In just 4 easy steps, you can learn how to spank a chicken like a pro. This is the best way to always get a perfect, juicy roast chicken.
I used to think that a whole roasted chicken was a meal reserved only for Sunday dinner, until I learned how to spatchcock a chicken.
This is one of the best cooking techniques, and it’s made it possible to prepare roasted chicken on the busiest weeknights.
My family really enjoys this Roasted Spatchcock Chicken for dinner, and I love that it can be made in just one pot!
If you like a more classic presentation, be sure to check out my lemon garlic roasted chicken!
Spatchcocking a chicken is exactly the same thing as butterflying a chicken, but with a name that is way more fun to say! Either way, this simply means cutting out the chicken’s backbone and pressing the bird flat so that it cooks in a single layer
This old trick has been around for a long time and has many names, but “spatchcocking” seems to be the cool new word for it. Let’s look at where this strange culinary word came from and why spatchcocking your next chicken, turkey, or game hen is a good idea.
The Colorful History Behind the Term “Spatchcocking”
While spatchcocking has been practiced for centuries across cuisines from Italy to Morocco, no one is quite sure where the name itself originated.
Some etymologists believe “spatchcock” evolved from the Irish and English words “spitchcock” or “spitchcockeel” referring to a type of grilled freshwater eel. Over time the technique of splitting and flattening poultry came to be called by the same name.
Other theories trace it to the medieval English word “spet,” meaning a spear or spit for cooking over an open fire Whatever its exact beginnings, “spatchcock” first showed up in print in 17th century English cookbooks describing methods for preparing birds
How to Spatchcock a Chicken for Perfectly Even Cooking
It works great for any small bird, but most people choose chicken when they spatchcock. Here’s a quick step-by-step:
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Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut straight down along both sides of the backbone from tail to neck.
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Remove and discard the backbone. Turn the chicken breast-side up and press firmly with both hands to completely flatten it. You may hear some cracking as the breastbone separates – don’t worry, this is normal!
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If you want to, you can cut off the tips of the wings and any extra skin or fat with a sharp paring knife. Rinse the spatchcocked chicken and pat it dry. Season as desired.
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Roast on a sheet pan at 450°F for 30-40 minutes until the juices run clear and an instant-read thermometer inserted in the thickest part of a thigh reads 165°F. Let rest 5 minutes before slicing and serving.
And that’s all there is to it! The bird cooks much faster and more evenly, making for incredibly juicy, tender meat.
Why Spatchcocking Rocks
Flattening poultry before cooking offers some key advantages:
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Cooks faster – With a thinner profile, the meat cooks through more quickly. A spatchcocked chicken may roast in just 45 minutes, versus over an hour for an intact bird.
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Crispier skin – The flattened shape allows for maximum skin exposure to hot oven air, yielding an uber-crisp exterior. Yum!
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Better seasoning: When the meat is butterflied open, spices and sauces coat and soak into it more deeply.
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Easier to carve – With the backbone removed and breastbone spread, spatchcocked poultry is a cinch to carve at the table.
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Hard to mess up – Achieving moist, evenly-cooked meat is nearly foolproof with this method. No more dry breasts or underdone legs!
Spatchcock All Your Favorite Birds
While chicken may be the poster child for spatchcocking, it works wonders for other birds too:
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Turkey – Spatchcocking makes roasting a turkey a breeze. Cooks in about 2 hours for a 12-14 pounder. Go big for Thanksgiving!
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Duck or goose – Get crispy skin on waterfowl without overcooking the delicate meat.
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Cornish game hens – These little guys cook in just 30-40 minutes when spatchcocked.
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Quail – Quickly grill flattened, boneless quail with a flavorful dry rub.
So next time you’re cooking bird, embrace the silliness of “spatchcock” and flatten that fowl for fabulous results! It’s one of the simplest tricks for phenomenal poultry year-round.
How to carve a spatchcock chicken
It’s even easier to carve a spatchcock chicken because it’s on a flat surface.
Helpful hint: Always let the chicken rest for at least 15 minutes before cutting it up so the juices can spread out again.
See the diagram and easy instructions below:
- To get rid of the thigh/leg part, cut through the joints between the thighs and breasts.
- To separate them, cut through the joints that connect the thigh to the drumstick.
- To get the wings off, cut through the joints between the wings and the breast.
- To take the breasts out, cut them down the middle and then cut along the breast bone on both sides with a sharp dinner knife.
Spatchcock chicken is simply butterflied chicken. The backbone is removed and the chicken is roasted, smoked or grilled flattened, which results in a more evenly cooked bird that’s ready 25% faster.
Spatchcock chicken cooks more evenly as it’s on a level surface, so the breast and thigh meat are done at the same time. The chicken also cooks 25% faster when butterflied, and because it’s on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.
Spatchcock chicken may be roasted, smoked or grilled. A 4 lb. If you roast or grill chicken at 400 degrees for an hour, it’s usually done. If you smoke it at 225 to 275 degrees, it takes 3 to 4 hours.
A chicken that weighs between 4 – 4. 5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
Serve spatchcock chicken with mashed potatoes, gravy, stuffing, roasted vegetables, sautéed greens, cornbread or rolls.
- The nutrition facts will change based on the type of chicken eaten.
- Pro tip: Reserve the backbone and carcass for chicken stock!
- A chicken that weighs between 4 – 4. Five pounds will take about an hour to cook in a 400κ oven. For smaller chickens, begin checking for doneness after 45 minutes.
- You can keep scratchcock chicken in the fridge for three to five days.
- You can use jerk seasoning, BBQ chicken rub, or your favorite seasoning to change up this recipe.
Prep and cook the chicken
5. Preheat the oven to 400 degrees. Salt, pepper, smoked paprika, and olive oil should all be mixed together in a small bowl.
6. Place the chicken on a large rimmed baking sheet and rub the olive oil mixture evenly over the chicken.
7. Bake for one hour, until golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees or the breast registers 160-165. Cover the chicken loosely with foil and allow to rest for 10-15 minutes.
How to spatchcock a chicken
FAQ
What is the difference between spatchcocking and butterflying?
“Spatchcocking” and “butterflying” are similar techniques that are often used interchangeably. However, “spatchcocking” is only used for preparing a whole bird, like a chicken or turkey, while “butterflying” can be used for different cuts of meat or poultry.
Is spatchcocking a chicken better?
Not only does spatchcocking halve the cooking time of a bird (whilst allowing the meat to remain on the bone and retain its flavour), it also exposes more skin for the marinade to hold on to (as well as crisping skin beautifully — no soggy skin here), and it helps the meat to cook more evenly.