This easy Chicken Spatchcock recipe shows how to cook the chicken with double the deliciousness. The result is a fragrant, juicy chicken with crispy skin that makes the house smell amazing. The spatchcock method – removing the backbone and flattening the bird – ensures that the chicken cooks faster and more evenly. I’ve included my go-to chicken seasoning in the recipe below, so you can make your own homemade seasoning too. But feel free to use your favorite store-bought chicken seasoning you have on hand.
Start with the chicken seasoning. Mix all the ingredients in a small bowl and set aside. To butterfly the chicken, use poultry shears to cut along each side of the chicken backbone and remove it. Cooking tip: Don’t throw away the backbone and save it for making stock. Flip the chicken breast side-up and press firmly on the breastbone to flatten the chicken. Once the chicken is flat, rub the salt under the skin of the breast and thighs. Then rub all over the chicken with the prepared chicken seasoning. Chill the chicken for at least 2 hours. When ready to cook, line a baking sheet with aluminum foil and place the aromatics on top. Position a wire rack over the backing sheet and place the chicken flat on top of the rack breast-side up. Roast the chicken until the skin is crispy and golden brown. While the chicken is resting, prepare the sauce. Carve and serve with the sauce. Enjoy!
To make the Chicken Spatchcock, you will need the following ingredients:
In a small bowl, mix together 2 teaspoons garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon dried thyme, 1 teaspoon ground mustard, 1 teaspoon dried basil, ½ teaspoon ground pepper, ½ teaspoon red pepper flakes, ½ teaspoon sea salt, ½ teaspoon paprika. and 1 teaspoon brown sugar and set aside.
Place the chicken on a cutting board and pat the chicken dry with a paper towel. Place the chicken breast-side-down. Use poultry shears to cut along each side of the chicken backbone and remove it. Reserve the backbone for making stock if you wish.
Flip the chicken breast side-up and press firmly on the middle of the bird to flatten the chicken.
Transfer the chicken to a large plate and carefully slide your fingers under the skin to loosen it from the chicken breasts and thighs.
Once the skin is separated, rub 1 teaspoon salt on the chicken flesh under the skin.
Rub the chicken all over with the prepared chicken seasoning. Be sure the whole chicken is covered. Transfer the chicken to the fridge for at least 2 hours or overnight.
Once ready to cook, preheat the oven to 425 ºF. Line a baking sheet with aluminum foil.
Remove the chicken from the fridge and let it reach room temperature.
Place ½ roughly chopped onion, 4 cloves garlic, 10 sprigs fresh thyme, ¼ cup dry white wine, ½ cup broth, and 1 tablespoon olive oil on top of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.
Place a wire rack over the backing sheet and carefully transfer the chicken flat on top of the metal rack breast-side up.
Rub the chicken with the remaining 2 tablespoons of oil. Massage the oil well into the chicken.
Roast the chicken for 35-45 minutes or until the whole bird has an internal temperature of at least 160 ºF at the thickest parts.
Remove the chicken from the oven and let it rest for at least 15 minutes.
Add all of the cooked vegetables, liquid, and herbs from the bottom of the baking sheet into a small saucepan along with the remaining 1 cup broth and bring to a boil. Turn the heat to medium-low and add 2 teaspoons lemon juice.
Sprinkle 2 teaspoons cornstarch over the sauce and whisk to combine. Let the sauce simmer over medium heat until thick. Discard the thyme stems.
Carve the chicken and serve with the prepared sauce.
If you try this Chicken Spatchcock recipe, be sure to leave a comment below and let us know how you liked it. And of course, share a photo with us on Instagram by tagging @cookmerecipes. We love to see your photos!
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