EASY Spatchcock Chicken

This Spatchcock Chicken is the most delicious and juicy way to roast chicken quickly. If you love roasted chicken, try this spatchcock method that allows chicken to cook faster while still having crispy chicken skin and juicy meat.

I love roasted chicken – like love. It is one of my favorite things to make for dinner almost every week. It’s a solid food prep idea because you can enjoy the leftovers in so many ways for lunch or dinner all week long. It’s cost effective compared to buying rotisserie chicken and it’s foolproof. Even if roasting chicken isn’t usually your thing, you can 100% make this.

The phrase “spatchcocking” comes from the old Irish abbreviation of “dispatching the cock”. A cooking method involving cutting out the backbone of the chicken so it cooks flat, resulting in a quicker way to roast chicken. While still having that crispy skin and juicy meat.

I love making this on a Sunday night to have for dinner with some sides. The leftovers are great to add into pasta, quesadillas, salads, tacos, anything. The breasts, thighs, wings, all of the meat is delicious to have from the chicken.

You only need a few ingredients to make this. I hope you love it as much as we do. And remember – if yours truly can do this, you can too.

What ingredients you need to make spatchcock chicken:

• Whole chicken
• Garlic powder
• Onion powder
• Chili powder
• Paprika
• Cayenne
• Dijon mustard – I love adding mustard to this – so flavorful and yummy!
• Extra virgin olive oil – really olive oil or avocado oil is fine for this
• Lemon – freshly squeezed lemon juice for this!

How to make this spatchcock chicken recipe:

1. Preheat oven to 450 degrees F
2. Mix together spices in a small bowl and add dijon mustard to a bowl with lemon and oil and set aside
3. Turn chicken breast-side down on a clean cutting board and wearing meat handling gloves, cut the backbone of the chicken with kitchen shears
4. Turn the chicken over and open back, so the legs are facing inward
5. Place palms over the center of the breastbone and press down firmly so it cracks (this is key so the chicken lays evenly)
6. Sprinkle the spices across and massage into the bird followed by mustard, oil and lemon juice, making sure to massage every part of the chicken
7. Add the chicken to a large cast-iron skillet then roast in oven for 15 minutes
8. Reduce temperature to 400 degrees F and roast for another 50 minutes, or until internal temperature reads 165 degrees F
9. Remove chicken from oven and allow it to rest for about 10-15 minutes then carve and enjoy!

FAQs and tips on spatchcocking chicken:

1. Can I switch up the flavors for this? Absolutely! You can use any variety of spices and herbs. If you like rosemary, sage, different zests like orange can also work. You could even do a buffalo-type marinade.
2. How do I know if the chicken is done? Once the meat thermometer reaches 165 degrees F, chicken is done or once you see clear juices coming out of the dark meat part of the bird. Another great sign.
3. Don’t forget to let the chicken rest for 10 minutes before carving. 
4. Make sure your kitchen shears are sharp so they can easily cut the backbone out of the chicken.
5. Pat the chicken dry before adding the herbs and spices on top. We want to make sure the skin gets crispy and all the water is out.
6. Add in some veggies to the skillet to roast. Like onions, carrots, potatoes, anything you’d like!

A few other delicious side dish recipes to enjoy with this chicken:

Smashed Sweet Potatoes

My Favorite Japanese Sweet Potato Fries

Crispy Smashed Brussels Sprouts

One-Pan Broccoli Cheese Rice