Spatchcock Chicken with Garlic and Herbs might just be my favorite way to prepare a whole chicken! Spatchcocking a chicken is the best way to ensure it’s evenly cooked throughout, and the simple addition of herbs and lots of garlic creates the BEST flavor in every bite.
What’s in Spatchcock Chicken with Garlic and Herbs
A whole chicken is made delicious with a medley of herbs, olive oil, and 5 whole heads of garlic.
- Chicken: You’ll need a 4 pound whole chicken for this easy spatchcock recipe.
- Garlic: 5 whole heads of garlic? Yes! You know every bite of this chicken is going to be infused with the best garlicky flavor.
- Dried Herbs: Thyme, rosemary, and oregano create the very best herbaceous flavor.
- Olive Oil: Try to use a good quality extra virgin olive oil for the very best flavor.
- Baby Potatoes: Round out your meal and still only use one pan when you toss some baby potatoes into the mix.
- Onion: You can use whatever color of onion you like best.
PRO TIP: Get a good pair of kitchen scissors to cut the chicken.
Do I need to peel the garlic?
Nope! 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.
This 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.
Spatchcock is also known as butterflying, and it’s a technique where you cut through a caracass to flatten it for cooking. The word “spatchcock” is though to be an abbreviation of “dispatch the cock.” Spatchcocking is a term only applied to poultry, such as chicken and quail.
It takes about an hour and fifteen minutes to fully cook a spatchcock chicken.
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 it in the microwave, air fryer, or oven until warmed through.
This spatchcock chicken recipe is perfect to serve with all the trimmings! The baby hassle-back potatoes that are cooked with the chicken are a must for me, as is the garlic and onion.
More Whole Chicken Recipes We Love
- Beer Can Chicken
- Honey Mustard Roast Chicken
- Crockpot Whole Chicken
- Air Fryer Whole Chicken
- Instant Pot Whole Chicken
- Chicken Under a Brick
Spatchcock Chicken with Garlic and Herbs
- One 4-pound chicken
- 5 whole heads of garlic
- 1 tbsp ground thyme
- 1 tsp ground rosemary
- 1 tsp ground oregano
- ⅓ cup extra virgin olive oil
- 6-7 baby potatoes
- 1 onion
- Place the chicken on a work surface, breast side down
- 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
- Preheat oven at 240C/450F
- 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 potato should have slits but the bottom part should be intact. Add the potatoes on the pan
- Chop off the top ½ inch of the garlic heads. Add them on the pan
- Peel onion then cut in quarters. Add it on the pan
- Drizzle olive oil and sprinkle ground oregano, thyme and rosemary
- Reduce oven temperature to 200C/400Roast 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
This recipe was contributed by Michaella at Well + Yum.