Oven Roasted Spatchcock Chicken

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.

Course dinner, lunch, Main Course, Main Dishes

Cuisine American, French, Mediterranean

Keyword comfort food, family meal, How To Roast Or Grill A Spatchcock Chicken, oven roasted, oven roasted spatchcock chicken, spatchcock

Prep Time 15

Cook Time 1

Resting Time 10

Servings Servings

Calories 573kcal

Author Bon Appeteach

Ingredients

For the Spatchcock Chicken

4 lb. Chicken
2 tbsp Olive Oil
8 tbsp Softened Butter
2 Garlic Cloves minced
2 tbsp Fresh Parlsey minced
1 sprig Fresh Rosemary minced
1.5 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Smoked Paprika
1/2 Lemon juiced

For Roasting

1 large Onion quartered
2 Carrots large chop
2 Celery Stalks large chop
1/2 Lemon sliced
3 Garlic Cloves smashed
2 sprigs Fresh Rosemary
1 cup Chicken Stock

Instructions

Preheat oven to 375 degrees Fahrenheit.
Remove the chicken from the packaging and pat it dry with paper towels. Remove any innards and discard.
Place the chicken breast side down and remove the backbone using kitchen shears by cutting through the bones on either side. You can save this to make stock or throw it away.
Flip the chicken over and press firmly on the breastbone to flatten. Pat chicken dry thoroughly with paper towels if needed again.
In a bowl, mix the olive oil, softened butter, garlic, dried spices, fresh herbs, and lemon juice until combined.
Carefully add a few tablespoons of this mixture under the skin of each chicken breast. Then brush or cover the chicken in the remaining mixture on all sides and under the skin if possible.
In a roasting pan, add the chopped onion, carrot, celery, garlic, lemon pieces, and herbs. Carefully pour the stock into the bottom, then place the seasoned chicken skin side up over the top of the vegetables. Alternatively, place it on a wire rack over the top (you just need some kind of airflow here).
Roast for 50 to 60 minutes, until the skin is golden and the internal temperature reaches 165 degrees Fahrenheit in the breast and thigh. Time may vary so always check with a thermometer.
Basting Tips: After the first 30 minutes, begin basting by spooning some of the liquid over the top of the chicken. Do this every 15 minutes until it's fully cooked for best results.
Rest for 10 minutes before carving and serving.

Video

Notes

Using a smaller chicken helps ensure even cooking and juicier meat
Drying the skin thoroughly is key to a crispy bird
Always check the temperature in multiple spots for accuracy

Nutrition