EASY Spatchcock Chicken

5 from 1 review

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.

  • Prep Time: 10 mins
  • Cook Time: 70 mins
  • Total Time: 80 mins

Yield: Serves 4-6 1x


  • 4 lb whole chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lemon


  1. Preheat oven to 450 degrees F
  2. Mix together spices in a small bowl and add dijon mustard to a bowl, 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!


*Store leftovers in the fridge for 5 days. Reheat in microwave, skillet or if you’re like me just add to dishes cold!

  • Author: Rachel