Published on
by Erin
Spatchco*ck Chicken (Butterflied Chicken Recipe) is a quick and easy way to make the perfect chicken every time!
Easy Spatchco*ck Chicken (Butterflied Chicken Recipe)
Looking for a classic Spatchco*ck or Butterflied Chicken Recipe –This is it. Looking for the best way to meal prep your chicken. This is also it. Looking for a replacement for that store-bought rotisserie chicken? Also it.
Save this recipe right NOW. I am telling you – you need this in your life. Whether you are having a dinner party, meal prepping, or planning a nice Sunday family dinner ….. this chicken works. It is SO easy and SO quick (the trick is to spatchco*ck/butterfly your chicken – cuts way down on the cooking time). The ingredients are also all Whole30 compatible or friendly (and Paleo)!
Now I also mention in the recipe that you can slow down the process a bit and marinade the chicken for a while, that is totally up to you! I only did a quick-marinade and this is how it turned out so….. you decide!
I already know a lot of you will be asking…
What exactly does it mean to “Spatchco*ck”
Spatchco*ck is a term that means to remove the backbone (from a chicken, turkey, cornish game hen, etc.) so that it can lay flat while cooking.
Why do you spatchco*ck a chicken
When you spatchco*ck a chicken you are remove that inner cavity since, after you remove the backbone, the chicken is able to lay completely flat. As a result of this, it takes a lot less time to cook your chicken, it cooks more evenly and it is easier to seasoned the chicken everywhere.
How do you Spatchco*ck a Chicken
It is actually much more simple than you can imagine. Here is how it is done:
- Rinse your chicken and pat it dry.
- Set it down as you normally would, but then flip it over (you are now looking at its back). Right down the middle of the bird is it’s backbone (about an inch wide).
- Grab yourKitchen Shears, and cut out the backbone (feel free to save to make some bone broth). To do this, just cut about a 1 inch strip straight out of the middle of the back.
- Open up the bird and make a small slit at the neck so you can open it up to lay it flat.
- Last, as you open up the bird, right down the middle you will be able to feel the breastbone. Cut along either side of that and remove it as well.
- Turn bird back over.
Here is a blog post all about How to Spatchco*ck a Chicken (aka Butterfly).
Told you guys that was easy!!
Spatchco*ck Chicken Side Dishes
Wondering what to serve with your delicious chicken – here are a few yummy ideas:
- Roasted Broccolini
- Mexican Street Corn Salad
- Whole30 Mashed Potatoes
- or some Ultimate Yukon Gold Mashed Potatoes if you aren’t concerned with Whole30
- maybe some Blueberry Crisp for dessert
I really hope you guys enjoy!
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Made this recipe and loved it?! We would love it if you would take a minute andleave a star rating and review– it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Spatchco*ck Chicken (Butterflied Chicken Recipe)
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 3 reviews
- Author: Erin Jensen
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approx. 4-6 servings
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
Spatchco*ck Chicken (Butterflied Chicken) – A quick and easy way to make the perfect chicken every time!!
Ingredients
Scale
- 5–8lb chicken, spatchco*ck/butterflied
- 1 cup extra virgin olive oil
- 1/2 cup freshly chopped parsley
- 1 tablespoon minced garlic
- 1 tablespoon coconut aminos (use soy sauce if not Whole30/GF)
- 1 tablespoon lemon juice
- kosher salt
- ground black pepper
- 4 tablespoons ghee, melted
Instructions
- Prep the chicken by removing any gizzards that are stuffed inside the cavity.
- Flip chicken over so that it is breast side down.
- The backbone will now be running right down the middle of the chicken. Take a pair of sharp kitchen shears and cut along one side of the backbone.
- Then cut along the other side of the backbone.
- Remove the backbone (feel free to freeze it and use it the next time you make homemade chicken broth).
- Next, cut into the cartilage at the top of the breastbone so that when you flip the chicken over it will lay flat.Alternatively, you can press down on each of the wings at the same time and the breastbone will simply crack, allowing you flip it over and lay the chicken flat.
- Place spatchco*cked chicken in a container that allows it to sit fairly flat and rub down with salt, getting into every crevice.
- Combine olive oil, parsley, garlic, coco aminos and lemon juice.
- Pour over chicken and, using your hands, rub ALL over.
- Cover and let sit for 15 minutes (or as long as 48 hours).
- Preheat oven to 400 degrees F.
- Place chicken on parchment lined cookie sheet.
- Sprinkle with pepper and a little more salt.
- Bake at 400 degrees F. for 20 minutes.
- Reduce to 350 degrees F. and keep cooking for an additional 40 minutes or until it reaches an internal temperature of 160 degrees F., basting every 10 minutes with the melted ghee and the drippings.
- Let rest 5-10 minutes and then serve. (I highly recommend you serve with some of the drippings poured on top). The chicken’s internal temp will continue to rise 5 degrees while it rests (chicken is fully cooked when it reaches an internal temperature of 165 degrees F. at it’s thickest part).
- Or, cut up and keep in fridge for meal prep (again, I would highly suggest storing in the drippings so it retains flavor and doesn’t dry out!).
Notes
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Originally published April 8, 2018.
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Reader Interactions
Comments
Amanda says
Delicious! My husband said this was better than any rotisserie chicken he’s ever had! Kids asked for seconds (and thirds!). Directions were perfect and simple to follow. This will definitely be a staple in our menu rotation from now on!
Reply
Erin says
Love hearing that, Amanda!!
Reply
Cortnee says
Loved this recipe! I cut the marinade in half and cooked exactly as written. Delicious!
Reply
Mary says
It turns out great every time! And I’ve never basted with ghee (still have never tried ghee due to a dairy sensitivity). I baste it with the drippings. There has always been enough drippings in the bottom of the pan for basting.
Reply
Erin says
Yay! This is one of my all-time favorite recipes! So happy to hear you are enjoying it and good tip on the ghee (in case other people need to omit) – thank you so much for taking the time to leave your feedback, it is so appreciated!
Reply
Kathleen Barber says
How long would you cook this with a 4-pound chicken?
Reply
Erin says
Hi Kathleen! If you are using a 4 pound chicken I would still cook for 20 minutes at 400 and then when you drop the temp down to 350 I would check the internal temp after 25-30 minutes and see how it is – if it isn’t fully cooked (165 internal temp for chicken) then continue checking at 10 minute increments! enjoy!
Reply
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