Ready to change the roast chicken game? This spatchcock chicken recipe is all you need! A few tips make all the difference in this succulent, juicy chicken with extra crispy skin. Be sure to read on and watch the video below.
Whole roast chicken is one of those comforting meals every home cook should be able to make. But I’ll be first to admit, when it comes to roasting the entire bird whole, achieving perfection can be tricky.
People often have trouble with whole roasted chicken because the breasts dry out before the legs reach the right temperature. While you can just cut up a whole chicken before roasting like I do in my chicken marbella recipe, there’s another answer to this pesky problem: Spatchcock!.
Spatchcock chicken, also called butterfly chicken, is a cooking method in which the backbone is cut out of the bird and it is flattened so that it cooks quickly and evenly. Since spatchcocking is becoming more popular, a lot of home cooks want to know how long to cook a chicken to get the best mix of crispy skin and juicy meat. This whole guide will teach you everything you need to know about how long to cook a spatchcock chicken.
What is Spatchcock Chicken?
Spatchcocking, originally called spitchcocking, is a classic technique that originated in Ireland and England. It involves removing the backbone of a whole chicken and flattening or butterflying it open This allows the chicken to lie flat in a single layer, promoting even and quick cooking.
The benefits of spatchcocking chicken are:
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Cooks faster – With the bird laid flat, the meat is closer to the surface and exposed to more heat. This significantly reduces cooking time.
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The flattened shape of the chicken lets all sides brown and crisp up at the same rate in the oven. No single area is left undercooked.
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Juicy and tender meat – Fast cooking from being flattened keeps the meat incredibly moist and tender.
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Easier to carve – With the backbone removed, the chicken is easier to carve into perfect portions.
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Versatile cooking methods – Spatchcock chicken can be grilled, roasted, or smoked with ease.
How Long to Cook Spatchcock Chicken
The exact spatchcock chicken cook time can vary slightly depending on a few factors:
1. Oven Temperature
- Higher oven temp (400°F-450°F): 30-45 minutes
- Moderate oven temp (350°F): 45-60 minutes
- Lower oven temp (300°F-325°F): 60-75 minutes
Cooking at a higher temperature helps crisp up the skin faster while keeping the meat tender and juicy on the inside. Lower oven temperatures result in slower cooking and are great for larger birds or when you want very gentle, even cooking.
2. Chicken Size
- Small chicken (3-4 lbs): 30-50 minutes
- Average chicken (4-5 lbs): 45-60 minutes
- Large chicken (5-6 lbs): 60-75 minutes
Larger chickens will naturally take longer to cook through to the center while reaching the desired browned exterior.
3. Convection vs Non-Convection Oven
Fans move hot air around in convection ovens, which can cut cooking time by 5 to 15 minutes. Keep this in mind when following standard cook times.
4. Grilling
If you grill your spatchcock chicken over indirect heat, it will take about 60 to 90 minutes, depending on how thick it is. Chicken thighs often take longer than breasts to cook through.
5. Doneness Preference
Cook chicken to at least 165°F internal temperature as measured by a meat thermometer inserted into the thickest part of the bird. For a more well-done chicken or extra crispy skin, cook for a longer amount of time or higher temperature.
Tips for Cooking the Perfect Spatchcock Chicken
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Dry brine chicken in the fridge overnight before cooking for extra juicy, seasoned meat. Simply coat all over with kosher salt.
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Leave the skin on for the best texture and flavor. Crisp skin is one of the best parts of spatchcock chicken!
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Preheat your oven fully before cooking. Use an oven thermometer to confirm accurate temp.
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Roast the chicken on a wire rack set inside a sheet pan to allow airflow underneath.
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Rub skin with oil or butter before seasoning to help seasonings adhere.
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Flip chicken over halfway during cooking to ensure even browning.
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Let chicken rest 5-10 minutes before slicing for juicier meat.
Checking for Doneness
The best way to confirm your spatchcock chicken is cooked through is to use an instant-read thermometer. Check in a few spots, avoiding bones, to ensure the meat has reached 165°F throughout. Signs your chicken is done include:
- Clear, golden juices (not pink)
- Meat pulling away from bones
- Thighs and breasts feel firm to the touch
- Skin is deeply browned and crispy
If the thighs or breasts still feel undercooked, return to the oven for 5-10 more minutes.
Sample Spatchcock Chicken Cooking Times
To give you a better idea of approximate cook times, here are some examples for common scenarios:
- 4 lb chicken at 400°F in a non-convection oven: About 55 minutes
- 5 lb chicken at 375°F in a convection oven: About 50 minutes
- 3.5 lb chicken at 450°F in a convection oven: 30-40 minutes
- 6 lb chicken at 300°F in a non-convection oven: Around 75 minutes
- Grilled 4.5 lb spatchcock chicken over indirect medium heat: Roughly 75-90 minutes depending on thickness
The exact time can vary, so I recommend using a meat thermometer and the visual doneness indicators to determine when your specific chicken is cooked through. Start checking temperature about 10-15 minutes before the estimated cook time.
Cooking spatchcock chicken delivers tender, juicy meat and beautifully crisp skin every time when you follow the proper technique. Understanding approximate cook times based on size, oven temp, and doneness preferences helps ensure roasted chicken perfection. With a good meat thermometer and occasional flipping, you can master oven-roasted spatchcock chicken worthy of any home chef. Crispy, savory spatchcock chicken makes for an easy, flavorful meal to please all palates. Give this simple butterflying method a try for your next whole chicken and enjoy the quick cook time and mouthwatering results.
How do you spatchcock a whole chicken?
I find that a pair of good kitchen shears is the right and easiest tool to use for this job. Here is what you do:
- Remove the neck and gizzards.
- Remove the backbone. From the chicken’s tail to its neck, cut along the right side of its backbone. After that, do the same thing to the left side of the trunk. You can throw away the backbone or freeze it to use later to make chicken stock.
- To flatten the bird and break the breastbone, press down on the wings.
- Trim the wings. Remove the wings from the bird. You don’t have to do this, but it will help you when you need to grill the bird and flip it on its back.
I promised you succulent and crispy roast chicken, so here are few tips that make all the difference…
What is Spatchcock Chicken?
To spatchcock or butterfly chicken means to split a whole chicken by removing its backbone so that it is flattened. It’s easy enough to butterfly a chicken yourself, or you can ask your butcher to do it for you.
The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)
FAQ
How long does it take for a whole spatchcock chicken to cook?
- Prep Time 15 minutes.
- Cook Time 50 minutes.
- Total Time 1 hour 5 minutes.
Is it better to roast chicken at 350 or 400?
You can roast chicken at either 350°F or 400°F, but the best temperature depends on what you want to happen. 350°F is better for ensuring even cooking and retaining moisture, especially for larger pieces like whole chickens. Recipes suggest that a lower temperature results in a more tender and juicy chicken.
How long to cook flattened chicken in the oven at 400 degrees?
Preheat the oven to 400 degrees F (200 degrees C). Rub olive oil on both sides of chicken and generously season with salt and black pepper. 45 to 55 minutes, or until the meat is no longer pink at the bone and the juices run clear.
How long to cook spatchcock chicken at 475?
MethodStep 1: Spatchcock the chicken. Preheat your oven to 475°F/246°C. Step 2: Season the chicken. Now, it’s time to season the chicken. Step 3: Roast the chicken. Roast your chicken for 40-50 minutes. Step 4: Make the green sauce. Step 5: Carve the chicken & serve.