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Easy Spatchcock Chicken: Crispy, Juicy, Tender

Dinner just got a whole lot easier with this simple spatchcock chicken recipe. A weeknight dinner hero — It’s very simple, tasty, and delicious!

Crispy Juicy and Tender Spatchcock chicken

A Delicious Chicken Recipe

We all know that eating chicken is healthy, and it can be served in a million different ways— it is also great for sandwiches, salads, stir-fries, and other dishes! That’s why I’ve decided to share with you one of my favorite chicken recipes — spatchcock chicken.

What is Spatchcock Chicken

If you’re looking for an easy way to cook chicken, look no further than spatchcocking. It’s like roasting a whole chicken but in a fancier way.

This technique involves removing the backbone from a chicken and flattening it out so that it cooks faster and more evenly. It’s super easy—and it looks pretty cool, too!

Spatchcocking is a simple technique that can be used to make your chicken cook faster and more evenly. It also makes the bird much easier to carve when you’re ready to serve it.

This term comes from the fact that the legs and wings of the chicken are opened out flat, in order to have a wonderful crispy, tender bite with every bite!

Spatchcock Chicken garnished with lemon slices

Why spatchcock chicken?

Spatchcocking a chicken is a simple and effective way to prepare a delicious and flavorful bird. It has several benefits:

  • Faster cooking time: Because the chicken is flattened, it cooks more evenly and faster than a whole chicken.
  • Moist and tender meat: The flattened chicken allows the heat to circulate more evenly, resulting in moist and tender meat.
  • Crispier skin: The skin on a spatchcocked chicken is exposed to more heat, resulting in a crispier texture.
  • Easy to carve: The flattened chicken is easy to carve, making it a great option for serving at any party.

Ingredients You’ll Need for Spatchcock Chicken

  • Whole chicken: This is the main ingredient in the recipe. The chicken will be split down the backbone and flattened for even cooking.
  • Olive oil: used to coat the chicken and help it crisp up as it cooks.
  • Red chili flakes: add a kick of heat.
  • Seasoning: This includes; salt, black pepper, paprika, ginger powder, garlic powder, and onion powder. These ingredients are combined to create a simple rub that will be applied to the chicken before cooking. The salt and pepper add flavor, while the paprika, garlic powder, and onion powder add depth and a slightly smoky flavor.
  • Herbs: thyme and cumin are added to the rub or used as a marinade for added flavor.
Ingredients for making spatchcock chicken whole chicken lemon oil and spices

How To Spatchcock a Chicken

To spatchcock the chicken, you will need a sharp knife or kitchen shears to remove the backbone. Here’s how to do it:

  1. Place the chicken on a cutting board, breast side up.
  2. Carefully cut out the backbone from the top of the chicken using kitchen shears or a sharp knife (be careful not to cut through the skin).
  3. Open up the chicken like a book so that you can see where the breast bone connects to the ribs on either side of it; this is where you will insert your fingers (be careful not to cut yourself here!).
  4. Pull up on both sides at once until they snap off completely along with their attached bones; discard these parts or save them for stock later!
Step by step directions on how to make spatchcock chicken

How To Cook Spatchcock Chicken

  • Preheat: Start by preheating the oven to 425˚F and combine all the seasoning with the oil.
  • Season the spatchcock chicken: Season both sides of the chicken liberally with the seasoning mix, ensuring you reach under the skin as well.
  • Bake: Bake uncovered for 45 min or until an instant-read thermometer reads 160˚F when inserted into the thickest part of the chicken breast.
  • Let it Rest: Let the chicken rest at room temperature for about 15 minutes before carving it and serving.

Tips

Here are some additional tips for spatchcock chicken success:

  • Start with good quality, fresh chicken. Look for a chicken that is plump and has smooth, shiny skin.
  • Make sure your kitchen shears are sharp to make removing the backbone of the chicken easier.
  • You can remove the wishbone to make the chicken more evenly flat. This will allow the chicken to lay flattered and cook more evenly.
  • Let the chicken rest for a few minutes before slicing and serving. This will allow the juices to redistribute, making the chicken more tender and juicier.

What goes well with Spatchcock chicken?

There are many delicious sides and accompaniments that pair well with spatchcock chicken. Remember to consider the flavors of the spatchcock chicken when selecting sides and accompaniments, and have fun experimenting with different flavor combinations. Here are a few ideas:

Delicious spatchcock Chicken on a grill rack over a baking sheet

How To Store Leftovers

If you have leftover spatchcock chicken, it’s important to store it properly to prevent the growth of bacteria and ensure that it remains fresh and safe to eat. Here are a few steps you can follow to keep leftover spatchcock chicken:

Slice or shred the chicken into small pieces and place it in an airtight container. Store the chicken in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. When you’re ready to reheat the chicken, place it in a covered dish and heat it in the oven or microwave until it is heated through and the internal temperature reaches at least 165°F.

More Delicious Chicken Recipes

Equipment used

Crispy Juicy and Tender Spatchcock chicken

Easy Spatchcock Chicken

Dinner just got a whole lot easier with this simple spatchcock chicken recipe. This spatchcock chicken is a weeknight dinner hero. Quick, easy, and so tasty!
5 from 1 vote
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Ingredients

  • 4-41/2 pounds whole chicken
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoon smoked paprika
  • 1 teaspoon thyme
  • 1/4 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon red chili flakes
  • 1 teaspoon salt or add to taste

Instructions

  • Preheat oven to 425˚F and combine all the seasoning with the oil.
  • Pat the chicken dry with a paper towel. Place the chicken breast side down over a chopping board and use kitchen shears or a sharp knife to cut along both sides of the backbone from the tail to the neck end. Then, remove the backbone from the bird.
  • Now that your chicken is free from its backbone, flip it over and press down on the breastbone until it pops out of its socket, making a flat surface for the meat to rest on.
  • Flip your chicken over again so that you can open up its cavity (the cavity is where all of its organs are). Then, use your hand or a spoon to scoop out all those nasty bits!
  • Rinse under cold water and pat dry with paper towels on both sides.
  • Place a rack over a baking sheet covered with foil and place the bird over it. Season both sides of the chicken liberally with the seasoning mix, ensuring you reach under the skin as well.
  • Bake uncovered for 45 min or until an instant-read thermometer reads 160˚F when inserted into the thickest part of the chicken breast.
  • Let the chicken rest at room temperature for about 15 minutes before carving it and serving.

Notes

  • Start with good quality, fresh chicken. Look for a chicken that is plump and has smooth, shiny skin.
  • Make sure your kitchen shears are sharp to make removing the backbone of the chicken easier.
  • You can remove the wishbone to make the chicken more evenly flat. This will allow the chicken to lay flattered and cook more evenly.
  • Let the chicken rest for a few minutes before slicing and serving. This will allow the juices to redistribute, making the chicken more tender and juicier.
  • The time can vary slightly depending on the size chicken.

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