Juicy Chicken Spatchcock – Fit Foodie Finds

spatchcock chicken it’s the fastest way to cook a whole chicken. Our recipe leaves you with the juiciest herb chicken meat and super crispy skin.

Spatchcock chicken on a plate.

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This is my first time cooking a whole chicken in the oven and making it spatchcock was less daunting. So happy that the recipe was a hit the first time. I got the crispy skin and juicy inside without brining the chicken. I would use the recipe again and adjust the chili powder to my liking. Thanks for this fabulous recipe!-Merivale

We will get to work, the secret of our spatchcock chicken recipe is 1. the amazing chicken seasoning and 2. the sauce. In this spatchcock chicken recipe, we’ll teach you how to get amazing crispy skin AND how to take the fat from chicken and turn it into an amazing sauce that you can serve alongside your chicken.

PS: There is no brining chicken involved and you can make this meal in less than 60 minutes.

What you need to make Spatchcock Chicken

  • Whole chicken: this recipe calls for a 3 to 4 pound whole chicken. We found that the higher the quality of the meat (free range, organic, etc.), the better the chicken tastes.
  • Oil: The oil is what helps the skin get nice and crisp.
  • Chicken seasoning: the spices used in this seasoning are similar to our dry chicken rub. You need garlic, chili, cumin, thyme, mustard, basil, black pepper, paprika, and brown sugar.
  • Garlic and fresh herbs: these cook under the chicken and when mixed with the juices, become the sauce.

PS – check out our spatchcock turkey recipe for similar flavors!

Two photos of a spatchcock chicken on a cutting board.

how to roast a chicken

Don’t be afraid to sprinkle your chicken. It’s MUCH easier than you think! There are actually only 2 steps to getting your spatchcock chicken flat.

cut the spine

Before you remove the spine from the chicken, make sure you have a couple of very sharp kitchen shears or poultry shears. It makes this whole process easier than using a knife.

Lay the chicken flat on your breasts. Starting from the back of the bird, cut along one side of the bird’s spine. Then repeat on the other side of the spine.

Once the spine has been completely removed, the bird should be split open.

flatten the chicken

Once you have removed the backbone from the chicken, turn the chicken over and spread it out so the opening of the chicken is facing the flat surface.

Place your hand in the center of the chicken and press down so the breast bone breaks and the chicken lies flat on the surface.

That’s all! You’ve stir-fried a chicken! Now is the time to season and grill the chicken.


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Dry rub chicken spatchcock.

Variations + Substitutions

  • Use a store-bought seasoning: If you’re going to skip the homemade dressing, we recommend using a salt-free seasoning and then adding your own salt so you can control the saltiness.
  • Cook on the grill: grill chicken at 450ºF skin side down for 3-4 minutes. Flip and continue cooking for about 45 minutes. check out our whole grilled chicken recipe.

chicken internal temperature

According to the USDA, the safe cooking temperature for poultry is 165ºF.

Let rest: Remember that after cooking the chicken let it rest for 5 minutes so that the internal temperature continues to rise around 5ºF.

A raw spatchcock chicken on a manufacturing sheet.

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Spatchcock chicken on a prep sheet.

Frequently asked questions

Spatchcock chicken vs butterfly chicken?

Spatchcock chicken and butterfly chicken are the same thing. Butterfly is just a fancy word for spatchcock.

What is the internal temperature of a spatchcock chicken?

The recommended temperature for poultry is 165ºF. We like to get our chicken out around 160ºF, let it sit, and continue to cook for a while, after which it leaves you with juicy spatchcock chicken.

How long does it take to cook a spatchcock chicken?

Roast your Spatchcock Chicken at 425ºF for 35-45 minutes or until internal temperature reaches 160ºF.

What’s the point of spatchcock chicken?

Spatchcock chicken is the fastest way to cook a whole chicken. By removing the spine and flattening it, it cooks well and evenly in less than 45 minutes.

Spatchcock chicken on a plate.

Serving Suggestions

storage and leftovers

Store chicken in an airtight container in the fridge for up to 5 days in the fridge.

Shred chicken and use leftovers in cobb salad, chicken noodle soup, or chicken tacos.

Spatcock chicken on a plate

Spatchcock Chicken Recipe

Learn how to roast a chicken and then grill it to perfection. This spatchcock chicken recipe leaves you with the juiciest chicken and the crispiest chicken skin.

Homework:25 minutes

Cook:35 minutes

Total:1 hour

Fat 24

carbohydrates 5

Protein 56


  • 3. 4- pound whole chicken
  • 1.5 teaspoon salt pulled apart
  • 3 tablespoons olive oil pulled apart
  • ½ White onion chopped up
  • 4 cloves garlic peeled and crushed
  • 10 fresh thyme sprigs
  • ¼ cup dry white wine
  • 1.5 cups broth any type (separate)
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch


  • First, prepare the chicken seasoning. Mix all the spices and reserve.

  • Then, remove the chicken from the packaging and place it on a clean, dry cutting board.

  • Remove excess moisture from chicken with a paper towel.

  • To sprinkle the chicken, place the chicken breast side down on a cutting board and use very sharp kitchen shears to start cutting one side of the spine through the ribs then repeat on the other side of the spine. Discard the spine.

  • Flip the chicken over the chicken breasts and use your hands to press down on the center of the bird pressing down firmly to flatten the chicken.

  • Arrange the chicken on a large plate and carefully separate the chicken meat from the chicken skin by hand.

  • Carefully rub 1 teaspoon of salt into the chicken meat under the skin making sure the chicken meat is coated with salt.

  • Next, season the whole chicken with the chicken seasoning. Make sure all of the chicken is covered (skin, legs, thighs, etc.). Then refrigerate the chicken for at least 15 minutes or up to 2 hours (recommended).

  • When ready to cook, preheat oven to 425ºF and line a baking sheet with aluminum foil.

  • Remove the chicken from the refrigerator and allow it to come to room temperature.

  • Place the onion, garlic, thyme, white wine, ½ cup of the broth, and 1 tablespoon of the olive oil on the foil and sprinkle with the remaining ½ teaspoon of salt.

  • Place a metal rack on top of the foil and vegetables, and carefully place the whole chicken on top of the metal rack, breast side up.

  • Rub the chicken with the additional 2 tablespoons of oil. Be sure to really massage the oil into the chicken.

  • Place chicken in oven and bake at 425ºF for 35-45 minutes or until whole bird has an internal temperature of at least 160º. Be sure to take the temperature in the thickest parts.

  • Remove the chicken from the oven and let it rest for at least 15 minutes. Your chicken should continue to cook at 5ºF so that the internal temperature is 165ºF.

  • While the chicken rests, prepare the sauce. Add all the cooked vegetables, liquid, and herbs from the bottom of the pan into a small saucepan along with the rest of the broth (1 cup).

  • Bring the sauce to a boil and then reduce the heat to medium/low and add the lemon juice.

  • Then, carefully sprinkle the cornstarch into the sauce and whisk. Let the sauce cook over medium heat until thickened. Remove from heat and discard herb stems.

  • Slice the chicken and serve with the sauce.

Tips and Notes

  • We recommend refrigerating the seasoned chicken for the full 2 ​​hours. Refrigerating the chicken helps the spices really absorb into the skin and helps dry out the skin of the chicken (making it perfect for crispiness). However, if you’re short on time, 15 minutes works too!
  • Baking rack: This is important! Don’t skip the wire rack that the chicken is baked on. Baking chicken on a rack inside a rimmed baking sheet is crucial for crispy skin!

Nutritional information

Calories: 475kcal Carbohydrates: 5gram Protein: 56gram Fat: 24gram Fiber: 1gram Sugar: 1gram

Photography: The photos taken in this post are by Erin of The Wooden Skillet.

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