Spatchcock Chicken

Prep: 30

Cook: 1

Total Time: 1 30

Yield: 8 servings

Course: Main Course

Cuisine: American

Diet: Gluten Free

Calories: 308kcal

Learn how to spatchcock chicken to ensure quicker and more even cooking while keeping the meat juicy and flavorful.

Remove the Backbone – Use paper towels to dry the surface of the chicken. Place the chicken on a cutting board, breast-side down. Using sharp kitchen shears or poultry shears, remove the backbone, cutting along the spine from the neck down to the tail. Discard the backbone or use for another recipe.
Flatten the Chicken – Place the chicken breast-side up. Rotate the legs outward so they splay to the sides. Place both hands on top of the breastbone and press down firmly until you hear a crack, this helps the chicken lay flat.
Season the Chicken - Brush the olive oil over the entire chicken. Evenly season both sides with salt and pepper.
Place on Pan - Transfer the chicken to a wire rack set over a baking sheet lined with foil, positioning it so the breasts are centered and the legs are near the edges. Grab each drumstick by the bone and gently rotate the legs inward, positioning the thicker thigh meat facing up.
Roast the Chicken – Set oven rack to middle position and heat to 400°F (204ºC). Cook until the thickest part of the breast reaches 160 to 165°F (71 to 74°C) and thighs reaches 165 to 170°F (74 to 77°C), about 1 hour.
To Serve - Rest the chicken for at least 10 minutes before carving and serving.

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