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Baked Spatchcock Chicken

Spatchcock Chicken (Crazy Easy)

This spatchcock chicken is a weeknight wonder. It's tender, juicy, and takes a fraction of the time to make as whole roasted chicken!
Course Meats
Cuisine American
Keyword Spatchcock Chicken
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 405kcal
Author Natalya Drozhzhin



  • In a medium-size bowl, combine the softened butter with the salt, pepper, and garlic. Set aside.
    Combined butter, seasoning and garlic
  • Flip the chicken breast-side down. Using kitchen scissors, cut out the backbone of the chicken. Next, make a shallow slice down the back of the breast bone (this will help the chicken "open up").
    Chicken cut open in the back
  • Flip the chicken over and turn the legs inward. Using your hands, press the breasts down to lay the chicken flat (you might hear a slight crack and that's a good thing).
    flat chicken on a serving tray
  • Carefully pull the skin away from the meat around the breast area.
    skin lifted in the chicken
  • Spread the butter mixture all over the chicken, reserving a bit to stuff underneath the skin.
    seasoned chicken on a baking pan
  • Place the chicken in a baking pan or cast-iron skillet. Bake the chicken at 450°F uncovered for about 50 minutes or until internal temperature reaches 165°F. Let chicken rest for 10 minutes before cutting into it. Enjoy!
    Baked Spatchcock Chicken


Calories: 405kcal | Carbohydrates: 1g | Protein: 27g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 685mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg