Oven Roasted Spatchcock Chicken Recipe

This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour. Flattening the chicken before roasting ensures faster cook time and maximum flavor in every bite.

Roasting a whole chicken doesn’t have to be complicated or time consuming. Spatchcocking, which simply means removing the backbone and flattening the bird, is one of the best techniques for achieving evenly cooked chicken with crisp skin and juicy meat.

This oven roasted spatchcock chicken recipe is straightforward, reliable, and perfect for both weeknight dinners and entertaining.

What Is Spatchcock Chicken?

Spatchcock chicken is a whole chicken with the backbone removed so it can be laid flat before cooking. This technique allows the chicken to cook more evenly, reduces overall cook time, and exposes more skin to heat for better browning.

It’s a professional technique that’s easy to do at home and produces consistently better results than roasting a chicken whole.

Why Oven Roasting a Spatchcock Chicken Works

Flattening the chicken ensures the breast and dark meat cook at the same rate, preventing dry white meat and undercooked thighs. Roasting at a higher temperature allows the skin to crisp while keeping the meat tender and juicy.

Because the chicken cooks faster, it retains more moisture and flavor compared to traditional whole roasted chicken.

Ingredients for Oven Roasted Spatchcock Chicken

This recipe uses simple ingredients that let the technique shine.

• Whole chicken
• Olive oil
• Softened Butter
• Kosher salt
• Black pepper
• Fresh Garlic
• Paprika or smoked paprika
• Fresh herbs (parsley and rosemary)
• Lemon juice

How to Spatchcock a Chicken Step by Step

1. Set up your station. Place a large cutting board on a damp paper towel or a non-slip mat to prevent it from sliding. Have sharp kitchen shears, paper towels, and a small bowl or trash bag ready for the backbone.
2. Remove packaging and pat dry. Take the chicken out of the wrapper and remove anything inside the cavity, like the giblets or neck, if included. Pat the chicken dry with paper towels to give you a better grip and a cleaner cut.
3. Position the chicken correctly. Place the chicken breast side down so you are looking at the backbone. The legs should be facing you, and the neck end should be away from you.
4. Cut along one side of the backbone. Starting at the tail end, use kitchen shears to cut along one side of the backbone, staying as close to the bone as possible. You will cut through small ribs, which can feel tough. Use steady pressure and take your time.
5. Cut along the other side of the backbone. Repeat on the other side of the backbone until it is fully detached. Lift the backbone out and set it aside.
   Chef tip: Save it for chicken stock, soup, or homemade bone broth.
6. Trim if needed. If you see extra fat near the tail area, trim it off. You can also snip away any loose skin around the neck area if it is hanging, but do not remove too much skin since it protects the breast while roasting.
7. Flip the chicken over. Turn the chicken skin side up and open it like a book so it lies flatter on the board.
8. Crack the breastbone to flatten. Place the heel of your hand over the center of the breastbone and press down firmly until you feel and hear a crack. This helps the chicken lay flat so it cooks evenly.
   If it resists, make two shallow cuts on either side of the breastbone cartilage to help it flatten more easily.
9. Tuck and flatten for even cooking. Pull the legs outward so the chicken is evenly spread. If the wings are sticking out, tuck the wing tips behind the breasts to prevent burning.
10. Final dry and ready to season. Pat the entire chicken dry again, especially the skin. Dry skin equals crispier skin in the oven. Now you are ready to oil and season.

How to Season Spatchcock Chicken

I like to make a compound butter spread to really allow for maximum flavor. I mix softened butter, olive oil, lemon juice, garlic, fresh herbs, and dried spices in a bowl. Once mixed, you can first apply it under the skin of each breast and all over and around the outside of the chicken. You can add a little more seasoning over the top if preferred as well.

Some other homemade rubs I like to use are my Cajun BBQ dry rub, lemon pepper rub, or try marinating it like this Mojo chicken recipe or this flavor packed peruvian chicken marinade.

For added brightness, tuck fresh herbs and lemon slices under the chicken or scatter them around the pan, or cook over large chopped celery, carrots, and onions for added flavor.

Oven Temperature and Roasting Time

For the most consistent results, roast spatchcock chicken at 375 degrees Fahrenheit. This slightly lower temperature allows the chicken to cook evenly through the breast and thighs while still developing golden, crispy skin.

For best results, use a chicken that is no larger than 4 pounds. Smaller birds roast more evenly and stay juicier.

At 375 degrees Fahrenheit, roast the spatchcock chicken for 50 to 60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit in both the thickest part of the breast and the thigh. Always rely on a thermometer rather than time alone to ensure doneness.

How to Get Crispy Skin in the Oven

During the Preparation: Crispy skin starts with dry skin. Pat the chicken thoroughly with paper towels before seasoning. Alternatively, if you have time, you can leave the chicken prepped and uncovered in the fridge the night before. The air will dry out the skin and allow for better color due to less moisture.

Roasting and Basting: Roast the chicken on a wire rack set over a baking sheet or directly on a preheated sheet pan so hot air circulates the bird. Avoid covering the chicken during roasting, as steam prevents browning. Towards the end of the cook, you can baste every 15-20 min if desired to help with the color.

Expert Tips for Perfect Oven Roasted Spatchcock Chicken

Rest before carving. Let the chicken rest for 5 to 10 minutes after roasting so the juices redistribute and the meat stays moist.

Use a smaller chicken whenever possible. Chickens no larger than four pounds cook more evenly and stay juicier, especially when spatchcocked.

Dry the skin thoroughly. Pat the chicken dry before seasoning and again after spatchcocking. Dry skin is essential for crisp, golden results.

Season generously. A whole chicken needs more seasoning than you think. Salt evenly over the skin and underside for balanced flavor throughout.

Let the chicken sit at room temperature briefly. Resting the chicken for 20 to 30 minutes before roasting promotes more even cooking.

Use a wire rack if available. Elevating the chicken allows hot air to circulate and helps the skin crisp evenly.

Check the temperature in multiple spots. Always check the thickest part of the breast and the thigh to ensure both reach 165 degrees Fahrenheit.

What to Pair With Oven Roasted Spatchcock Chicken

Roasted vegetables like carrots, Brussels sprouts, potatoes, or squash make a simple, cohesive side. I always enjoy these Italian roasted vegetables or these spiced sweet potatoes.

Fresh green salad with a light vinaigrette to balance the richness of the chicken, or go bold with this Italian shredded Brussels sprout salad.

Rice, farro, couscous, or this bulgar pilaf to soak up the flavorful pan juices

Potatoes in all the ways- Roasted duck fat potatoes, French onion baked potato, broccoli cheddar potatoes, kitchen aid mashed potatoes.

Simple sauces or drizzles like Red chimichurri, honey lemon pepper sauce, or pan juices for added brightness

More Recipes To Try

• Blackened Chicken Recipe
• Sheet Pan Chicken Shawarma
• Lemon Chicken Pasta Salad
• Smoked Pulled Chicken
• Baked BBQ Chicken Wings