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.

Crispy Roasted Spatchcock Chicken (Butterflied Chicken)

Description

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

Ingredients

Scale

1 whole chicken (3 to 4 pounds)
1 tablespoon olive oil
1 tablespoon salt
1/2 tablespoon ground black pepper
3 cloves garlic, peeled
1 sprig rosemary
2-3 sprigs thyme

For the garlic oil:

1 tablespoon olive oil
1 tablespoons garlic, minced
1 tablespoon thyme leaves, chopped

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Instructions

Spatchcock the chicken:

Pat the whole chicken completely dry with paper towels before adding any seasoning. This step helps create extra crispy skin when roasting.
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).
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.
Flip the chicken over so the breast side faces 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.
Blot the spatchcocked chicken again with paper towels to remove any remaining moisture. Dry skin is the key to that crispy, golden finish.

Season the spatchcock 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.

Roast the spatchcock chicken:

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.
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.
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.
In a small bowl, make the garlic oil by combining the remaining olive oil, minced garlic, and chopped thyme. Brush this mixture generously over the chicken for extra flavor.
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 a meat thermometer..
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!

Notes

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.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Chicken
Method: Roast
Cuisine: American