Here’s a juicy, flavorful butterflied (spatchcock) chicken recipe 🍗—it cooks faster and gets extra crispy skin.
Butterflied Chicken (Spatchcock)
Ingredients
- 1 whole chicken (3½–4½ lbs)
- 2–3 tbsp olive oil or melted butter
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried herbs (thyme, rosemary, or Italian seasoning)
- Optional: lemon wedges, fresh herbs
How to Butterfly the Chicken
- Place chicken breast-side down.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Flip chicken over and press firmly on the breastbone until it flattens.
(Tip: Save the backbone for soup or stock.)
Oven-Roasted Method
- Preheat oven to 425°F (220°C).
- Pat chicken very dry with paper towels.
- Rub with oil or butter and season all over, including under the skin if you can.
- Place on a baking sheet or roasting pan, skin-side up.
- Roast 40–45 minutes, until skin is golden and internal temp reaches 165°F (74°C) in the thickest part.
- Rest 10 minutes before cutting.
Extra Tips
- For extra crispy skin, leave the chicken uncovered in the fridge for 2–4 hours before cooking.
- Add potatoes or veggies around the chicken to roast in the drippings.
- Works great on the grill too (medium heat, indirect cooking).
If you want, I can give you a lemon-garlic version, a BBQ grilled method, or a sheet-pan dinner with veggies included.
