- Meat and poultry
- Cuts of chicken
- Whole chicken
- Whole roast chicken
Use the spatchcocking technique to get juicy roasted chicken with crispy skin served over caramelised potatoes, sweet potatoes and onions.
9 people made this
- cooking spray (optional)
- 2 sweet potatoes, sliced very thinly
- 2 Maris Piper or Yukon Gold potatoes, sliced
- 1 large onion, sliced
- 1 (1kg or 1.5kg) roasting chicken
- 2 tablespoons olive oil, or to taste
- 1 pinch salt and freshly ground black pepper to taste
MethodPrep:30min ›Cook:1hr ›Extra time:10min resting › Ready in:1hr40min
- Preheat oven to 200 C / Gas 6. Grease the top and bottom of a roasting tin with cooking spray.
- Layer sweet potatoes, potatoes and onion slices in the bottom of the roasting tin.
- Place chicken, breast side down, on a clean work surface. Cut along both sides of the backbone with kitchen shears from top to bottom; remove backbone. Flip chicken and splay it open. Press firmly onto breasts with your hands to break the breast-bone.
- Brush olive oil over chicken. Season with salt and pepper. Place on top of the vegetables in the roasting tin.
- Roast in the preheated oven until juices run clear and chicken is cooked through, about 1 hour.
- Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
Reviews & ratingsAverage global rating:(19)
Reviews in English (18)
Followed the recipe almost to the letter. I didnt have any sweet potatoes, so I used russet potatoes, carrots and asparagus. It was absolutely perfect.This will be my go to recipe for Spatchcock Chicken..-02 Mar 2019
I wanted to try something new and different with chicken so it was fun to do a spatchcocked chicken which I haven't done before. The meal turned out as advertised and really did come out juicy and the vege's crisp and done to perfection (small potatoes and brussel sprouts in my case). My only criticism is that I want to minimize the amount of fat consumed and the veges really soaked up the drippings. Of course this makes the meal quite sumptuous, but it added more fat than I wished. I prefer some alternatives such as roasting the veges separately at the same time. Or, my favorite method of chicken being a Dutch Oven, or a Beer Can method. These methods cook in about the same time as the spatchcock (approx 45 min to an hour). Many people clearly enjoy the recipe, but if you are watching the amount of fat, then be forewarned that the yumminess of this recipe comes from a dose of the drippings.-25 Jan 2019
Easy Oven Roasted Spatchcocked Chicken
Hi. It’s Lois at Recipe Idea Shop, with an Easy Oven Roasted Spatchcocked Chicken. Moist, flavorful, super easy. This ain’t your momma’s chicken, at least it’s not mine—it’s so much better. In the past, I have roasted chickens whole. That’s pretty simple, but it takes a long time. Usually 1½ hours in the oven, plus 15 minutes resting time.
But with Easy Oven Roasted Spatchcocked Chicken you are ready to eat in about an hour and it takes less than 10 minutes to prepare it. Plus, its skin so so crispy and amazing.
What is a Spatchcocked Chicken?
A spatchcocked chicken, also known as a butterflied chicken, is a chicken that has had its backbone removed and is flattened. This process results in a quicker cooking time. It also allows you to rub the delicious seasoning mixture all over the exterior of the chicken, so that it’s super flavorful.
Spatchcocked roasted chicken
You can tell a lot about a cookbook by its first and its last recipe. Like a long meal, the first thing you’re given to eat can determine your dining experience, and your last mouthful is often what you remember, regardless of what came before it. The first recipe of Elisabeth Prueitt’s new cookbook, “Tartine All Day: Modern Recipes for the Home Cook,” is a simple gremolata (three ingredients, including the pinch of salt four lines of directions). And the last: marshmallows.
In between there are about 200 more recipes and well over 300 pages from Prueitt, the co-founder, with her husband, Chad Robertson, of Tartine Bakery in San Francisco, as well as tips and menus and pretty pictures. But if you think about it, those two recipes are just about right. The gremolata is simple, classic, deeply flavorful, crazy fresh. The marshmallows are playful, silly yet technically proficient, perfect for an award-winning pastry chef and the mother of a 9-year-old daughter — Prueitt is both. One recipe takes a visit to a farmers market, or maybe just the bottom of the refrigerator, and a little knifework. The other requires a candy thermometer and sugar-cooking, copious whipping of egg whites and some fancy pastry chef flavorings. Both recipes work perfectly both you can make and make again, fitting them into dozens of meals. Or you just read about them (appetizer, mignardise) and go straight to the everyday portion of the program, the pages and pages of stuff you’ll want to make tonight for dinner. Cheesy garlic bread. Spatchcocked chicken. Apple pie.
What makes this book interesting is that it’s not only a window into a James Beard Award-winning pastry chef’s own counter space, but it also functions as a kind of mid-career coda. Tartine Bakery is 15 years old (it’s become a San Francisco institution) the cookbook that was born from that bakery, Prueitt’s “Tartine,” came out in 2013, and has become in a staple on most bakers’ shelves. Last summer, Prueitt and Robertson opened Tartine Manufactory, a 5,000-square-foot restaurant, ice cream shop, bakery and coffee shop in San Francisco they’re opening a second Manufactory in downtown Los Angeles this year. If you’re a Tartine fan, as many of us are, “Tartine All Day” is a way to experience some of Prueitt’s recipes without having to wait in line at her restaurants.
As befits a fairly traditional cookbook, the recipes are divided into the expected chapters: breakfast and brunch, soups, mains, etc. There are lovely, if too few, photos by Paige Green, and lots of handy narrative, headnotes and menus — likely with the help of Prueitt’s coauthors, Jessica Washburn and Maria Zizka. Those recipes, as Prueitt points out in her book’s chatty introduction, are formatted — as are “The Joy of Cooking” and “Mastering the Art of French Cooking” — with the ingredients and instructions side by side. It’s a smart conceit, as it not only visually aligns her with those two classics, but it makes the book feel even more workmanlike and pragmatic than it does already: It’s a cook’s book, a family book, a home kitchen book.
That said, it isn’t really a book for beginners. Many of the recipes assume kitchen knowledge and a serious pantry, filled with specialty ingredients. An excellent blueberry cobbler, for example, requires brown and white rice flour, oat flour, arrowroot starch and kefir. If, however, you’re gluten intolerant, as Prueitt is, these specialty ingredients are likely what you already have in your pantry — and this book is exactly the family cookbook you’ll want.
To remove the backbone from the chicken, use a large, sharp knife or very sharp kitchen shears and work on a secure cutting board. The best way to do this is to place a dampened towel on top of your work surface and set the cutting board on top of it. Hold the chicken upright, so that its back faces you. The back will come out in a long strip about 1¼ inches wide, so place your knife a little more than ½-inch to the right of the spine and cut down the length of the back. I find it easiest if you go down one side halfway, then the other side halfway, and so on, until the entire back is cut out. It generally takes a few cuts to do this. Discard the backbone.
Lay the chicken flat, with the uncut side facing up. In some cases, the breastbone may need to be pushed on a bit to flatten it more. The legs should be pointing outward from the body rather than inward toward each other. Separate the breast meat from the skin and slip about half of the thyme leaves under the skin on the surface of the meat. Repeat for the thighs with the remaining thyme. Rub one-quarter of the salt over the underside of the bird and rest on the skin side, making sure to get some under the wings and thighs. There should be a little less on the wings and a little more on the breast, legs, and thighs. Place the bird skin-side up on a platter and refrigerate, uncovered, for at least 3 hours or up to 1 to 2 days.
When you are ready to roast the chicken, place a pizza stone on the floor of your oven and heat the oven to 450 degrees for at least 30 minutes. Transfer the chicken to a baking sheet and set it aside to come to room temperature while the oven and stone are preheating.
Set the baking sheet directly on the stone and roast the chicken for 25 to 35 minutes, rotating the baking sheet after about 15 minutes so the chicken cooks evenly. Use an instant-read thermometer to check for doneness. The center of the thigh should reach 170 degrees and the thickest part of the breast should reach 160 degrees (it will continue to cook after it comes out of the oven). Remove the pan from the oven.
Transfer the chicken to a cutting board and cool for at least 10 minutes before slicing and serving.
How to spatchcock (or butterfly) a chicken
The hardest part of creating this meal is spatchcocking the chicken — but once you learn how to do it, you’ll never need to relearn the steps!
What is spatchcocking?
Yes, the term is silly. Spatchcocking is a way of preparing chicken (or other poultry) for cooking.
Essentially, you’ll cut the backbone out of the bird and snip the cartilage of the breastbone so you can “flatten” the chicken.
It’s absolutely my preferred way of preparing chicken for roasting — it makes the cooking time faster AND, since the thighs and breasts are more level, both the white and dark meat turn out juicy. Typically, it’s all too easy to overcook the white meat of a whole chicken, since it usually takes longer for the thigh meat to reach the proper temperature. With spatchcocked chicken, that problem is all but elimanted.
I even spatchcock my Thanksgiving turkey — and it’s the only way my poultry-hating father has ever enjoyed the big bird.
How to spatchcock a chicken
So, let’s get into actually spatchcocking the chicken!
Remove any giblets that may be inside the cavity of the chicken. Starting at the bottom of the chicken, hold the tail end and use a sharp kitchen shears to cut alongside the backbone. The tail gives you a good indication of where the backbone is, so use that as your guide.
You may run into a bit of resistance towards the top of the ribcage, but ultimately if you’re close enough to the backbone it should be fairly smooth.
Once you’ve cut all the way along one side, cut the other side of the backbone to remove it completely. Although, to be honest, I often just cut one side and leave the back attached. The chicken will be a little unlevel but nothing major — plus, the backbone is one of my favorite parts to eat!
- Author: Chelsea @ DoYouEvenPaleo.net
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 - 8 servings 1 x
- Category: Entree
- Method: roasted
- 1 whole chicken
- 1 1/2 tablespoons extra virgin olive oil or ghee, divided
- 1 tablespoon sea salt
- 2 – 3 large potatoes or 4 – 5 medium potatoes
- 1/2 a yellow onion
- 1 large garlic clove, minced
- Preheat the oven to 425 degrees.
- Slice the potatoes and onion. Arrange the potatoes in a spokelike pattern on the bottom of a large, 10- to 12-inch cast iron skillet. Once the bottom of the skillet is covered, add half of the onion and garlic. Use any remaining potatoes to create a second layer, and finish it off with the remaining onion and garlic. Drizzle with 1/2 tablespoon of olive oil.
- Now, prep the chicken. Using sharp kitchen shears, cut alongside the chicken’s spine. You can either cut the spine out completely or only cut one side and leave it attached (but don’t waste it – the tail is one of the best parts of a roast chicken!).
- Force the chicken open, and use the shears to snip the cartilage on the breastbone. Flip the bird over (skin side up), and you should now be able to press the bird relatively flat.
- Move the chicken to the skillet and lay it directly on top of the potatoes and onions. Drizzle with a tablespoon of olive oil and sprinkle with sea salt. Use your fingers to rub it in and cover every inch of skin. Bonus points if you gently work some of the salt/olive oil under the skin, too!
- Transfer to the oven and roast at 425 degrees for 45 minutes to an hour. The chicken is done when the internal temperature reads 165 degrees F. If the skin doesn’t look super crispy, turn the broiler on and broil for 2-3 minutes to finish crisping up the skin.
- Remove the skillet from the oven. Transfer the chicken to a plate or cutting board to rest. Put the skillet back into the oven to crisp up the potatoes while the chicken rests, about 5 minutes. Remove the potatoes, break down that chicken, and eat like you mean it!
Keywords: Spatchcocked Roast Chicken, roasted chicken, spatchcock chicken, roast chicken in cast iron
Did you make this recipe?
Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats
I'm Chelsea, the author behind Chelsea Joy Eats! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!
Leave a Reply Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?
Me, In Your Inbox:
Golden Brown Roasted Spatchcock Chicken
For someone who loves poultry as much as I do, golden brown, perfectly roasted chicken is the ultimate way to prepare it in my mind. I require my roasted chicken to have crispy golden brown seasoned skin, with very moist, tender meat inside, and though it has taken me a few years to perfect my roasting method, I have found that by spatchcocking or butterflying the bird helps the chicken to cook evenly all over, and actually helps to reduce the cooking time. Although it might sound difficult, it really is quite easy to do, and all you need is a good sharp knife or sharp kitchen shears. The simplest way to butterfly your chicken is to place it breast side down in front of you. Cut along one side of the backbone, then down the other and discard the backbone. Once this has been done, simply turn the bird over breast side up and use your pans to press down, breaking the breastbone to flatten the bird.
Once my bird is butterflied, I rub it in olive oil, squeeze lemons on top and rub in fresh herbs and seasonings. These flavorings may change from time to time depending on my mood, so feel free to have fun and experiment with your favorite poultry seasonings. I marinade my chicken for at least one hour, or up to 6, and then grill or roast it as described below.
The chicken, butterflied and flavored.
The chicken, roasted golden brown.
This spatchcock roast chicken recipe includes simple ingredients which can be customized with what you already have on hand.
- Chicken. Use a whole 3.5- 4 lb. whole chicken for this recipe. Pro tip: save yourself a step and ask your butcher to spatchcock your chicken for you!
- Smoked paprika. The chicken is simply seasoned with smoked paprika, salt and pepper. You can certainly substitute it with your favorite seasoning or dry rub.
- Root vegetables. Be sure to use nice, hardy vegetables that won’t cook up too quickly in this recipe. I used a combination of baby potatoes, carrots, parsnips and fennel, but feel free to substitute with your favorite. See my roasted root vegetables recipe for a complete list of viable options.
- Thyme. Substitute the thyme with your favorite herbs such as rosemary, oregano or herbs de provence.
What is Spatchcock?
The origin of the term spatchcock is uncertain. A spatchcock or spatchcocked chicken is a method to cook chicken. The backbone is removed from the tail to the neck. The breast section is also flattened by pressing down on the top section of the bird. This method is also referred to as butterfly chicken.
The chicken is cooked much after when the spatchcocked or butterfly method is used. This will also help you season the cavity and under the skin.
This method can be applied to most types of birds.
Herb Butter Spatchcock Chicken and Roasted Vegetables
Herb Butter Spatchcock Chicken and Roasted Vegetables is incredibly juicy on the inside with a crispy, golden skin. The roasted potatoes, carrots, and mushrooms make this a one-pan meal perfect for a Family Dinner or a Dinner Party.
I recently, and thoroughly, enjoyed Spatchcock Chicken a few weeks ago at our family reunion held in the gorgeous town of Manatowish Waters, Wisconsin. If you are looking for a cooler summer destination, this place has it all. Lakes, trails, biking, fishing, cranberry bogs, great local craft beer, and of course, cheese.
Four generations that originated in Lawrence, Nebraska with German immigrant roots, meet every 3 years for a 3 day weekend in a somewhat central part of the country as the extended families are now nationwide. The location is usually a statepark with a large dining/visiting area and a connected commercial kitchen that has outdoor facilities suitable for yard games, bonfires, and live music.
This is the branch of my family where all my food loving genes originate. In addition to a family directory with every branch, name, address, birthday, and phone number, our family has it&rsquos own cookbook. And not just one, but two. There are copies of hand written recipes from a hundred years ago that still make appearances and I just love that.
But on to the food. Meal planning is a Big deal and rotates every reunion from one branch on to the next so everyone&rsquos specialties have a chance to shine. Roasted pork loin with cherry bourbon sauce, cheesy polenta, creamy risotto, teriyaki marinated ribeyes, homemade from scratch biscuits and gravy, and desserts a la flambe have all made appearances in recent years. This is not the typical family reunion with big buckets of KFC to say the least.
This year, one of the stars was my cousin Greg&rsquos Spatchcock Chicken and that is what this recipe is based on. When you can successfully brine and Spatchcock Chicken for over a hundred people to rave reviews, you know you have mad kitchen skills.
The word Spatchcock is thought to be of Irish decent, and has been around since the late 1800s, and refers to splitting or butterflying poultry or game hens, usually along the spine. It&rsquos a fantastic and easy technique to know as it helps the bird to roast quicker and more evenly then leaving it whole.
A Simple Chicken Brine is the other technique that guarantees a juicy and moist chicken.
To begin, select a 4-6 pound roasting chicken.
Brine the chicken for 4-5 hours using this Simple Chicken Brine.
Remove the chicken from the brine and rinse thoroughly.
Using sharp kitchen shears or scissors, cut a 1 inch wide strip on either side of the backbone of the chicken.
Flip the chicken over and press the breastbone like you are giving it CPR until the breast bone cracks and the chicken lays flat.
Pat dry and let the chicken rest at room temperature for 30-60 minutes. This will help the chicken to cook evenly and make sure that the bird is all the way dry which will help it to brown beautifully.
Smear both side of the chicken with a room temperature herb butter mixture and place the chicken breast side up on a cookie sheet. The chicken does needs to be all the way dry for the butter to stick to the skin and for the skin to properly brown.
Spread vegetables that have been drizzled with olive oil, thyme, coarse salt, and fresh cracked pepper around the chicken. Small potatoes, carrots, and larger mushrooms is a family favorite mixture that works well. A special note here. Vegetables will brown and cook better if they are not crowded. I like to use a second cookie sheet placed on the rack below the chicken while it is roasting for additional vegetables, depending on how many people being are being served.
Roast for 45-55 minutes at 400 degrees Fahrenheit until the interior temperature is 165 degrees. Let the chicken rest for 10-15 minutes before carving.
If additional sides are desired to serve with your Herb Butter Spatchcock Chicken and Roasted Vegetables, try my Oven Roasted Asparagus or Roasted Brussels Sprouts with Bacon and Shallots.