Spatchcock Chicken – Cooking Classy

The best way to prepare Spatchcock Chicken – a flattened chicken is rubbed with garlic herb butter and roasted on a sheet pan until gorgeously browned, surrounded by tender vegetables. It’s a humble meal with impressively flavorful results!

What is Spatchcock Chicken?

Spatchcock chicken is a whole chicken that has had the backbone removed and it’s butterflied, then it is turned to the opposite side and breastbone is cracked to flatten the chicken. Then benefit of spatchcock chicken is that since it’s splayed flat it cooks quicker and more evenly than a chicken left whole in its more natural rounded form.

Another great thing about this method is that no special ingredients are needed and no roasting pan is required. Just a simple ingredients and a standard baking sheet are used. You could even swap out the fresh herbs for dried if that’s what you have on hand (just use 1/3 the amounts).

When roasting a whole chicken I’ve found I prefer to include vegetables alongside it for two reasons. An obvious reason is that you get a side dish cooked at the same time, and the other benefit is there’s far less smoking in the oven. Win win.

This recipe yields tender juicy chicken with highlighting complementary flavors of lemon and herbs. And paired alongside are those golden brown, garlicky roasted vegetables to round it out. It’s such a cozy meal in one, and if you want an extra upgrade pair it with simple 1-Hour Dinner Rolls.

Spatchcock Chicken Recipe Ingredients

• Whole chicken: Use a 4 to 4.5 lb whole chicken. You’ll need poultry shears or heavy duty kitchen shears to cut the backbone.
• Butter: This is used to rub under the chicken skin to keep it moist and add rich flavor.
• Olive oil: This second fat is used for tossing with vegetables and drizzling over the chicken skin.
• Garlic: I recommend fresh garlic for the best flavor.
• Fresh herbs: Parsley, thyme and rosemary are used for a traditional poultry seasoned flavor. These same herbs are also used for herby flavored vegetables.
• Lemon: You’ll use both the zest for roasting, then the juice (wedges) for serving.
• Salt and pepper: You’ll season the chicken all over and the vegetables as well.
• Paprika: I like to add this for some extra color and flavor.
• Red potatoes: Yukon gold potatoes will work as well.
• Carrots: I recommend using larger wide carrots rather than thin ones. Thin would get overly soft by the time the chicken was done roasting through.

How to Prepare a Butterflied Spatchcocked Chicken

• Remove backbone: To prepare chicken turn the chicken breast side down on a cutting board. Cut spine from chicken using heavy duty kitchen shears, trim down both sides of the backbone from end to end to it remove completely (reserve in fridge for chicken stock if desired).

• Butterfly the chicken open.
• Optional tip: Optionally for ease in flattening chicken in the next step you can make a small cut down the upper center of it (the sternum) before turning the chicken. Trim excess visible fat from the chicken, season inside the chicken with salt and pepper.

Turn and flatten chicken: Turn chicken to opposite side, use the heel of your hand forcefully press between the center of the chicken breasts to flatten the chicken (if needed use a second hand over the first for extra added pressure).Make herb butter: In a mixing bowl using a spatula stir together butter, 1 1/2 tsp each garlic, thyme and rosemary. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).

Rub butter under chicken skin: Using the back of a spatula or your finger separate the skin from the chicken to create a pocket for the butter (start at the neck and run down near the opposite end but not all the way through or butter will melt out). Also do this for the thighs.

Dab over the chicken skin to dry with paper towels.

How to Cook Spatchcock Chicken on a Sheet Pan

Prepare oven and baking pan: Preheat oven to 425 degrees. Spray an 18 by 13 inch baking sheet with non-stick cooking spray or line with parchment paper.

Place spatchcock chicken on pan, season: Transfer the chicken to prepared baking sheet breast side up, turn and tuck the wings tips under the chicken. Season the chicken evenly with paprika, salt and pepper to taste.

Season vegetables, spread around chicken: In a large mixing bowl toss together potatoes, carrots, remaining garlic, rosemary and thyme, salt and pepper to taste and olive oil.

Spread vegetables around chicken (you can use space under neck area and under wingtips if needed).

How long to bake: Roast in oven until chicken breasts are 160 to 165 in center on an instant read food thermometer (thighs should be at least 165 degrees, but it’s okay if thighs are hotter. The chicken breasts you don’t want past that temperature or they’ll dry out), about 50 to 60 minutes.

Vegetable tip: If needed you can toss the vegetables around 30 minutes if they are beginning to brown.

Let rest and slice: Tent with foil and let chicken rest 10 minutes before carving (for juicier chicken). Garnish everything with parsley and serve with lemon wedges for spritzing over chicken and vegetables.

How to Store

• Any leftover chicken and vegetables can be stored in the fridge for up to 3 days.
• Rewarm individual servings in the microwave on 50% power until warmed through, or warm in a skillet with a little oil.
• It is not recommended to freeze this recipe as the potatoes will become mushy. You can however freeze leftover roasted spatchcock chicken for up to 3 months.
• I recommend using leftover chicken carcass and the backbone for homemade chicken stock.

Possible Recipe Variations

Various seasonings: You can use other herbs and seasonings in this recipe for a different flavor profile. Sage, cilantro, basil, chives, or dill are all good choices of herbs.

Use other vegetables: Brussels sprouts, butternut squash, sweet potatoes, green beans, and broccoli are all great choices. Broccoli and green beans could be added halfway through cooking so they don’t become overly soft.

Dried herbs: Don’t have fresh herbs on hand? Try making this with dried herbs instead. Use 1/3 the amounts listed.

More Roast Chicken Recipes to Try

Spatchcock Chicken

The best way to prepare Spatchcock Chicken – a flattened chicken is rubbed with garlic herb butter and roasted on a sheet pan until gorgeously browned, surrounded by tender vegetables. It’s a humble meal with impressively flavorful results!

Servings: 6

Prep25 minutes minutes

Cook50 minutes minutes

Ready in: 1 hour hour 15 minutes minutes

• Preheat oven to 425 degrees. Spray an 18 by 13 inch baking sheet with non-stick cooking spray or line with parchment paper.

• To prepare chicken turn the chicken breast side down on a cutting board. Cut spine from chicken using heavy duty kitchen shears, trim down both sides of the backbone from end to end to remove completely (reserve in fridge for chicken stock if desired).

• Optionally for ease in flattening chicken in the next step you can make a small cut down the upper center of it (the sternum) before turning the chicken. Trim excess visible fat from the chicken, season inside the chicken with salt and pepper.

• Turn chicken to opposite side, use the heel of your hand forcefully press between the center of the chicken breasts to crack the breastbone and flatten the chicken (if needed use a second hand over first for added pressure).

• In a mixing bowl using a spatula stir together butter, 1 1/2 tsp each garlic, thyme, rosemary and the lemon zest. Season with salt and pepper to taste (I use about 3/4 tsp salt and 1/4 tsp pepper).

• Using the back of a spatula or your finger separate the skin from the chicken to create a pocket for the butter (start at the neck and run down near the opposite end but not all the way through or butter will melt out). Also do this for the thighs. Dab outer chicken skin dry with paper towels.

• Spread the butter mixture under the chicken skin breasts and thighs (it helps to add about a spoonful then spread over the the top of the chicken skin to move it downward).

• Transfer the chicken to prepared baking sheet breast side up, turn and tuck the wings tips under the chicken. Season the chicken evenly with paprika, salt and pepper to taste.

• In a large mixing bowl toss together potatoes, carrots, remaining garlic, rosemary thyme, and olive oil while seasoning with salt and pepper to taste.

• Spread vegetables around chicken (you can use space under neck area and under wingtips if needed).

• Roast in oven until chicken breasts are 160 to 165 in center on an instant read food thermometer (thighs should be at least 165 degrees, but it’s okay if thighs are hotter. The chicken breasts you don’t want past that temperature or they’ll dry out), about 50 to 60 minutes. If needed you can toss the vegetables around 30 minutes if they are beginning to brown.

• Tent with foil and let chicken rest 10 minutes before carving (for juicier chicken). Garnish everything with parsley and serve with lemon wedges for spritzing over chicken and vegetables.

• I don’t recommend using small thin carrots here, the larger will work better as they won’t over-cook by the time the chicken is baked through.