Roast Spatchco*ck Chicken Recipe (2024)

Published January 4, 2023.This post may contain affiliate links. Please read my disclosure policy.

This easy-to-make delicious roast spatchco*ck chicken recipe is perfectly golden brown and served with a tasty herb garlic oil. You will love just how simple this is to prepare.

Making the same chicken recipes over and over can be really boring for you and your family. Get out of your routine by making my delicious Chicken Francese or Teriyaki Chicken.

What is Spatchco*ck Chicken?

Spatchco*ck chicken is an abbreviated term in Ireland for “dispatch the co*ck.” This meant that you needed to make a quick chicken dinner. While the bird does seem to cook quicker after it’s been spatchco*cked, like being butterflied, it technically means the backbone of the chicken is removed and it is then flattened. That is the only difference between a spatchco*ck chicken, and a normal chicken is simply that the backbone has been cut out. That’s it.

Incorporating this procedure is worth it if you are needing to save on cooking time. When roasting or smoking the chicken, there is no need to flip it during the cooking process. However, if you are pan-frying or grilling it, you will want to flip it so that it cooks evenly. Any of those cooking methods can and will be a delicious-tasting chicken. In addition, you can dry brine or wet brine the chicken for enhanced flavors.

Ingredients and Substitutions

• Chicken – You will need one whole roasting chicken.
• Herbs – I use a combination of rosemary, thyme, parsley, chives, and oregano. However, you can use any combination of these if you do not want to use all of them.
• Garlic – finely minced cloves are added to enhance the flavor of the sauce.
• Lemon – This is used in the sauce.
• Oil – You will need some good olive oil. I always purchase whatever is expeller pressed, organic, and on sale.

How to Make a Roast Spatchco*ck Chicken

Remove the backbone from the chicken using sharp kitchen shears or a very sharp chef’s knife. Reserve the backbone in a storage container in the freezer for chicken stock at a later date.

In a medium-sized bowl, whisk together the herbs, garlic, lemon, and olive oil until combined to make a chimichurri-style sauce and set aside.

Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil, salt, and pepper.

Drizzle on half of the lemon herb sauce.

Place it in the oven and bake it skin side up for 50 minutes.

After 25 minutes, turn the chicken pan around so that it cooks evenly on all sides.

After the 50 minutes is up, turn the heat up to 425° and cook for 15 more minutes or until the skin is golden brown and cooked throughout.

Serve the chicken with the remaining lemon herb sauce.

Make-Ahead and Storage

Make-Ahead:This recipe is meant to be eaten as soon as it is finished cooking. However, you can keep it warm in the oven at very low temperatures (165° to 200°) for up to 30 minutes before serving it.

How to Store:Cover it and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.

How to Reheat:Place the desired amount of chicken on a sheet tray lined with parchment paper. Bake it at 350° for 10 to 15 minutes or until warm.

More Chicken Recipes

• Chicken Paprikash
• Chicken Kiev
• Arroz con Pollo
• Butter Chicken
• Chicken Cordon Bleu