Spatchcock Chicken


Spatchcock Chicken is just a fancy word for butterflied chicken. Cooked this way there is no cavity in the chicken and it all cooks evenly. Recipe card with my favorite seasonings below.

Spatchcock Chicken







  • 1 whole chicken
  • salt
  • pepper
  • dried sage
  • dried thyme
  • dried rosemary
  • paprika


  1. Preheat oven to 350 degrees.
  2. Wash chicken and remove anything inside the cavity. Pat dry and place on a foil covered baking sheet, breast side down.
  3. Using kitchen scissors, cut along one side of the backbone from the tail to the neck.
  4. Turn chicken around and cut the other side of the backbone from the neck to the tail. Discard the backbone.
  5. Turn chicken over so the breast side is facing up. Using the heel of your hand, press hard on the breastbone flattening the chicken.
  6. 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. Feel free to use your favorite chicken seasonings.
  7. Bake uncovered for about one hour or until the breast meat reaches 165 degrees.
  8. 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.
  9. Let sit 5-10 minutes before slicing then serve.


  1. Thank you. This looks like a great way to cook chicken. This would work well on the grill.

  2. HI, I do make spatchcocks on the grill during the summer. This looks quite tasty! Thanks for sharing and for stopping by my blog and taking a look!

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