Go Back

Spatchcock Chicken in the Oven

A perfectly roasted spatchcock chicken with crispy skin and juicy meat, easy to prepare and delicious for any family gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole whole chicken (spatchcocked)
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Fresh herbs (like rosemary or thyme) for garnish

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. Lay the chicken breast-side down on a cutting board. Using kitchen shears, cut alongside the backbone, removing it entirely. Flip the chicken over, press down on the breast until it flattens.
  3. Drizzle the olive oil over the chicken, ensuring an even coating. Season generously with salt, black pepper, paprika, garlic powder, and onion powder, rubbing the seasoning under the skin.
Cooking
  1. Transfer the spatchcocked chicken onto a roasting pan lined with parchment paper and roast for about 45-50 minutes or until the internal temperature reaches at least 165°F (74°C).
Serving
  1. Once cooked, remove from the oven and let it rest for about 10 minutes. Garnish with fresh herbs before serving.

Notes

Substitutions for spices are welcome. Monitor cooking time closely and broil for extra crispiness if desired. Always allow the chicken to rest before slicing for juicier meat. Leftovers can be stored in an airtight container for 3 days or frozen for up to 3 months.