What exactly is spatchcock chicken?

Spatchcock chicken is a way of preparing the chicken by removing its backbone and flattening it. This helps it cook faster and more evenly.

How long does it take to cook spatchcock chicken?

It usually takes about 45 to 55 minutes to roast a spatchcock chicken in the oven at high temperature, but the time can vary depending on the size of the chicken.

Why does spatchcocking a chicken make it cook faster?

By flattening the chicken, heat can reach all parts of the bird more evenly, reducing cooking time compared to a whole, unflattened chicken.

What tools do I need to spatchcock a chicken?

You'll need a good pair of kitchen shears to cut out the backbone and a knife to help flatten the bird.

Can I use this method on other birds?

Yes, you can spatchcock other birds like Cornish hens or quails to reduce cooking time and improve evenness.

How can I tell if my spatchcock chicken is cooked properly?

Use a meat thermometer to check the internal temperature. It should be at least 165°F in the thickest part of the chicken.

Spatchcock Chicken Cooking Time: Fast & Flavorful Guide (2024)

Description

Spatchcock chicken is a game-changer for quick, juicy, and evenly cooked roasted chicken. By flattening the bird, you achieve crispy golden skin and tender meat in less time than traditional roasting. This easy method is perfect for weeknight dinners or special occasions. Serve it with roasted vegetables, potatoes, or a fresh salad for a complete meal!

Ingredients

Scale

1 whole chicken (about 4–5 lbs)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme (or fresh thyme sprigs)
1 teaspoon dried rosemary (or fresh rosemary sprigs)
1 lemon (sliced, for garnish)
4 cloves garlic (smashed, optional)

Instructions

Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Spatchcock the Chicken: Place 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 on the breastbone until it flattens.
Season the Chicken: Pat the chicken dry with paper towels. Drizzle with olive oil and rub it evenly over the skin. Season with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary on both sides.
Prepare for Roasting: Place the chicken skin-side up on a wire rack over a baking sheet. Arrange lemon slices and smashed garlic around the chicken.
Roast the Chicken: Roast in the preheated oven for 45-55 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Rest & Serve: Remove from the oven and let the chicken rest for 10 minutes before carving. Serve with roasted veggies, mashed potatoes, or a fresh salad.

Notes

For extra crispy skin, pat the chicken dry and let it air-dry in the fridge uncovered for 1 hour before roasting.
Swap olive oil for butter for a richer flavor.
Add chili powder or smoked paprika for a spicy kick.
Spatchcocking works well on turkey, Cornish hens, or duck too!

Prep Time: 15 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 1/4 chicken
Calories: ~320 kcal
Sugar: 0g
Sodium: 500mg
Fat: 22g
Saturated Fat: 6g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 30g
Cholesterol: 110mg

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