How to Spatchcock a Chicken in 6 Easy Steps

Name: How to Spatchcock a Chicken in 6 Easy Steps
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 heads garlic, halved through equators; 2 lemons, 1 sliced and 1 cut into wedges; 2 tbsp. olive oil, divided; 1/2 bunch fresh thyme; 1 3 1/2 to 4 lb chicken, backbone removed; Kosher salt and pepper; 2 c. green olives

It may look tricky, but this cooking technique is so simple.

By Becca Miller and Kate MerkerPublished: Jan 22, 2020

Mike Garten

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Yields:

4 serving(s)

Total Time:

1 hr

Jump to recipe

There’s nothing better than classic roast chicken. But with these simple steps to spatchcocking (a.k.a. butterflying) a chicken, we’ve made sure that you’ll have a perfectly cooked bird — in a lot less time than it normally takes. Introducing the best chicken recipe to add to your arsenal: Spatchcock chicken! Our lemon thyme spatchcock chicken is juicy and moist, and is the perfect addition to your weekend dinner routine. Learn how to spatchcock a chicken and try this recipe for the best-ever Sunday night, family-style supper.

Why should I spatchcock my chicken?

Taking the backbone out of a whole chicken and flattening the bird means you can roast a chicken in much less time than it would normally take, and this super simple method will ensure even cooking. It also means you can cook a whole chicken on the grill without risking burnt or undercooked chicken.

How do you spatchcock a chicken?

Follow our easy step-by-step spatchcock guide below, which takes the intimidation out of this super simple process.

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Ingredients

2
heads garlic, halved through equators
2
lemons, 1 sliced and 1 cut into wedges
2 Tbsp.
olive oil, divided
1/2
bunch fresh thyme
1
3 1/2 to 4 lb chicken, backbone removed
Kosher salt and pepper
2 cups
green olives

Directions

1. Step 1Heat oven to 425°F. On rimmed baking sheet, toss garlic and sliced lemon with 1 Tbsp oil; toss with half of thyme and arrange in center of sheet. Place chicken on top, rub with remaining Tbsp oil and season with ½ tsp each salt and pepper. Scatter lemon wedges around it and roast 20 minutes.
2. Step 2Scatter olives and remaining thyme around chicken and roast until chicken is golden brown and cooked through (165°F on instant-read thermometer inserted into thickest part of thigh), about 30 minutes more.

A Step-by-Step Guide to Spatchcocking a Chicken

Step 1: Set a cutting board inside a rimmed baking sheet (it will catch any liquid). Remove the neck and giblets and pat the chicken very dry with paper towels.

Mike Garten

Step 2: Using kitchen sheers (we love Joyce Chen's scissors), cut along one side of the backbone, then cut the other side.

Mike Garten

Step 3: Flip the chicken over so the inside is facing up and — using a heavy kitchen knife — notch each side of the breast bone (this will help flatten it and make it easy to remove later when carving).

Mike Garten

Step 4: Turn the chicken back over and holding the chicken by each breast, pull the breasts up and with your thumbs push the breast bone downward, which will help flatten it.