Spatchcock chicken with garlic and herbs might just be my favorite way to prepare a chicken! This recipe takes all the stress out of roasting a whole chicken with no complicated trussing or worries about over- or under-cooking the meat. I seasoned my chicken with garlic and herbs and roasted it on a sheet pan with onions and potatoes to create an easy weeknight meal.
Spatchcock Chicken Recipe
My spatchcock chicken recipe ensures perfect results every time! When cooking a whole chicken, it can be very easy for the white meat (the breasts) to dry out by the time that the dark meat has cooked through. By spatchcocking the chicken, you flatten the bird, so that the breast and legs are at the same level. It cooks more evenly and results in a juicy and succulent roasted chicken.
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How to Store and Reheat
In an airtight container in the refrigerator, any leftover spatchcock chicken you have will stay fresh for up to 3 days. Reheat pieces of chicken in the microwave, air fryer, or oven until warmed through.
How to Freeze
You can freeze the parted chicken for up to 3 months in an airtight container or Ziplock bag. Let thaw overnight in the refrigerator before rehating.
Notes and Tips
- Get a good pair of kitchen scissors to cut the chicken. I recommend heavy-duty poultry shears.
- Save the backbone and make some yummy Instant Pot chicken stock!
- By just chopping the tops of the whole garlic heads off, you allow for the flavor and aroma of the garlic to infuse into the chicken. You don’t have to worry about peeling it.
- Use an instant-read thermometer to check the breasts and thighs for doneness. They should both register 165°F at the thickest point.
- If the skin is beginning to burn before the meat has finished cooking, tent the entire bird with foil.
Top Reader Review
“It is so easy to make and looks amazing as a presentation and tastes sooo good. This is the second time I have made this and it has not disappointed.” -Yvanka
Spatchcock Chicken Recipe with Garlic and Herbs
Ingredients
- 1 (4-pound) whole chicken
- 5 heads garlic left whole
- 1 tablespoon ground thyme
- 1 teaspoon ground rosemary
- 1 teaspoon ground oregano
- ⅓ cup extra virgin olive oil
- 7 baby potatoes
- 1 onion
Instructions
How to Spatchcock a Chicken
- Place the chicken on a work surface, breast side down.1 (4-pound) whole chicken
- Use a pair of kitchen shears to cut along the right side of the backbone, from tail to neck.
- Cut the same way along the left side and remove the backbone.
- Turn the chicken breast side up.
- Press firmly downwards until chicken is flat and you hear it crack.
- Cut off the wing tips of the chicken.
Garlic and Herb Spatchcock Chicken
- Preheat oven at 240°C/450°F.
- Line a sheet pan with baking paper and place chicken in the middle.
- Use a sharp knife to thinly slice the baby potatoes halfway through. The potatoes should have slits, but the bottom part should be intact. Add the potatoes to the pan.7 baby potatoes
- Chop off the top ½ inch of the garlic heads. Add them to the pan.5 heads garlic
- Peel onion then cut in quarters. Add to the pan.1 onion
- Drizzle ingredients on the pan with olive oil, and sprinkle with ground oregano, thyme, and rosemary.1 tablespoon ground thyme, 1 teaspoon ground rosemary, ⅓ cup extra virgin olive oil, 1 teaspoon ground oregano
- Reduce oven temperature to 200°C/400°F. Roast for 45 minutes or until golden brown.
- Carefully remove tray from the oven. Cover chicken, veggies, and potatoes with foil.
- Roast for another 30 minutes.
- Let the chicken rest for 10-15 minutes before carving.
Notes
This recipe was contributed by Michaella at Well + Yum.
My son’s favorite chicken recipe!!
Yay!!
It is so easy to make and looks amazing as a presentation and tastes sooo good. This is the second time I have made this and it has not disappointed.
Sounds like it is a hit for you!
My daughter who hates chicken asks me to make this on a weekly basis. The chicken comes out so tender & delicious.
I’m so happy to hear that, Paula! Thanks for sharing!
Definitely doesn’t matter in the end but your photo shows the breastbone cut out and not the backbone! Looks good though!
Either can be cut!