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How to Spatchcock a Chicken

This Roast Spatchcock Chicken Recipe is sure to become your new favorite way to cook chicken. It's a great way to cook a whole chicken quickly and perfectly. Learn how to spatchcock a chicken with this step-by step tutorial.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 6
Course: Main Course
Cuisine: Keto

Ingredients

  • 4 pounds whole chicken (dry off damp skin with paper towel)
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • salt
  • pepper
  • Veggies (optional - options include beets, carrots, Brussels sprouts, etc)
  • sage (optional - as garnish)
  • parsley (optional - as garnish)

Instructions

    Cup of Yum
  1. Preheat oven to 450ºF. Place the chicken, breast-side down, on a cutting board. Make sure the chicken is clean and dried thoroughly.
  2. Using kitchen shears, cut along both sides of the backbone and remove it.
  3. Optional: Place the backbone in a plastic bag or plastic wrap, then store in the freezer for making chicken stock.
  4. Flip the chicken over, breast-side up.
  5. Place the palm of your hand over the breast and press down firmly until you feel the breastbone crack. The chicken should lie relatively flat now.
  6. Transfer the chicken, breast-side up, to a wire rack or wire cooling rack. Set the wire rack on a baking sheet covered with parchment paper. Tuck the wings under the body and rotate the thighs to lie flat. In a small bowl, whisk together extra virgin olive oil, Dijon mustard, and lemon juice.
  7. Before you brush the mixture over the entire chicken make sure the chicken skin is dry. The drier the skin is before you apply the seasoning, the crispier the skin will be after it is roasted.
  8. Brush olive oil and seasoning mixture over entire chicken.
  9. Season generously with salt and pepper.
  10. If desired, add 1" pieces of preferred veggies on the parchment paper-lined pan under the rack of chicken.
  11. Roast chicken in the oven for 45 minutes or until cooked through. When a thermometer is inserted into the thigh to check for doneness it should read 165ºF or higher. After the chicken is roasted, transfer to a cutting board and let rest for 10 minutes. If desired, garnish with chopped sage or parsley.

Notes

  • This technique works for grilling too! Of course you can adapt this recipe for other cooking methods, such as grilling or broiling, or cooking over an open fire. If you plan to grill or cook over an open fire, you might wish to marinate first to prevent the bird from drying out.
  • Works for turkey too and any other bird. You can also, of course, spatchcock a turkey too. It's a great way to make an amazing Holiday meal.
  • Make sure to FULLY thaw: You really want the chicken to be at room temperature before cooking. You don't have to, but if not, the cooking time can be higher, so plan ahead.

Nutrition Information

Carbohydrates 0.2g (0%) Protein 87.6g (175%) Fat 23.3g (36%) Saturated Fat 6.3g (32%) Cholesterol 269mg (90%) Sodium 317mg (13%) Potassium 741mg (21%) Fiber 0.1g (0%) Sugar 0.1g (0%) Calcium 40mg (4%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories

% Daily Value*

Carbohydrates 0.2g 0%
Protein 87.6g 175%
Fat 23.3g 36%
Saturated Fat 6.3g 32%
Cholesterol 269mg 90%
Sodium 317mg 13%
Potassium 741mg 16%
Fiber 0.1g 0%
Sugar 0.1g 0%
Calcium 40mg 4%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.