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Ultimate Easy Oven Spatchcock Chicken with Crispy Skin and Juicy Meat (Under 1 Hour)

Close-up of a perfectly roasted spatchcock chicken, cut open to show the moist, white breast meat inside the crispy skin.
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Learn how to spatchcock chicken for fast, even cooking. This simple roast chicken dinner yields incredibly juicy meat and perfectly crispy skin, making it an ideal weeknight chicken dinner idea.

Ingredients

Scale
  • 1 whole chicken (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 lemon, halved

Instructions

  1. Preheat your oven to 425°F (220°C). Place an oven rack in the center position.
  2. Place the chicken breast-side down on a sturdy cutting board. Locate the backbone running down the center of the chicken.
  3. Using strong kitchen shears, cut along one side of the backbone from the tail end up to the neck cavity. Repeat this cut on the other side of the backbone to remove it completely. Discard the backbone or save it for stock.
  4. Flip the chicken over so it is breast-side up. Press down firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat. This is how to spatchcock a chicken step by step.
  5. Tuck the wing tips behind the chicken’s back. Place the flattened chicken on a rimmed baking sheet or a wire rack set over a baking sheet.
  6. In a small bowl, mix the olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary to create your best seasoning for spatchcock chicken.
  7. Rub the seasoning mixture all over the chicken, making sure to get some under the skin where possible. Place the lemon halves inside the cavity opening.
  8. Roast for 40 to 55 minutes. The spatchcock chicken cooking time is reduced because the bird is flat. The chicken is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  9. For extra crispy skin roast chicken, switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
  10. Remove the chicken from the oven and let it rest on the baking sheet for 10 minutes before carving. This ensures juicy whole chicken oven results.

Notes

  • If you are using a whole chicken larger than 5 pounds, increase the roasting time by 5-10 minutes.
  • For a sheet pan spatchcock chicken meal, surround the chicken with chopped root vegetables like carrots and potatoes before roasting.
  • If you prefer a lemon herb chicken roast flavor, substitute half the dried herbs with fresh herbs like parsley and tarragon.

Nutrition

Find it online: https://cheffinity.com/spatchcock-chicken-easy-juicy-roast-recipe/