Whole chickens are notorious for being a meal that takes some time to cook. Between the prep and time in the oven, most chickens can take anywhere from 1 -2 hours to get on the table. When you are juggling kids, chores, and homework, evenings fill up fast and this timeframe doesn’t work for most families.

In a busy household where dinner needs to get done and get done quickly, spatchcocking a chicken is the easiest way to cook or grill a chicken in an hour or under.

What does it mean to spatchcock a chicken?

When you “spatchcock” a chicken, all you are doing is cutting the spine out (or laying it to the side) and breaking the breastbone. This butterflies the chicken and allows it to lay flat.

By laying out your chicken flat, you enable it to cook evenly in a shorter amount of time. This method also helps create a crispier skin as well as a juicier, tender chicken.

It is easy to add various vegetables, such as potatoes, onions, squash, and carrots. Not only do you have a simple, wholesome dinner in a timely manner, but the cleanup is minimal!

How do you spatchcock a chicken?

First, you will have to make sure your chicken is defrosted if you are cooking from frozen. This can take anywhere from two to three days depending on weight. This can safely be done by putting your packaged chicken on a plate in the fridge near the front of your shelves (the back of your fridge is actually colder and will slow down the defrosting process).

uncooked chicken with kitchen shears on a cutting board

Next, remove your chicken from the packaging, discard any giblets, and place your whole chicken breast down on a cutting board. The chicken’s spine should be facing upwards.

cutting out the spine of a raw chicken

Carefully, using either a boning knife or kitchen shears, cut on both sides of the spine starting from the bottom.

raw chicken with spine cut out

After cutting the spine, flip your chicken breast side up and, using your palm, put pressure on the center of the breast bones. You will have to push down until you hear the breast bones cracking. This flattens the bird and gives it a “butterfly” appearance.

hand putting pressure on chest of raw chicken

Ingredients

  • 1 whole 5-7lb chicken
  • 1 tbs kosher salt
  • ½ tbs black pepper
  • 1 ½ tbs parsley (fresh or dried)
  • 1 ½ tbs garlic power
  • ½ tbs onion powder
  • 1 tbs dried oregano
  • 2 Yukon potatoes
  • 1 young zucchini
  • ¼ cup olive oil

Directions

raw chicken on cooking sheet with vegetables
  • Preheat your oven to 450 degrees.
  • Pull out your defrosted chicken and remove packaging. Rinse in the sink and pat dry with a paper towel.
  • While you are waiting for you chicken to dry, combine all your seasonings.
  • Place your dry chicken breast down on a cutting board. Remove giblets if necessary.
  • Using your boning knife or kitchen shears, carefully cut beside the spine on both sides and remove.
  • Next, flip your chicken over (breast side up) and, using your palm, push down on the center of your chicken. The breast bones should crack and your chicken will lay flat.
  • Combine the remainder of your seasoning with the oil and rub on the outside of your chicken, making sure to get into the cracks and crannies.
  • Cut up your vegetables of choice (I used yukon potatoes and a small zucchini). Put 1 tbs of olive oil in the bottom of your roasting pan and spread out your vegetables on the bottom.
  • Place your whole chicken on the rack in your roasting pan.
  • Put your roasting pan in the oven and cook for 50-60 minutes depending on weight. Internal temperatures need to be at 165 degrees before eating.
  • After pulling out of the oven, let rest for at least 10 minutes.
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