Roast Spatchcock Chicken Cooking Time – This chicken spatchcock is the most delicious and juicy roast chicken you’ve ever tasted. The patchcock method allows chicken to cook faster, more evenly, and with crispier skin. You’ll never want to prepare your rotisserie chicken any other way.
This chicken spatchcock recipe is probably one of my favorite dinner recipes (leftovers can be used so many ways for lunch or dinner the next day!). In our house, we alternate 2 to 3 times a month. It’s super easy to make, very cost effective, and consistently yields the juiciest, crispiest roast chicken ever.
Roast Spatchcock Chicken Cooking Time
The term “spatchcock” comes from the old Irish abbreviation for “to ship the rooster”. This is a cooking method in which the backbone of the chicken is cut off and cooked flat, resulting in faster and evenly cooked chicken with crispier skin.
Lemon Herb Spatchcock Chicken
Coating the chicken flattens it so all the meat cooks more evenly. The breast is usually cooked first and dried while the rest of the chicken cooks. Chicken You can eliminate this problem by coating the chicken.
Chicken can be stored in the freezer for up to 3 months in an airtight, airtight bag.
This recipe is not only simple and delicious, but also goes well with a variety of dishes. Our favorite sides to go with this patchcock chicken are:
Want more chicken recipes? Here is an entire section dedicated to delicious chicken and poultry recipes!
How To Spatchcock A Chicken (in 3 Steps) + Video
Tip: We recommend using sharp kitchen shears to cut the backbone of the chicken. In general, good kitchen shears are a very valuable tool to have in your kitchen. This is one of my favorites!
Storing Leftovers: Cooked chicken will stay fresh in an airtight container in the refrigerator for 3-4 days.
To freeze: Place the chicken in a resealable bag, remove as much air as possible, and store in the freezer for up to 3 months.
Calories: 424 kcal Carbohydrates: 1 g Protein: 31 g Fat: 32 g Saturated fat: 12 g Cholesterol: 143 mg Sodium: 503 mg Potassium: 323 mg Fibre: 1 g Sugar: 1 g Vitamin A: 635 IU Vitamin C: 9 mg Calcium: 31 mg Iron: 2 mg
Roasted Spatchcock Chicken Recipe
Jenny Park is half of Spoon Fork Bacon. She is a food stylist and recipe creator. One of his favorite foods is donuts. #sfbJENNYChicken/ Hearty Dinners/ Roast Dinner Herb Roasted Chicken
This Herb Roasted Patchcock Chicken requires minimal prep and cooks in just 45 minutes. Tender and savory on the palate, this really is the best Spatchcock chicken recipe!
Just in case you’re not sure, patchcocking a chicken only means removing the spine so it can be completely flattened.
Spatchcocking a chicken may seem tedious, but it saves you time and effort compared to roasting a whole chicken. Normally, if you intend to cook a whole chicken, it’s a Sunday and Saturday job at one time. Just put it on the tray and you have the perfect weeknight dinner.
Spatchcocked (butterflied) Roast Chicken Recipe
You know, it looks delicious, doesn’t it? Absolutely. Brushing the chicken with herb-garlic butter not only keeps it moist, but also adds flavor. Oh the taste 🤤
I’ve played around with different herb combinations and different oil/butter ratios and this is what I consider to be the perfect combination:
Tip #1 – Be sure to use fresh herbs in this recipe. The chicken will cook quickly, so the dried herbs won’t have enough time to infuse.
Tip 2 – Use only lemon zest. Cook the chicken skin until crispy. Using lemon juice can add unwanted moisture to your skin and prevent it from becoming crusty.
Harissa Roasted Spatchcock Chicken & Root Vegetables
Well, you have patchcock chicken. Now that you’ve applied the world’s most luxurious herbal butter, it’s time to cook. I usually use carrots, potatoes and onions, but you can also use bean sprouts, parsnips or sweet potatoes. Anything that really tickles pickles!
The main thing to check is that the chicken is flat. You patched it so it cooks evenly. Make sure the chicken is perfectly level before baking. If needed, use additional vegetables to support the pieces.
Tip 3 – Once the chicken is cooked, let it rest for at least 10 minutes. Do not cover while resting. The steam will make your skin sticky.
Whatever you do, don’t waste the remaining juice in the pan. Their juices have so much flavor that it’s almost a crime not to put them to good use. Beat the griddle over medium heat and stir in the flour to form a paste. Then slowly stir in the chicken broth and you’re done! The simplest and most delicious sauce is up to you.
Bbq Spatchcock Chicken
And breathe…we did it. You now have the tools you need to master your recipes.
A) Lemons – First make sure they are small lemons. If you only have large/medium lemons, only use half the zest or it will be too lemony. Then make sure to only put 2 thin slices underneath. I patched the chicken to be perfectly flat so I don’t want the little mounds underneath to be uneven again. Plus, too much lemon will spoil the vegetables!
B) Spread evenly – As the recipe says, it is important to spread the butter evenly (especially on top). If you don’t spread the herbs out, they will clump together and burn. A little char is good, but too much kills the flavor.
C) Tray Cooking – If you have a large tray, feel free to load more vegetables (or different vegetables).
Garlicky Roasted Spatchcock Chicken Recipe
D) Timing – Calculated using a 1.5 kg / 3.3 lb chicken, so be very careful if using a slightly heavier chicken.
E) Calories – Based on 1.5 kg/3.3 lbs of chicken, vegetables tossed in a teaspoon of olive oil, 4 people eating whole, including homemade sauce. I hope you are hungry 🙂
Nutritional values are based on salt-free unless otherwise stated, measured on ingredients. The cost is calculated based on ingredients purchased from UK supermarkets and divided by the number of servings. In both cases, these values are provided for information only. See my FAQ page for more details.
If you like this spatchcock chicken recipe, please keep it pinned. Have you done this before or have a really tough question? Hit me in the comments section below and get a free ecobook along the way! With fresh thyme and lemon zest A simple seasoned patchcock chicken recipe and helpful tips on how to roast chicken. the staple is perfect for weekly meal prep.
Butterflied Chicken With Teriyaki Glaze
One of my intentions this year is to share simpler, technique-focused recipe posts. I have always received excellent comments and encouragement (
) Past cooking guides and publications, always looking forward to sharing them with you.
My goal this year is to continue to build and expand its content so that this space is a comprehensive resource for all your cooking needs and questions!
So today we’re back to basics. An easy roasted patchcock chicken recipe to add to your weekly meal prep (or meal rotation). A few years ago I published a step by step guide to chicken taps. Today I’m sharing my patchcock chicken recipe and taking this technique even further.
Spatchcock Roast Chicken & Potatoes
The flavors in this patchcock chicken recipe are pretty simple. Kosher salt, freshly ground black pepper, grated lemon zest and fresh thyme. A classic flavor that goes with everything. Once you get the hang of it, you can use this recipe as a base for creating your own creative dishes.
Chicken Patchcock means removing the entire spine or spine from the chicken. This pushes the breastbone down allowing the chicken to cook flat. It is sometimes called butterfly chicken. Here’s why this method makes the skin crispy and the chicken cooks evenly. .
Cocking the patches sounds and looks complicated, but it’s a very simple technique that can be done in seconds with a good pair of scissors or kitchen shears (*I personally own these OXO shears and we recommend: whole turkey , strong flower stems, etc.
If you don’t have kitchen shears, you can buy a whole chicken from the butcher and ask your butcher to do it for you.