Print Friendly, PDF & Email

Spatchcocking a chicken simply means to remove the backbone or to butterfly the chicken.  It is an easy and quick way to roast your chickens and the result is crispy, golden skin and very juicy and tender breast and flesh.  You will always roast your chicken like this from now on…

Serves 2 – 3
1 x size 10 chicken
100g butter
1 large clove garlic, peeled, chopped and made into a paste
2 tablespoons parsley – I also added some of my garlic and parsley butter, see the recipe collection

How to spatchcock a chicken: spatchcock chicken simply means to split or butterfly a chicken so that it is flattened; you do this by removing the backbone. I always spatchcock my chickens for roasting. With the chicken flattened like this, it allows the chicken to roast in the oven more evenly, more quickly and retains its juiciness, and is more crispy all over.

Spatchcocking is also ideal for grilling and barbequing as the chicken lies flat on the grill, it easily chars and absorbs smoke’s flavour, while remaining nice and juicy.
I use a good pair of chicken scissors or a set of strong, versatile kitchen scissors.
To remove the backbone: place the chicken breast-side down on the chopping board.
Place the chicken breast-side down on the chopping board, and starting from the tail of the chicken, cut along the right side of the backbone, as close as you can to the backbone, from the tail to the neck. Then do the same on the left side of the backbone. Set the bone aside and freeze to add to your next chicken stockpot.
Turn the chicken over and spread it out flattened on the board. Using your hands, gently press down on the chest to break the breastbone and flatten the bird.
It is optional to cut off the wingtips from the bird.
I always remove the wishbone, although it is not essential when the chicken is spatchcocked. Removing the wishbone from a whole chicken makes the carving much easier as you can cut larger, neater slices from the breast. If you lift the skin from the neck you should be able to see the meat underneath. Cut a little of the skin away if that helps you to see the wishbone better. I remove it using my fingers to feel for it and then I cut along the little bone, detach it and remove.
To prepare for roasting: salt your bird to attain a delightfully succulent, crispy-skinned bird. It is best to salt in advance, just as you do for other meats; this gives the salt time to diffuse and penetrate the flesh evenly, to maximise the flavour and tenderness of the meat. I often spatchcock the chicken and salt it when I return from the market; then store in a plastic container until required.  You can store in the fridge for up to 4 days, but do check the use-by date.
Once salted, another important element for the crispy skin is air. Chill your generously seasoned spatchcock chicken in the fridge uncovered and with the skin side up. The constantly circulating air dries out the skin. This ‘dried-out’ skin cooks up golden, glassy and crispy.
To add extra flavour: salt generously, preferably the night before cooking and leave it to chill in the fridge uncovered to help with the crispy skin If you forget to salt the night before, any amount of time will help.
One hour before roasting the spatchcock, you could add a simple spice mixture such as:

  • a herbed butter mixture of thyme, parsley, garlic and pepper, possibly rosemary as well, placed under the breast skin.
  • Anchovy flavoured butter: mix together about 100g softened butter, with 6 – 7 finely chopped anchovy fillets, 1 – 2 cloves garlic, made into a paste, 1 – 2tbsp finely chopped rosemary, zest and juice of a small lemon
  • a warm Eastern Mediterranean spice mix of allspice, paprika, and nutmeg, plus a little bit of garlic powder and black pepper. Rub this mixture all over, and underneath the skin.
  • an Italian twist, with dried oregano and thyme.
  • The Moroccan spice, Ras El Hanout.

To roast your spatchcock chicken: Turn the oven to 210℃.  Remove the chicken from the fridge and return to room temperature, about 30 minutes.
Make the herb butter by simply mashing with a fork, 100g softened butter, 2 tablespoons of chopped parsley; I also added 50grams of my parsley and garlic butter.  When mixed well, place it underneath the skin of the chicken and press evenly over the breast.
Turn the oven down to 190℃, and place the chicken in the centre; roast for approximately45 minutes until the meat thermometer registers about 73.5℃.  while resting the bird will continue to cook a little.
While a whole roast chicken that is not spatchcocked may take up to 1½ hours to cook through, your spatchcock chicken will roast in 45 minutes to 1 hour at the most, depending on your oven. With my oven, it takes about 45 minutes.
To determine when the chicken is ready, take your meat thermometer, and check.  The internal temperature should register 74℃, so remove from it the oven at about 73℃ as it will keep cooking as it rests.
Remove from the oven and allow to rest for 10 – 15 minutes while you cook the vegetables.