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–+ servings
spatchcock chicken

Easy Spatchcock Chicken

5 from 1 vote
This easy Spatchcock Chicken delivers incredibly crispy skin and perfectly juicy meat in a fraction of the traditional roasting time. Flattening the bird ensures perfectly even cooking every single time.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole chicken (4-5 lbs) Fully thawed and giblets removed
  • 2 tablespoons extra virgin olive oil For rubbing the skin
  • 1 tablespoon smoked paprika Creates a dark, beautiful crust
  • 1 tablespoon garlic powder For savory depth
  • 1 tablespoon kosher salt Adjust to your preference
  • 1 teaspoon black pepper Freshly ground is best
  • 1 lemon Cut into wedges for serving
  • 1 bunch fresh oregano For garnish

Equipment

  • 1 poultry shears Essential for cutting the backbone
  • 1 rimmed baking sheet To catch the drippings
  • 1 Wire rack Elevates the bird for even cooking
  • 1 meat thermometer To ensure safe internal temperature

Method
 

  1. Preheat your oven to 425°F and line a rimmed baking sheet with foil, placing a wire rack on top.
  2. Place the chicken breast-side down on a cutting board and use poultry shears to cut along both sides of the backbone to remove it.
  3. Flip the chicken over and press down firmly on the center of the breastbone until you hear it crack and the bird lays flat.
    pressing down on chicken breastbone to spatchcock
  4. Pat the skin completely dry with paper towels, then rub the olive oil evenly over all surfaces.
    patting raw chicken skin dry with paper towel
  5. Combine the smoked paprika, garlic powder, salt, and pepper in a small bowl, then massage the spice rub all over the chicken.
    massaging smoked paprika spice rub onto raw chicken
  6. Place the chicken on the prepared wire rack and roast for 45-50 minutes, or until the thickest part of the thigh reaches 165°F.
  7. Remove from the oven and let the chicken rest for 10 minutes before carving and serving with fresh lemon wedges.

Nutrition

Serving: 200gCalories: 320kcalCarbohydrates: 2gProtein: 28gFat: 22gSaturated Fat: 5gCholesterol: 105mgSodium: 450mgFiber: 1g

Notes

Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven to help the skin crisp back up.

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