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Platter with spatchcock chicken.

Oven Roasted Spatchcock Chicken

5 from 1 vote
Created by Mariam E.
This Oven Roasted Spatchcock Chicken is the easiest way to roast a delicious chicken for dinner.  A spatchcocked chicken cooks much faster than a traditional roast chicken. Spatchcock roasted chicken comes out tender and juicy every time!
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Course
Cuisine American
Servings 6 servings
servings

Ingredients

To prepare flavored butter

  • 4 tbsp unsalted butter at room temperature
  • 1 tbsp garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tsp Italian seasonings

To prepare spatchcock chicken

  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • ½ teaspoon ground cumin
  • 4-5 lb whole chicken
  • 2 tbsp olive oil
  • 1 medium onion cut into thick wedges
  • 1 celery stalk cut into 1 inch size
  • Fresh thyme
  • 1 cup chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch

Instructions

  • Preheat the oven to 450F.
  • Prepare the flavored butter in a bowl by combining butter, garlic, parsley and Italian seasonings. Set it aside.
  • In a separate bowl combine the spices paprika, black pepper, salt, thyme and ground cumin. Set the spice mix aside.
  • Place the chicken on a cutting board and try to remove the spine using a sharp kitchen scissors. Flip the chicken and press the chicken to completely flat.
  • Spread the butter mixture under the skin and outer part of the chicken.
  • Sprinkle the spice mix all over the chicken evenly. Cover the roasting pan with aluminum foil.
  • To the bottom of the pan add oil, onions, celery, thyme and chicken broth. Place the chicken on a wire rack above the pan and bake for 45 minutes.
  • Reduce the temperature to 350F and bake further for 50-60 minutes.
  • Once done remove the chicken from the rack and cover with aluminum foil wrap. Set aside to rest for 10 minutes.
  • Transfer the cooked vegetables along with the broth to a skillet. Add lemon juice and cornstarch and allow the sauce to thicken.
  • Slice and serve the chicken along with the prepared sauce.

Notes

  • Let the raw chicken sit at room temperature for 30 minutes before cooking for even baking.
  • Don't over cook the chicken. I would recommend taking it out when the internal temperature is at about 160 F because when you cover the chicken to rest, the internal temperature will rise another 5-10 degrees F.
  • You will need a very sharp pair of kitchen shears to cut through the chicken to remove the spine. It will make the process feel effortless.
  • Make sure not to skip seasoning the inside of the chicken. Once it has been spatchcocked, there’s so much more surface area to season!
  • Make sure you pat dry your chicken first as the moisture from thawing it will make it difficult for your skin to crisp up in the oven.
  • Don’t skip resting the chicken before you cut into it. When it is resting, the juices inside the chicken are redistributed back throughout the meat. 
  • Variations: You can use whatever herbs and spices you prefer to your liking. It does not have to be exact. Also if you don't want to use butter, replace it with avocado oil because it has a high smoke point.

Nutrition

Calories: 448kcal | Carbohydrates: 6g | Protein: 28g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 505mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1087IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg
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