Spatchcock Roast Chicken — Weeknight Hero (Crispy Skin, Juicy Meat)
Spatchcock Roast Chicken — Weeknight Hero
Butterflying the chicken makes it cook faster and more evenly: crispy skin, juicy breast, tender thighs. Use a hot oven, a preheated pan, and a little olive oil—then let carryover heat finish the job.
Golden skin, juicy meat — spatchcock speeds up roasting and evens doneness.
Ingredients
- Whole chicken: 3.5–4.5 lb
- Olive oil: 2 Tbsp, divided
- Kosher salt & pepper (see note for brand amounts)
- Lemon: zest for the rub + wedges to serve
- Herbs: thyme/rosemary/parsley (fresh or dried)
- Optional rub: garlic powder + smoked paprika
- Optional: 1/2 tsp baking powder in rub for extra-crisp skin
Salt note: Diamond Crystal is flakier (use more); Morton is denser/saltier (use about 2/3 as much).
Method
- Preheat: Put a rimmed sheet pan with a wire rack in the oven and heat to 450°F (425°F convection).
- Spatchcock: Pat dry. Cut out backbone with shears; press breastbone to flatten; tuck wing tips.
- Season: Mix 1 Tbsp oil + salt + pepper + lemon zest + herbs (and optional spices/baking powder). Rub all over, especially skin. Optional: chill uncovered 8–24 hrs for ultra-crisp skin.
- Roast: Place chicken skin-side up on the hot rack. Roast until breast hits 160°F and thigh 175°F, about 35–50 minutes depending on size (see guide).
- Rest & carve: Rest 10 minutes. Carve: legs off, thighs/drums separated, wings, then slice breast off keel bone and cut crosswise.
Hot pan + seasoned bird = browning early and evenly.
Timing & Temp Guide
| Weight (spatchcocked) | Oven | Approx time | Pull temps | Notes |
|---|---|---|---|---|
| 3.5 lb / 1.6 kg | 450°F | 35–40 min | Breast 160°F; Thigh 175°F | Check at 30 min |
| 4.0 lb / 1.8 kg | 450°F | 40–45 min | Same | Rotate pan at 25 min |
| 4.5 lb / 2.0 kg | 450°F | 45–50 min | Same | Convection ~5 min less |
Always trust a good instant-read thermometer over the clock. Carryover heat will bring the breast to 165°F while resting.
Mediterranean Diet Plate
- Vegetables (point): pair with a sheet pan of roasted veg.
- Whole grains (point): add 1/2 cup cooked farro, bulgur, or brown rice.
- Healthy fats: olive oil in the rub + a light drizzle of pan juices.
- Note: Poultry itself isn’t a Med-Diet “point,” but it’s a lean protein that supports the pattern when plated with veg, grains, and olive oil.
Flavor Finishers
- Lemon–herb: chopped parsley + lemon juice + zest
- Garlic–herb oil: warm olive oil with minced garlic & thyme; drizzle
- Green sauce: spoon over chimichurri or yogurt–tahini
Nutrition (estimates)
Per serving (~6 oz cooked mixed light/dark with skin), using 2 Tbsp olive oil across the bird. Skinless breast will be leaner.
| Calories | Protein | Carbs | Fat | Sodium* |
|---|---|---|---|---|
| ~410 | ~45 g | 0 g | ~25 g | varies |
*From added salt; adjust to taste and health needs.
Food Safety
- Use a thermometer; avoid pink/undercooked joints. Rest so juices redistribute.
- Don’t rinse raw chicken (splashes bacteria). Clean boards/knives with hot, soapy water.
- Leftovers: cool quickly; refrigerate within 2 hours; eat within 3–4 days or freeze.