Spatchcock Chicken Recipe 2024

Name: Spatchcock Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 whole chicken (4-5 pounds); Salt and pepper (to taste); Olive oil (for brushing); Optional: your favorite herbs (spices, and marinade for added flavor)

Butterfly chicken, or spatchcock chicken recipe, is a way to cook a complete chicken by removing the backbone and flattening it. “Dispatch”—prepare or shorten—is the origin of “spatchcock.” A spatchcocked chicken cooks faster and more evenly.

To spatchcock a chicken, remove the backbone using kitchen shears or a knife. After removing the backbone, the chicken is opened like a book and laid breast-side up. The chicken cooks faster and more evenly when flattened.

Spatchcocking chicken speeds up grilling, roasting, and pan-searing. The chicken resting flat with legs and wings spread out looks good too. Spatchcocking helps for enhanced flavor absorption when marinating or flavoring chicken.

How to cook a chicken spatchcock?

Last summer I hosted a backyard BBQ for friends. I wanted a show-stopping main dish as a grill master. I tried spatchcocking then.

The result? Yummy, golden-brown chicken. The skin was crisp and the meat was seasoned throughout. I received praise and requests for the recipe.

Spatchcocking saves me on busy weeknight dinners. I spatchcock a chicken when I’m short on time yet want a wonderfully prepared meal.

It cooks a juicy, delicious chicken quickly and evenly. It’s a game-changer for days when I want a gourmet meal without hours in the kitchen.

You’re in the perfect place to study spatchcocking if you’re curious. I’ll address frequently asked questions, provide step-by-step directions, and offer pro advice to assure your success.

Let’s roll up our sleeves, put on our aprons, and make some amazing spatchcock chicken!

Spatchcock Chicken Ingredients

1 whole chicken (4-5 pounds)
Salt and pepper, to taste
Olive oil, for brushing
Optional: your favorite herbs, spices, and marinade for added flavor

Step by Step Instructions to Make Spatchcock Chicken

Step 1: Prepare the Chicken

Remove the chicken from its packaging and pat it dry with paper towels. Place the chicken breast side down on a clean cutting board.

Step 2: Remove the Backbone

Using sharp kitchen shears or poultry shears, cut along one side of the backbone from the tail to the neck, then repeat on the other side. Carefully remove the backbone and discard or save it for making stock.

Step 3: Flatten the Chicken

Open the chicken like a book, and press down firmly on the breastbone with your hands until the chicken is flattened. You may hear a crack, which means you’ve successfully flattened the chicken.

Step 4: Season the Chicken

Season the chicken generously with salt and pepper on both sides. If desired, you can also rub the chicken with olive oil and your favorite herbs, spices, or marinade for added flavor.

Allow the chicken to sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.

Step 5: Cook the Chicken

Preheat your oven to 425°F (220°C). Place the spatchcocked chicken on a baking sheet or roasting pan, skin-side up.

Roast the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat, using a meat thermometer to check for doneness.

Step 6: Rest and Carve the Chicken

Once the chicken is cooked, remove it from the oven and let it rest for about 5-10 minutes before carving.

This allows the juices to redistribute and results in a more flavorful and juicy chicken.

Using a sharp knife or poultry shears, carefully cut the chicken into desired pieces, such as halves, quarters, or individual servings.

Step 7: Serve and Enjoy

Serve the spatchcock chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Garnish with some fresh herbs for an extra pop of flavor and a beautiful presentation. Enjoy your delicious and perfectly cooked spatchcock chicken!

Tips

Cooking time may vary depending on chicken size. Safe eating requires 165°F (74°C) internal temperature.

Before roasting, brush the skin with olive oil or melted butter for crispy skin.
For juicy, delicious chicken, let it rest before cutting.

To flavor spatchcock chicken, try different seasonings, herbs, spices, and marinades.

To avoid cross-contamination, wash your hands, utensils, and cutting board with hot soapy water if you’re new to handling raw poultry.

Can I spatchcock a frozen chicken?

It is not recommended to spatchcock a frozen chicken, as it can be difficult to handle and may not cook evenly. It’s best to thaw the chicken in the refrigerator overnight before spatchcocking and cooking.

Can I spatchcock a turkey or other poultry?

Yes, you can spatchcock other poultry, such as turkey, quail, or Cornish game hens, using the same technique. However, cooking times and temperatures may vary, so be sure to adjust accordingly and use a meat thermometer to ensure proper cooking.

How do I store leftover spatchcock chicken?

If you have leftovers, store the cooked spatchcock chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cooked chicken for up to 2-3 months. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

Can I use a different cooking method for spatchcock chicken?

Yes, besides oven roasting and grilling, you can also cook spatchcock chicken using other methods such as pan-searing, broiling, or even smoking. Just be sure to adjust cooking times and temperatures accordingly based on the method you choose.

Serving Spatchcock Chicken

Beautifully Browned and Juicy: I carefully take the spatchcock chicken from the oven and let it rest for a few minutes.

The beautiful brown, crunchy skin smells delicious. Due to the chicken’s flattened shape, the meat is moist, soft, and flavored throughout.

I serve the spatchcock chicken in a dish with fresh herbs like rosemary or thyme. The vivid colors of the herbs make the presentation restaurant-quality. The properly cooked chicken, ready to be carved and eaten, is stunning.

I enjoy spatchcock chicken’s variety in serving. Depending on my company, I can cut it into halves, quarters, or individual servings.

Roasted vegetables, mashed potatoes, or a simple green salad complement the juicy, delicious meat. I adore mixing side dishes to make a balanced meal.

Family-Style Dining: Serving spatchcock chicken family-style is entertaining too. The full spatchcock chicken is on a big platter in the center of the table, surrounded by side dishes.

Everyone may dig in and serve themselves, making the dinner a warm and social experience. It’s perfect for special occasions and gatherings.

Variations of Chicken Spatchcock

Lemon and Herb: Fresh citrus zest, minced garlic, and chopped herbs like rosemary and thyme for a burst of flavor.

Smoky BBQ: Homemade BBQ sauce with smoked paprika, brown sugar, and vinegar for a tangy and caramelized glaze.

Spicy Sriracha: Sriracha sauce, soy sauce, honey, and lime for a spicy and tangy kick.

Mediterranean-inspired: Paprika, cumin, coriander, and oregano with lemon juice and olive oil for exotic flavors.

Asian-inspired: Soy sauce, ginger, garlic, honey, and sesame oil for a savory and slightly sweet twist.

Herb-Roasted: Fresh herbs like rosemary and thyme with garlic and olive oil for a classic and timeless option.

Citrus and Honey: Fresh citrus juice, honey, garlic, and red pepper flakes for a sweet and tangy flavor.