Roasted Spatchcock Chicken

A spatchcock chicken only looks intimidating. But in fact, spatchcocking is one of the easiest, best techniques for roasting a chicken. Here, we'll explain.

A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our roasted spatchcock chicken.

Plus, the exposed surface on the pan will create a wonderfully crispy chicken skin. Roast your spatchcocked chicken alongside Brussels sprouts, carrots, and garlic for a one-pan supper that's simple enough for weeknights and pretty enough for parties.

Learn how to spatchcock chicken, and make a better, faster roast chicken.

What is Spatchcocking?

The term spatchcocking has Irish roots and dates back to the 18th century. Breaking down the word, "spatch" is a short form of "dispatch", while "cock" refers to a male bird (chicken). Dispatching the bird meant to break down a chicken and cook it in a quick and efficient way. Spatchcocking has since become popular around the world. You just can't beat it for an evenly cooked chicken with a deliciously crispy skin in no time.

Ingredients for Roasted Spatchcock Chicken

This recipe is a guide to creating the perfect spatchcocked chicken. Once you get the method down, feel free to substitute herbs and spices to suit your taste. To make this roasted spatchcock chicken, you'll need:

• Whole chicken: The star of the show—use any size chicken you prefer, adjusting the roasting time until the thickest part of the meat registers 165°F.
• Garlic cloves: For a rich garlic-butter that gives the chicken a punch of rich, savory flavor.
• Kosher salt: Seasons the bird.
• Salted butter: Butter infuses flavor into the bird, helps crisp up the skin, and keeps the meat moist.
• Fresh thyme: Adds a floral note. Can substitute with parsley or sage if preferred.
• Lemon zest and juice: Citrus flavor that adds brightness to the roasted chicken.
• Black pepper: For a hint of peppery spice.
• Small red new potatoes: These potatoes sport a mildly sweet flavor, creamy texture, and thin, delicate skin. Can substitute with Yukon Gold, or other types of baby potatoes if needed.
• Small carrots: A classic complement to roasted chicken.
• Brussels sprouts: An earthy vegetable that roasts up with a soft interior and crisp exterior to help round out the meal.

How To Make Roasted Spatchcock Chicken

With just 25 minutes of active time and 50 minutes of cooking, roasting a perfect chicken was never so fast and easy. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare oven and chicken: Preheat oven to 450°F. Rinse and pat chicken dry.
• Step 2. Remove backbone: Cut around the backbone of the chicken to remove.
• Step 3. Press against breastbone: Open up the chicken and press firmly onto the breastbone until it cracks.
• Step 4. Place chicken on baking sheet: Transfer to a large rimmed baking pan. Tuck wing tips under the bird.
• Step 5. Make garlic-herb butter: Mash garlic and salt to create a paste. Mix with butter, thyme, zest, and pepper. Rub under skin of breast and thighs, reserving 2 tablespoons.
• Step 6. Roast chicken: Roast chicken 10 minutes.
• Step 7. Add vegetables to pan: Remove pan and reduce oven temperature to 400°F. Arrange potatoes and carrots around chicken; bake 20 minutes. Add Brussels sprouts and spread remaining garlic butter on breasts; bake until chicken reaches 165°F, about 20 minutes.
• Step 8. Add lemon juice and serve: Drizzle with lemon juice. Let rest, then carve and serve.
  

Variations for Roasted Spatchcock Chicken

Once you get the hang of removing the breastbone and flattening the chicken, you're ready to start playing around with ingredients for the quick and easy dinner of your dreams:

• Swap the bird: Cornish game hens, small turkeys, and ducks can all be spatchcocked with success.
• Switch up the garlic-herb butter: Add chopped parsley, rosemary, or other herbs to the butter mixture, along with Parmesan cheese for umami flavor.
• Mix up the veggies: Onions, peppers, cauliflower, mushrooms, asparagus, greens beans, and fennel all roast up nicely alongside chicken. Add more tender vegetables like cherry tomatoes or squash toward the end of cooking.
• Skip the potatoes: If you aren't in the mood for potatoes, roast the chicken and vegetables, then serve with rice, pasta, or your favorite side.
• Serve with sauce: Serve this dish with a pan gravy, pesto, aioli, balsamic glaze, or other preferred sauces for a final flourish.

How To Store and Reheat Leftover Roasted Spatchcock Chicken

Refrigerate leftover chicken and vegetables in an airtight container or plastic zip-top bag for up to four days. Reheat, covered, in a preheated 350°F oven until the meat registers 165°F before serving. You can also microwave smaller portions until hot throughout. If the chicken or vegetables seem dry, add a splash of broth while heating to restore their former glory.

More Spatchcocking Recipes You'll Love

Ready for a holiday game-changer? For a fast, even cook time and crispy skin, give our Spatchcock Turkey and Spatchcocked Smoked Turkey recipes a try. You might never look back.

Editorial contributions by Katie Rosenhouse.