Spatchcock Chicken Recipe

This is hands down my favorite way to cook a whole chicken. Crispy skin and juicy meat every single time! Plus, it cooks faster when it's Spatchcock!

4.54 from 15 votes

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Course: Dinner

Cuisine: American

Keyword: Chicken, Spatchcock, Whole Chicken

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: chicken pieces

Calories: 269kcal

Preheat the oven to 400° F.
Using kitchen shears, cut down along one side of the backbone of the chicken.
Heat a 12-14 inch cast iron pan on the stove with a few tablespoons of ghee.
While the pan is heating, generously salt and pepper the chicken on all sides.
Place chicken breast side down in the hot pan and cook for about 4 minutes.
Flip chicken carefully and cook on the other side for 4 more minutes. Look for it to be golden and crisp.
Transfer the pan from the stove to the preheated oven and roast the chicken for approximately 45 minutes, or until the internal temperature reaches 165° F.

When cutting the backbone of the chicken, you can cut along both sides of the backbone to completely remove it, however, I like to leave the backbone on the chicken to use for broth making later (roasted bones make a much more delicious broth).