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Spatchcock Chicken

Perfectly Juicy Spatchcock Chicken with Crispy Skin at Home

Experience the best spatchcock chicken recipe, delivering juicy meat with crispy skin—all in just 40 minutes!
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken Opt for a smaller bird for fewer guests.
  • 1 tablespoon Salt Kosher salt for even seasoning.
  • 1 teaspoon Black Pepper Freshly ground preferred.
For the Butter Mixture
  • 1/2 cup Unsalted Butter Can substitute with olive oil for dairy-free.
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative.
  • 2 tablespoons Parsley Can substitute with thyme or rosemary.
  • 3 cloves Garlic Cloves Minced; can use garlic powder if needed.
  • 1 tablespoon Lemon Zest Feel free to use lime juice instead.
  • 1 tablespoon Lemon Juice Adds refreshing acidity.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Kitchen Shears
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place chicken breast-side down on a cutting board. Cut along both sides of the backbone to remove it.
  3. Open the chicken and score the sternum. Season the inside with salt and pepper, then flatten the chicken.
  4. Mix softened butter, olive oil, parsley, garlic, lemon zest, lemon juice, salt, and pepper in a bowl.
  5. Spread the butter mixture under the skin, then brush the outside with the remaining mix.
  6. Place the chicken skin-side up on the baking sheet and roast for 40 minutes.
  7. Remove from oven and let rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 1gProtein: 25gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 300mgPotassium: 500mgVitamin A: 500IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Tips include using sharp shears, patting the chicken dry, seasoning generously, monitoring temperature, and allowing resting time.

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