Spatchcock Chicken Recipe
Let Me Tell You About This Spatchcock Chicken
Okay, so, true story—first time I tried making spatchcock chicken, I had no idea what I was doing. I saw a chef do it on TV (the kind who makes everything look dead simple) and thought, well, how hard can it be? Turns out, it’s actually a lot easier than it sounds, plus you get this super juicy meat and skin so crispy you’ll nearly burn your fingers snatching bits straight from the tray. My aunt always called it ‘butterflied chicken’—she’d do hers with lemon and rosemary and blast it under the broiler at the end. I do it my way now, but I still think of her every time. And if your kitchen gets as smokey as mine sometimes does, just tell everyone it’s ‘artisan.’ (Kidding. Sort of.)
Why I Keep Coming Back to This
I make this when I want a proper roast chicken—fast. Like, weeknights when I forgot to plan ahead, or when everyone’s hungry now and nobody wants to wait forever for a whole chicken to roast. It cooks so much quicker (thank you, spatchcocking), and my family goes nuts for the crispy bits. My son actually fights me for the wings. Plus, you can season it with just salt and pepper if you’re in a hurry; though, some days I get fancy and throw in smoked paprika or this random curry blend my neighbour brought back from Goa. I used to hate the thought of cutting up a whole chicken, but honestly, kitchen scissors make it easy if you take it slow. And yes, I’ve destroyed a breast or two along the way—nobody cared. The taste? Always fantastic.
What You’ll Need (Swap This for That, If You Want)
- 1 whole chicken (about 3–4 lbs; honestly, I’ve even done it with a little scrawnier ones form the shop when that’s all they had)
- 2–3 tablespoons olive oil (or melted butter—my gran swore by Kerrygold, but budget olive oil is fine too)
- 1–2 teaspoons kosher salt (sometimes I use flaky sea salt, just to feel fancy)
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika (optional, but so good)
- 2 cloves garlic, minced (or garlic powder if you’re in a rush)
- 1 lemon, halved (juice and zest—if you forget the zest, don’t sweat it)
- Fresh rosemary or thyme (a handful, or skip if you don’t have any—dried works in a pinch)
Here’s How I Actually Do It
- First, preheat your oven to 220°C (that’s 425°F for the Americans). Get it good and hot—this is not the time to go gentle.
- Grab your chicken and flip it breast-side down on a big cutting board. Using sharp kitchen shears (or a big knife if you’re brave), snip out the backbone. I go straight up each side, but if you hit a tough spot, just wiggle through. Don’t worry if it gets a bit mangled here; it’s all going in the oven anyway. Save that backbone for stock (or freeze it—trust me, it comes in handy).
- Flip the chicken back over and press down on the breastbone to flatten it. You’ll probably hear a satisfying crack. If not, give it a little more welly.
- Pat it dry (the drier the skin, the crispier it gets—don’t skip this!).
- Mix your oil or melted butter with salt, pepper, smoked paprika, garlic, lemon juice and zest, and chopped herbs. Smear this all over the chicken—get in all the nooks. This is where I usually sneak a taste. Not raw chicken, obviously. Just the marinade.
- Lay the chicken flat, skin-side up, on a lined baking tray. Tuck the wingtips under so they don’t burn (or don’t—it’s only a couple burnt bits, never hurt anyone in my house).
- Roast for about 40–50 minutes. Check around 35 minutes—if the skin’s looking a bit pale, leave it a bit longer. You want it deeply golden, maybe a tad charred at the tips. I poke the thickest part of the thigh—it should read 75°C (165°F) if you’ve got a thermometer. If you don’t, just cut into the thickest bit and make sure the juices run clear (not pink, unless you like to live dangerously).
- Let it rest for 10 minutes. This is probably the hardest part, because it smells so good. But the resting makes it even juicier.
Some Notes I Learned the Hard Way
- Don’t skip drying the skin. I once did and it was like eating roast chicken in wellies.
- If you run out of fresh lemon, a splash of white wine vinegar works. Not exactly the same, but still lifts the flavour.
- Actually, I find it works better if you let the chicken sit at room temp for 30 minutes before roasting. But sometimes I forget. It’s never a disaster.
- One time I used pre-ground pepper from that weird shaker and it was, well, not as good. Freshly cracked really is worth the effort.
What Happens If You Mix It Up?
- Tried rubbing on harissa paste for a North African twist—absolutely brilliant (though maybe go easy if you’re spice-sensitive!).
- Once swapped rosemary for sage. Not my fave, honestly, it got a bit musty. But someone else might love it.
- Sometimes I skip the herbs and just use lemon, salt, and black pepper. Still fab.
- If you’re curious about spice rubs, Serious Eats has a great breakdown on options.
Do You Really Need Special Tools?
Sharp kitchen shears help loads, but I once used an old bread knife and a bit of elbow grease. Not ideal, but it worked. I’ve even seen people use heavy-duty scissors from the pound shop. If you don’t have a roasting rack, just pile up some veg (carrots, onions, whatever’s rolling around in the crisper) under the chicken—tastes even better and stops the bottom getting soggy.
Storing Leftovers (If You Manage to Have Any)
Technically, you can keep leftovers covered in the fridge for up to 3 days. But honestly, in my house, it never lasts more than a day. Cold spatchcock chicken sandwiches? Dreamy. If you want to reheat, pop it in a hot oven for 10–15 minutes until it’s piping—microwaves make the skin sad, so I try to avoid that.
How I Like to Serve It (But You Do You)
I love hacking it into pieces and piling it up with roast potatoes and a heap of greens. Sometimes I drizzle the juices over everything. My kids always want ketchup (I don’t judge). For a Sunday, it’s got to be with Yorkshire puds—don’t ask, it’s a family thing. If you want something lighter, a big salad and a glass of white wine is hard to beat. Or just eat it straight out of the pan. Who’s watching?
Tidbits I Wish I’d Known the First Time
- I once tried rushing the resting step and regretted it—juices went everywhere, and the meat went a bit dry. Patience, even if it’s hard.
- Using too much oil just makes it greasy. A light hand gives the best skin.
- If you’re not sure it’s done, err on the side of longer—slightly over beats under (no one likes pink chicken, mate).
- Not strictly related, but I always play music while I cook—bit of Motown or old Britpop. Helps the time go faster, and if you dance around while seasoning, I swear it tastes better.
- Oh, and Bon Appétit has a fun video if you’re a visual learner.
Questions I Actually Get (and Honest Answers)
- Do I have to cut out the backbone? Can I just roast the chicken whole? Nope, but it’ll take way longer and the skin won’t get as crispy. But if backbones freak you out, just go slow—or get your butcher to do it!
- Can I use a turkey instead? Probably, but you’ll need to roast it much longer and maybe need a bigger pan. I tried it once at Thanksgiving—made a right mess but the bits we rescued were ace.
- What’s the best way to season it? I mean, salt and pepper’s classic. But honestly, use whatever herbs or spices you like. Don’t overthink it—sometimes simple’s best.
- How do I stop the skin burning? If it’s browning too fast, just tent with foil. Or move it down a rack. Every oven’s a bit quirky; mine runs hot at the back (which I always forget until the smoke alarm chirps—again!).
- Is there a vegetarian version? Not really, though I once tried it with cauliflower—it sort of worked, but not the same. Stick with chicken if you can.
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
Instructions
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1Preheat your oven to 425°F (220°C).
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2Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly to flatten.
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3In a small bowl, mix olive oil, rosemary, thyme, garlic, smoked paprika, salt, and black pepper.
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4Rub the herb mixture all over the chicken, including under the skin where possible. Arrange lemon slices under and around the chicken on a baking sheet.
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5Roast the chicken in the preheated oven for 45 minutes, or until the skin is golden and a thermometer inserted into the thickest part reads 165°F (74°C).
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6Let the chicken rest for 10 minutes before carving. Serve with roasted lemon slices.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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