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.
- 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. Feel free to use your favorite chicken seasonings.
- 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 then serve.
Categories: Chicken, Spices/Seasoning
Thank you. This looks like a great way to cook chicken. This would work well on the grill.
You’re welcome! It also could be cooked over a campfire this way!
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!
You’re welcome! Thanks for checking out my blog too!