Ready to change the roast chicken game? This spatchcock chicken recipe is all you need! A few tips make all the difference in this succulent, juicy chicken with extra crispy skin. Be sure to read on and watch the video below.
Whole roast chicken is one of those comforting meals every home cook should be able to make. But I’ll be first to admit, when it comes to roasting the entire bird whole, achieving perfection can be tricky.
One of the common problems people run into with whole roasted chicken is that, often times, the chicken breasts dry out before the legs come up to appropriate temperature. While you can just cut up a whole chicken before roasting like I do in my chicken marbella recipe, there’s another answer to this pesky problem: Spatchcock!.
Cooking a butterflied whole chicken may seem intimidating but it’s actually a straightforward process that results in incredibly moist flavorful meat and deliciously crispy skin. As a passionate home cook and chicken enthusiast, I’m excited to share everything I’ve learned about how to cook a butterflied chicken to perfection.
What is a Butterflied Chicken?
Butterflying a chicken involves removing the backbone and flattening the bird so that it lies flat. This allows the chicken to cook more evenly since the thighs and breast are same thickness.
Butterflying has many benefits
- Promotes even cooking so breast meat doesn’t dry out
- Maximizes skin surface for extra crispiness
- Significantly reduces cooking time
- Allows seasonings to penetrate meat thoroughly
- Makes carving simpler
By butterflying, you’ll enjoy juicy, flavorful chicken with golden crispy skin in less time.
Preparing Your Butterflied Chicken
Proper prep is key for cooking success. Follow these steps:
Selecting the Right Bird
Choose a high-quality, fresh chicken around 3-4 lbs. Free-range and organic have better flavor.
Butterflying the Chicken
You’ll need:
- Sharp kitchen shears or chef’s knife
- Cutting board
- Paper towels
Steps:
- Place chicken breast-side down on cutting board.
- Cut along both sides of backbone to remove it.
- Flip chicken and press firmly on breastbone to flatten.
- Tuck wing tips under (optional).
- Pat chicken dry with paper towels.
Seasoning
Now your chicken is ready for flavor! Season generously inside and out.
Delicious options:
- Herb rub – rosemary, thyme, sage
- Spice blends – paprika, cumin, chili powder
- Citrus – lemon, lime, orange
- Savory – garlic, onion, pepper
- Oil, vinegar, mustard
Marinating 30 mins – overnight amplifies flavor.
Cooking Your Butterflied Chicken
You can roast, grill, sauté or air fry a butterflied chicken. Here are some guidelines:
Oven Roasting
- Preheat oven to 400°F
- Roast on sheet pan or roasting pan 45-60 mins
- Baste with oil/butter for crispy skin
- Breast should reach 165°F when done
Grilling
- Medium high heat, 400-450°F
- Grill skin-side down first
- Flip halfway through, 30-40 mins total
- Get crisscross grill marks
Sautéing or Air Frying
- Preheat skillet to medium-high
- Cook about 6 mins per side
- Or air fry 25-30 mins at 360°F
- Turn halfway through
Regardless of cooking method, use a meat thermometer to confirm chicken reaches 165°F. Let rest 10 minutes before cutting.
Serving Your Succulent Chicken
A perfectly cooked butterflied chicken works with endless side dishes. Some tasty pairings:
- Roasted veggies – potatoes, carrots, Brussels sprouts
- Fresh green salad or spinach salad
- Rice pilaf or creamy mashed potatoes
- Easy pasta – linguine alfredo, mac & cheese
- Fresh bread for dipping juices
For special occasions, make it the centerpiece! Add colorful side dishes and a crisp white wine.
Handling Leftovers
Refrigerate leftover chicken within 2 hours. Store in airtight container up to 4 days. Slice for sandwiches or dice for chicken salad.
For longer storage, portion chicken in freezer bags. It’ll keep 4 months frozen. Thaw in fridge before using.
Troubleshooting Common Issues
- Undercooked chicken – Double check temperature with meat thermometer. Cook longer if needed.
- Overcooked, dry chicken – Don’t overcook! Remove from heat at 165°F.
- Skin not crispy – Pat chicken dry before cooking. Use high heat. Don’t overcrowd pan.
- Burned skin/meat – Lower heat. Tent with foil if browning too fast.
- Rub falls off – Let rub penetrate meat 15-30 mins before cooking. Press gently into skin.
If you follow the right steps, you’ll end up with the best roast chicken: golden, crispy skin around tender, juicy meat that’s packed with flavor. Learn how to cook a whole chicken with butterflies and wow your family and friends. Enjoy!.
Tips for crispiest roasted chicken
- Butterfly the chicken. As I already said, a chicken that has been flattened has more surface area for browning.
- Salt your bird in advance. In Salt Fat Acid Heat, Samin Nosrat reveals one of the easiest ways to make a bird with a deliciously juicy, crispy skin. Her trick, in one word: SALT. And when it comes to whole chicken, salt early. When you season the bird ahead of time (I do mine overnight), the salt has plenty of time to spread out evenly throughout the meat, flavoring and tenderizing it without drawing attention to itself.
- Air chill the chicken. After being salted, air is another important part of this. Put your well-seasoned bird in the fridge with the skin side up and the wings open. The constantly circulating air dries out the skin. The bird will look, as Samin puts it, “scarily fossilized. “But the skin that’s been dried out cooks up golden and glassy—it’s the crispiest you’ll ever have!”
How do you know when a spatchcock chicken is done?
Using a meat thermometer, inserted in the thickest part, you should be able to determine the chicken is ready when its internal temperature registers 165 degrees F.
The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)
FAQ
How do you cook butterflied chicken?
Butterflied chicken is versatile when it comes to cooking methods. You can roast it in the oven, grill it outdoors, or even cook it on a stovetop in a cast-iron skillet.
Should you cook a whole butterflied chicken?
Cooking a whole butterflied chicken can be a delightful culinary experience that elevates any meal. This method not only cuts down on cooking time, but it also makes sure that the food cooks more evenly, making it tender and juicy.
How do you butterfly a whole chicken?
How to butterfly (spatchcock) a whole chicken. An increasingly popular way to prepare chicken that can be grilled or roasting in the oven. When butterflied (or spatchcocked), a chicken cooks up quickly and develops a delicious crispy skin. Grab the end of the backbone while the bird is lying on its back with its breast side down and its open end against you.
Can you cook a butterfly chicken in the oven?
Cooking a butterfly chicken in the oven is a rewarding culinary experience that can delight your family and guests alike. With its crisp skin and tender, flavorful meat, it is sure to become a staple in your cooking repertoire. This method not only promotes even cooking but also opens the door to a world of flavor possibilities.
What temperature should a butterflied chicken be cooked at?
For best results, you should cook a butterflied chicken in the oven at a temperature of 425°F (220°C). This higher temperature ensures that the skin gets perfectly crispy while cooking the meat through without drying it out. Adjust the oven rack to the middle position for optimal heat circulation.
What is butterflied chicken?
A butterflied chicken, also called a spatchcocked chicken, is a whole chicken that has had its backbone cut out. This makes it possible to open it up and flatten it. This technique enables the chicken to cook more evenly and quickly, resulting in juicy meat and crispy skin.
How long do you cook a butterflied whole chicken?
- Preheat the oven to 400 degrees F (200 degrees C). …
- Rub olive oil on both sides of chicken and generously season with salt and black pepper. …
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes.
How long to cook butterflied chicken in the oven at 350 degrees?
Salt and pepper the chicken all over. Set the chicken skin side up in the pan and place in the oven. Roast 30 minutes at 500 degrees or 40 to 45 minutes at 350 degrees. Test for doneness by pricking the thickest part of the thigh.Nov 22, 2020
Is it better to roast chicken at 350 or 400?
How long do you cook a spatchcock chicken for?
A spatchcocked (or butterflied) chicken typically takes 45-60 minutes to cook in a preheated oven at 400°F (200°C).