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Easy Spatchcock Chicken for Crispy Skin

A whole roasted spatchcock chicken with deeply browned, crispy skin resting on a white plate.
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Learn how to spatchcock a whole chicken for a juicy interior and perfectly crispy skin. This method cooks faster than traditional roasting, making it ideal for weeknight dinners.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Remove the chicken from its packaging and place it breast-side up on a cutting board.
  3. Use kitchen shears to cut along both sides of the backbone, starting from the tail end, until the backbone is completely removed.
  4. Flip the chicken over so it is breast-side up. Press down firmly on the breastbone until you hear a crack and the chicken lies flat.
  5. Tuck the wing tips under the body of the chicken.
  6. In a small bowl, mix together the olive oil, salt, pepper, garlic powder, thyme, and paprika.
  7. Rub the spice mixture all over the chicken, including under the skin if possible.
  8. Place the flattened chicken skin-side up on a wire rack set over a baking sheet.
  9. Roast for 40 to 50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.
  10. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Notes

  • Spatchcocking, or butterflying, exposes more surface area to the heat, which results in faster cooking and crispier skin.
  • You can substitute the herbs and spices with your favorite blend, such as rosemary and sage.
  • If you plan to grill the chicken, use indirect heat for the same cooking time.

Nutrition

Find it online: https://tastethisplate.com/easy-spatchcock-chicken-recipe/