Spatchcocked Chicken in Oven

How to cook spatchcocked chicken in oven is here. How to cut it to lay flat and roast it whole to tender. As good as our Smoked Spatchcock Chicken on a sheet pan for fall apart melt in your mouth meat with crispy skin to boot.

What is Spatchcocking a Chicken?

We will answer that question, how to do it, why it’s done and everything in between here. Spatchcocking a chicken is a cooking technique where the backbone is removed and the bird is then flattened out before cooking however you’d like. This technique is also known as butterflying chicken.

To spatchcock a chicken, you start by cutting out the backbone with a pair of sharp poultry shears or a very sharp knife and steady hands. Then, you can flatten the it out by pressing down on the breastbone with your hands or using a heavy object to weigh it down.

How to Cut a Spatchcocked Chicken

Once it is flattened, it can be seasoned and cooked in the oven or on the grill. The purpose of this is to help it to cook more evenly and quickly. This technique can also make it easier to carve when it is done and tender. Additionally, it allows for more surface area to be exposed to seasonings, resulting in a more flavorful dish.

If you have ever cut up a raw turkey this has basically the same anatomy. There are two breast meat pieces on either side of the spine, two legs, wings and thighs as well. To keep it simple you are going to remove the spine in the middle of the breast bones, as you see here above.

How to Spatchcock a Chicken with a Knife

1. Place the chicken breast side down on a cutting board, with the legs facing towards you.
2. Using a sharp knife, make a cut along each side of the backbone, from the tail to the neck.
3. Remove the backbone and save it for making stock or discard it.
4. Flip the chicken over so that it is breast side up.
5. Press down firmly on the breastbone with the palm of your hand until you hear a cracking sound and the chicken flattens out.
6. Tuck the wings behind the chicken, and use kitchen twine to tie the legs together if desired.
7. Season the chicken as desired, and roast chicken or bake according to the recipe you’re following.

Once you get the hang of how this is done there are tons of spatchcock chicken recipes you can make. Change it up with the seasonings or whether you marinade it or not. Different cooking methods have a variety of flavors too, like when smoked beer can chicken.

How to Spatchcock Chicken with Scissors

This is how to do this if all you have are kitchen shears or scissors on hand. First off make sure they are nice and sharp. Use a knife sharpener to get them to slide thru nicely.

1. Place the chicken breast side down on a cutting board, with the legs facing towards you.
2. Use a pair of kitchen shears to cut along each side of the backbone, from the tail to the neck. You may need to apply some pressure to cut through the bones.
3. Remove the backbone and save it for making stock or discard it.
4. Flip the chicken over so that it is breast side up.
5. Press down firmly on the breastbone with the palm of your hand until you hear a cracking sound and the chicken flattens out.
6. Tuck the wings behind the chicken, and use kitchen twine to tie the legs together if desired.

Season the chicken as desired, squeeze on some fresh lemon juice over the skin, and cook according to your recipe.

Spatchcock Chicken Seasoning

There are countless ways to season a whole chicken. The best choice depends on your personal preference and the type of cuisine you are cooking. If you don’t choose to use something like our smoked chicken brine, here are a few popular chicken seasonings ideas:

1. Salt and pepper is a simple but classic seasoning that enhances the natural flavor of poultry.
2. Garlic and herbs are easy enough.
   • You can use fresh or dried like thyme, rosemary, sage, or oregano with garlic to create a flavorful blend.
3. You can use our chicken dry rub that is both sweet and savory together.
4. I use this when I cook a whole bird or just pieces, coated well.
5. Combine lemon zest, juice, and herbs like parsley, basil, or cilantro for a fresh and zesty flavor.
6. BBQ seasoning is a great one too, made with a dry rub.
7. Combine a blend of smoked paprika, brown sugar, cumin, and chili powder can give you a smoky and slightly sweet flavor.
8. Curry powder blend of spices including turmeric, cumin, coriander, and ginger can give the meat a deliciously exotic flavor.
9. Jerk chicken seasoning is a blend of allspice, cinnamon, thyme, garlic, and chili powder, among other spices, will give your chicken a Caribbean taste.

Remember, you can always adjust the seasoning to your taste preferences. Feel free to experiment with different spices and herbs to find your favorite combination.

How to Cook a Spatchcocked Chicken in the Oven

The cooking time for a spatchcocked chicken depends on several factors, including the size of the chicken, the cooking method, and the oven temperature. As a general guideline, here are some estimated cooking times:

1. Preheat the oven to 450 degrees F
2. Rub olive oil on outside to crisp and get seasonings of choice to stick well.
3. Place the chicken on a baking sheet or roasting pan, and cook for 45-60 minutes, depending on the size of the chicken.
   • To check if it’s done, use a meat thermometer to check that the internal temperature of the thickest part of the chicken has reached 165 degrees F in the middle of the thigh.

How to Grill Spatchcock Chicken

1. Preheat the grill to medium-high heat.
2. Place the chicken on the grill, skin side down, and cook for about 10-15 minutes.
   • Flip the chicken over and continue cooking for an additional 25-35 minutes, depending on the size of the chicken, until the internal temperature reaches 165°F (75°C).

As always, it’s important to use a meat thermometer to ensure that the chicken is cooked to a safe temperature. Additionally, the cooking time may vary depending on the specific recipe and cooking equipment, so it’s always best to refer to the recipe for specific instructions.

How Long to Cook a Spatchcocked Chicken

You are looking at about 50 minutes to 1 hour depending on how large your bird is, in the oven that is. Of course the larger yours is the longer it will take but to ensure it is done, use a meat thermometer and insert into the thickest part of the thigh for an accurate read. Once it hits 165F. remove, cover with foil and allow to rest for 10 minutes before slicing to keep it juicy.

If you wanted to know How Long to Bake a Whole Chicken at 350 this way it would be longer, more like an extra 20 minutes or so. The downside to this is you don’t really get crispy skin with a lower temp, though the meat is a bit more tender so it is a trade off.