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A spatchcock chicken on a bed of herbs and lemon.

Spatchcock Chicken

This spatchcock chicken is flattened for uniform cooking, then flavored with garlic and herb butter and roasted to golden brown perfection. A spatchcocked chicken cooks faster than a traditional roast chicken, and comes out tender and juicy every time!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Brining Time 8 hours
Total Time 9 hours 5 minutes
Servings 6
Calories 322kcal
Author Sara Welch


  • 5 pound chicken giblets removed
  • 1 recipe chicken brine optional but highly recommended
  • 6 tablespoons butter softened
  • 1/2 teaspoon salt use 1 teaspoon if you're not brining your chicken
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh thyme leaves minced
  • 1 teaspoon fresh rosemary leaves minced
  • 2 teaspoons fresh parsley leaves minced


  • Prepare the chicken brine according to recipe directions. Brine for 8 hours.
  • Remove the chicken from the brine. Rinse the chicken with cold water and pat it dry.
  • Preheat the oven to 400 degrees F.
  • Spatchcock the chicken by removing the backbone with poultry shears or kitchen shears. With the backbone removed, cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.
  • Make a butter rub by mixing softened butter with salt, pepper, garlic, thyme, rosemary and parsley.
  • Generously coat the outside of the chicken with the butter mixture. Loosen the skin of the chicken and rub some of the butter mixture under the skin.
  • Insert a probe thermometer into the thickest part of the chicken (breast or thigh). Bake for 40 minutes or until a thermometer registers 165 degrees F in both the thigh and the breast.
  • Remove the chicken from the oven. Let it rest for 5-10 minutes, then carve and serve.



Calories: 322kcal | Carbohydrates: 1g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 252mg | Sodium: 622mg | Potassium: 721mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Calcium: 38mg | Iron: 3mg