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Spatchcock Chicken is the secret to the most tender chicken and this method locks in all the juicy flavors. Seasoned with a delicious marinade and oven-roasted to perfection, this will be your new favorite way to cook chicken.
I love oven roasted chicken! This recipe has all the homemade flavors you hope for in a meal. It also makes great leftovers because you can continue to use the chicken throughout the week in other meals. If you have leftover chicken, you have to try this casserole or of course this delicious chicken noodle soup. I love using leftover chicken in this appetizer because it’s always a total hit!
What is Chicken Spatchcock?
To smash a chicken, you just need to flick it around removing the backbone so you can spread the chicken out and flatten it. This method reduces cooking time and results in the juiciest chicken you’ll ever eat! This evenly distributes the whole chicken over the roasting pan, allowing it to cook more evenly. Spatchcocking a chicken is my favorite way to cook a whole chicken and I know you’ll love it too!
I have made chicken in different ways. Spatchcock is my favorite, but there are other ways that I like too. I really like the method of cooking a whole chicken, and it’s also delicious in the air fryer! I love that spatchcocking works for the oven, smoker, or whatever you end up cooking your chicken in. It’s easy to do and I have lots of tips to help you become a spatchcocking pro. And once you have it, you can cook a turkey for your next Thanksgiving dinner!
Ingredients needed
There’s not much you need to do to make an amazing chicken dinner. This recipe is surprisingly easy and only requires a few ingredients. I love roasting it with fresh vegetables for a complete meal. See recipe card below for exact measurements.
- Entire chicken: A whole chicken about 4 to 5 pounds.
- Homemade chicken seasoning: My homemade seasoning is the best and adds the best flavor to this chicken recipe.
- Rosemary and parsley: Fresh herbs always add the best flavor!
How to Make Spatchcock Chicken
If you’ve ever coated a turkey, it’s the same process! Once you scatter a bird, you’ll see how easy it is! I walk you through the process so you have nothing to worry about. It’s the only way to cook a whole chicken and it looks so pretty on a serving platter. You will love this chicken spatchcock recipe because it stays so juicy and delicious!
- Dry: Pat the chicken dry with a paper towel.
- Cut: Place the chicken breast side down on a baking sheet with a wire rack. Using very sharp kitchen scissors, cut along the spine from tail to neck. Cut along each side until removed. Discard the backbone or save it for broth.
- Press: Flip the chicken over and use your hands to press down firmly to flatten the ribs and crack the breastbone. Make sure the chicken is completely flat and place the thighs side out on the baking sheet.
- Rub: Generously rub the chicken with the chicken seasoning.
Spatchcock Roast Chicken
- Bake: Preheat the oven to 425 degrees Fahrenheit. Cook the turkey for 20 minutes. Then reduce the oven temperature and bake at 400 degrees for about 1.5 hours or until the thickest part registers 165 degrees Fahrenheit on your meat thermometer.
- Rest: Remove the chicken from the oven and cover with aluminum foil. Let stand 10-20 minutes. Then cut and serve.
Smoked Chicken Spatchcock
- Preheat: Preheat your smoker to 240 degrees Fahrenheit.
- Smoke: Place the steamed chicken in the smoker skin side up. Smoke for 3-4 hours or until the thickest part reaches 165 degrees Fahrenheit.
Tips for Spatchcocking
If you are unfamiliar with bird culling and have never done anything before, here are some tips to help you feel confident! It only takes one time and you’ll be a pro!
- Watch a video: If you’ve read these instructions and still feel nervous, watch a video! There are many videos on the Internet showing professional chefs cooking a chicken. Watch a few to familiarize yourself with the process.
- Convenient: If you’re afraid of spoiling your chicken, don’t be! A whole chicken isn’t very expensive, so there’s less pressure to get it right the first time!
- How to Carve a Spatchcock Chicken: It will have to be cut a little differently, but it’s not harder! First, remove the legs and wings. You will remove the entire leg, including the thigh at the joint. Next, separate the drumstick from the thigh. Then you will remove the breast from the bone and slice it. Finally, put it on a tray and voila!
Storing leftover chicken
I love leftover chicken because they make great meals for a few days! Follow these tips for storing your leftovers to get the most out of this recipe.
- In the refrigerator: Store chicken in an airtight container in the refrigerator for up to 5 days. Use it in other dishes to get the most out of your chicken!
- In the freezer: My favorite way to store chicken in the freezer is in zip lock bags. Shred the chicken and seal it in a ziplock bag releasing any excess air. Freeze for up to 2 months. Perfect for last minute meals and winter soups!
To mash the chicken:
Pat the chicken dry with a paper towel.
Place the chicken breast side down on a baking sheet with a wire rack. Using very sharp kitchen scissors, cut along the spine from tail to neck. Cut along each side until removed. Discard the backbone or save it for broth.
Flip the chicken over and use your hands to press down firmly to flatten the ribs. Make sure the chicken is completely flat and place the thighs on the baking sheet.
Generously rub the chicken with the chicken seasoning
Roast the chicken:
Preheat your oven to 425 degrees Fahrenheit. Cook the chicken for 15 minutes. Reduce oven temperature and bake at 400 degrees Fahrenheit for about 1 hour or until thickest part reaches 165 degrees.
Take the chicken out of the oven and cover it with aluminum foil. Let stand 10-20 minutes. Cut and serve.
To smoke the chicken:
Preheat your smoker to 240 degrees Fahrenheit.
Place the steamed chicken in the smoker skin side up. Smoke for 3-4 hours or until the thickest part reaches 165 degrees Fahrenheit.
Serves: 8
calories214calories (11%)Carbohydrates2g (1%)Protein18g (36%)Fat15g (23%)Saturated fat4g (20%)Polyunsaturated fats3gMonounsaturated fat6gtrans fat0.1gCholesterol71mg (24%)Sodium67mg (3%)Potassium200mg (6%)Fiber0.3g (1%)Sugar0.1gVitamin A210UI (4%)Vitamin C2mg (2%)Calcium40mg (4%)Iron2mg (11%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and serving sizes per household.
