Home RecipesEntrees Spatchcock Roasted Chicken: A Simple Guide to Crispy Skin and Tender Meat

Spatchcock Roasted Chicken: A Simple Guide to Crispy Skin and Tender Meat

Spatchcock roasted chicken is a game-changer for delivering a flavorful and impressive meal while simplifying your cooking process. This technique speeds up the cooking time and ensures perfectly crispy skin and tender, juicy meat you will love.

Roasting a Whole Chicken Using the Spatchcock Method

Roasted whole chicken is a classic dish that is both simple and delicious. The Spatchcock method removes the backbone from the chicken. It allows for faster and more even cooking, resulting in juicy meat and crispy skin.

Roasted Spatchcock Chicken

What Does Spatchcock Mean?

Spatchcock refers to a cooking technique that involves removing the backbone from a bird, such as a chicken or a turkey, so it can be flattened out for even cooking. The term is often associated with roasting whole poultry, as spatchcocking allows the bird to cook more quickly and ensures that the meat stays juicy while the skin crisps up nicely.

Origin of the Term

The term “spatchcock” has a somewhat uncertain origin. Still, it is believed to be derived from the phrase “dispatch the cock,” referring to the practice of preparing the bird for cooking. The word “dispatch” in this context means to prepare for cooking or to cook quickly. The technique has roots in traditional cooking methods and has been used for centuries, particularly in British cuisine.

Prepare the Chicken for Spatchcock Roasted Chicken

You’ll need a whole chicken and a pair of kitchen shears. Begin by placing the chicken breast side down on a clean cutting board. This position will make it easier to cut out the backbone.

Cutting Out the Backbone

Next, carefully cut along one side of the backbone, following the natural curve of the chicken. Once you finish on one side, repeat the process on the other side. Once both sides are cut, remove the backbone. This step is crucial as it allows the chicken to lay flat, ensuring more even cooking.

Flatten the Chicken for Spatchcock Roasted Chicken

With the backbone removed, flip the chicken over so the breast side faces up. Using the palm of your hand, press firmly on the breast to break the wishbone, which will help flatten the chicken even further.

Once the chicken is flattened, use a paper towel to dry it thoroughly. This step is essential for keeping the skin nice and crispy during roasting.

Prepare the Aromatic Base

Add flavor by creating an aromatic bed for your chicken:

  1. Use a baking pan with a rack, such as a broiler pan.
  2. Place a bed of fresh herbs such as rosemary, thyme, and oregano. Feel free to use other herbs you have on hand if those are not available.
  3. Slice some onions and lemons and layer them on top of the herbs.

The citrus will add brightness to the dish, while the onions will caramelize and enhance the flavor of the chicken.

Baking the Chicken

Place the chicken breast side up on the herbs and place it into the oven. Bake the chicken at 450 degrees F for about 45-50 minutes, or until the thickest parts of the chicken reach an internal temperature of 165 degrees F. This high temperature helps to achieve that coveted crispy skin!

Tip: A cooking thermometer is essential for achieving perfectly roasted chicken, ensuring the meat is cooked safely and thoroughly while retaining its juiciness. To check the temperature, insert the thermometer into the thickest part of the chicken, typically the breast or inner thigh, without touching the bone, which can give an inaccurate reading. The internal temperature should reach 165°F (75°C) to ensure it’s safe to eat. This simple step guarantees food safety and prevents overcooking, helping you achieve that tender, flavorful result every time.

Rest the Spatchcock Roasted Chicken

Once the chicken is done baking, remove it from the oven and let it rest for about 5 to 10 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring each bite is tender and flavorful. Enjoy!

Spatchcock Roasted Chicken

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Spatchcock Roasted Chicken

Spatchcock Roasted Chicken

A chicken roasted by the Spatchcock method
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course, Main Dish
Cuisine American
Servings 4
Calories 410 kcal

Equipment

  • baking pan with rack
  • kitchen shears

Ingredients
  

  • (1) 4-pound whole chicken
  • high heat cooking oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 fresh rosemary twigs
  • 8 fresh thyme sprigs
  • 8 oregano sprigs
  • ½ onion, sliced
  • 1 lemon, sliced

Instructions
 

  • Preheat the oven to 450 degrees F.
  • Wash the herbs and make a bed of them on the cooking rack of the baking pan.
  • Cut the onions and place over the herbs. Cut the lemon into slices and place on top of the herbs.
  • Mix the salt and pepper together in a small bowl.
  • Remove anything inside the chicken cavity and discard.
  • Place the chicken on a cutting board, back side facing up.
  • Use kitchen shears to cut through the bones and up both sides of the backbone. Discard the backbone or use it to make broth.
  • Dry the back of the chicken and brush it with cooking oil. Rub salt and pepper over the skin.
  • Turn over the chicken, use your palm to break the wishbone, and flatten the chicken.
  • Dry the skin and brush on cooking oil. Rub salt and pepper over the skin.
  • Move the chicken to the herb bed with the breast side facing up.
  • Bake for 50 minutes or until the internal temperature of the chicken reaches 165 degrees F.
  • Remove from the oven and let the chicken rest for 5 to 10 minutes.

Notes

Roasting Time

Adjust the roasting time for chicken smaller or larger than 4 pounds.

Herbs and Vegetables

Substitute or add other herbs, such as parsley or basil, to the herb bed. Add garlic cloves, carrots, or other favorite vegetables to impart flavor during baking.

Nutrition

Calories: 410kcalCarbohydrates: 0.1gProtein: 35gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 143mgSodium: 424mgPotassium: 362mgFiber: 0.03gVitamin A: 267IUVitamin C: 3mgCalcium: 22mgIron: 2mg
Keyword roasted chicken, spatchcock roasted chicken
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