Go Back Email Link
–+ servings
spatchcock chicken on parchment
Print Recipe
4.68 from 49 votes

Roasted Spatchcock Chicken Recipe

This really is the best spatchcock chicken recipe, and it's my favorite way to prepare a succulent roast chicken. Loaded with garlic, herbs, and potatoes, this oven-roasted spatchcock chicken is sure to impress your guests!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 513kcal
Author: Becky Hardin

Equipment

  • Sheet Pan
  • Poultry Shears or Kitchen Shears

Ingredients

  • 1 (4-pound) whole chicken *
  • 5 heads garlic 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 whole chicken on a work surface, breast side down.
    1 (4-pound) whole chicken
  • Use a pair of poultry/kitchen shears to cut along the right side of the backbone, from tail to neck.
    Using kitchen shears to cut out the backbone of a raw whole chicken.
  • Cut the same way along the left side, and remove the backbone.
    A raw whole chicken with the backbone removed.
  • Turn the chicken breast side up.
    Raw whole chicken laid out on a cutting board, with wings spread.
  • Press firmly downwards until chicken is flat and you hear it crack.
    Pressing down firmly on a whole chicken.
  • Cut off the wing tips of the chicken.
    Using kitchen shears to cut off the wing tips of a whole chicken.

Roast Spatchcock Chicken and Potatoes:

  • Preheat oven to 240°C/450°F.
  • Line a sheet pan with parchment paper and place the 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
    Making thin, shallow cuts into potatoes.
  • Chop off the top ½ inch of the garlic heads. Add them to the pan.
    5 heads garlic
    Cutting the tops off of heads of garlic.
  • Peel onion then cut in quarters. Add to the pan.
    1 onion
    Cutting an onion into quarters.
  • 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
    An herb-coated spatchcocked chicken laid on a baking sheet with garlic, onion, and potatoes.
  • 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.
    Covering a sheet pan with aluminum foil.
  • Roast for another 30 minutes.
  • Let the chicken rest for 10-15 minutes before carving.
    A roasted spatchcock chicken with potatoes, garlic, and fresh herbs.

Video

Notes

*I created and tested this recipe using a 4-pound chicken. Adjust the roasting time for smaller/larger birds.
**A different combination of herbs and spice can be used. 
***Baby potatoes, fingerling potatoes, or cubed/quartered potatoes all work well.
Tips:
  • After removing the backbone, use it to make chicken stock!
  • No need to peek the garlic. Chopping off the tops of the heads is enough to add the flavor and aroma of garlic to the chicken.
  • 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. I recommend doing this proactively for the final 30 minutes. 
Storage: Store spatchcock chicken in an airtight container in the refrigerator for 3 days, or freeze meat for 3 months.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 22g | Protein: 30g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 111mg | Potassium: 680mg | Fiber: 3g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 3mg