How to Spatchcock a Chicken

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5 from 1 vote

How to Spatchcock a Chicken

Once you know How to Spatchcock a Chicken, you have a quick and impressive way to bake an entire chicken. Learn how to easily prepare the raw bird by cutting along the spine and flattening it out to cut the cooking time in half.

Prep Time5

Cook Time40

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

3-4 lb. whole chicken

Instructions

Place the chicken on a cutting board with the breasts facing downwards and the spine upwards.
Using kitchen shears, cut along both sides of the spine across the length of the bird. Try to stay as close as possible to the spine to avoid cutting too much into the ribs and meat.
Score the breast bone with a knife and then flip the chicken over. Press down with the heels of your hands to crack the ribs and flatten the bird. Place the chicken on a wire rack that is on top of an aluminum foil-lined baking sheet.
Season according to your preference and bake in a preheated 425 degree oven for 40-50 minutes, depending on size.

Video

Notes

Meal Prep and Storage

To Prep-Ahead: You can slice and flatten the chicken up to one day before baking. However, keep tightly wrapped in the fridge until you're ready to cook.
To Store: Place leftover chicken in an airtight container or Ziploc bag in the fridge for up to 3 to 4 days.
To Freeze: Be sure the chicken didn't sit at room temperature for long after cooking. Then, remove the meat from the bones, store in an airtight container, and freeze for up to 4 months.
To Reheat: Either pop the chicken back in a 350℉ oven until heated through, or use the microwave.

Nutrition