Spatchcock Chicken

Written By Judy Doherty, MPS, PCII

Here is a recipe for a roasted chicken that is baked “flat.” It has the backbone removed so it can lie flat in the roasting pan. The advantage is that the chicken roasts in about 25% less time and remains more juicy. We have been averaging 1 hour or less in the test kitchen for the average sized whole chicken.

The other advantage, as you have with all roasted chickens, is that you can roast it once and then serve it 3-4 times for 3-4 people. The first night we served it as a roasted chicken dinner with roasted yams and Brussels sprouts.

The second night we made a Buddha bowl (top rice with veggies and protein and top all of that with a salad dressing).

The third night we used all of the chicken to make a chicken noodle soup.

Spatchcock Chicken

Spatchcock Chicken

Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
60 Min
Total time
1 H & 5 M
Spatchcock is a method of roasting poultry where you remove the backbone so it roasts flat. The result is not only 30% less cooking time but a very moist meat!
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Ingredients

  • 1 whole chicken, thawed
  • 1 tsp olive oil
  • poultry seasoning mix or a combo of oregano, thyme, rosemary, red pepper and garlic

Instructions

  1. Remove the backbone from the chicken. The best way to accomplish this is to stand it in the sink on a clean towel. Then, use a sharp knife to cut out the back bone by sliding it down the backbone on both sides. Never put your hands in the way of the knife - hold the chicken from the top with a clean towel.
  2. Place the chicken flattened out in a roasting dish. Top it with the oil and seasonings. It is a good idea to use a thermometer placed deep in the thigh so you can monitor the cooking process.
  3. Roast at 375 degrees for 45 minutes to one hour. The chicken is done when the juices run clear and the thigh reaches an internal temperature of 160 degrees F. Remove from oven.
  4. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts

Calories

210

Fat

15 g

Sat. Fat

4 g

Carbs

0 g

Fiber

0 g

Net carbs

0 g

Sugar

0 g

Protein

18 g

Sodium

67 mg

Cholesterol

71 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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