An oven roasted spatchcocked chicken is the best way to evenly cook a whole chicken to get the most tender meat with golden brown and crispy skin. This simple chicken is seasoned with easy ingredients like thyme, rosemary, and salt, then oven baked to for the flavorful chicken.
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What is spatchcocking?
Spatchcocking is a technique where the backbone of the bird is removed, allowing it to be laid flat when roasting for quicker and more even cooking. This method is done to get a quicker roast and yields a super moist chicken with yummy golden crispy skin that everyone loves!
This is my go to method when making Thanksgiving spatchcock turkey as well!
How long to cook a spatchcock chicken in the oven
The chicken will be roasting at 350 degrees Fahrenheit.
A 5 lb chicken will take about 60 minutes. If more than 5 lbs, make sure to cook it in 15-20 minute intervals until it reaches an internal temperature of 160-165 degrees F.
Use a meat thermometer to ensure desired doneness. Take the temperature at the thickest part of the breast meat, making sure it is 160 -165 degrees Fahrenheit.
To brown the chicken and crisp up the skin, add 1 tablespoon of butter or neutral oil onto the skin and spread it evenly. Put it under the broiler for about 10-15 minutes.
Ingredients
Whole Chicken - I am using a 4-5 pound chicken.
Herbs and seasoning - For Thanksgiving flavors, use thyme and rosemary with salt for dry brining. Or choose your own seasoning of choice.
Butter – To rub on the skin when roasting for a nice, golden color.
Optional: roasted vegetables, you can use root vegetables of your choice. Potatoes and carrots are easy and cook well with the chicken.
Red onion and garlic are great herbs to flavor the vegetables and taste so great with the chicken when roasted.
How to spatchock a chicken
1). To spatchcock the chicken, locate the backbone. Using kitchen scissors, cut the right side of the backbone from the tail to neck, following about an inch or so from the center of the back.
2). Repeat on the left side.
3). Remove the backbone and save it for later use (such as giblet gravy, au jus, or broth).
4). Turn the chicken over, with the skin side facing up. Use the heel of your hands, apply pressure on the upper middle of the breast bone to break it on each side. You may hear a small crack.
5). Spread the chicken out flat. Pat dry chicken as needed, then pat the seasoning thoroughly on both sides of the chicken.
How to serve
Let the chicken rest for about 10 minutes. Then carve into it or break it down into pieces.
The chicken will go well with side dishes like this refreshing fruit salad, fresh green bean casseroles, Instant pot mashed potatoes or rice cooker garlic rice.
Seasoning variations
Get creative with your spices, feel free to substitute other spices in with the salt for the dry brine. Here are just a few seasoning ideas:
- Lemon pepper seasoning
- Chicken seasoning blend - add paprika, oregano, garlic power, onion powder and black pepper
- Italian Chicken Seasoning – Italian seasoning, garlic powder, onion powder, crushed red chili pepper flakes
Pro Tips
- Using a meat thermometer, take the temperature at the thickest part of the breast meat, making sure it reaches at least 160 to 165 degrees Fahrenheit.
- Spatchcocking the chicken will help it cook more evenly, ensuring the breast and thigh meat reaches a safe minimum temperature at the same time.
- Save the back bone and any giblets to make some gravy!
- Make sure to pat the chicken dry with a paper towel. This will ensure a crispy skin!
- If your chicken is frozen, make sure to completely thaw it before spatchcocking and cooking.
- Use sharp shears for easier cutting.
Frequently Asked Questions
No, don't cover it, you want the skin exposed to the hot air so it turns nice and golden brown.
No, for this recipe the chicken is laying flat on the roasting pan, you definitely don't want water touching your dry-brined bird!
The best thing you can do to prevent meat from drying out is to not overcook it. Invest in a decent meat thermometer, and after 45 minutes, check the temperature in the thickest part of the breast. The chicken is done when it reaches 165 degrees Fahrenheit in the breast.
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Baked Spatchcock Chicken
Equipment
Ingredients
- 5 pound whole chicken
Chicken seasoning
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 tablespoon kosher salt if using table salt, use half the amount
- ¼ teaspoon ground pepper
- 1 tablespoon butter
For the vegetables (optional)
- 1 ½ pounds baby potatoes, washed and scrubbed
- 2 carrots, peeled and cut into 1 inch pieces
- 1 red onion, peeled and cut into 1 inch thick slices
- 1 bulb garlic, peeled and smashed
- 1 tablesoon olive oil
- kosher salt, to taste
- ground pepper, to taste
Instructions
- To spatchcock the chicken, locate the backbone. Using kitchen scissors, cut the right side of the backbone from the tail to neck, following about an inch or so from the center of the back. Repeat on the left side.
- Remove the backbone.
- Turn the chicken over, with the skin side facing up. Use the heel of your hands, apply pressure on the upper middle of the breast bone to break it on each side. You may hear a small crack.
- Thoroughly pat the chicken dry on both sides with paper towels.
- In a small bowl, combine the thyme, rosemary, pepper and kosher salt.
- Pat the seasoning mixture to both sides of the chicken.
- Spread the chicken out flat, skin side up on the roasting pan. Cut the wing tip off or tuck it behind the chicken. This prevents the wing from drying out and burning when roasting.
- When ready to cook, preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix the olive oil, salt, pepper, smashed garlic, onion, carrots and potatoes together.
- Spread the seasoned vegetables on to the sheet pan with the chicken.
- Place the chicken on the middle rack of the oven uncovered and roast for 45 minutes. After 45 minutes, check the temperature for doneness. Insert a meat thermometer in the thickest part of the breast, it's done when it reaches 165 degrees F in the breast, and 175 F in the thighs. Roast for 15 -20 more minutes as needed until it reaches 165 F in the breast.
- To brown the chicken and crisp up the skin, add 1 tablespoon of butter onto the skin and spread it evenly. Put it under the broiler for about 10 to 15 minutes or until it reaches a golden brown color to liking.
- Let the chicken rest for 10 minutes. Cut and serve.
Notes
- Cooking time varies depending on the weight of the chicken
- Spatchcocking the chicken will help it cook more evenly, ensuring the breast and thigh meat reaches a safe minimum temperature at the same time.
- By laying the chicken flat, you can roast the chicken much quicker!
- Feel free to substitute other spices in with the salt for the dry brine
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