This spatchcock chicken recipe is the best way to cook a chicken in less time. This step-by-step guide will give you perfectly cooked and seasoned juicy chicken with crispy skin the first time, and every time!
I have made a whole chicken a lot of different ways, from traditional roast chicken, to air fryer whole chicken, and Instant pot whole chicken. But this spatchcock chicken was probably the one that had the most flavor. This is probably due to the fact we can season the whole bird!
I like to keep my recipes really easy so we skip a chicken brine and use that for special occasions. In fact, you could use this same technique for a spatchcock turkey.
Here are a few things you will probably need for the perfect spatchcock chicken with crispy skin:
- Instant-read meat thermometer (for best results)
- A good pair of kitchen shears or a sharp knife if in a pinch.
- Large sheet pan or roasting pan with wire rack (I prefer the sheet pan).
- Clean work surface (a large cutting board will work)
How to make Spatchcock Chicken
This is actually a really simple technique and I am providing step-by-step photos. There is also a printable recipe card near the bottom of the page.
Preheat the oven to 450 degrees F and line a rimmed sheet pan with aluminum foil. In a small mixing bowl, combine your seasonings and avocado oil (or olive oil) and make a rub. Set aside.
On a large cutting board or clean work surface, place your whole chicken, breast side down and legs toward you. Pat dry with paper towels. Use poultry shears to begin cutting on one side of the chickens spine until completely separated. Repeat for the other side of the spine.
Make sure to cut as closely as possible to the backbone of the chicken so you aren't discarding too much flesh. Remove and discard or reserve for homemade chicken stock.
Place chicken, breast side up, on already lined baking sheet and press down with the palm of your hand in the middle of the chicken. It will almost look like you are giving the chicken CPR, lol. This is breaking the breast bone so the chicken lays more flat. You should hear a small crack.
Season the skin side with the rub, then flip the entire chicken and season the underside. This is best done with a basting brush. Flip back to the chicken breast-side and make sure it is centered on your pan.
Roast chicken breasts side up, in the center of the oven until and internal temperature meat thermometer inserted into the thickest portion of the chicken breast registers at least 165°F with an instant read thermometer, about 45 minutes. Let the chicken rest for 5 minutes before carving.
Pro tip:
- Juicy meat: The breast meat will need to be 165F to insure you do not have dry meat. You can pull the chicken from the oven at 155F, then the final temperature will rise to 165F. Dark meat cooks to a higher temperature and will remain juicy.
Does a spatchcock chicken cook faster?
Yes! The small amount of effort you put into spatchcocking your chicken will definitely lead to faster cook times. In fact, it could be almost half the cook time depending on the size of chicken you pick up from the grocery store. This will be your new favorite way to make a whole chicken!
Have leftover chicken? First, make sure to store it in an airtight container for up to 4 days. Then make Chicken Tinga tacos, Keto Chicken Soup, or Keto Chicken Enchiladas.
Checkout these delicious side dishes:
- Air fryer cheesy asparagus
- Jalapeno Cheddar Muffins
- Delicata Squash Fries
- Cheesy Keto Broccoli with Bacon
- Stuffed Mushrooms with sausage and cream cheese
Spatchcock Chicken Recipe - Step-by-Step Tutorial
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 2 Tablespoons avocado oil
- 1 Tablespoon kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Paprika
- ½ teaspoon Dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon Dried Thyme
- 1 (4 - 5 pound) Whole Chicken
Instructions
- Preheat the oven to 450F and line a rimmed sheet pan with aluminum foil. In a small mixing bowl, combine your seasonings and avocado oil and make a paste. Set aside.
- On a cutting board, place your whole chicken, breast side down and legs toward you. Using good-quality kitchen shears, begin cutting on one side of the chickens spine until completely separated. Repeat for the other side of the backbone. Make sure to cut as closely as possible to the spine so you aren't discarding too much flesh. Remove and discard or reserve for homemade chicken stock.
- Place your chicken, breast side up, on already lined baking sheet and press down with your palm in the center of the bird to flatten it a bit. Season each side of chicken with the rub.
- Roast chicken breast side up, in the center of the oven until the thickest part of the chicken breast registers at least 165°F with an instant read thermometer, about 45 minutes. Allow to rest for 5 minutes before carving.
Kathleen says
I love spatchcocking poultry. Its the only way I cook my Thanksgiving turkeys and I do this when I cook your airfryer chicken. Turns out perfect everytime. Thank you for the seasoning ideas. That is where i struggle!
Lisa says
Kathleen
I use my poultry shears for chicken, but,it doesn't seem to work on turkeys! What do you use to spatchcock your turkey? Thanks so much Lisa
Kathleen says
Sorry I just saw this. The first year I spatchcocked the turkey I broke many scissors so the next year I purchased a pair of Fiskars 3/4 in. gardening shears. I use them only on poultry. It was so much better.