Spatchcock chicken is whole chicken that is cooked flat, with the backbone removed, for golden skin all over and juicy, tender meat that cooks more quickly and evenly than whole roasted chicken.

Back in culinary school, we spent a lot–A LOT–of time and effort learning all about how to break down (cut apart) a whole chicken. I felt like I was tapping into my butcher-shop legacy, where Jiddo (my grandfather) and sons cut up meat and not just to learn how like I did, but for a living. Cutting up whole birds and other things like rack of lamb is not my favorite thing to do in the kitchen, but I do like knowing how and getting it done efficiently. It’s been several years since I started spatchcocking (butterflying) whole chickens before roasting, which is essentially using very sharp kitchen shears to cut the back out of the chicken so it will lay flat.

In my early spatchcocking days, I remember asking a young butcher at our local grocery store if he would do this for me. The look on his face told me he thought I was truly nuts using such a bizarre word alongside my ask. Now you can buy the chicken from the cooler already butterflied and ready to go!! But that’s not a standard cut of chicken in most shops, and also: t’s not difficult to do yourself. The chicken roasts so evenly this way! And all of the skin stays exposed, turning it golden and beautiful. 

The net of it is: spatchcock chicken is my favorite way to roast a chicken. It yields tender, juicy meat and is much easier to cut and serve, too.

What is Spatchcock Chicken?

Spatchcock chicken, also known as butterflied chicken, is a cooking method involving cutting out the backbone of the chicken, enabling it to lay flat. This technique not only decreases cooking time, but it also guarantees juicier meat and perfectly crispy chicken skin. By flattening the chicken (you have to have the breast bone crack), the surface area increases, allowing for better seasoning and browning. It’s a fantastic way to prepare a whole bird for roasting or grilling.

What You’ll Need Before You Start

Before diving into your spatchcock chicken recipe, it’s important to gather the necessary items:

• A whole chicken. Find one about 4-5 pounds in size.
• A large cutting board for raw meats, ideally with a moat to capture flowing juices.
• Sharp kitchen shears. This is so far preferable to using a sharp knife that I can really only recommend you use kitchen shears for this job. Dan got me the perfect one (here) that I reserve for this purpose specifically. 
• Paper towels to pat the chicken dry.
• Olive oil and soft unsalted butter. The butter is optional but running softened butter under the skin of the chicken takes this to a level worth reaching. The evoo drizzles over the chicken before roasting.
• Spices. My mother’s stand-by for chicken are now my essentials, too: granulated garlic powder, kosher salt and black pepper, plenty of paprika.
• Lemon zest and lemon juice. The lemon juice brightens this dish and amplifies flavors SO so well. A great counterpoint to the richness of the chicken.
• Fresh herbs (like rosemary or thyme)
• A baking or roasting dish. I used to use a sheet pan with a wire rack to roast my butterflied chicken but made the switch to a roasting pan because it is the best way to hold all of the juices together for a natural and wonderful pan sauce to serve with the chicken. It also works well for reheating the cut up chicken before serving, stove top. My favorite pan for this is an enameled cast iron pan (this is a good one). If you do use a baking sheet, be sure it’s a large rimmed baking sheet.
• An instant-read meat thermometer. Get one if you don’t have one! Keeping track of the chicken’s internal temperature as you go will prevent overcooking, which is chicken’s worst enemy of drab flavor and texture.

Ingredient Notes

Opt for a fresh whole chicken (often called “fryer chicken”) for the best flavor and texture. I like to buy organic for this because we do eat a lot of chicken! Bring the chicken to room temperature along with the butter; this makes it much easier to place the butter underneath the skin of the chicken before drying, then seasoning the exterior with spices.

Hold the squeeze of lemon juice until just before serving so that it has the brightest, best flavor. Cut one of the lemons into wheels to place around the chicken while it roasts. These look and taste delicious with the chicken when it is served.

How to Spatchcock (Butterfly) a Chicken

Prep the chicken. Start by patting the chicken dry. Place the whole chicken breast side down on a large cutting board. Allow it to come to room temperature for about 15-30 minutes before starting your spatchcocking process. This also helps with even cooking later. 

Remove the backbone. Using your sharp kitchen shears, begin cutting along the sides of the backbone of the chicken. Cut straight down from the neck to the tail, using the heel of your hands to apply pressure if necessary. Make sure to repeat this on both sides to completely remove the backbone. You can save the raw backbone to make chicken stock, along with any bones from the roasted chicken. I toss them in a freezer bag and freeze them until I’m ready to make stock.

Flatten the chicken. Once the backbone is removed, flip the chicken over. Press down firmly on the breast bone with the palm of your hand until you hear a small crack. This ensures the chicken lays flat. 

Butter under the chicken skin. While this step is optional, it does add SO much wonderful flavor and tenderness to the chicken, and to the pan juices. Gently lift the skin away from the chicken meat on the breasts and thighs. Use your fingers to slide some butter in each area. Don’t worry if it doesn’t cover all of the meat under the skin. You can press it flat once you pull your fingers out from under the skin, as well.

Season the Chicken. Pat the chicken dry again with paper towels to remove any excess moisture. Evenly dust the chicken with the spices. After seasoning, let the chicken rest for at least 15 minutes. This resting period allows the flavors to penetrate the meat and improves its juiciness. 

Helpful Tips

• Cooking Time: An oven roasted spatchcock chicken generally cooks faster than a whole chicken, typically taking about 45-60 minutes at a higher temperature (around 400°F). Use an instant-read thermometer to check the thickest part of the breast; it should reach an internal temperature of 165°F (75°C).
• Indirect Heat Grilling: You can grill a spatchcock chicken. Consider using indirect heat when grilling for more even cooking. Place the chicken on one side of the grill and the heat source on the other, allowing the chicken to roast gently and evenly to temperature.
• Crispy Chicken Skin: For the crispiest skin, ensure your chicken is well-dried before applying any oil or seasoning. This helps to achieve that golden brown, crispy skin that everyone loves. The skin tends brown during the cooking process before the chicken is cooked to temperature. Lightly tent a piece of foil over the chicken and continue roasting it until it’s done.
• Sides: Serve the spatchcock chicken with your favorite sides, such as roasted sweet potatoes, Brussels sprouts, or green beans, to create a complete meal. I always include a salad too, like Lebanese fattoush salad or Lebanese Salad (salata). The chicken is also great with a simple Lebanese Rice.

Storage

If you have leftovers, don’t worry; spatchcock chicken stores well and makes great leftovers to add to a salad, bowl, or wrap. After allowing the chicken to cool to room temperature, place it in an airtight container and store it in the refrigerator. It should stay fresh for up to 3-4 days.

To reheat, preheat your oven to 425°F (220°C), and place the chicken on a baking sheet. Cover it loosely with aluminum foil to prevent the skin from burning, and heat for about 15-20 minutes or until warmed through. The goal is to maintain the chicken’s juicy texture while ensuring the skin remains crispy.

If you want to make the chicken the star of another meal, shred the leftover meat for hushweh, tacos, salads, or chicken soup. Add the bones to make chicken stock, ensuring none of that delicious flavor goes to waste.