Spatchcock chicken is made by removing the backbone before roasting so you can cook it in less time and keep the chicken ultra moist and delicious!

Spatchcock chicken is so easy to make. Prepped and in the oven in less than ten minutes and takes about half the time to cook compared to a traditional roast chicken. Serve it with a side of homemade cranberry sauce, some creamy spinach soup, and quick yeast rolls!

Reading: 6 pound spatchcocked roast chicken

Table of Contents

Spatchcock Chicken

Spatchcock Roasted Chicken Ingredients

Whole chicken – Ours was about 6 pounds.
Olive oil – Or cooking oil of your choice. Butter will work well too.
Seasoned salt/rub – We used Lawry’s but you could also make your own spice rub!

How do you spatchcock a chicken? (step-by-step)

⭐ First, cut out the backbone of the chicken with kitchen shears.

⭐ Then, turn chicken over and spread it out on a baking sheet. Press down on the center between breasts to flatten as much as possible.

⭐ Next, drizzle with olive oil, then sprinkle with seasoned salt. Rub chicken all over to evenly coat.

⭐ Finally, roast on the center oven rack until cooked through and skin is crispy. Allow chicken to rest before carving.

Preparation

What temperature should you roast a spatchcocked chicken?

My preferred temperature for this recipe is 350F. At this temp you get a nicely browned crispy skin and moist meat. If you raise the temperature to more than 375F you’re likely to end up with charred or burnt skin before the breast is fully cooked.

What should I do with the backbone?

Roast it! We place the backbone on the baking sheet with the chicken and then use at it to the pot with the rest of the bones (after we’re done eating) to make chicken stock from scratch.

How do I make sure the chicken stays moist?

Spatchcocking the chicken already helps it stay moist by requiring less cook time (so some areas don’t cook faster than others), but if you want to ensure the most moist chicken possible, brine it in our simple chicken brine solution for at least 3 hours before cooking.

How long to cook spatchcock chicken at 350 degrees?

4 pound chicken, about 60 minutes
4.5 pound chicken, about 65 minutes
5 pound chicken, about 70 minutes
5.5 pound chicken, about 75 minutes
6 pound chicken, about 80 minutes

Can you cook spatchcock chicken on the grill?

To grill the chicken, place it meat side up on a medium heat grill (about 350F) over indirect heat. Cover and cook until the deepest part of the breast reads 165F with a meat thermometer.

Storage and Leftovers

How long does leftover chicken last?

Store leftovers in the refrigerator for 3 – 4 days in an air tight container. Reheat in the microwave or use leftovers in your favorite soups or casseroles!

How to freeze

Freeze the leftovers by allowing them to cool to room temperature, then storing in a sealed, airtight, freezer safe container for up to 3 months. For best results remove as much air as possible and submerge in broth or stock.

Serving suggestions

Serve this roasted spatchcock chicken alongside some homemade potato wedges, crispy roasted broccoli, and quick garlic knots. For dessert serve up a batch of no-churn pineapple ice cream!

More chicken recipes

Oven baked chicken wings
Chicken and rice casserole
Smoked drumsticks
Italian dressing chicken thighs
Baked honey mustard chicken
See all our chicken dinner ideas!

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Tools we love

Bakers half sheet – Lets make some chicken? Yup! Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
Santoku knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!