Easy Spatchcock Chicken

Every time I make this Easy Spatchcock Chicken, I’m reminded of how simple yet impressive it can be. Just imagine a perfectly roasted chicken, golden-brown with crispy skin, and juicy meat that practically falls off the bone. It’s become a staple in my household, especially on those busy weeknights when I want to impress my family without spending hours in the kitchen. The beauty of spatchcocking lies in its ability to reduce cooking time and ensure even cooking. I often find myself craving this dish, especially when paired with seasonal vegetables or a fresh salad. Whether it’s a cozy family dinner or a gathering with friends, this recipe never disappoints.

Ingredients You’ll Need for Easy Spatchcock Chicken

The ingredients for this recipe are simple yet impactful. Each element plays a crucial role in achieving the best flavor and texture. The whole chicken is the star of the show, while the kosher salt ensures a well-brined bird. Butter introduces richness, and a salt-free herb blend adds depth without overwhelming the dish.

• 14-pound whole chicken – A good-sized chicken for roasting. Look for one that’s fresh and ideally free-range for the best flavor.
• 1 tablespoon Diamond Crystal kosher salt – Essential for seasoning the chicken and ensuring juiciness.
• ¼ cup softened butter – This will be mixed with herbs to create a flavorful basting mixture.
• 1 tablespoon salt-free herb blend of choice – Feel free to use your favorite herbs to personalize the flavor.

Preparation Steps for Easy Spatchcock Chicken

Getting started with this Easy Spatchcock Chicken is a rewarding experience. You’ll be amazed at how straightforward the steps are to achieve a perfectly roasted chicken. Let’s dive into the preparation!

1. Begin by taking your whole chicken and removing any giblets or innards from the cavity. I usually save these for making homemade bone broth later.
2. Next, spatchcock the chicken using a pair of sharp kitchen shears. Cut along either side of the backbone to remove it completely. Don’t worry if it’s your first time; with practice, it becomes second nature.
3. Once the backbone is removed, press down firmly on the breastbone to flatten the chicken. This helps the chicken cook evenly and gives it a beautiful presentation.
4. With the chicken skin-side up, gently separate the skin from the meat on the breast and thigh area. This creates pockets for the herb butter.
5. In a ramekin, measure out the kosher salt and generously sprinkle it all over the chicken, including under the skin where you can reach. This step ensures flavor is infused throughout.
6. Tuck the wings behind the chicken’s back to prevent them from burning during cooking. This little trick keeps everything neat and tidy.
7. Set a wire rack on top of a foil-lined baking sheet and place the chicken skin-side up on the rack. This allows air to circulate around the bird for even roasting.
8. Cover the chicken loosely with plastic wrap and place it in the fridge for up to 3 days if you have the time. It’s a great way to enhance flavor through dry brining.
9. When you’re ready to cook, preheat your oven to 400°F on convection roast or 425°F if using regular settings. Position the rack in the upper middle of the oven.
10. Prepare your softened butter by mixing it with your chosen herb blend. This step is crucial; the herb-infused butter will keep the chicken moist and add layers of flavor.
11. Spoon a quarter of the herb butter under the skin of one side of the breast, spreading it evenly. Repeat this on the other side.
12. Next, divide the remaining herb butter and tuck it under the skin on the thighs. It’s okay if some butter leaks out; it’ll flavor the chicken as it cooks.
13. Place the chicken in the oven and roast for approximately 45 minutes or until the breast reaches 150°F and the thighs hit 170°F, checking with an instant-read thermometer.
14. Once finished, remove the chicken and let it rest for a minimum of 10 minutes before carving. This resting period is key to juicy results.

Recipe Tips about Easy Spatchcock Chicken

Cooking is often about the little secrets that make each dish shine. Here are some tips for perfecting your Easy Spatchcock Chicken experience.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to four days. Make sure to keep the chicken covered to prevent it from drying out.
• Freezing: You can freeze leftover cooked chicken for up to three months. Just ensure it’s well-wrapped to avoid freezer burn.
• Pairing: This chicken goes wonderfully with roasted vegetables or a light salad, making it a versatile choice for any meal.
• Cooking Method: If you prefer a different method, this recipe can be adapted for the grill. Just make sure to monitor the internal temperatures closely.
• Experiment: Don’t hesitate to try different herb blends or oils in the butter to find your perfect flavor combination.

Pairing Suggestions for Easy Spatchcock Chicken

• Seasonal Vegetables: Roasted Brussels sprouts or root vegetables complement the chicken beautifully.
• Side Salads: A refreshing green salad with a citrus vinaigrette can balance the richness of the chicken.
• Occasions: This dish is perfect for family dinners, gatherings with friends, or even special occasions like holidays.
• Grain Accompaniments: Pair the chicken with a side of quinoa or couscous to complete your meal.
• Leftover Ideas: Shred leftover chicken for sandwiches or salads, creating delicious meals without the effort of cooking again.

FAQ

Conclusion

This Easy Spatchcock Chicken recipe stands out for its simplicity and flavor, making it a go-to for any occasion. With its juicy meat, crispy skin, and aromatic herb butter, this dish is sure to impress your family and friends. I encourage you to try making it tonight—once you do, it might just become a staple in your kitchen!

Easy Spatchcock Chicken

This Easy Spatchcock Chicken is a game-changer for weeknight dinners! Juicy chicken infused with herb butter is roasted to perfection, ensuring every bite is packed with flavor. Perfect for any occasion, it's a dish that will have everyone coming back for seconds!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 14 pound whole chicken
• 1 tablespoon Diamond Crystal kosher salt not all salts are the same!
• ¼ cup softened butter ghee, or fat of choice
• 1 tablespoon salt-free herb-blend of choice

Equipment

• Baking Sheet
• Oven
• Blender
• Mixing Bowl

Method

 

1. Begin by taking your whole chicken and removing any giblets or innards from the cavity. I usually save these for making homemade bone broth later.
2. Next, spatchcock the chicken using a pair of sharp kitchen shears. Cut along either side of the backbone to remove it completely. Don’t worry if it’s your first time; with practice, it becomes second nature.
3. Once the backbone is removed, press down firmly on the breastbone to flatten the chicken. This helps the chicken cook evenly and gives it a beautiful presentation.
4. With the chicken skin-side up, gently separate the skin from the meat on the breast and thigh area. This creates pockets for the herb butter.
5. In a ramekin, measure out the kosher salt and generously sprinkle it all over the chicken, including under the skin where you can reach. This step ensures flavor is infused throughout.
6. Tuck the wings behind the chicken’s back to prevent them from burning during cooking. This little trick keeps everything neat and tidy.
7. Set a wire rack on top of a foil-lined baking sheet and place the chicken skin-side up on the rack. This allows air to circulate around the bird for even roasting.
8. Cover the chicken loosely with plastic wrap and place it in the fridge for up to 3 days if you have the time. It’s a great way to enhance flavor through dry brining.
9. When you’re ready to cook, preheat your oven to 400°F on convection roast or 425°F if using regular settings. Position the rack in the upper middle of the oven.
10. Prepare your softened butter by mixing it with your chosen herb blend. This step is crucial; the herb-infused butter will keep the chicken moist and add layers of flavor.
11. Spoon a quarter of the herb butter under the skin of one side of the breast, spreading it evenly. Repeat this on the other side.
12. Next, divide the remaining herb butter and tuck it under the skin on the thighs. It's okay if some butter leaks out; it’ll flavor the chicken as it cooks.
13. Place the chicken in the oven and roast for approximately 45 minutes or until the breast reaches 150°F and the thighs hit 170°F, checking with an instant-read thermometer.
14. Once finished, remove the chicken and let it rest for a minimum of 10 minutes before carving. This resting period is key to juicy results.

Notes

• Tip 1: Don’t forget: you can successfully spatchcock big birds (e.g., turkeys) as well. If you’re at all nervous about using this method to cook your turkey on Thanksgiving, do a test run this week on a chicken.
• Tip 2: I have a sneaking suspicion you’ll be hooked, and that it’ll be your favorite way to prepare whole birds from now on.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.