Chicken:
You’ll need a whole chicken. Mine was 5 pounds, but this recipe will work fine with any size. The cook time will vary depending on the weight, though.
Butter – Make sure it’s unsalted (because we’re salting the chicken separately), and softened at room temperature (so that you can mash it easily). Herbs – I used fresh parsley and my 5-minute Italian seasoning blend, but store-bought works, too. Feel free to use any fresh or dried herbs you like here. Rosemary and thyme work well. Garlic – Get fresh garlic cloves, so that you can crush them. Alternatively, you can also use minced garlic (either fresh or from a jar), but I find the flavor disperses better with crushed.
Try different kinds of compound butter here — any of them would be delicious for making spatchcock chicken! A teaspoon of lemon zest added to the compound butter also works well.
Oil – I use olive oil over the skin, because it can handle the direct heat in the oven. Avocado oil is also fine to use. Paprika – I used regular paprika, but smoked paprika would be delicious. Sea Salt & Black Pepper – Feel free to use kosher salt instead of sea salt if that’s what you have. Sea salt is just what I usually keep at my house.
You can add other spices over the skin if you like, such as garlic powder, onion powder, or even cayenne pepper for a kick of heat.
Bring to room temp if you have time. This is optional, but I like to let the chicken sit at room temperature for 30 minutes before roasting, so that it cooks more evenly. It’s okay to skip this step, though, especially since actually spatchcocking and seasoning the chicken takes some time, anyway. Tuck the wing tips. While you’re prepping the bird, tuck the wing tips underneath the breast if you leave them on, or cut them off, to prevent burning. Roast on a rack. Like many of my roasting recipes where I want a crispy result (see: bacon in the oven or asparagus with bacon!), I highly recommend roasting spatchcock chicken on a baking sheet fitted with an oven-safe rack — I have this one and it’s perfect. Doing this increases the air flow around the bird, making it cook more evenly and helping the skin crisp up on all sides. Use a meat thermometer. The key to juicy chicken is to take it out at the right time. I highly recommend a probe thermometer like this, inserted into the thickest part of the breast or thigh. I love this one because it goes off when the right internal temperature is reached, so you don’t have to keep opening the oven to check on the chicken. Alternatively, I also have and like this instant read thermometer that reads really fast. Tent with foil if needed. If the skin is dark and crispy but the internal temperature is not high enough yet, tent the top with foil and continue roasting until cooked through. Let it rest. Waiting before carving lets the juices settle and ensures your chicken stays nice and moist inside. I always, always do this with meat and poultry. 10-15 minutes is just the right amount of time for this spatchcock chicken recipe. Wondering what to do with the spine? You can discard it, or use it to make gravy.
Roasted Vegetables – When I make this for just a casual dinner, I love turning it into a sheet pan meal. Chop your favorite vegetables while the chicken is in the oven and toss them in olive oil, salt and pepper. When there is about 25 minutes left for the chicken (slightly before halfway through), very quickly take it out, arrange the vegetables around the chicken, and place back in the oven to finish roasting. I did this with roasted broccoli and roasted cauliflower in the pictures above, but it also works with roasted brussels sprouts or really almost any roasted vegetables. Holiday Veggies – When I need something for a special occasion, I make creamed spinach, honey roasted carrots, fried brussels sprouts, or green beans almondine. They’re surprisingly easy to make, but feel a little more festive than a sheet pan meal. Potatoes – You can’t go wrong with roasted potatoes, or even sweet potatoes! Wash, dice, and season them right after you place the spatchcock chicken in the oven, then add them to the same sheet pan in the last 35-40 minutes. Alternatively, make my air fryer baked potatoes or mashed sweet potatoes while the chicken is cooking. If you need a lighter option, mashed cauliflower is my go-to. Salads – For a fresh and bright side dish, make my Greek salad, easy wedge salad, or simple arugula salad while the chicken roasts.
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