The quickest way to bake an ultra-juicy bird in the oven!
While it might sound funny, the term “spatchcock” refers to an Irish method of preparation. The spatchcock method involves splitting a chicken open along the spine and laying it flat, which allows the meat to cook faster and crisp up better. I don’t know how they discovered this strange tactic, but thank goodness they did! This could be the juiciest, most tender chicken you’ll ever eat.
For little cooks-in-training, this recipe is a great place to start developing new culinary skills, especially if they haven’t cooked meat yet. It’s a method that’s simple and effective enough that anyone can learn with ease. While it’s traditional to use a sharp kitchen knife, it can be easier to learn how to spatchcock a chicken with kitchen scissors first. Whether you cook it for lunch or dinner, this bird could be the new star of your dinner table.
Is Spatchcock Chicken Healthy?
The wholesome simplicity of this recipe makes it not only easy, but healthy too. While chicken is already a lean meat and therefore healthier than most other types of meat, I recommend getting local and organic chicken to make it the best of the best. One serving has 24 grams of protein, and much less fat than fried chicken.
And good news: this recipe is gluten-free, sugar-free, and dairy-free!
What Does “Spatchcock” Really Mean?
Supposedly first used in Ireland, the term has been recorded as far back as the 1700s – though its origin is unknown. Some believe it may be related to the 15th-century Middle English word ‘spitchcock’, though other theories point to a different origin. At that time, splitting open a bird for baking or grilling was a common practice, and it has recently regained popularity as a superior method of cooking. It always intrigues me how language changes over time, and how it carries with it centuries of rich culture and tradition.
How to make ahead and store
To prep the chicken in advance, simply follow steps 2 and 3 of the instructions below and then place the marinating chicken in a sealed container in the refrigerator overnight. This allows the flavors to mingle and lets the acids of the lemon juice tenderize the meat before cooking. When you’re ready to cook, follow the rest of the instructions and enjoy it fresh out of the oven or grill.
Once cooked, leftovers can be stored in an airtight container and refrigerated for 4 to 5 days. Reheat in an oven at 300°F for 5 minutes or until it’s warmed all the way through.
Serving Suggestions
Served on its own, this chicken remains strong. But let’s make it even better with a fluffy and nutritious side of Whipped Sweet Potatoes, or these umami-rich Garlic Mushrooms.
My favorite side dish with spatchcock chicken has to be Crispy Asparagus, because we all need to eat more greens!
Ingredients
- 1 whole chicken about 4 to 5 pounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme minced
- 2 garlic cloves minced
- 1 lemon zested and juiced
Instructions
- Preheat the oven to 425°F. Prepare a large baking sheet with foil and a wire rack.
- Place the chicken breast-side down on a cutting board. Using kitchen scissors or a very sharp knife, cut away from you along each side of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten the chicken.
- In a small bowl, mix olive oil, salt, pepper, thyme, minced garlic, lemon zest, and lemon juice. Rub this mixture all over the chicken, both under the skin and on the exterior.
- Place the chicken on the prepared rack, breast-side up, and roast in the preheated oven for about 45 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
- Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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