Welcome to my easy step-by-step guide on how to cook a spatchcock chicken. Whether you’re a seasoned chef or new to the kitchen, this foolproof method guarantees juicy beautiful cooked chicken (and crispy skin) every time.
From the best seasoning ideas to expert tips for grilling or oven-roasting, this tutorial covers it all. This beloved dinner dish, is ideal for gatherings, roast dinners on Sunday, weeknight dinners, or any occasion worth celebrating.
Get ready to elevate your cooking game and impress your guests with this delicious spatchcock chicken recipe.
Why you’ll love this spatchcock chicken recipe
It’s juicy and full of flavour. The spatchcock method ensures even cooking, resulting in tender, juicy meat infused with the delicious flavour of butter and garlic marinade.
Incredible crispy skin. By laying the chicken flat like this, the skin crisps up beautifully. Resulting in the perfect golden-brown crunch that everyone loves.
Cooking this way is quick and easy. Spatchcocking a chicken reduces cooking time significantly, making it an ideal choice for busy weeknights or when you need a quick yet impressive meal. Plus it saves on the electricity bill!
A spatchcock chicken can be cooked in many different ways. Whether you prefer grilling, oven-roasting, or even smoking, this recipe adapts to various cooking techniques, allowing you to enjoy it all year round. My recipe is for oven cooking but if you have a large enough air fryer you can also cook it in there too.
Like a normal roast chicken the flavour adaptations you can make for this recipe are numerous. Switch up this recipe with a variety of seasoning ideas to suit your taste buds.
A spatchcock chicken also makes a stunning centrepiece for your dinner table. It’s perfect for gatherings and special occasions.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Here is everything you need to know to Cook a Spatchcock Chicken.
Chicken
When choosing a chicken, I always opt for a free range bird for the best flavour and quality. If you have a butcher then ask them to spatchcock it for you. It saves you time and ensures the chicken is perfectly prepared for even cooking.
Mixed Vegetables
For a delicious roast dinner, place a mix of root vegetables like carrots, potatoes, celery and parsnips under the spatchcock chicken. As the chicken roasts, the juices and fats will infuse the vegetables creating a perfect base for a delicious gravy.
This is also a great way to use up any vegetables that you have which are past their best.
Check out my how to make gravy recipe.
Marinade Options
A spatchcock chicken is so brilliant for adapting to your favourite flavour. You can keep it simple with just a rub of butter or drizzle of olive oil, or you can add fresh fruit, chillies or whatever you enjoy!
Step-by-step guide to spatchcock chicken
Keep scrolling to find the full printable instructions and ingredient quantities.
Lining the roasting tray
Add the vegetables to the bottom of the roasting pan. This not only helps hot air circulate and cook the chicken but is the best base for making gravy from the drippings.
Making the garlic butter rub
To make the marinade finely chop the garlic and fresh parsley and add them to the soft butter.
Cooking the spatchcock chicken
Lay the chicken on the bed of vegetables and add the marinade. Roast for 45 minutes.
Once the chicken is cooked, remove it from the roasting pan and place it on a serving dish or board and leave it to rest.
Oven-roasted spatchcock chicken tips
Preheat the Oven. It sounds silly to say but it will cook so much better if it goes into an oven at the right temperature.
Place the chicken on a bed of vegetables or a back rack. This allows the air to circulate around the chicken, ensuring even cooking and crispy skin.
My best tip is to add flavour! Rub the chicken with a mix of your favourite herbs, spices, and of course salt and pepper. A generous helping of butter is great to combine all the flavours you love. Make sure to season under the skin for maximum flavour.
Let the chicken rest for at least minutes after roasting. I usually give it 30 minutes. This also gives you time to cook your last few dishes in time for dinner.
Delicious spatchcock chicken marinade recipe
The most delicious and simple way to marinade a spatchcock chicken is to use a buttery garlic rub with fresh parsley. Scroll down for my recipe in full.
4 Serving Suggestions for spatchcock chicken
Classic Roast Dinner
Serve the spatchcock chicken with roasted vegetables, such as carrots, potatoes, and parsnips. Don’t forget the gravy.
Mediterranean Feast
Pair the chicken with a side of lemony couscous, a Greek salad with feta cheese, olives, and tomatoes, and a dollop of tzatziki sauce for a vibrant Mediterranean-inspired dinner.
BBQ Style
Accompany the chicken with grilled corn on the cob, coleslaw, and a serving of baked beans. Add a tangy barbecue sauce on the side for dipping.
Healthy and Light
Serve with a quinoa salad mixed with chopped vegetables, fresh herbs, and a light vinaigrette. Add a side of steamed asparagus or green beans to complete this nutritious meal.
Crispy skin spatchcock chicken
By lying the chicken flat in this way it gives you the best crispy skin spatchcock chicken. It’s worth doing for that reason alone!
Equipment
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Substitutions and variations
Spatchcock chicken seasoning ideas
Lemon Herb
Create a zesty blend with lemon zest, minced garlic, chopped fresh rosemary, thyme, and parsley. Rub the mixture under the skin and on the surface of the chicken, then squeeze fresh lemon juice over the top before roasting.
Smoky Paprika
Combine smoked paprika, garlic powder, onion powder, dried oregano, salt and pepper. Add a touch of cayenne pepper for a spicy kick. Then rub the seasoning all over the chicken.
Garlic Butter
Mix softened butter with finely chopped garlic, fresh parsley, salt and pepper. Spread the garlic butter generously under the skin and on the surface of the chicken for a rich, savoury flavour with a crispy finish.
Storing / Making ahead of time options
Storing leftovers
Keep any leftover chicken in an airtight container in the fridge for up to 5 days. You might need to cut it into slices to make it fit.
Freezing
Add the chicken in a freezer bag or air tight container and add to the freezer once it’s cooled from cooking. It can last in the freezer for up to 3 months. To thaw leave in the fridge overnight.
Reheating
The best options to reheat cooked chicken are the microwave and the oven (or air fryer).
For the microwave, depending on the size give the chicken 20 second bursts until pipping hot.
FAQS
- What is spatchcock chicken?
- What’s the difference between spatchcock and normal chicken?
- Do you flip spatchcock chicken when cooking?
- At what temperature is a Spatchcock chicken done?
- What is the difference between butterfly and Spatchcock?
What is spatchcock chicken?
A spatchcock chicken is a whole chicken cut open along the backbone and flattened out before cooking in the oven. This technique allows the chicken to cook more evenly and quickly giving delicious results.
If you have a butcher then you can ask them to spatchcock the chicken for you. They will make a quick job of it and it saves work at home. Plus it’s normally included in the price of the chicken, but do check.
What’s the difference between spatchcock and normal chicken?
The difference between a spatchcock and a normal chicken is in the preparation. Compared to a normal chicken, a spatchcock chicken is butterflied and flattened.
The spatchcocking method allows for a more even cooking in both time and texture, plus it gives a crispier skin. Additionally, spatchcocking is ideal for grilling or roasting, ensuring all parts of the chicken cook at the same rate. It’s great to try on the BBQ or in a grill pan.
Do you flip spatchcock chicken when cooking?
You do not need to flip a spatchcock chicken when cooking. The flattened shape ensures a more even cooking resulting in a perfectly cooked chicken.
At what temperature is a Spatchcock chicken done?
A spatchcock chicken is done when the internal temperature reaches 165°F (75°C). Use a meat thermometer to check the thickest part of the breast and the thighs to ensure it is fully cooked. If you don’t have a meat thermometer then you can cut into the thickest part of the chicken with a knife and see if the juices run clear.
What is the difference between butterfly and Spatchcock?
A butterfly and spatchcock chicken are the same thing. They are both chickens which have been cut open so they lay flat in the roasting tin. A spatchcock chicken has the backbone removed where as the butterfly doesn’t have to have the backbone removed. Cooking a chicken in this way quicker and easier than cooking it in the conventional way.
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Recipe
How to Cook a Spatchcock Chicken
Ingredients
For the chicken
- 1 chicken (spatchcocked)
For the roasting tin and for gravy
- Onions
- Celery
- Carrots
For the marinade
- 100 g Unsalted butter
- 4 tbsp Vegetable oil
- 4 cloves Garlic
- 30 g Fresh parsley
Instructions
Start by preparing the roasting tin for the chicken
- Peel and chop the onions, carrots and garlic along with the celery. Add them all to the bottom of the roasting pan. This not only helps hot air circulate the chicken but is the best base for making gravy from the drippings.
Preparing the chicken
- Lay the chicken on the bed of vegetables, breast side up.
- At this point, you can cook it as it is with just a drizzle of oil but I would recommend adding a marinade or sauce to add flavour.
Making a garlic and herb chicken maranade
- Finely chop the garlic and fresh parsley and add them to the soft butter.
- Stir in the vegetable oil and season well with salt and pepper.
- Melt the mixture in short bursts in the microwave then drizzle over the chicken.
How to cook a spatchcock chicken
- Preheat the oven to 180ºC / 356ºF. Prepare the chicken as above.
- Roast in the oven for about 45 minutes.
- After 30 minutes turn the oven up to 200ºC / 425ºF for the last 15 minutes. If it is starting to catch on the top then cover with alumium foil.
- Check the chicken is done by inserting a knife into the thickest part of the chicken and see if the juices are clear. If they are not clear add a few more minutes to cook and repeat.
- Once the chicken is cooked, remove it from the roasting pan and place it on a serving dish or board. Wrap it in aluminium foil and leave it to rest for 30 minutes to give you the most succulent chicken. (This time is also great for finishing off anything in the oven that needs a higher tempterature.)
- Slice down the centre and cut pieces off there to serve.
Notes
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I really appreciate all of your instructions in this post. I will be cooking whole chickens this way from now on. It’s much easier and all of the chicken cooks at the same time. No dry bits.
Simple delicious dinner and cooks so much more quickly this way, thank you!
This looked complicated but you made it simple! The chicken was so flavorful and easy to cook too.
Wow! What a great way to cook chicken! It came out so tender and flavorful! And spatchcocking helped everything cook evenly!
I made this chicken for dinner last night and it was perfect! So easy too!
We loved this spatchcock chicken. It cooks so much more quickly and the garlic and herbs made it so tasty and juicy.
A fantastic quicker way to cook a chicken perfectly, we all loved it.
Love a spatchcock, this is often my go to way to today chicken – really delicious with the garlic butter too
The chicken was delicious and so much quicker to cook than a whole chicken.