Making a Spatchcock Chicken is an easy way to break down a bird that guarantees gorgeous results every time. PLUS a sheet pan chicken recipe!
Why is it called Spatchcock?
Historians think the name comes from a phrase used way back when. To “dispatch the cock” meant to cook a bird by roasting or grilling it. Dispatch meaning “quickly” and “cock” referring to the chicken itself. This will make a little more sense once I explain the technique.
It is technically a verb and a noun either referring to the technique of spatchcocking a bird OR one that has already been split.
To spatchcock, is to remove the backbone of a bird and to flatten it out. It might sound a bit gruesome, but when you are short on time in the kitchen, this technique is an absolute gem.
Gather This
You only need a handful of ingredients and veggies to make this spatchcock chicken- most of which you might already have on hand! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Whole chicken – You can find this in the butcher section of your local grocery store. I would strongly recommend poultry or kitchen shears for cutting the bird. If you don’t have those, a good, sharp Chef’s knife will also do the trick.
- Olive oil
- Fresh thyme
- Fresh rosemary
- Garlic
- Kosher salt
- Black pepper
- Carrots
- Purple potatoes
- Fingerling potatoes
- Brussels sprouts
How to Cut a Spatchcock Chicken
While it looks like a long process, it’s actually pretty easy! Let me walk you through it step by step.
- Remove giblets and trim. Take the bird out of the packaging and remove any giblets that might be inside. Trim any fat or skin that might be around the neck.
- Pat dry. Pat it down with a paper towel. You don’t want it slipping and sliding all over the place. Lay the bird breast side down on a cutting board with the legs facing you.
- Find spine. Take your finger and run it along the backbone. This is just to get a good reference point as each bird is different. Feel for the spine itself and then the softer rib cage bones to either side of it.
- Spin spine. If you are using chicken shears, start from the tail end of the bird and carefully snip in long strokes up slightly right of the spine. They are small and thin, but you are cutting through bone so this might take a little effort. Repeat on the other side of the spine.
- Cut ribcage. Insert knife just to the left of the spine vertically. Bring the rest of the knife down alongside the spine in one strong forceful motion. Use the heel of your hand on the top of the knife to cut through the ribcage. Repeat this to the right of the backbone.
- Remove backbone. Pull the backbone out. Flip the bird so it is breast side up, cavity side down.
- Flatten chicken. Using the heel of your hand, press firmly on the breastbone to flatten the chicken out.
Make it a Meal
Because it’s already cooked with potatoes and carrots, we always like serving our spatchcock chicken with something green like a nice side salad. You an also serve with other green veggies like green beans or broccoli.
If you’d like to add another starch, try serving with some hot and fluffy dinner rolls, almond rice pilaf or seasoned buttered noodles.
Spatchcock Chicken Recipe
Ingredients
- 3-4 pound whole chicken
- 6 tablespoons extra virgin olive oil
- 4 springs fresh thyme leaves , leaves only
- 3 springs fresh rosemary leaves , leaves only chopped
- 1 head fresh garlic , cloves peeled and divided
- Kosher salt and black pepper , to taste
- ½ small bunch of carrots , tops trimmed
- ¼ pound purple potatoes , scrubbed and quartered*
- ¼ pound fingerling potatoes , halved crosswise
- ¼ pound Brussels sprouts , trimmed and halved
Instructions
Spatchcock The Chicken:
- Remove giblets and trim. Take the 3-4 pound whole chicken out of the packaging and remove any giblets that might be inside. Trim any fat or skin that might be around the neck and loose and hanging.
- Pat dry. Pat the chicken down with a paper towel. Lay the bird breast side down on a cutting board with the legs facing you.
- Find spine. Take your finger and run it along the backbone. This is just to get a good reference point as each bird is different. Feel for the spine itself and then the softer rib cage bones to either side of it.
- Spin spine. If you are using chicken shears, start from the tail end of the bird and carefully snip in long strokes up slightly right of the spine. They are small and thin, but you are cutting through bone so this might take a little effort. Repeat on the other side of the spine.
- Cut ribcage. Insert the knife just to the left of the spine vertically. Bring the rest of the knife down alongside the spine in one strong forceful motion. Use the heel of your hand on the top of the knife to cut through the ribcage. Repeat this to the right of the backbone.
- Remove backbone. Pull the backbone out. Flip the bird so it is breast side up, cavity side down.
- Flatten chicken. Using the heel of your hand, press firmly on the breastbone to flatten the chicken out.
Roast the Chicken:
- Preheat the oven 475°F.
- In a small bowl, combine 6 tablespoons extra virgin olive oil, the 4 springs fresh thyme leaves, the 3 springs fresh rosemary leaves, and 5-6 cloves of garlic finely minced or run through a garlic press. Stir to create a nice, even mixture.
- Drizzle the chicken with about two tablespoons of the flavored oil on both sides to be sure it is evenly coated. (Reserve the remaining mix fo the vegetables.) With a clean hand, sprinkle the chicken with a healthy dose of Kosher salt and black pepper.
- Cut the carrots in half lengthwise. Then cut each length in half crosswise essentially giving you quarters. Put those in a bowl with the cut ¼ pound purple potatoes, ¼ pound fingerling potatoes and ¼ pound Brussels sprouts. Drizzle the remaining mixture over the veggies and stir gently with a wooden spoon or silicone spatula. The goal is to get all of them nicely coated with oil.
- Arrange the veggies around the chicken on the baking sheet. Scatter the remaining garlic cloves around the tray. Season the veggies with salt and pepper. Optionally, you can place whole herb sprigs over the veggies for better aromatics.
- Cook for 15 minute then lower the temperature to 400°F and continue to roast for another 30 minutes or until the juices from the chicken run clear and an instant thermometer reaches 160°F. I like to check every ten minutes or so to see if the vegetables need turning. Do this carefully with a set of tongs or a spatula.
- When the chicken is done, allow it to rest for 10 minutes so it doesn’t lose all those delicious juices.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Storage and Freezing
You can store any leftover spatchcock chicken in an airtight container. It will stay in the refrigerator for up to three days.
You sure can! You can freeze the chicken for up to three months. Do this in an airtight container as well.
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I learnt something new with this recipe, how to butterfly a chicken correctly!! This is such a great way to roast a chicken and yes, cuts cooking time in half! Thank you!
Perfect! I love this recipe! Thanks for the idea!
I’ve seen this done before, but I never tried it. I followed your recipe last night, and I was pleasantly surprised at how easy it is.
This is the perfect way to turn a whole chicken into dinner in just over an hour! Thank you for this, I hadn’t thought of it before!
My husband and I had been wanting to make spatchcock chicken for awhle now. This recipe made it so easy and the chicken came out great – thank you!
Perfect instructions and I found this so easy to do, the chicken was juicy and delicious!
Oh my goodness! This is amazing! I have never thought to slit a whole chicken before roasting it before, but I’M LOVING this — so much faster! Thank you so much for the recipe.