Roasted chicken is a comfort food classic that never goes out of style. There are so many different ways to roast a chicken, from rotisserie style chicken to a slow cooker chicken. This spatchcock chicken is one of my all time favorite methods to prepare a whole bird! Spatchcock chicken is a delicious dish that’s cooks in less time, yet is still full of flavor. Serve your chicken with cheesy potatoes and creamed spinach, then watch the rave reviews come in. It’s one of my favorite chicken recipes, that crispy chicken skin just can’t be beat!
Spatchcock Chicken Ingredients
To make this recipe, you will need a whole chicken, chicken brine, butter, salt, black pepper, garlic, thyme, rosemary and parsley.
How To Make Spatchcock Chicken
Spatchcocking a chicken is surprisingly easy and worth the effort. Simply place the bird on its breast on a cutting board and locate the spine. On either side of the backbone cut down the length of the spine using poultry shears or a good set of kitchen shears. You want to cut through the ribs close to the spine. Cut all the way down the length of the spine on both sides until you can remove the backbone from the chicken. With the backbone removed, find the cartilage over the top of the breastbone on the inside of the bird where the two breasts join together near the neck. Use a knife to cut into that cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook. I recommend brining your chicken before you spatchcock it. Coat your chicken in garlic and herb butter, then bake it breast side up until golden brown and cooked through. Use a probe thermometer to make sure you’ve reached the correct internal temperature. Let the chicken rest for a few minutes, then carve and serve.
Tips For The Perfect Spatchcock Chicken
If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone until you make progress. You may need to snip some bones using just the tip of the scissors. I like to start cutting from the neck end of the bird. However, if you get stuck, try snipping from the tail end of the chicken and have the cuts meet in the middle. I prefer to use an organic chicken as I think they have a better flavor. You can prepare the butter mixture up to 2 days in advance. Just be sure to soften the butter before you spread it onto the chicken. Leftovers will stay fresh in the refrigerator in an airtight container for up to 3 days. I like to use my leftover chicken to make curry chicken salad! No butter on hand? Olive oil will also work. I also sometimes switch up the herbs to include fresh sage or oregano. Lemon zest is also a great addition to the flavored butter. This recipe pairs well with a variety of side dishes including candied carrots, dill potato salad, homemade french fries, mandarin orange salad, baked mac and cheese, and Asian slaw.
Spatchcock Chicken Flavor Variations
While this is a traditional chicken with garlic and herbs, you can add other ingredients to the mix to customize your chicken to your tastes.
Mexican: Omit the thyme and rosemary. Add 2 teaspoons chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/2 teaspoon cumin to the butter. Alternatively you can use a tablespoon of taco seasoning or fajita seasoning. Cajun: Add 2-3 teaspoons of Cajun seasoning to the garlic and herb butter. Moroccan: Leave out the thyme and rosemary from the butter mixture. Stir in 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon coriander and 1/4 teaspoon turmeric.
This spatchcock chicken is on my regular dinner rotation, and hopefully it will be on yours too. Your family will thank you!
Spatchcock Chicken Video
