Spatchcocked (Butterflied) Roast Chicken Recipe
+6 photos

Spatchcocked (Butterflied) Roast Chicken Recipe

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.

Ingredients

  • chicken

    about 4 to 5 pounds, 1.8 to 2.3kg

    1 large
  • chopped fresh parsley

    thyme, rosemary, oregano, marjoram, savory, or a mix, optional

    2 tsp
  • light olive oil or other neutral-flavored oil

    such as canola or vegetable, divided

    2 tbsp
  • kosher salt and freshly ground black pepper

    see note

  • baking powder

    optional; see note

    1 tsp
  • onion

    roughly chopped, about 1 cup

    1 medium
  • carrot

    peeled and roughly chopped, about 1/2 cup

    1 medium
  • rib celery

    roughly chopped, about 1/2 cup

    1 medium
  • bay leaf
    1
  • dry vermouth or sherry
    1 c
  • water
    1 c
  • soy sauce
    1 tsp
  • unsalted butter
    3 tbsp
  • juice from 1 lemon
    2 tsp

Directions

  1. 1

    Place oven rack in upper-middle position and preheat oven to 450°F (230°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.

    Step 1
  2. 2

    If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.

    Step 2
  3. 3

    Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. If dry brining, transfer chicken to refrigerator and let sit, uncovered, for at least 3 and up to 24 hours; otherwise proceed with cooking right away.

    Step 3
  4. 4

    Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly. Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.

    Step 4
  5. 5

    Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.

    Step 5
  6. 6

    Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

    Step 6
Spatchcocked (Butterflied) Roast Chicken Recipe
+6

Spatchcocked (Butterflied) Roast Chicken Recipe

693 cal

Similar Recipes

Spatchcock Turkey

Spatchcock Turkey

Spatchcock turkey cooks quickly and evenly resulting in a juicy bird with a deliciously crisp skin!

110 minutes12 servings401 kcal
Spatchcock Smoked Turkey

Spatchcock Smoked Turkey

This Spatchcock Smoked Turkey is sure to be the crowning glory of your Thanksgiving dinner. Spatchcocked for more even cooking, and smoked for incredible flavor, you've never had a bird quite as good as this!

4.8 hours10 servings732 kcal
Spatchcock Chicken Recipe Video

Spatchcock Chicken Recipe Video

This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter. This one pan chicken dinner is easy and so delicious!

60 minutes6 servings
Traeger Spatchcocked Chicken

Traeger Spatchcocked Chicken

This simple Traeger Smoked Spatchcock Chicken recipe is juicy, fresh, and has incredible smoky flavor! The homemade citrus rub adds delectable brightness to your bird while being simple to prepare.

3.2 hours6 servings432 kcal
Spatchcock Roast Chicken

Spatchcock Roast Chicken

This surprisingly simple technique will help your chicken cook faster and result in the most ridiculously delicious and crispy skin.

75 minutes828 kcal
Spatchcock Chicken

Spatchcock Chicken

This Spatchcock Chicken is the most delicious and juicy roast chicken you'll ever taste! The spatchcock method allows the chicken to cook faster, more evenly and results in crispier skin. You'll never want to make roast chicken another way!

70 minutes
Spatchcocked Roast Turkey

Spatchcocked Roast Turkey

Let's face it: The real stressor of Thanksgiving is the turkey. I have tried almost every way there is to roast, fry, smoke, baste, and brine the bird, but the turkey you're most likely to find on my table come the fourth Thursday in November is this one. This recipe first appeared on FoodNetwork.com. Photo by Lynne Calamia

45 minutes
Smoked Chicken Breast

Smoked Chicken Breast

This Smoked Chicken Breast is a wonderfully juicy, smoky chicken breast that is fast and perfect for multiple occasions. It's a great meal for busy weekdays, and it'll satisfy a crowd at a backyard BBQ. All you need is chicken and some of my award-winning Chicken Seasoning, and you're well on your way to enjoying the perfect chicken breast.

85 minutes4 servings191 kcal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving a show-stopping roast chicken with incredibly crispy skin and juicy meat, without the usual long wait? This Spatchcocked (Butterflied) Roast Chicken recipe is your answer, offering restaurant-quality results right in your home kitchen.

Why This Spatchcocked Chicken Works

The genius of spatchcocking, or butterflying, a chicken lies in its ability to transform an ordinary roast into something extraordinary. By flattening the chicken, you ensure that every part cooks evenly, eliminating dry breast meat while the thighs remain undercooked. This technique also maximizes skin exposure to direct heat, guaranteeing that coveted, shatteringly crispy skin that's truly irresistible.

Expect a wonderfully flavorful and remarkably tender chicken, enveloped in that perfectly golden, crisp skin. The careful balance of seasonings, from kosher salt and freshly ground black pepper to the optional baking powder for extra crispiness, ensures a delicious result every time. This naturally low carb entree is a substantial and satisfying meal that feels both comforting and elegant, making it an ideal choice for a weeknight dinner or a special occasion.

Customization & Variations

Feel free to personalize your roast. Experiment with different herb blends, using 2 teaspoons of chopped fresh parsley, thyme, rosemary, oregano, marjoram, or savory—or a delightful mix of your favorites. For the oil, light olive oil or a neutral-flavored oil like canola or vegetable oil will work beautifully. If you don't have dry vermouth or sherry, a good quality chicken broth can be a suitable substitute for the liquid component, though the vermouth or sherry adds a unique depth and complexity.

This impressive roast chicken is perfect for a comforting family dinner or when you want to impress guests with minimal fuss. Serve it proudly as the centerpiece of your meal, perhaps alongside your favorite roasted vegetables.

Frequently Asked Questions