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Spatchcock Chicken Recipe

A simple spatchcock chicken roasted until the skin is golden and the meat is juicy.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 1 whole chicken (about 4 to 5 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme, minced
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced

Instructions

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and set a wire rack on top.
  • Place the chicken breast-side down on a cutting board. Using kitchen scissors or a sharp knife, cut along both sides of the backbone and remove it.
  • Flip the chicken breast-side up and press firmly on the breastbone to flatten the bird (spatchcock).
  • In a small bowl, combine the olive oil, salt, black pepper, minced thyme, minced garlic, lemon zest, and lemon juice.
  • Rub the mixture all over the chicken, including under the skin where possible and over the exterior.
  • Place the chicken breast-side up on the prepared rack and roast for about 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden and crispy.
  • Remove the chicken from the oven and let it rest for 10 minutes before carving and serving warm.

Equipment

  • Baking Sheet
  • Wire Rack
  • kitchen scissors or sharp knife
  • Cutting Board
  • Small Bowl
  • Meat Thermometer

Notes

  • Use a meat thermometer to ensure doneness.
  • Remove the backbone carefully to avoid cutting into the meat.
  • Pressing the breast flat helps the chicken cook evenly.
  • Let the chicken rest to retain juices.