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    Home » Recipes » Main Meals

    Published on May 30, 2019. Modified on Nov 12, 2024 by bakingqueen74. This post may contain affiliate links. 4 Comments

    Spatchcock Chicken

    325 shares
    • 40
    ↓ Jump to Recipe

    This easy recipe for spatchcock chicken is great for a midweek meal in the Spring and Summer, or for an alternative to a roast chicken for the weekend!

    Meal of chicken, salad and potatoes in serving bowls.
    Jump to:
    • Simple summer supper
    • What does spatchcock mean?
    • How to
    • How to serve
    • Recipe variations
    • More summer recipes
    • Recipe
    • Reviews

    Simple summer supper

    This simple chicken dish is ideal for a midweek meal in the summer, as it takes a lot less time to roast a whole chicken when you have spatchcocked it. 

    Boil some new potatoes and add salad and you have a full meal without too much work.

    A chicken with a spice rub on an oven tray.

    What does spatchcock mean?

    Spatchcocking a chicken means removing the backbone of the chicken and pressing it flat which makes it cook a lot faster.

    It is the same as butterflying a chicken or flat-roasting it.

    It also means no more dry chicken breast when you roast a whole chicken when you have spatchcocked it first, because you don’t need to roast it for as long for it to cook through!

    Spatchcock chicken just out of the oven on an oven tray.

    How to

    I had always been put off preparing a spatchcock chicken myself in the past as I thought it would be really difficult. 

    In fact it is not that tricky at all, all you need is a good sharp knife and some metal skewers (if you have them, if not you can skip that) to help keep the chicken flat during cooking.

    It is a lot more economical to buy a chicken and spatchcock it yourself rather than buy one that has already been spatchcocked. 

    I’ve noticed that the ready-prepared spatchcock chickens here in the UK seem to usually be smaller chickens and much more expensive too because it is pre-prepared, so the meat does not go a long way.

    Read on for my step by step guide to spatchcocking a chicken at home below, you’ll find out how easy it is.

    See the recipe card further down for the spice rub used here.

    Step 1. Turn the chicken breast side down, with the legs towards you.

    Step 2. Using a sharp knife or a strong pair of kitchen scissors, from the bottom upwards, make a cut to the side of the backbone which you can feel running down the centre of the chicken. Cut all the way to the top, through the bones.

    Step 3. Repeat on the other side, cutting to the side of the backbone all the way to the top.

    Step 4. Remove the backbone completely, cutting through any remaining skin or meat holding it in place, and place it to the side.

    Step 5. Turn the chicken back over and press down to make it even flatter. With the backbone removed the whole chicken will cook through a lot faster.

    Step 6. Mix up your spice rub in a bowl and spoon it over the chicken.

    Step 7. Rub it in well to cover all of the meat.

    Step 7. Season, sprinkle over some basil then roast in a preheated oven at 180 C for 50 minutes to one hour.

    How to serve

    In the summer I love this chicken served with potato salad, green salads and slices of French bread. 

    The shredded chicken is also great in tortillas with salad and rice or used on pizzas, or for meal prep with salads and grains.

    If you are following a low carb diet, shred the chicken and serve it in lettuce wraps or with cauliflower rice

    In the colder months I sometimes also make a chicken this way and use it in a roast chicken meal with roast potatoes and steamed vegetables, instead of the traditionally roasted chicken with its dry breast meat which takes much longer to cook.

    Meal of chicken, salad and potatoes in serving bowls.

    Recipe variations

    You can switch up this recipe very easily by using a different combination of herbs and spices with your olive oil to rub on the meat.

    • For a light summer version – mix olive oil with fresh basil or coriander, salt and pepper and a squeeze of lemon juice.
    • For a spicier version – add a tablespoon of curry paste and extra chillies.
    • For a Spanish version – add chopped chorizo and sundried tomatoes and a squeeze of tomato puree.

    More summer recipes

    • Broad bean, pea and mint hummus
    • Halloumi frittata
    • Easy tomato tart

    For more tasty recipes, look at my Recipe Index.

    Pin for later

    Collage of a chicken on a plate with text.

    Recipe

    Meal of chicken, salad and potatoes in serving bowls.

    Spatchcock Chicken

    Spatchcock chicken makes the ideal summer meal with its delicious spice rub, and is so easy to prepare yourself at home.
    5 from 9 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: British
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 13 minutes minutes
    Servings: 6 people
    Calories: 316kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 large chicken 1.8 kg
    • 2 tbsp olive oil
    • 0.5 tbsp chilli puree
    • 1 tsp dried oregano
    • 1 tsp smoked paprika
    • 1 tsp fresh basil leaves torn
    • salt and pepper to taste
    UK Measurements – US Measurements

    Instructions 

    To prepare the chicken:

    • Preheat the oven to 180 C.
    • Spatchcock your chicken as follows.
      1 large chicken
    • Turn the chicken breast side down, with the legs towards you.
    • Using a sharp knife or a strong pair of kitchen scissors, from the bottom upwards, make a cut to the side of the backbone which you can feel running down the centre of the chicken. Cut all the way to the top, through the bones.
    • Repeat on the other side, cutting to the side of the backbone all the way to the top.
    • Remove the backbone completely, cutting through any remaining skin or meat holding it in place, and place it to the side.
    • Turn the chicken back over and press down to make it even flatter. With the backbone removed the whole chicken will cook through a lot faster.

    Make the rub:

    • Mix the rub ingredients (olive oil and herbs and spices) in a small bowl.
      2 tbsp olive oil, 0.5 tbsp chilli puree, 1 tsp dried oregano, 1 tsp smoked paprika
    • Dot it over the chicken then rub into the meat, covering all of the surface.
    • Tear the basil leaves and sprinkle over the chicken. Season with salt and pepper to taste.
      1 tsp fresh basil, salt and pepper
    • Add a small drizzle more olive oil.
    • Roast in the oven at 180℃ / 350℉ for 1 hour.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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    Reader Interactions

    Comments

    1. Lois says

      August 16, 2022 at 2:50 pm

      Made this last night and it was absolutely delicious! I substituted Siracha sauce in place of the chili puree as I didn’t have any. I convection roasted and the chicken was so moist and juicy. Adding this to my repeat meals list.

      Reply
      • bakingqueen74 says

        August 19, 2022 at 7:21 am

        great to hear this, good to know about the sriracha too!

        Reply
    2. Helen says

      June 02, 2019 at 4:59 pm

      Going to try this next weekend, it looks amazing! Thanks for the recipe.

      Reply
      • bakingqueen74 says

        June 02, 2019 at 7:50 pm

        That’s great Helen so pleased to hear this!

        Reply
    5 from 9 votes (7 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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