Spatchcock Chicken

How many of you have ever heard of Spatchcock Chicken? It sounds like a really difficult recipe, right? Well it’s not difficult at all. Spatchcock Chicken is just a fancy word for butterflied chicken. All you have to do is cut the backbone out of the chicken with a pair of kitchen scissors, turn the chicken breast side up and press it down onto a baking pan. That way there is no cavity in the chicken and it all cooks evenly. Sprinkle on your favorite seasonings and prepare it the same way as any roasted chicken recipe except lay it flat. The chicken meat was very moist and tender! Since the skin is almost all facing up toward the heat, all the delicious flavors from the skin drip through the meat making it taste really delicious. I did broil the chicken for a few minutes once the chicken breast reached 165 degrees, just to give it a nice crisp golden brown color.

Spatchcock Chicken



1 whole chicken



dried sage

dried thyme

dried rosemary



Preheat oven to 350 degrees. Wash chicken and remove anything inside the cavity. Pat dry and place on a foil covered baking sheet, breast side down. Using kitchen scissors, cut along one side of the backbone from the tail to the neck. Turn chicken around and cut the other side of the backbone from the neck to the tail. Discard the backbone. Turn chicken over so the breast side is facing up. Using the heel of your hand, press hard on the breastbone flattening the chicken. Season both sides with your favorite seasonings. I use the ones in this recipe and just sprinkle both sides of the chicken lightly with them all, I don’t measure them. Bake uncovered for about one hour or until the breast meat reaches 165 degrees. Turn off the oven and turn the broiler on. Broil a few minutes until the skin is nicely crisp and brown, watching carefully so it doesn’t burn. Let sit 5-10 minutes before slicing.


Categories: Chicken


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