4.6 from 10 votes
Butterflied Roast Chicken (Spatchcocked Chicken)
Juicy butterflied roast chicken with crispy skin and tender meat. This cooking method ensures that the chicken cooks faster and evenly.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
2 hrs 30 mins
Servings:
4
Calories:
429 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 chicken Notes 1, 3, whole
- 2 lemon plural
- 4 tablespoons canola oil or vegetable oil
- 1 teaspoon red chili flakes Note 2
- ½ teaspoon garlic powder
- ½ teaspoon paprika sweet
- 1 teaspoon fine sea salt or Kosher salt
- ½ teaspoon black pepper ground
Instructions
- Marinade: Mix lemon juice, oil, chili flakes, garlic powder, sweet paprika, salt, and pepper in a small bow. Set it aside.
- Butterfly the chicken: Place the bird breast-side down on a large cutting board with the neck cavity facing you. Cut out the backbone with the kitchen shears. Cut down along the sides of the spine through the ribs. Open the chicken’s body and flip it over with the breast side up. Place the palms over the breastbone and press firmly to break that bone; you will hear a crack.
- Marinate the chicken: Dry the bird thoroughly (don’t wash it). Place a large piece of aluminum foil on a baking sheet. Place the chicken on top, pour the marinade over it and rub it well to coat it with the marinade. Wrap the bird in the foil.
- Refrigerate the chicken for 2 hours. Remove it from the fridge 30 minutes before roasting it to allow it to come to room temperature.
- Preheat the oven to 220°C/425°F.
- Roast the chicken: Open the aluminum foil and crumple the sides around the bird. Roast the chicken until cooked through; the internal temperature measured with a meat thermometer should be 75°C/165°F (Amazon affiliate link). Don’t overcook it!
- Cooking times:
- Medium bird: 2-2 ½ kg/ 4 ½ - 5 ½ lbs - about 45-50 minutes at 220°C/425°F.Large bird: 3-3 ½ kg/ 6 ½ - 7.7 lbs - about 1 hour to 1 hour and 10 minutes at 220°C/425°F.
- Rest the chicken for 10 minutes before serving.
Cup of Yum
Notes
- The chicken can weigh between 2 – 3 ½ kg/ 4 ½ - 7.7 lb. The cooking time depends on the size.
- Cooking times:Medium bird: 2-2 ½ kg/ 4 ½ - 5 ½ lbs - about 45-50 minutes at 220°C/425°F.Large bird: 3-3 ½ kg/ 6 ½ - 7.7 lbs - about 1 hour to 1 hour and 10 minutes at 220°C/425°F.
- This makes the marinade pretty hot; use fewer chili flakes for a less spicy chicken.
Nutrition Information
Calories
429kcal
(21%)
Carbohydrates
6g
(2%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
733mg
(31%)
Potassium
458mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
555IU
(11%)
Vitamin C
32mg
(36%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 429
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 733mg | 31% |
| Potassium | 458mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.