Spatchcock Chicken

spatchcock chicken recipe

Ingredients (serves 4)

Level: Super Easy

  • 1 spatchcocked chicken (ask your butcher to do this!)
  • Olive Oil
  • salt
  • black pepper


  1. Preheat the oven to 450 degrees
  2. Place chicken skin side up on a foil-lined baking sheet on top of a wire rack.
  3. Tuck the chicken wings behind the head.
  4. Pat the chicken super super dry with a paper towel.
  5. Cover the entire chicken in olive oil
  6. Generously season with salt and pepper on both sides
  7. Roast for 1 – 1.5 hours skin side up until cooked through, the skin is crispy and the chicken has an internal temperature of 165 degrees fahrenheit.
  8. Let the chicken rest for at least 10 minutes so all the juices don’t flood out. Cut and serve it! Yup, that’s it.
  9. Really that’s it! You love to see it.

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    1. Everyone’s grill is a bit different, but generally it’s about 6-7 minutes per side or until the chicken’s internal temp reaches 165 degrees F.

  1. This recipe looks fantastic. Will it work with boneless chicken breasts? And if the breasts are too large, slice in half or possibly thirds?