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Roasted Spatchcock Chicken

Name: Roasted Spatchcock Chicken
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3-4 lb whole chicken, giblets removed; 1 tsp salt; 1/2 tsp pepper; 2 garlic cloves, minced; 1 tbsp dried oregano; 1 lemon, juiced; 2 tbsp Maille Dijon Original Mustard; 1/2 cup plain Greek yogurt; 2 tbsp olive oil

Last Updated: December 23, 2024

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A person holding a white oval platter filled with spatchcock roasted chicken pieces on a bed of arugula, garnished with lemon slices and pomegranate seeds. The background shows kitchen items like a teapot and condiments.

Prep

20 minutes

Cook

1 hour

Yield

4 -6

This Roasted Spatchcock Chicken is an easy recipe that'll impress your family or guests. Spatchcocking allows for a juicier, more flavorful chicken that you won't be able to get enough of.

Roasted Spatchcock Chicken is the most delicious way to prepare chicken for the holiday season. Spatchcocking is a way to prepare a whole chicken for roasting. Essentially you remove the backbone and flatten the chicken to cook. This method provides quicker cooking time, crispier skin, and more flavor.

Grilled chicken pieces on a bed of arugula, garnished with lemon slices and pomegranate seeds.

❤️ Why You’ll Love Roasted Spatchcock Chicken

Easy: Spatchcocking a chicken can sound intimidating, but it’s easy. This recipe is approachable for any level of cook, and your family or guests will be impressed.
Flavorful: Flattening out the chicken allows you to have more surface area for the seasoning to penetrate, making it extra flavorful!
Versatile: Make this chicken and serve it with whatever you wish! It can be a great alternative to turkey over the holidays or is a great recipe to make on a Sunday to have delicious roasted chicken to reach for all week for easy meal prep.

Close-up of roasted chicken with a crispy, browned skin, resting in a baking dish with visible herbs and juices. The chicken is spatchcocked, showcasing a golden exterior with slightly charred edges, suggesting a flavorful and tender interior.

🍲 Ingredients

Whole Chicken – Whole chickens are a great, budget-friendly option for making chicken. They are usually quite inexpensive and you get a ton of meat that can feed a large group or can be great for meal prep for the week. What I love about cooking a full chicken is that you get both dark and light meat, and you can use the leftovers in things like this Chicken Salad or this Chicken Casserole with Stuffing.

Greek Yogurt – Greek yogurt is a great way to tenderize meat due to its characteristics that help break down the protein fibers which makes the chicken juicy and flavorful. The Greek yogurt can also help add flavor and moisture to your meat. I always have it in my fridge because it’s such a versatile ingredient that can be used in both sweet and savory dishes.

👩‍🍳 How to Make Roasted Spatchcock Chicken

Line a large baking sheet with parchment paper.
First start by spatchcocking the chicken:
- Place the chicken breast side down on a parchment paper-lined baking sheet.
- Use a sharp pair of kitchen shears to cut up along each side of the backbone, making sure to cut through the rib bones as you go.
- Open the chicken, flattening out, and turn it over onto the parchment paper-lined baking sheet.
- Flatten the chicken further by pressing the breastbone with your hand. Set aside.
Mix the marinade ingredients in a small bowl and brush/spoon all over the spatchcocked chicken.
Preheat the oven to 425F and let the chicken marinate while the oven preheats.
Bake uncovered on the middle rack of the oven for 45 mins to 1 hour or until an instant-read thermometer reads 165F when inserted in the thickest part of the chicken breast. Remove from the oven and rest uncovered on a cutting board for 10 minutes before serving.

A kitchen scene showing raw chicken pieces coated in a creamy marinade on a baking tray. A jar of Dijon mustard, a teapot, lit candles, unpeeled red onions, and a block of butter are in the background.

🪄 Tips and Tricks

Sharp Shears Make sure you are using sharp shears for spatchcocking your chicken. Dull shears are not only dangerous but it also makes the preparation more difficult.
Pat Dry: When cooking meat, pat it dry with paper towels before you season or roast it. This helps make the skin crispy.
Season Well: Seasoning makes the chicken pop with flavor. Be generous!
Use a Rack: Roasting your chicken on a rack placed over a baking sheet or pan can help allow for air circulation that makes the skin crispier.

A person holds a platter of grilled chicken garnished with lemon slices, pomegranate seeds, and laid on a bed of greens. Various kitchen items and a jar of mustard are visible in the background.

🗒 Variations

If you like this Spatchcock Roasted Chicken, you’ll love these other recipes for preparing a whole chicken:

🗒 Substitutions

Greek Yogurt: Use sour cream instead if you don’t have plain Greek yogurt on hand.
Mustard: Use whatever kind of mustard you prefer or have in your fridge.
Olive Oil: Use avocado oil in place of olive oil.
Chicken: This recipe is all about the whole chicken, however, you could use this marinade on any cut of chicken.

🗒 Best served with

👝 How to Store Leftovers

Leftover chicken is great to use in so many recipes. You can shred it to add to soups, stews, salads, or bowls. Store the chicken in a container in the fridge for up to 4 days.

🤔 Common Questions

What tools will you need to spatchcock a chicken?

You’ll primarily need a pair of sharp kitchen shears and a large cutting board.

How do I know my chicken is cooked?

The internal temperature of the chicken should reach 165°F on an instant-read thermometer. You can also check if the juices run clear.

Can I grill a spatchcock chicken?

Absolutely! This can be a great grill recipe for the summer months.