 4.5 pound chicken takes 45 to 55 minutes.
Prep ahead: You can spatchcock the chicken 1 to 2 days in advance. Chicken shouldn’t be refrigerated for more than 2 days.
Store leftovers in a sealed container in the fridge.
How to grill it: Prep the chicken as directed, season, and cook on the grill over medium-high heat for about 45 to 50 minutes, flipping every few minutes (lid covered for faster cooking). Start with the skin side down to get that initial sear.

Substitutions and variations:

Oil: Use vegetable oil or “light olive oil,” as it tends to have a higher smoke point. Try not to use extra virgin olive oil.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition