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Spatchcock Chicken (Crispy & Juicy!) 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Position the Chicken: Transfer the flattened chicken onto the rack over the prepared baking sheet with the breast side facing up.
  5. Make the Compound Butter: In a bowl, mash together the unsalted butter, fresh parsley, Italian seasoning, and crushed garlic until fully combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://zestywithzane.com/spatchcock-chicken-crispy-and-juicy-recipe/