This simple roasted chicken recipe can be enjoyed on its own, or repurposed into a variety of meals.

What Is Spatchcock Chicken?

Spatchcocking chicken (also called butterfly a chicken, flattened chicken, or whole chicken spatchcock) means removing the backbone so the chicken can lay flat. This one technique changes everything: the bird cooks in a single layer, so you get faster roasting, more even doneness, and crispier skin—especially on the thighs and legs, which usually need more time than the breast.

Did you know?

You can roast a butterflied (spatchcocked) chicken right in a large All-Clad fry pan. With oven-safe temperatures up to 600°F, it can go straight from stovetop to oven — and when it’s done, you can use the flavorful drippings right in the same pan for an unforgettable sauce.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY MODERATE
PREP TIME 10 MIN
COOK TIME 40 MIN

Ingredients

  • 3 to 4 pound whole chicken
  • 6 cloves of garlic - 3 cloves smashed, 3 cloves grated
  • 3 shallots, halved
  • 2 lemons - 1 halved, 1 zested and juiced
  • 2 limes, halved
  • 2 oranges, halved
  • ½ teaspoon rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 4 tablespoons unsalted butter, room temperature
  • ½ teaspoon of chopped fresh thyme
  • 2 tablespoon grapeseed oil
  • salt and pepper

Directions

  1. Spatchcocking a chicken is the process of removing the backbone of the bird so that it can lay flat. This will let the chicken cook faster and more evenly as it is laying in one layer. Place chicken on a large cutting board and pat the chicken dry with paper towels. Arrange the chicken breast side down on the cutting board with the neck facing towards you. Using kitchen shears holding the neck, cut along one side of the chicken spine, separating it from the ribs. Cut as close to the spine as you can to ensure you are not discarding any more of the chicken meat than necessary. Repeat on the other side of the spine. Flip the bird over. Using the palm of your hand press on the breast bone to flatten it out completely. You might hear a small crack which is perfectly fine.
  2. Preheat your oven to 400°F.
  3. Make the compound butter by combining 4 tablespoons of butter, rosemary, thyme, lemon zest, 1 teaspoon of lemon juice, 4 cloves of garlic grated, 1 teaspoon of salt, and ½ teaspoon of black pepper.
  4. Season the chicken with salt and pepper all over, making sure to season above and under the skin. Let rest at room temperature for at least 30 minutes.
  5. Spread half of the compound butter under the skin and all over the breast and thighs. Reserve the other half of the butter for basting the skin halfway through the cooking process.
  6. Use 1 tablespoon of grapeseed oil and coat the outside skin of the chicken.
  7. Over medium heat, add 1 tablespoon of grapeseed oil to the All-Clad D5 Stainless Brushed 4.5 Quart Universal Pan. When hot, add the shallots and sauté for 5 minutes or until translucent.
  8. Add 3 cloves of smashed garlic and cook for an additional minute until fragrant.
  9. Add the oranges, limes, and lemons to the pan and place the Spatchcock chicken on top of the onion citrus mixture. Place in the oven for 20 minutes.
  10. Remove from the oven and brush more of the butter mixture on top of the chicken and return to the oven for another 10 minutes. Repeat this process of removing and brushing the chicken with butter two more times.
  11. After about 40 minutes the chicken should be completely cooked through with an internal temperature of the thigh at 160°F and the juices from the chicken are clear. You can use a thermometer to test if done.
  12. Remove from the pan and let rest for 10 minutes.

Pro Tip:

When removing the chicken from the oven the first time to baste, if you see the bottom of the pan is too dry, add ¼ cup of chicken stock to keep it moist.

Spatchcock Chicken: What It Is and Why It Works

Spatchcock chicken (also called butterfly a chicken, flattened chicken, or whole chicken spatchcock) is simply a whole chicken with the backbone removed so it can lay flat. The biggest advantage is the cooking results: a flatter bird cooks in a single layer, which supports more even roasting, better browning, and a shorter cook time than a traditional whole roast chicken. It’s also easier to season more evenly—especially under the skin—so every bite tastes delicious.

Did You Know?

You can roast a butterflied (spatchcocked) chicken right in a large All-Clad fry pan. With oven-safe temperatures up to 600°F, it can go straight from stovetop to oven — and when it’s done, you can use the flavorful drippings right in the same pan for an unforgettable sauce.

Cook Spatchcock Chicken in Oven

If you’re new to spatchcocking chicken, the oven is one of the easiest, most reliable methods. Because the chicken is flattened, heat circulates more evenly around the legs and breast at the same time. In this recipe, roasting at 400°F balances two goals: browning the skin while keeping the meat juicy. For best results, always prioritize temperature over time—every oven and every bird is a little different.

Cooking Time for Spatchcock Chicken

A 3 to 4 pound spatchcocked chicken often lands around 40 minutes at 400°F, but the true indicator is internal temperature. Target 160°F in the thigh, then rest for 10 minutes—carryover heat will finish the cook gently and keep juices in the meat. If your chicken is closer to 4 pounds (or your oven runs cool), you may need a few extra minutes.

Spatchcocking Chicken: Quick Technique Tips

  • Dry the skin well before seasoning to promote crisping.
  • Season under the skin so flavor reaches the meat.
  • Press firmly to fully flatten the bird—this improves even cooking.
  • If the pan dries out while basting, your pro tip is perfect: add a splash of stock to protect the aromatics and build an instant pan sauce.

FAQs

Do you flip spatchcock chicken when cooking?

No—keep it skin-side up the entire time. Flipping can tear the skin and reduce crispiness. Flattening already helps the chicken cook evenly without turning.

Should you cover spatchcock chicken in the oven?

Usually, no. Covering traps steam and can soften the skin. If the breast is browning too fast, tent loosely with foil for the last part of roasting.

What are common spatchcocking mistakes?

Common mistakes include not drying the chicken (less crisp skin), under-seasoning under the skin, not flattening it fully, roasting by time instead of temperature, and skipping the resting step after cooking.

What is the best way to cook spatchcock chicken?

Roasting or grilling are both excellent. For consistent results, oven-roasting is one of the best methods because you can control heat and basting easily while the chicken cooks evenly in a single layer.

How do you spatchcock a chicken?

Use kitchen shears to cut along both sides of the backbone and remove it. Flip the bird breast-side up, then press down firmly on the breastbone to flatten it so it roasts faster and more evenly.

What is spatchcock chicken?

It’s a whole chicken with the backbone removed so it lays flat—often called butterflied or flattened chicken—designed for quicker, more even cooking and better browning.