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Chicken Dinner One Pot
4.6 from 83 votes

Spatchcock Chicken

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/8/22 48 Comments

This post may contain affiliate links. Please read my disclosure policy.

This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole!

Spatchcock Chicken carved on a platter

Did you know that if you spatchcock a chicken you’re cutting down the cooking time by half? Yes, half! To me that’s a big plus, especially in the summer because the last thing I want is to have the oven on all day, but I still want my home cooked meals, which is why this spatchcock chicken is perfect.

What Is Spatchcock Chicken

To spatchcock a chicken basically means to butterfly the chicken and remove the backbone. While this looks complicated, it’s super easy to do. Not only that, but in about an hour you’ll have a very impressive dinner, fool proof, insanely delicious for your entire family or friends.

You can use this method for Cornish hens as well or quails, and cook them in no time at all. While removing the backbone may look scary or hard, it’s really easy to do and all you need is a good pair of kitchen shears.

Because this spatchcock chicken requires less time in the oven, you end up with a super juicy bird. Even the breast won’t be dry, and nobody likes a dry breast.

Spatchcock Chicken process shots

Ingredients You’ll Need For Spatchcock Chicken

You’ll only need a handful of ingredients to make this easy one pot chicken dinner. Here they are:

  • A Whole Chicken
  • Butter – for the compound butter. Compound butter is a mixture of butter with spices and herbs.
  • Poultry Herb Blend – You can find poultry herb blends in your local grocery store located with all the other herbs, or you can make your own using my recipe here.
  • Garlic
  • Lemon
  • Smoked Paprika
  • Salt & Pepper

I made a compound butter with poultry herbs, garlic and smoked paprika, which I spread half of it under the skin and the remaining over the skin for extra flavor and yumminess. Trust me, this butter is one of the secrets to this chicken being super juicy and succulent.

Spatchcock Chicken process shots

How To Spatchcock a Chicken:

  • Make sure you first place the chicken breast-side down and the legs towards you.
  • Use a good pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go.
  • Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness.
  • Season well on both sides with your favorite poultry seasoning and roast in the oven as stated in the recipe or barbecue on a grill for 15-20 minutes per side, depending on the size of the bird.
Spatchcock Chicken in a skillet

How To Serve

Here are some delicious side dishes I love serving my chicken with:

  • Mashed potatoes
  • Macaroni salad
  • Greek salad
  • Italian Parmesan Roasted Potatoes
  • Baked Mac and Cheese
  • Roasted Broccoli

How To Store Leftovers

If you’re lucky enough to have leftovers from this chicken, store them in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Freezing

Make sure to let the chicken cool completely before you freeze it. Place individual pieces of chicken into freezer bags. Remove as much air as possible from the freezer bag as you slide the zipper closed. Freeze for up to 3 months.

Spatchcock Chicken in a platter carved up

More Great Chicken Recipes To Try:

  • Beer Can Chicken
  • Roast Chicken with Roasted Potatoes and Garlic Sauce
  • Marinated Chicken Spiedies with Garlic Sauce
  • Spanish Chicken with Chorizo and Potatoes
  • Baked Garlic and Ginger Chicken Drumsticks
  • Roast Chicken
  • Roasted Cornish Hens

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a whole spatchcock chicken in a roasting pan
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4.63 from 83 votes

Spatchcock Chicken

Prep 15 minutes minutes
Cook 45 minutes minutes
Total 1 hour hour
Rate Recipe
This beautiful Spatchcock Chicken is crispy, juicy, and bursting with flavor! Super easy to prepare and done in less time than roasting it whole!
6

Ingredients

  • ½ cup butter (unsalted, softened (1 stick))
  • ¼ cup poultry herb blend (chopped *)
  • 3 cloves garlic (minced)
  • 1 tablespoon lemon zest ((from 1 lemon))
  • 1 tablespoon smoked paprika
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 4 pound whole chicken

Gravy

  • pan drippings
  • 1 cup chicken broth (low sodium or no sodium added, or water)
  • 1 tablespoon cornstarch

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare oven and skillet: Preheat your oven to 425 F degrees. Spray a large skillet with cooking spray. See recipe notes if you don’t have a large enough skillet.
  • Make compound butter: In a small bowl add the butter, poultry herb blend, garlic, lemon zest, smoked paprika, salt and pepper. Whisk or mash with a spatula until well combined.
  • Spatchcock chicken: Place the chicken breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness. Cut the wing tips off as well.
  • Season chicken: Season the inside of the chicken generously with salt and pepper, then flip it over so that the breast side is up.
  • Apply compound butter: Run your fingers under the chicken skin (breasts and legs) and rub half of the compound butter under the skin. Spread the rest of the mixture over the top of the bird.
  • Bake: Place the chicken in the prepared skillet and bake uncovered for 45 minutes or until it registers 165 to 170 F on an instant-read thermometer. The time can vary if using a different size chicken.
  • Let chicken rest: Let the chicken rest at room temperature for about 15 minutes before carving it and serving.
  • Make gravy: To make the gravy cook the fat drippings from the skillet in a saucepan over medium heat until bubbling. Stir in the cornstarch and chicken broth or water. Stir constantly using a whisk, bring a boil and boil for 1 more minutes. Taste for seasoning and adjust with salt and pepper as needed.

Video

Notes

  1. * You can find poultry herb blends in your local grocery store located with all the other herbs. Usually they contain rosemary, sage and thyme, so if you cannot the blend you could always buy them separately.
  2. If you don’t have a skillet (about 12 inch) large enough to roast the chicken you can use a baking sheet. Line a baking sheet with aluminum foil, then place a baking rack over it. Spray the rack with cooking spray.
  3. If your oven has a Roast function, preheat it to 375 F degrees and roast it for 35 minutes or until it registers 165 to 170 F on an instant-read thermometer. The time can vary if using a different size chicken.
  4. The nutritional information is for 6 people. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 466kcal (23%)Carbohydrates: 3g (1%)Protein: 28g (56%)Fat: 37g (57%)Saturated Fat: 16g (100%)Cholesterol: 149mg (50%)Sodium: 309mg (13%)Potassium: 328mg (9%)Vitamin A: 755IU (15%)Vitamin C: 4.5mg (5%)Calcium: 45mg (5%)Iron: 1.8mg (10%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a whole spatchcock chicken in a roasting pan

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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48 Comments
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Tisha
Tisha
Posted: 1 year ago

Hello! Looking forward to making this chicken, but I am unclear as to whether I am supposed to use fresh or dried herb blend. In the recipe it says chopped, but in your notes you link to a recipe for a dried version if you can’t find in the store. It is hard to tell from your video what you used. Please advise! Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tisha
Posted: 1 year ago

I used fresh herbs. If you cannot find fresh herbs then you can use dried, about a tablespoon.

0
Reply
Hannah
Hannah
Posted: 2 years ago

Joanna, I just had to bookmark this. I’ve made this recipe 3 times (one of which was making two birds for the non-traditional 2020 Thanksgiving), but for some reason I couldn’t find the recipe today! It used to be one of the first google results. I just drove myself crazy trying to find this one. Thanks for your amazing recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Hannah
Posted: 2 years ago

Glad you found it again. There’s a search, both in the top and bottom, you can search for whatever you want there. 🙂

0
Reply
Hannah
Hannah
Reply to  Joanna Cismaru
Posted: 2 years ago

I couldn’t remember your website name but knew it as soon as I saw it and won’t forget it again! Looking forward to trying more

0
Reply
Geoff Klein
Geoff Klein
Posted: 2 years ago

Used convection setting on my over at 400 with 4.5 lb chicken. It reached 165 degrees in 40 minutes but I left in another 10 for 50 total and it was spectacularly moist and perfectly done.

1
Reply
Kim
Kim
Posted: 2 years ago

This was a fantastic way to cook a whole chicken. I used the Convection Roast function on my over, and it was browned and juicy. Leftovers are delicious too!

0
Reply
Dia C.
Dia C.
Posted: 2 years ago

5 stars
I loved this!! Made it today and it turned out perfect!! This was the first non-InstaPot recipe I’ve tried, so guess I’ll have to look through some more regular ones for new ideas!! I use several of your InstaPot recipes, in fact made the mongolian beef last night. The french onion and chicken noodle soups are my quick go dos , as they are so easy, quick and delicious. Thanks for sharing them.

0
Reply
Edward
Edward
Posted: 2 years ago

This has become my favourite way to cook a whole chicken. Quick and easy and tastes great. Sometimes I change the herb/spice blend in the compound butter- ancho chilli, ground allspice, Mexican oregano etc gives it a ‘south of the border’ flavour- but this is always the method I follow.

If you have the time it’s not a bad idea to brine the chicken first to make it ultra-moist but it’s not vital.

Putting some smoked bacon over the breasts and legs doesn’t hurt either.

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Hannah
Hannah
Posted: 2 years ago

This came out great! I didn’t have the poultry herb blend, but I used herbs de provence mixed with sage, & oregano. I only noticed a few hours later (when I noticed that the compound butter in your picture was red) that the smoked paprika never actually appeared in your recipe. I quartered a few small red potatoes and put them in the castiron with the chicken and they came out perfect. The gravy was also a hit. Served alongside garlic broccoli

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Tlholly
Tlholly
Posted: 2 years ago

5 stars
Very delicious! I put a pan of veggies in olive oil separate pan alongside the chicken.

Chicken was moist!

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Reply
Lisa
Lisa
Posted: 3 years ago

5 stars
My boyfriend is the pickiest eater and never have I been so complimented on a chicken dish before! I made it with some Jamie Oliver mashed potatoes with Jo’s sumptuous gravy and he could not get enough. We ate every leftover and licked the plates clean, lol. Delicious!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lisa
Posted: 3 years ago

That’s the sign of a great meal! Sounds awesome, we’re glad you loved the recipe.

0
Reply
Sheryl
Sheryl
Posted: 3 years ago

5 stars
I made this tonight. My husband and I both loved it. Thanks so much!

0
Reply
Roger Longfellow
Roger Longfellow
Posted: 3 years ago

5 stars
Made this yesterday. Fabulous! Easy and tasty. I just happen to grow rosemary, sage and thyme so I used the fresh product in the compound butter. Made it for my daughter and grandsons. They inhaled it. Thanks, Jo!

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Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Roger Longfellow
Posted: 3 years ago

My pleasure, glad you guys all enjoyed it!

0
Reply
Bob poznanski
Bob poznanski
Posted: 3 years ago

This was absolutely the best chicken I ever had. Are there different mixtures for flavoring. I am not a cook so any help would be greatly appreciated
Thank you
Bob.
Shotgunner90t@gmail.com

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Bob poznanski
Posted: 3 years ago

For sure! Try mixing some favorite spice mixtures like bbq rub, cajun, greek, or lemon pepper with the butter. Any flavors you love will work!
Give these a try as well:
Fajita seasoning
Jerk spice
Emeril’s essence

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Reply
Donna Volatile
Donna Volatile
Posted: 3 years ago

Dear Jo:

This is the BEST chicken I have ever made!!! I never spatchcocked before, I followed your instruction and it was very easy. But the best part was your recipe for the compound butter. Fantastic. I have bookmarked your blog for future reference. Well done and thank you!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Donna Volatile
Posted: 3 years ago

We’ll never go back to the old way! So glad you love the recipe.

0
Reply
Ivette
Ivette
Posted: 4 years ago

5 stars
Just made it it was delicious, and my husband enjoyed it very much. Thank you

0
Reply
John
John
Posted: 4 years ago

5 stars
Once again Jo you nailed it! Great flavor, simple to prepare, moist and tender! Love it! Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  John
Posted: 4 years ago

Love hearing this, John!

0
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