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How to Cook a Spatchcock Chicken

Sisley White
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.
5 from 9 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch, Main Course, Roast
Cuisine American, British, International
Servings 1 chicken
Calories 1638 kcal

Equipment

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

Top tip - ask your butcher to spatchcock the chicken for you. It makes a lot easier to cook at home.

Nutrition

Calories: 1638kcalProtein: 142gFat: 115gSaturated Fat: 33gPolyunsaturated Fat: 25gMonounsaturated Fat: 48gTrans Fat: 1gCholesterol: 571mgSodium: 533mgPotassium: 1440mgVitamin A: 1066IUVitamin C: 12mgCalcium: 84mgIron: 7mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.