A perfectly roasted spatchcock chicken delivers crispy skin and juicy meat in just over an hour. This classic preparation method, where the backbone is removed and the bird is flattened, ensures even cooking and reduces traditional roasting time significantly.
With only 10 minutes of prep work and minimal ingredients needed, you’ll achieve restaurant-quality results right in your home kitchen. The technique yields impressive nutritional benefits too – each serving provides 25g of protein while remaining low in carbohydrates at just 4g per portion.
Ingredients for Spatchcock Chicken
- Whole Chicken: One fresh chicken, backbone will be removed
- For the Seasoning Rub:
- ¼ cup olive oil – helps spices adhere to chicken
- 2 tsp chipotle chili powder – adds smoky heat
- 1 tsp each: chili powder, cumin, smoked paprika, onion powder, garlic powder, salt
- ½ tsp black pepper – freshly ground recommended
- For Chimichurri Sauce:
- 1 cup fresh parsley – finely chopped for best texture
- ½ cup olive oil – use high-quality for best flavor
- 2 Tbsp wine vinegar – adds tang
- 4 cloves garlic – minced finely
- Fresh oregano and red pepper flakes – for authentic taste
Step-by-Step Instructions
- Prepare the Chicken: Remove innards, pat dry, and cut out backbone with kitchen shears
- Flatten: Press chicken down firmly to create an even thickness
- Season Early: Salt the chicken and refrigerate for crispier skin
- Apply Rub: Mix seasonings, coat chicken with oil, and massage rub thoroughly
- Rest & Preheat: Let chicken sit 30 minutes while heating oven to 450°F
- Cook Options:
- Oven: 50-60 minutes at 450°F
- Grill: 3-4 minutes skin-down, then 45 minutes covered
- Smoker: 45 minutes at 225°F, finish at 375°F
- Finish: Rest 10-15 minutes before serving with fresh chimichurri
Three Ways to Cook Your Spatchcock Chicken
This chicken recipe gives you three amazing cooking options! You can roast it in the oven for classic comfort, grill it for that wonderful smoky flavor, or smoke it low and slow for extra tenderness.
Each method creates slightly different results – oven roasting gives you that beautiful crispy skin, grilling adds those lovely char marks, and smoking infuses deep, rich flavors. Start with whichever method matches your comfort level and available equipment.
Make-Ahead Tips
Want extra crispy, flavorful skin? Salt your chicken and pop it in the fridge for a few hours before cooking. This simple step helps draw out moisture, making the skin extra crispy while keeping the meat juicy.
You can also mix up the dry rub and chimichurri sauce ahead of time. The chimichurri sauce actually tastes even better after the flavors have had time to blend together in the fridge!
Serving Ideas
This spatchcock chicken pairs beautifully with simple sides that let the chimichurri sauce shine. Try it with roasted potatoes, a fresh green salad, or grilled vegetables.
The chimichurri sauce isn’t just for the chicken – drizzle it over your sides too! For a casual outdoor meal, serve the chicken right on a big wooden board with plenty of extra sauce on the side. Don’t forget some crusty bread to soak up all those tasty juices!
Storage and Leftovers
Keep any leftover chicken in an airtight container in your fridge for up to 3 days. Store the chimichurri sauce separately – it’ll stay fresh for about 5 days.
The chicken is amazing cold in sandwiches or warmed up gently in the oven. Just remember to bring the chimichurri to room temperature before using it again, as the oil might solidify in the fridge.
Spatchcock Chicken
Equipment
- Kitchen shears
- Cast-iron pan or baking sheet
Ingredients
Main Ingredients
- 1 whole chicken
Seasoning Rub
- 1/4 cup olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Chimichurri Sauce
- 1 bunch fresh parsley very finely chopped (about 1 cup)
Instructions
- Remove chicken from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the chicken dry all over with paper towels.
- Use sharp kitchen shear to cut the spine bone from the chicken. Flip the chicken breast-side up and gently press down to flatten the chicken.
- If time permits, season the outside of the chicken with some salt and place in the fridge for a few hours.
- Combine dry seasoning ingredients in a bowl.
- Pat chicken dry again with paper towels before adding the rub. Rub olive oil all over the outside of the chicken, and loosen the skin away from the breasts and spread olive oil under the skin.
- Sprinkle dry seasoning all over and rub into the skin. Sprinkle any extra under the skin of the breast meat.
