Crispy Roasted Spatchcock Chicken (Butterflied Chicken)

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If you've ever wondered how to roast a whole chicken quickly while still getting juicy meat and perfectly crispy skin, the answer is simple: make Roasted Spatchcock Chicken (Butterflied Chicken). By removing the backbone and flattening the bird, this method ensures even roasting, faster cook time, and unbeatable flavor - all while looking incredibly impressive when served.

Roasted spatchcock chicken, also called butterflied chicken, cooks faster, stays juicy, and delivers perfectly crispy skin every time. | aheadofthyme.com

By removing the backbone and flattening the chicken (a technique known as spatchcocking or butterflying), the bird cooks more evenly and in nearly half the time. In just about 40 minutes, you'll have a beautifully roasted chicken that's juicy on the inside and irresistibly crisp on the outside. It's ideal for weeknight dinners or casual entertaining. Once you try this method, you'll never go back to roasting chicken the traditional way again!

If you liked this simple roast, your should try our Harissa Spatchcock Chicken or Instant Pot Whole Chicken next. It pairs perfectly with Oven Roasted Potatoes or Garlic Green Beans for a classic and comforting meal.

Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep. | aheadofthyme.com

Why You'll Love This Recipe

Juicy meat and crispy skin. Flattening the chicken allows it to roast evenly so every bite is tender inside and crisp outside. No dry spots here!
Cooks faster. Spatchcock chicken cooks in about 45 minutes, much quicker than a traditional whole chicken, making it ideal for weeknights or entertaining.
Simple yet impressive. With minimal prep and ingredients, this butterflied chicken looks and tastes gourmet without the extra effort. It's my favorite way to cook a whole chicken!
Full of flavor. Garlic, rosemary, and thyme infuse every inch of the meat, giving it a fragrant, savory finish.
Versatile and meal-prep friendly. Serve it hot for dinner or cold in salads, sandwiches, or wraps the next day. It's always delicious.

Jump to:

Why You'll Love This Recipe
What is a Spatchcock Chicken?
Ingredients and Substitutions
Equipment
How to Spatchcock a Chicken
Cooking Instructions
Expert Tip: Pat the Chicken Dry for Crispy Skin
More Tips and Tricks
Recipe Variations
Storage
How to Serve
Side Dishes for Chicken
How to Use Leftover Spatchcock Chicken
FAQ
More Whole Chicken Recipes
Tried this recipe?
Recipe
Comments

What is a Spatchcock Chicken?

A spatchcock chicken, also known as butterflied chicken, is a whole chicken that has been flattened by removing the backbone of the chicken (cutting along both sides of the spine) and pressing firmly on the breast bone and ribs with the palm of your hand until it lies flat. Some cooks also remove the breast bone entirely. This allows the chicken's legs and wings to cook evenly and helps the chicken skin crisp up beautifully all over.

Spatchcocking is an easy roasting technique that transforms a regular chicken into something truly special. The flattened shape ensures crispy, golden-brown skin, juicy meat, and even cooking throughout. Every piece turns out moist, flavorful, and perfectly tender. Plus, it cuts the total cooking time nearly in half compared to a traditional whole roast chicken.

In fact, it takes only about 40 minutes to roast a spatchcock chicken to perfection. You'll get beautifully browned skin, evenly cooked meat, and all the flavor of a classic roast - just faster and easier, making it perfect for weeknights or entertaining.

Ingredients and Substitutions

This spatchcock chicken requires just a few simple ingredients which yields such a flavourful and well seasoned meal. You will need the following ingredients (see recipe card below for quantities):

whole chicken - Use a 3 to 4-pound chicken for best results. This size roasts evenly and stays juicy throughout.
olive oil - Keeps the skin golden and crispy while locking in moisture. You can substitute with avocado oil or melted butter.
salt - Essential for drawing moisture to the surface for crisp skin and seasoning the meat inside and out.
ground black pepper - Adds mild spice and enhances the natural flavor of the chicken.
garlic - Use both whole cloves (for inside the cavity or pan) and minced garlic (for rubbing on the chicken) for maximum flavor.
rosemary - Fresh rosemary sprigs add piney aroma and depth to the seasoning. You can substitute with oregano or parsley for a different but equally delicious herbal note.
thyme - Use both whole sprigs and chopped fresh thyme leaves to layer flavor throughout. Dried thyme also works in a pinch.

Equipment

You'll also need measuring spoons, kitchen shears or sharp kitchen scissors (for cutting the backbone), a cast-iron skillet (or a large baking sheet or roasting pan), a wire rack, a meat thermometer, and a basting brush for oiling the skin.

How to Spatchcock a Chicken

It may seem a little intimating to spatchcock a chicken, if you have never done it before. But it is actually quite simple to do in just a few minutes.

Pat the chicken dry. Pat the whole chicken completely dry with paper towels before adding any seasoning. This step helps create extra crispy skin when roasting.
Remove the backbone. Place the chicken breast-side down on a clean cutting board (wearing disposable gloves makes handling easier). Using sharp kitchen scissors, cut along both sides of the backbone to remove it (it's about one inch wide).

Remove the breastbone. Make a small cut along the white cartilage connecting the breastbone. Gently pull the breastbone out through the cut to allow the chicken to lay completely flat.

Flatten the chicken. Flip the chicken over so the breast side faces up (skin side up). Press down firmly on the breastbone with your palms until you hear a crack and the chicken lies flat. Tuck the wings under the breasts.

Pat dry again. Blot the spatchcocked chicken again with paper towels to remove any remaining moisture. Dry skin is the key to that crispy, golden finish.

Cooking Instructions

Season the chicken. In a small bowl, stir together olive oil, salt, and pepper until combined. Generously rub the seasoning mixture all over the chicken, inside and out, ensuring even coverage (including the cavity). Let it rest at room temperature for at least 15 minutes to absorb the flavors.

Sear. Preheat the oven to 450°F (230°C). Heat a large cast-iron skillet over medium-high heat for 5 minutes (or preheat the skillet in the oven for 5 minutes). Once hot, place the chicken breast-side down and sear for 3-5 minutes until the skin is lightly browned and crisp.
Start roasting. Transfer the skillet to the oven and roast for 30 minutes, until the skin on the breasts turns golden brown. For extra browning, you can place an oven-safe weight (like a Dutch oven lid) on top of the chicken.

Add herbs. Remove the skillet from the oven and flip the chicken so it's breast-side up. Tuck whole garlic cloves, rosemary, and thyme sprigs underneath the chicken to infuse flavor.

Brush with garlic oil. In a small bowl, combine the remaining olive oil, minced garlic, and chopped thyme. Brush this mixture generously over the chicken for extra flavor. You can also drizzle a little pan juices over the chicken.
Finish roasting. Return the skillet to the oven and bake for another 10 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast, as read on an instant-read thermometer.

Rest and serve. Remove the skillet from the oven and transfer the chicken to a large plate or cutting board. Let it rest for 15 minutes before carving so the juices redistribute. Then slice, serve, and enjoy!

Expert Tip: Pat the Chicken Dry for Crispy Skin

The secret to extra crispy, golden skin is to pat the chicken completely dry before seasoning or roasting. Use paper towels to remove any moisture from the surface, especially under the wings and along the legs. This simple step ensures the oil and seasonings stick properly and the skin crisps beautifully in the oven.

For even better results, try dry-brining (salting and refrigerating the chicken uncovered overnight) to draw out moisture and intensify flavor, or experiment with a wet brine for added juiciness. Some cooks even add a tiny pinch of baking powder to the skin before roasting to encourage blistering and extra crunch. This is a clever restaurant trick that really works.

More Tips and Tricks

Use sharp kitchen shears. Cutting out the backbone is easiest with sturdy scissors made for poultry. A sharp chef's knife also works if you don't have shears.
Don't skip the drying step. Moisture prevents browning, so drying is key to crispy skin.
Season under the skin. Gently loosen the skin from the breast and thighs and rub minced garlic and chopped herbs directly underneath for maximum flavor.
Roast on a wire rack. Lifting the chicken allows hot air to circulate evenly, crisping the skin on all sides.
Let it rest. Always rest the chicken for at least 10 minutes before carving so the juices redistribute and the meat stays moist.

Recipe Variations

Add lemon. Add lemon zest and lemon juice along with the herbs for a bright, citrusy flavor that pairs beautifully with the garlic and rosemary.
Make it spicy. Mix olive oil with smoked paprika, cayenne pepper, and garlic for a smoky, spicy twist.
Swap olive oil with butter. Swap the garlic oil mixture for melted garlic herb butter made with butter, garlic, and chopped herbs, and brush it generously over the chicken before and during roasting.
Glazed with honey mustard. Combine honey, Dijon mustard, and thyme for a sticky, caramelized glaze brushed on during the last 10 minutes of roasting.
Add extra herbs. Marinate the spatchcocked chicken in olive oil, garlic, rosemary, and thyme for a few hours before roasting for even more flavor.
Add vegetables. Roast the chicken over a bed of onions, carrots, and potatoes so the drippings flavor the veggies while they cook together.

See this Harissa version of this recipe on our site!

Storage

How to Store

Allow leftover chicken to cool completely, then store in an airtight container in the refrigerator for up to 4 days.

How to Reheat

Reheat in a preheated 350°F oven for about 10-15 minutes until warmed through, or use the air fryer at 375°F for 5-7 minutes to re-crisp the skin.

How to Freeze

Freeze leftovers in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Roasted spatchcock chicken is incredibly versatile. Serve it as the centerpiece for Sunday dinner or slice it for easy weeknight meals. Pair it with roasted potatoes, steamed vegetables, or garlic butter green beans for a classic dinner spread. It is also the perfect meal to serve when hosting a smaller Thanksgiving dinner, when a whole roast turkey is just too big for your party.

These are my favorite dishes to serve with butterflied chicken:

Side Dishes for Chicken

Looking for the perfect accompaniments to your chicken dinner? From roasted vegetables and fresh salads to creamy mashed potatoes and flavorful grains, our collection of sides has something for every type of chicken recipe.

25 Side Dishes for Chicken

How to Use Leftover Spatchcock Chicken

Leftover roasted spatchcock chicken is incredibly versatile and perfect for meal prep. It's delicious shredded and added to salads, grain bowls, or wraps for quick and easy lunches throughout the week.

There are so many creative ways to use it up! Here are some of my favorites:

Soups and stews. Shred the chicken and stir it into Lemon Chicken Orzo Soup, Chicken Tortilla Soup, or even Indian Butter Chicken. Using pre-cooked chicken makes these recipes faster and even more flavorful.
Salads. Add shredded chicken to a Fall Harvest Salad, Mexican Chicken Caesar Salad, or Easy Tossed Salad for a hearty protein boost.
Pasta. Toss it into Chicken Penne Pasta or a creamy Fettuccine Alfredo for a comforting, protein-packed meal.
Sandwiches and wraps. Make Chicken Salad Sandwiches, Buffalo Chicken Wraps, Baked Chicken Quesadillas, or Greek Chicken Gyros for quick grab-and-go lunches.
Casseroles and bakes. Mix shredded chicken into Chicken Enchiladas or Chicken Pot Pie for a comforting, family-friendly meal.
Toppings. Use it as a topping on BBQ Chicken Pizza or Chicken Nachos for quick weeknight favorites.
Breakfast ideas. Add leftovers to breakfast burritos, omelets, or savory breakfast hash for a protein-packed start to your day.

FAQ

What does spatchcock mean?

"Spatchcock" refers to removing the chicken's backbone and flattening it before roasting. This helps the chicken cook evenly and quickly while giving you crisp skin all over.

What's the difference between spatchcock and butterflied chicken?

They're the same thing! "Butterflied" simply describes how the chicken lays flat once the backbone is removed.

What is the correct way to spatchcock a chicken?

Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it. Then flip the chicken breast-side up and press down firmly on the breastbone until it flattens.

Is spatchcocking worth it?

Absolutely. Spatchcocking is 100% worth it if you want a chicken that's evenly cooked, juicy, and finished in less time. Flattening the chicken allows both the dark and white meat to cook at the same rate, eliminating the problem of dry breast meat and underdone thighs. It also exposes more skin to direct heat, giving you that perfectly crisp, golden-brown finish. Plus, it's easier to season and carve - no awkward cutting around bones or uneven pieces.

How long do you cook a spatchcock chicken in the oven?

A 3 to 4-pound spatchcock chicken typically roasts for about 45 to 50 minutes at 425°F (220°C). You'll know it's done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and the juices run clear. Larger chickens may take a few minutes longer, while smaller ones can finish sooner. Using a meat thermometer ensures accuracy and prevents overcooking, which is key for juicy, tender results.

Is it better to roast chicken at 350 or 400?

For roasted spatchcock chicken, higher heat is better. Roasting at 400-425°F (200-220°C) helps render the fat faster, giving you crispy, golden skin while keeping the meat juicy inside. A lower temperature like 350°F works too but takes longer and won't produce quite as crispy a finish. For the best results, roast uncovered at 425°F for 45-50 minutes, then rest the chicken before carving so the juices redistribute evenly.

How many minutes per pound to roast a spatchcock chicken?

You can estimate about 10-12 minutes per pound at 425°F (220°C) for a spatchcock chicken. For example, a 4-pound chicken will take roughly 45-50 minutes, while a 5-pound chicken might need closer to an hour. The key is to check the internal temperature rather than relying solely on time. Once the thickest part of the breast hits 165°F (74°C), it's perfectly cooked and safe to eat.

Should you roast a chicken covered or uncovered?

Roast your spatchcock chicken uncovered. Leaving it uncovered allows the skin to crisp up beautifully and turn that gorgeous golden color. Covering the chicken traps steam, which makes the skin soft instead of crispy. If your chicken starts browning too quickly before it's done cooking, you can loosely tent it with foil for the last 10-15 minutes, but otherwise, let it roast uncovered for the best texture and flavor.

Are you supposed to flip spatchcock chicken?

No, there's no need to flip spatchcock chicken while roasting. Once flattened, the chicken cooks evenly on both sides without turning. Keep the skin-side up the entire time so the hot oven air can render the fat and crisp the skin properly. Flipping can cause you to lose that even browning and can also make the skin stick to the pan or rack. Just roast it undisturbed and let the oven do the work.

How does spatchcocking affect the skin?

Spatchcocking exposes more of the chicken's skin to direct heat, which means crispy skin every single time. Because the chicken is flattened, air circulates evenly over the surface, helping the fat under the skin render properly. The result is perfectly golden, blistered skin that's crunchy in all the right places - no soggy spots or pale patches. For the crispiest finish, pat the skin dry thoroughly and brush it with a light coating of olive oil before roasting.

What are common spatchcocking mistakes?

Common mistakes include not using sharp shears, forgetting to dry the skin, and cooking at too low a temperature. Dull tools make it hard to remove the backbone cleanly, and moisture on the skin prevents it from crisping up. Another frequent error is overcrowding the pan, which traps steam and softens the skin. Always roast your spatchcock chicken uncovered on a wire rack set over a baking sheet for proper airflow. And don't forget to let it rest before carving as it keeps the meat juicy and tender.

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Recipe

This recipe was first published in 2020. It has since been updated with new content.