Spatchcock Chicken

A full guide to preparing a spatchcock chicken – This method for cooking a whole chicken will be your new favorite. By butterflying or flattening a whole chicken you can cook it faster and easier! This spatchcock chicken is basted in homemade compound butter and roasted to perfection with chopped vegetables for a simple one-pan meal. Every bite of chicken is juicy, tender, and mouthwatering.

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What is spatchcock chicken?

Spatchcock, sometimes referred to as a flattened or butterflied, is a method of preparing a whole chicken that involves removing the backbone of the chicken and opening up the whole chicken to lay it flat. This significantly reduces the cooking time and allows you to use other cooking methods like grilling or pan frying that would otherwise be difficult with a whole chicken.

Pros and Cons of Spatchcock chicken

Pros:

• Spatchcock chicken cooks faster than a whole chicken
• Butterflying the chicken allows you to use cooking methods that don’t work well for a whole bird like grilling or pan searing.
• The chicken cooks more evenly so no part will be dry or overcooked

Cons:

• The preparation of a spatchcock is more hands-on than cooking a whole bird.
• The butchery can be a little more complex.
• Flattened chicken does not always present as well as a whole chicken.

How to Spatchcock and Chicken

• Place one whole chicken breast side down, on a cutting board
• Starting at the thigh end, cut along each side of the backbone with a pair of kitchen shears.
• Remove the backbone and discard (or save for chicken stock!)
• Flip the chicken over and pry it open. Press down firmly on the breastbone to flatten the chicken against the cutting board.

Try my Garlic Roasted Chicken in a Crockpot!

Spatchcock Recipe Chicken Variations

Although the spatchock cooking technique remains the same, there are many ways to flavor this chicken to add variety to your meals.

Here are some great spices and aromatics you can add to the compound butter:

• Rosemary
• Thyme
• Oregano
• Sage
• Parsley
• White pepper
• Lemongrass
• Ginger

Since this recipe is an easy one pan meal, changing up the vegetables on the tray means you can use this cooking technique over and over without getting bored.

Here are some different vegetables you can cook alongside a spatchcock chicken:

• Broccoli
• Cauliflower
• Sweet potatoes
• Onions
• Leeks
• Corn

Leftovers Storage, Freezing, and Reheating Instructions

Leftover chicken can be used as is in a variety of different recipes like chicken salad, chicken sandwiches, or chicken quesadillas.

Store in an airtight container in the fridge for use within a week.

To reheat, use the microwave or a 350° oven until warmed through.

Freezing instructions: Store pieces of cooked chicken sealed in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Try my Slow Cooked Chicken and Gravy!

Spatchcock Chicken

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

This game changing method to easily cook a whole chicken will be your new favorite. Every bite is juice and flavorful in this one pan meal that the whole family will love. This is the best way to cook whole chicken.

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Ingredients 

• 4 1/4 lb whole chicken
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 lbs medium red potatoes, cleaned and quartered
• 3 medium carrots, peeled and quartered
• 8 oz Brussels sprouts, cleaned and halved

Compound Butter Ingredients

• 4 Tbsp butter, softened
• 1-2 Tbsp olive oil
• 1 Tbsp parsley, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp lemon zest
• 1 Tbsp lemon juice
• 1 tsp salt
• 1/8 tsp black pepper

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Instructions

• Preheat oven the 425°F.
• Place the whole chicken breast side down on a cutting board.
  
• Using sharp kitchen shears cut through the ribs on either side of the spine and remove the spine. Pry open the rib cage and use a heavy sharp knife to score down the length of the sternum and pop out the breast bone. Season the inside of the chicken liberally with salt and pepper.
  
• Flip the chicken over and using the palm of your hand push down firmly on the breast bone which should force the chicken to lay completely flat on the cutting board. Transfer the flattened chicken to a parchment lined baking sheet.
  
• Separate the skin from the chicken while leaving the skin on the chicken by sliding your fingers between the skin and the chicken meat. Do this for the breast, and legs, being careful to not tear the skin.
  
• Prepare the compound butter in a small bowl by adding the softened butter, olive oil, parsley, garlic, lemon zest, lemon juice, salt and black pepper. Mash everything together with a fork to combine well.
  
• Using your hands, spread ⅔ of the compound butter over the meat under the skin you previously separated.
  
• Spread the remaining ⅓ of the compound butter over the outside of the chicken over the skin.
  
• Place the quartered potatoes, carrots, and Brussels sprouts on the baking sheet around the chicken and season with olive oil, salt, and pepper.
  
• Bake in a 425°F oven for 45 minutes, or until a meat thermometer inserted into the thickest part of the breast and thigh reaches an internal temperature of at least 165°F.
  
• Remove the cooked chicken from the oven and allow it to rest uncovered for 1-15 minutes before slicing.
  

Nutrition

Calories: 502kcal | Carbohydrates: 32g | Protein: 34g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 188mg | Potassium: 1247mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5680IU | Vitamin C: 51mg | Calcium: 71mg | Iron: 3mg

Spatchcock Chicken FAQs

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