Easy Oven Roasted Spatchcocked Chicken, my new favorite way to bake chicken. It takes less time than traditional baked chicken and is absolutely scrumptious.
Easy Oven Roasted Spatchcocked Chicken
Hi. It’s Lois at Recipe Idea Shop, with an Easy Oven Roasted Spatchcocked Chicken. Moist, flavorful, super easy. This ain’t your momma’s chicken, at least it’s not mine—it’s so much better. In the past, I have roasted chickens whole. That’s pretty simple, but it takes a long time. Usually 1½ hours in the oven, plus 15 minutes resting time.
But with Easy Oven Roasted Spatchcocked Chicken you are ready to eat in about an hour and once you are good at it, it takes less than 10 minutes to prepare it. Plus, its skin so so crispy and amazing.
We had to eat early one day because Don was driving to Baltimore after supper, and that’s about a five-hour drive. So I planned dinner for 5:30. I thought I’d pick up one of those delicious roasted chickens at the grocery store, but they didn’t have any ready when I was there. So—not one to be deterred when I have my tastebuds set on something—I bought a whole chicken and decided to bake it myself.
I must admit, though, regular baked chicken is kind of a mystery to me. Sometimes it’s moist; sometimes it’s dry as a bone; sometimes it’s undercooked. It probably has more to do with my attention span than anything, but you do have to pay attention. And I usually don’t do a consistent job with slow cooker chicken. It’s often too dry for me. (It’s better if I put the chicken in the pot frozen.) What’s the knack?
What You Need
So I decided to spatchcock the chicken. And for this method, you need a good pair of kitchen shears (affiliate link) or a sharp knife (affiliate link). I also use a jelly roll pan (affiliate link) instead of a roasting pan. And measuring spoons, of course. I like the magnetic type of measuring spoons (affiliate link). Read about why spatchcocking is different after the recipe.
Easy Oven Roasted Spatchcocked Chicken RecipePrint
Easy Oven Roasted Spatchcocked Chicken
This “Spatchcocked” (or flattened) Chicken is juicy and flavorful, and takes less time than traditional baked chicken.
- Prep Time: 20 minutes
- Resting Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Chicken, Main Course
- Cuisine: American
- 1 whole chicken (4 pounds or so, parts removed; there’s usually a bag in the cavity)
- 4 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic (peeled and sliced into strips)
- 6 sprigs (about 2” long fresh rosemary)
- 1/2 teaspoon Herbes de Provence
- 1 lemon (sliced)
- Heat the oven to 450°F.
- Spread two tablespoons of oil long the baking sheet. Don’t put too much oil or it will splatter all over your oven unless you line your pan with potatoes or vegetables.
- Place the springs of rosemary and garlic slices in the middle so that they will be completely covered by the chicken when you place it on the pan.
- Using a sharp knife or kitchen shears, cut the backbone out of the chicken, cutting down both sides of the backbone and removing it. (Save the backbone in a bag in the freezer to make broth in the future.)
- Place the chicken, back side down, opened wide, on the baking sheet over the rosemary and garlic.
- Press on the breast to flatten the chicken.
- Drizzle the chicken with the a little olive oil.
- Sprinkle salt, pepper and Herbes de Provence over the chicken.
- Spread the sliced lemon around the chicken and on the pan.
- Bake the chicken at 450°F for 40-50 minutes until nice and brown and the internal temperature reaches 185F degrees (breast) and when you poke it, the juices run clear.
- Remove the chicken from the oven and let it rest for 10 minutes before carving and serving.
I looked at a few videos on YouTube to see what temperature to roast the chicken, and found it varies. Valerie Bertinelli (the actress) had the simplest method and I modeled my recipe after hers. The extra time in the recipe is for “resting” the chicken (10 minutes).
IMPORTANT NOTE 2: If you put small, new potatoes sliced in half all over the pan surrounding the chicken, it won’t splatter as much in your oven. I didn’t do this the first two times I made this recipe and I had to clean my oven both times!
- Serving Size: 1/12th the chicken or about 5 ounces
- Calories: 554
- Sugar: 0.4 g
- Sodium: 262.3 mg
- Fat: 8.7 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 1.9 g
- Fiber: 0.6 g
- Protein: 34.2 g
- Cholesterol: 110.3 mg
Keywords: oven roasted spatchcocked chicken
Why Spatchcocking is Different
Spatchcocking is almost foolproof. The chicken cooks evenly because you cut the backbone out (save it for chicken stock) and flatten the chicken before baking it. That makes it so most of the parts of the chicken are equal thickness and it cooks evenly and quickly.
True confession: I have only cooked a chicken this way five times, once on the grill (affiliate link) and four times in the oven. But I don’t think I will ever cook another whole chicken the old-fashioned way again. I suggest you cover your baking pan with aluminum foil or parchment paper, however, for easy clean up. I made quite a mess of my pan!
Use this trick: Be sure to cook some small potatoes sliced in half and placed sliced-side down on the pan to prevent your chicken from splattering all over your oven. The added advantage is that you have nice, roasted potatoes to eat with your chicken.
The first time I did it, I made it the way Martha Stewart said to make it. It took hours. Six to eight hours marinating the chicken, 15 minutes of prep and about 35 minutes to cook it. Our Grilled Spatchcocked Chicken was amazing. But you have to plan for it. You can’t just heat the oven, cut the chicken, throw on some spices and pop it in the oven. And, although it tasted heavenly, it wasn’t beautiful. Believe me, it doesn’t look so great, but that charred black skin is amazing. Take a look:
On the other hand, this Easy Oven Roasted Spatchcocked Chicken took a total of one hour and 10 minutes, including the resting time. And it is my new favorate way to make chicken. It’s not only delicious. It’s gorgeous and simple. And I roasted the potatoes on the same pan at the same time. I think you could do this with any root vegetable as long as you have room on the pan.
Why Rest the Chicken?
Or meat, for that matter? There’s a science behind it. As you cook the chicken (or meat), the juices ooze out and gather in the pan, which can dry out your food. As it rests (10-15 minutes for chicken, 15-20 minutes for roasts), the juices are slowly reabsorbed into the meat, making it juicy and flavorful. So, it’s best to let your meat sit on the counter in the pan a few minutes (rest) before carving. Trust me, it will stay hot.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
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This recipe was originally posted on Recipe Idea Shop October 31, 2017 and updated Septebemr 17, 2021.