Spatchcock Chicken
This post may contain affiliate links, read our disclosure policy.
Spatchcock chicken is made by removing the backbone before roasting so you can cook it in less time and keep the chicken ultra moist and delicious!
Spatchcock chicken is so easy to make. Prepped and in the oven in less than ten minutes and takes about half the time to cook compared to a traditional roast chicken. Serve it with a side of homemade cranberry sauce, some creamy spinach soup, and quick yeast rolls!
Save this recipe!
Save this recipe! Enter your email below and we’ll shoot it straight to ya!
I consent to receive email from this site 💌
Spatchcock Chicken
Spatchcock Chicken
Click the button above to save this recipe!
Spatchcock Roasted Chicken Ingredients
- Whole chicken – Ours was about 6 pounds.
- Olive oil – Or cooking oil of your choice. Butter will work well too.
- Seasoned salt/rub – We used Lawry’s but you could also make your own spice rub!
How do you spatchcock a chicken? (step-by-step)
⭐ First, cut out the backbone of the chicken with kitchen shears.
⭐ Then, turn chicken over and spread it out on a baking sheet. Press down on the center between breasts to flatten as much as possible.
⭐ Next, drizzle with olive oil, then sprinkle with seasoned salt. Rub chicken all over to evenly coat.
⭐ Finally, roast on the center oven rack until cooked through and skin is crispy. Allow chicken to rest before carving.
Preparation
What temperature should you roast a spatchcocked chicken?
My preferred temperature for this recipe is 350F. At this temp you get a nicely browned crispy skin and moist meat. If you raise the temperature to more than 375F you’re likely to end up with charred or burnt skin before the breast is fully cooked.
What should I do with the backbone?
Roast it! We place the backbone on the baking sheet with the chicken and then use at it to the pot with the rest of the bones (after we’re done eating) to make chicken stock from scratch.
How do I make sure the chicken stays moist?
Spatchcocking the chicken already helps it stay moist by requiring less cook time (so some areas don’t cook faster than others), but if you want to ensure the most moist chicken possible, brine it in our simple chicken brine solution for at least 3 hours before cooking.
How long to cook spatchcock chicken at 350 degrees?
- 4 pound chicken, about 60 minutes
- 4.5 pound chicken, about 65 minutes
- 5 pound chicken, about 70 minutes
- 5.5 pound chicken, about 75 minutes
- 6 pound chicken, about 80 minutes
Can you cook spatchcock chicken on the grill?
To grill the chicken, place it meat side up on a medium heat grill (about 350F) over indirect heat. Cover and cook until the deepest part of the breast reads 165F with a meat thermometer.
Storage and Leftovers
How long does leftover chicken last?
Store leftovers in the refrigerator for 3 – 4 days in an air tight container. Reheat in the microwave or use leftovers in your favorite soups or casseroles!
How to freeze
Freeze the leftovers by allowing them to cool to room temperature, then storing in a sealed, airtight, freezer safe container for up to 3 months. For best results remove as much air as possible and submerge in broth or stock.
Serving suggestions
Serve this roasted spatchcock chicken alongside some homemade potato wedges, crispy roasted broccoli, and quick garlic knots. For dessert serve up a batch of no-churn pineapple ice cream!
More chicken recipes
- Oven baked chicken wings
- Chicken and rice casserole
- Smoked drumsticks
- Italian dressing chicken thighs
- Baked honey mustard chicken
- See all our chicken dinner ideas!
More how to’s
Tools we love
- Bakers half sheet – Lets make some chicken? Yup! Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
- Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Spatchcock a Chicken
Spatchcock Chicken
Ingredients
- Whole chicken 4 - 6 pounds
- Olive oil
- Seasoned salt
Instructions
- Lay the chicken breast side down and using kitchen shears or sharp clean scissors cut out the backbone of the chicken.
- Turn chicken over, breast side down, and spread it out on a baking sheet. Press down on the center between breasts to flatten as much as possible.
- Drizzle with olive oil, then sprinkle with seasoned salt. Rub chicken all over to evenly coat.
- Bake at 350F until a meat thermometer inserted into the deepest part of the breast reads at least 165F. (See recipe notes for approximate times based on weight of chicken). Pictured is a 6 pound chicken that took approximately 80 minutes.
- Allow chicken to rest about 10 minutes before carving.
Video
Notes
- 4 pound chicken, about 60 minutes
- 4.5 pound chicken, about 65 minutes
- 5 pound chicken, about 70 minutes
- 5.5 pound chicken, about 75 minutes
- 6 pound chicken, about 80 minutes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
Spatchcock Chicken
Click the button above to save this recipe!
Get Our Free Easy Casseroles ebook!
Recipes in your inbox
(your email will never be sold!)
Let’s Connect!
Tag #mamalovesfood on Instagram!
Gave this a try for dinner last night and it turned out perfect! Super flavorful and juicy; my new favorite way to prepare chicken!
This chicken was amazing. Thanks for so much information and great tips.
This is the best way to to make a whole chicken! Thanks for great recipe!