Spatchcock chicken is the best way to cook a whole chicken…
This recipe shows you how to spatchcock chicken, which means to butterfly a whole roasting chicken. I have tried many different methods of cooking a chicken whole, and this is by far my favorite because the skin gets so crispy, and it makes cooking a whole chicken infinitely easier. You could use any seasoning for this: however, I highly recommend using celery salt in place of regular salt when cooking chicken. Celery salt gives it that seasoned “fried chicken” taste, which is unparalleled to plain salt.
You’ll love this recipe because it’s…
Great for meal prep
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Spatchcock chicken, cut it down the spine…
First, cover a large baking sheet with aluminum foil and line with parchment paper; then, lay an oven-safe cooling rack on top. I recommend using a heavy-duty, stainless steel, grid-style cooling rack, like this one, instead of the one I used. It’ll help to hold the chicken up off of the pan. Spray the rack with a bit of cooking spray.
Once the pan is ready, line your work surface with wax paper, a non-porous cutting board, and paper towels. Lay your whole chicken atop the covered workspace with the breast side down. Since you are working with raw meat, it is essential to prep all of your ingredients before you touch the chicken.
seasoning for the chicken
Olive oil, one small, sliced lemon, and four to five pats of mostly frozen butter (stick). The butter should be soft enough to slice, but not so soft that it melts in your hands.
Okay, there are two ways you can butterfly the chicken. The first way is to cut around the spine and take it out completely. The second way is to make one cut down the middle of the back next to the spine.
I do it the latter because the back of the chicken doesn’t matter, and it is easier to make one cut rather than finding the backbone to cut around it.
Use Kitchen Shears!
I make one cut down the middle of the back with a sharp serrated knife or high-quality kitchen shears. After, open the chicken and lightly score the breastplate, then gently press down on the ribs of the chicken.
It will help the chicken sit flat when you flip it over. After the chicken has been cut open, gently, and quickly, flip it breast side up onto your baking sheet.
How to make your spatchcock chicken crispy and juicy…
Next, pat the chicken dry with clean paper towels. The drier the skin is, the crispier it gets. Then, separate the skin from the muscle by sticking your finger underneath the skin. Slide the pats of butter and lemon slices in between the flesh and skin.
After, season the chicken with celery salt, dried herbs, and smoked paprika. Next, drizzle a minimal amount of olive oil onto the chicken. Using your hands, gently massage the seasoning into all of the crevices of the butterflied chicken.
Finish it off…
In a hot, 450 degrees Fahrenheit oven, roast the chicken for about 45 minutes, turning at the halfway point. The size of your chicken will determine the cooking time. The larger the chicken, the longer it’ll take to cook.
A general rule of thumb is to prepare the chicken for 20 minutes per pound. For best results, use an oven-safe meat thermometer, like this ThermoPro 2 probe thermometer. This thermometer allows you to monitor the temperature without taking the chicken out of the oven.
Bake until the skin is golden brown and a meat thermometer registers at 160 – 165 degrees. The chicken will continue to cook even after removed from the oven, but make sure to check the temperature in multiple places without touching the bone. Let the chicken rest for ten minutes before enjoying.
Leftover chicken? Make sure to check out the recipes linked below!
Here are some other recipe(s) I think you might enjoy…
- 1 whole roasting chicken
- 2 tsp celery salt
- 2 tsp dried herb blend
- 2 tsp smoked paprika
- 1 small lemon, sliced
- 1/2 stick butter, , sliced
- 1 tbsp olive oil
- Preheat the oven to 450 degrees-Fahrenheit. Line a large baking sheet with aluminum foil, parchment paper, and an oven-safe cooling rack. Also, line your workspace with wax paper and paper towels to protect it.
- With the breast-side down, use a sharp knife or kitchen shears to cut down the middle of the back. Gently score the breastbone, and press down on the ribs of the chicken.
- Gently flip the butterflied chicken over, and onto the baking sheet. Stuff the lemon and butter slices underneath the skin of the chicken.
- Now, season the chicken skin with celery salt, dried herbs, and paprika. Drizzle the chicken with a little EVOO, and massage the seasoning onto the chicken.
- Roast the butterflied chicken for about 45 mins, rotating halfway. The skin should be golden, and your meat thermometer reads 160-165. Let cool for 10 mins.
Check the temperature in multiple places, at the meatiest parts of the chicken making sure not to touch the bone. A general rule of thumb is to cook poultry at 20 minutes per pound, but you must use a meat thermometer to assure the right temp.
Depending on the size of your chicken, you may not be able to fit all of the butter and lemon under the skin.
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- Gourmet Celtic Sea Salt Organic Celery Seasoned Salt Blend – Classic Celery Salt Adds Bold Herb Flavor to a Variety of Dishes, Hand Crafted and Organic, 3.7 Ounces
- Kitchen Shears by Gidli - Lifetime Replacement Warranty- Includes Seafood Scissors As a Bonus - Heavy Duty Stainless Steel Multipurpose Ultra Sharp Utility Scissors.
- Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality
- ThermoPro TP-17 Dual Probe Digital Cooking Meat Thermometer Large LCD Backlight Food Grill Thermometer with Timer Mode for Smoker Kitchen Oven BBQ, Silver
Nutrition Information:Yield: 6 Serving Size: 1 Servings
Amount Per Serving: Calories: 334Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 108mgSodium: 553mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 28g