Introduction

Spatchcock chicken is a fantastic way to achieve crispy skin and juicy meat in less time than traditional roasting. By flattening the chicken, it cooks evenly and quickly, making it perfect for a flavorful weeknight dinner or special occasion.

Spatchcock Chicken (Crispy & Juicy!) Recipe - Recipe Image

Ingredients

5 lb whole chicken
6 tbsp unsalted butter
2 tbsp fresh parsley
1 tsp Italian seasoning
3 cloves garlic, crushed
2 tbsp olive oil
1/2 tbsp sea salt
1 tsp paprika
1/4 tsp black pepper

Instructions

Step 1: Preheat the oven to 450 degrees F (232 degrees C) and place an oven-safe rack over a baking sheet.
Step 2: If possible, let the chicken rest at room temperature for 30 minutes to ensure even cooking.
Step 3: Place the chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the spine to remove it. You can discard the spine or save it for making gravy.
Step 4: Open the chicken like a book and flip it so the open side is down. Press down firmly on the breastbone with the heel of your hand to flatten the chicken.
Step 5: Transfer the flattened chicken, breast side up, onto the prepared rack.
Step 6: Prepare the compound butter by mashing together butter, parsley, Italian seasoning, and crushed garlic.
Step 7: Gently loosen the skin on the breast and legs by running your hands underneath it. Spread dollops of compound butter under the skin, pressing it to distribute evenly.
Step 8: Drizzle olive oil over the chicken skin, then sprinkle with sea salt, paprika, and black pepper.
Step 9: Roast the chicken in the oven for 40-50 minutes, or until a thermometer inserted into the thickest part of the breast reads 160 degrees F (71 degrees C). The temperature will rise as it rests.
Step 10: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Tips & Variations

For extra flavor, add lemon zest or fresh thyme to the compound butter.
You can substitute paprika with smoked paprika for a smoky twist.
Use any fresh herbs you like in the butter, such as rosemary or sage, to customize the flavor.
If you don’t have kitchen shears, a sharp knife can also be used carefully to remove the spine.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at low heat to keep the skin crispy or microwave covered for convenience, though the skin may soften.

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 it. This helps the chicken cook faster and more evenly with crispy skin.

Can I use frozen chicken for spatchcocking?

It’s best to spatchcock a fully thawed chicken. Attempting to cut through partially frozen chicken can be difficult and unsafe.

Spatchcock Chicken (Crispy & Juicy!) Recipe

Print Recipe

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5 from 93 reviews

This Spatchcock Chicken recipe delivers a perfectly crispy and juicy roasted chicken by flattening the bird for even cooking. The chicken is seasoned with a flavorful compound butter infused with garlic, parsley, and Italian seasoning, then roasted at high heat to produce a crisp skin and tender meat.

Author: Zane
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4-6 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

5 lb Whole chicken

Compound Butter

6 tbsp Unsalted butter
2 tbsp Fresh parsley
1 tsp Italian seasoning
3 cloves Garlic (crushed)

Seasoning and Oil

2 tbsp Olive oil
1/2 tbsp Sea salt
1 tsp Paprika
1/4 tsp Black pepper

Instructions

Prep: Preheat your oven to 450°F (232°C) and place an oven-safe rack over a baking sheet to prepare for roasting the chicken.
Rest the Chicken: If possible, let the whole chicken rest at room temperature for 30 minutes before roasting. This step ensures more even cooking throughout the bird.
Spatchcock the Chicken: Place the chicken breast side down on a cutting board. Using kitchen shears, carefully cut out the spine and discard or save it for making gravy. Open the chicken like a book and flip it so the open side faces down. Press firmly on the breastbone with the heel of your hand to flatten the bird so it lays evenly.
Position the Chicken: Transfer the flattened chicken onto the rack over the prepared baking sheet with the breast side facing up.
Make the Compound Butter: In a bowl, mash together the unsalted butter, fresh parsley, Italian seasoning, and crushed garlic until fully combined.
Season Under the Skin: Carefully run your hands under the chicken skin on the breasts and legs to separate it from the meat. Distribute dollops of the compound butter all underneath the skin and press down to spread it evenly.
Oil and Season the Skin: Drizzle the olive oil over the chicken’s skin and then sprinkle with sea salt, paprika, and black pepper to enhance flavor and promote crispiness.
Roast the Chicken: Place the rack with the chicken into the preheated oven and roast for 40-50 minutes, or until an internal thermometer inserted into the thickest part of the breast reads 160°F (71°C). The temperature will continue to rise about 5 degrees while resting.
Rest Before Serving: Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This rest period helps keep the juices locked in for a juicy, tender result.

Notes

Allowing the chicken to rest at room temperature before cooking helps it cook evenly.
Removing the spine and flattening the chicken promotes faster and more even roasting.
The compound butter under the skin adds flavor and keeps the meat moist.
Resting the chicken after cooking ensures it stays juicy and tender.
Use a meat thermometer to ensure the chicken is cooked safely and perfectly.
Save the spine and bones to make a flavorful homemade gravy or stock.

Keywords: Spatchcock chicken, roasted chicken, crispy chicken, juicy chicken, compound butter chicken, easy chicken recipe, dinner