Roasted Spatchcock Chicken is a showstopper entree option that is so adaptable - it fits on a Thanksgiving spread just as much as a weeknight dinner table. With just a few ingredients, this perfectly-seasoned bird cooks up in the oven until juicy on the inside with a crisp crust. It's so delicious!
I used to be really intimidated by the idea of roasting an entire chicken in my home kitchen. Will it cook through all the way? Will the seasoning reach those thick pieces under the skin? Do I have to touch the giblets???
Haha, but seriously. Spatchcocking is the absolute key to a fantastic roasted chicken every single time. This culinary technique involves removing the bird's entire backbone, splitting it open, and allowing everything to cook in an even layer. Keep reading below for my tips and tricks to a delicious roasted chicken without a ton of effort.
The Coined Breakdown
- Total Cost per serving: $1.42
- Total Cost (about 8 servings): $11.33
- Those Other Guys: $24.99 per whole roasted bird
Ingredients
- Whole Chicken - You can find this in the poultry aisle at your local grocery store. I usually purchase the one with the giblets already removed or in a separate bag.
- Buttermilk - You can also substitute this for milk/non-dairy milk with a little apple cider vinegar mixed in. Buttermilk is great for tenderizing chicken.
- Hot Sauce & Lemon Juice - For acidity. Don't worry, the chicken isn't spicy at all!
- Softened Butter - To provide moisture and flavor (plus browning of the skin) to the chicken. It also acts as a carrier to ensure the seasoning mix gets on every part of the bird.
- Spice Mix - Made with mostly pantry staples like salt and garlic, plus a couple additions that add subtle flavor like nutmeg and ground thyme.
Variations and Substitutions
Other Seasoning Rubs: This is an all-purpose seasoning blend. But you can get creative with your favorite flavor profiles - try Cajun BBQ, lemon pepper, French-inspired (think rosemary and fresh thyme), or a spicy cayenne.
Roasted Turkey Wings: Craving a turkey instead? Try my tender Roasted Cajun Turkey Wings. I love to serve this during Thanksgiving for a popular bite everyone enjoys.
One-Pot Meals: This is easy to make into a one-pan meal. Add sliced potatoes to the bottom of the pan, or hearty green vegetables like broccoli or Brussels sprouts. They will all cook beautifully in the pan and will also roast in those flavorful juices from the chicken.
How to Make a Spatchcock chicken in the Oven
Step 1: Start out by mixing together your dried spices into a blend. It's going to make a lot, but we have a lot of bird!
Step 2: In a separate bowl, stir together softened butter, buttermilk, hot sauce, lemon juice, and 3 teaspoons of the seasoning blend.
Step 3: Now for the chicken. Wash thoroughly and remove the entire spine using kitchen shears or a sharp knife. Flip the bird and then flatten it with a little pressure from your hands. Pat the chicken dry with paper towels.
Step 4: Next, spread the seasoned softened butter all over the chicken; both under and on top of the skin. Use your hands (I always have gloves!) to really massage it into the meat.
Step 5: Do the same with the rest of the dried spice blend. If there's any extra buttermilk left, pour that over the chicken. Marinate for about 45 minutes.
Step 6: Finally, bake at 400ºF / 204ºC for about an hour, until the internal temp reaches 162ºF. Baste the chicken with the juices in the bottom of the pan, let sit for 10 minutes, and then serve!
Recipe Pro Tips
- Dry the chicken thoroughly. Be sure to pat dry the chicken with paper towels for a crispy skin. This also helps the seasonings stick to the meat.
- Don't skimp on the seasoning! We have a lot of chicken; so it needs more seasoning than you may think. Although the amount of seasonings in the recipe card looks like a lot, I promise it's the perfect amount for tasty chicken all the way to the bone.
- Check the temperature. Chicken is usually done around 165ºF. I like to pull this roasted spatchcock chicken out of the oven around 162ºF, since it will continue to cook in the hot pan while resting. An instant-read thermometer is key to knowing the temperature of dishes and can be used often.
- Speaking of rest... don't cut into the chicken right away. Let the entire chicken rest outside of the oven for at least 10 minutes so the juices inside can redistribute. This is a simple step that ensures juicy chicken, especially in white meat areas like breasts.
What to Serve with Roasted Whole Chicken:
This is one of my favorite proteins to make for dinner because it pairs with, well, almost any side dish! Try some of these ideas below for a delicious, well-rounded meal.
- Make a soul food dinner with Candied Yams and tender Mustard Greens. Some Honey Butter Cornbread on the side is mandatory.
- Go for a Latin-themed night by whipping up a bowl of Cuban Black Beans and Mexican Red Rice. Fluffy Homemade Tortillas can be on the table as well.
- Make some cucumber and tomato salad, Homemade Naan, and Tzatziki sauce for a Greek chicken night.
- Keep it simple with Balsamic Brussels Sprouts or Garlic-Herb Green Beans. Plus, everyone loves Air Fryer Potato Wedges, Classic Coleslaw, or Broccoli Rice Casserole.
- Don't forget about your sauces! Chimichurri Sauce or Garlic Honey Soy Sauce are excellent on roasted chicken. You can even take the pan drippings and make a tasty Homemade Gravy.
Recipe FAQs
You can take the internal temperature using an instant-read thermometer! Be sure to measure at the thickest part of the breast as well as the thickest part of the thigh; you want the chicken to reach about 162ºF and then allow it to rest in the hot pan so it finishes cooking completely.
Using the spatchcock technique on a large bird like this helps it cook evenly and much quicker than if you left the chicken whole. It also looks gorgeous on your table after the oven!
Yes, it will cook perfectly whether you marinate the chicken or not! I always try to marinate so the seasonings really have time to settle throughout the chicken. It's not a mandatory step, but definitely recommended.
You can go ahead and break down the chicken after it's cooked and store the pieces in an airtight container in the refrigerator for up to 5 days.
This can also be frozen easily! Add to a freezer-safe container or bag and freeze for up to 2 - 3 months. Let the chicken defrost overnight in the refrigerator before reheating.
Other Easy Dinner Recipes You'll Love!
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Roasted Spatchcock Chicken
Equipment
- Deli Container (or bowl)
- Small Bowl
- Spoons
- Kitchen Shears
- Paper Towels
- Ceramic Baking Dish (or sheet pan with tall edges)
Ingredients
Seasoning Mix
- 2 ½ tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground thyme
- 1 teaspoon ground nutmeg
- 1 teaspoon harissa seasoning (or smoked paprika)
Roasted Chicken
- 6 tablespoons salted butter (softened)
- 3 tablespoons buttermilk
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce
- 4 - 5 pound whole chicken (giblets removed)
Instructions
- Mix together the dried seasonings in a small bowl to create a blend. Set aside.2 ½ tablespoons salt, 1 tablespoon black pepper, 1 tablespoon dried oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons ground thyme, 1 teaspoon ground nutmeg, 1 teaspoon harissa seasoning
- In another bowl or deli container, stir together softened butter, buttermilk, lemon juice, hot sauce, and about 3 tablespoons of the spice mix above. Set aside.6 tablespoons salted butter, 3 tablespoons buttermilk, 1 tablespoon lemon juice, 2 teaspoons hot sauce
- Wash the whole chicken, then remove the entire backbone using kitchen shears. Place the chicken cut side down in a large sheet pan, then press down firmly on the center until the chicken is flat. This technique is called spatchcocking.4 - 5 pound whole chicken
- Pat the entire chicken down with paper towels until dry.
- Rub the seasoned butter on and underneath the chicken skin. Generously season with the remaining dry seasonings. Don't forget to go underneath the skin and really rub in the spices!
- If you have any extra liquid from the butter dish, pour it on top of the chicken. Marinate for 30 - 45 minutes.
- Preheat your oven to 400℉.
- Roast the chicken for 55 - 60 minutes, until the internal temperature reaches 162℉.You want to stick the instant-read thermometer into the thickest part of the breast and the thigh.
- Remove the pan from the oven and baste the chicken with the juices that have collected in the pan. Let the chicken rest for 10 minutes before serving. Enjoy!
Did you make this recipe? Let me know what you think!