Spatchcock Chicken

  • Recipe By
  • Published Dec 27th
  • Ready In50m
  • Servings8
  • Calories545
Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Spatchcock Chicken Ingredients

The following are the ingredients needed to make delicious Spatchcock Chicken for 8 servings:

  • 2 (3 1/2) pound whole chickens, wingtips removed
  • 2 teaspoons salt
  • 1 teaspoon dried tarragon
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 4 teaspoons olive oil
  • 2 lemons, thinly sliced and seeded

Spatchcock Chicken Cooking Instructions

  • Prep10m
  • Cook35m
  • Ready In50m

To cook Spatchcock Chicken, you need about 10 minutes of preparation time. The time needed to cook this Spatchcock Chicken is about 35 minutes , and you can serve your Spatchcock Chicken within 50 minutes . The following are the steps to cook Spatchcock Chicken easily:

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
  2. 2 Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
  3. 3 Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
  4. 4 Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Nutrition Facts

Per Serving: 545 calories; 32.1 grams of fat; 0.4 grams of carbohydrates; 59.9 grams of protein; 239 milligrams of cholesterol; 758 milligrams of sodium.

  1. Aug 13th 2017

    Delicious, Juicy & Tender Chicken! I tweaked spices to my personal preference then followed recipe after that, minus the lemon slices. I instead used a fusion of balsamic vinegar and Me ...

  2. Jul 7th 2017

    If you use one chicken instead of the two that the recipe calls for, be careful of the salt amount. Also, ask your butcher to split and flatten your chicken for you. I like a hint of lemo ...

  3. Jun 17th 2017

    I had a couple of issues with this recipe. First, I am still really surprised that my smoke alarm didn't go off. Having my oven at such a high temperature created tons of thick, eye-watering ...

  4. Jan 6th 2017

    I've been doing out Thanksgiving turkey like this for years. Comes out nice and moist. I do brine it for at least 12 hrs.

  5. Oct 5th 2016

    I made this according to the directions except my bird was about 5 pounds so I cooked it at 425 for about an hour. I also used the rub to coat some steak fries before using it on the chicken ...

  6. Aug 29th 2016

    This is the only way that we now bake chicken in the house. I had to use other spices that I had on hand but the whole family just loves it. I cook mine at 350 for 1.5 hours. We like cris ...

  7. May 19th 2016

    I tried this recipe when I saw it in the April/May issue of Allrecipes Magazine. It did not disappoint! The chicken was so juicy and the lemon was like candy underneath the chicken skin. We ...

  8. May 18th 2016

    Delicious! I didn't have tarragon, so I used thyme instead. Baking time was off though. Mine took over an hour to get the breast meat to 165 degrees (they were pretty thick breasts). I added ...

  9. May 8th 2016

    This came out amazing. I used this respond when I wanted to try something different with my whole chicken. It came out flavorful and very juicy.