Spatchcocked Chicken

Spatchcocked Chicken

A simple and easy roasted chicken is a staple in every household. Perfect roasted chicken is hard to achieve, as breasts and legs are done cooking at different temperatures. That’s where spatchcocking (yes, spatchcocking) comes in!

Spatchcocking means to butterfly the chicken, so that it is cooking flat on the pan to ensure crispy skin and perfectly cooked meat!

All you have to do is cut out the backbone of the chicken, by using a scissor to cut along both ides of the spine. Then spread the chicken’s legs apart and flip it over so it is skin side up. Lastly, press down firmly on the chicken’s breastbone until you hear a crack! Then you got your flat chicken. 

Check out the full recipe for my Roasted Spatchocked Chicken below! 

Spatchocked Chicken


1 large chicken (about 4 to 5 lbs)

2 tbsp butter, ghee or olive oil

Kosher salt and pepper 

2 tsp chopped fresh parsley or herb mix of your choice 


  1. Preheat oven to 450 F. Using sharp kitchen scissors, remove spine (backbone) from the chicken. Turn the chicken skin side up and flatten it by pressing firmly on the breastbone until you hear a crack. Transfer to a cast iron pan or a foil-line backing sheet. Tuck wings in to prevent burning.
  2. Make a rub out of the butter (ghee or olive oil) and herbs. Season chicken with salt and pepper and rub herb mix all over (get under the skin of the breasts too). 
  3. Roast chicken until breast reaches 150F and legs reach 175 F – about 45 minutes. Skin will crisp up. 
  4. Remove from oven and place on cutting board. Pour the juices into a small saucepan and reduce until desired thickness. Taste and season with salt and pepper if needed. 
  5. Carve chicken and serve with hot jus and roasted veggies! 





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