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Spatchcock chicken on roasting pan

How to Spatchcock a Chicken

Learn How to Spatchcock a Chicken in 4 simple steps! This method is the best way to get perfect, juicy roasted chicken every time!
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Ingredients

  • 4 lb. whole chicken giblets removed and patted dry
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions 

  • Place the chicken on a cutting board breast side down. Using sharp kitchen shears, cut along one side of the backbone.
  • Turn the chicken around and cut along the other side of the backbone to remove it.
    How to spatchcock a chicken collage -- removing the backbone
  • Using a paring knife, make a 1/2"cut from the tip of the breast bone down on either side, which will make it easier to flatten.
  • Turn the chicken over breast side up. Place your hands over the middle of the breast and press down hard to flatten.
    How to spatchcock a chicken collage -- flattening the chicken
  • Preheat the oven to 400 degrees. Place the olive oil, smoked paprika, garlic powder, salt and pepper in a small bowl and stir to combine.
  • Place the chicken on a large rimmed baking sheet and rub the olive oil mixture evenly over the chicken.
  • Bake for one hour, until golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees or the breast registers 160-165. Cover the chicken loosely with foil and allow to rest for at least15 minutes.
    Prepping spatchcock chicken collage
  • How to carve spatchcock chicken: (1) Cut through the joints between the thighs and breasts to remove the thigh/leg portion; (2) cut through the joints between the thigh and drumstick to separate; (3) cut through the joints between the wings and breast to remove the wings; (4) cut down the middle of the breasts and use a sharp paring knife to cut the along the breast bone on both sides to remove the breasts.
    How to carve a spatchcock chicken diagram

Notes

  • Nutrition information will vary depending on the cut of chicken that's eaten.
  • Pro tip:  Reserve the backbone and carcass for chicken stock!
  • A chicken that weighs between 4 – 4.5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
  • Spatchcock chicken may be stored in the refrigerator for 3-5 days.
  • Switch up this recipe by using jerk seasoning, bbq chicken rub or your favorite seasoning!

Nutrition

Serving: 0.5pound, Calories: 522kcal, Carbohydrates: 1g, Protein: 42g, Fat: 38g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 170mg, Sodium: 595mg, Potassium: 446mg, Fiber: 1g, Sugar: 1g, Vitamin A: 564IU, Vitamin C: 4mg, Calcium: 27mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!