Spatchcock roast chicken is one of the most popular method for roasting a whole chicken. It is also known as roast spatchcock chicken or roast butterflied chicken. If you are struggling making juicy roast chicken, try this roast whole chicken, it was flavourful, moist and juicy. Butterflied chicken is marinated in a chilli garlic marinate and roasted in oven. Learn how to make Spatchcock roast chicken with step by step pictures and video.
Spatchcock Roast Chicken
We love whole roast chicken in this house. I have tried so many versions of roast chicken and shared earlier. Some of our family favourites are my Vietnamese roast chicken, greek roast chicken, Indian masala baked chicken and lemon roast chicken.
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Ever since we started roasting whole chicken butterflied or spatchcock style, I find it taste so flavourful, juicy and moist. This roast chicken is so flavourful and easy for weeknight dinners, since there is no marination required. All you need is to marinate the chicken with freshly ground chilli paste and cook them in a cast iron pan or grill pan.
What is Spatchcock mean?
A chicken or any game bird split open from the back bone using a sharp knife so it lays flat. This is a popular method used for cooking chicken. Since chicken lays flat on the cooking surface or grill, it cooks evenly and fast.
About Spatchcock roast chicken
Spatchcock roast chicken is one of the most popular method for roasting a whole chicken. It is also known as roast spatchcock chicken or roast butterflied chicken. Popular fast food chains like nandos cooks their famous peri peri chicken in this method.
Roasting whole chicken can be tricky because when you roast a whole chicken in oven, the breast tends to dry out faster by the time dark meat is cooked through. But when you butterfly a chicken before cooking, it cooks faster and more evenly which results in juicy moist chicken.
The recipe for making spatchcock roast chicken starts by prepping or preparing the chicken. Chicken is usually bought whole from stores, it is easy to spatchcock the chicken yourselves. Or you can ask your butcher to spatchcock it for you.
Once chicken is prepped, marinate it with a spicy chilli garlic paste which I made in a blender. I usually don’t let it marinate longer, just 15 minutes to 30 minutes of marination is enough. Once chicken is marinated, start by cooking it 3 to 4 minutes on stove top in a cast iron pan or grill pan, then pop the whole pan inside the oven and continue baking till golden and crispy.
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Watch Spatchcock Roast Chicken Video
Spatchcock Roast Chicken Ingredients
Chicken – For this recipe, I am using a whole chicken with skins. The chicken weighs around 2 kg and skins should be still intact for moist and juicy chicken. Make sure you wash the chicken really well and pat them completely dry with some paper towel.
Onion & Garlic – these two form base for the marinate. Instead of onions, you can use peeled shallots as well for better flavour.
Dry Red Chillies – any variety of dry red chillies can be used depending on your spice level. I used a combination of Kashmiri red chillies and dried birds eye chilli.
Herbs & Spices – dried oregano, paprika adds the smoky flavour and colour to the chicken.
Ketchup – I used ketchup to add a tangy taste to the chicken, you can use tomato paste instead of tomato ketchup.
Vinegar – a good amount of vinegar is used to balance the taste of the roast chicken. You can use white vinegar or apple cider vinegar.
Brown Sugar – some kind of sugar is used in the marinate to create a caramel like colour and taste to the chicken.
How to Spatchcock a Chicken
A chicken or any game bird split open from the back bone using a sharp knife so it lays flat. This is a popular method used for cooking chicken. Since chicken lays flat on the cooking surface or grill, it cooks evenly and fast.
This is how you spatchcock or butterfly a whole chicken yourselves. Things you need will be kitchen gloves, cutting board, sharp knife or kitchen shears.
- Take a whole chicken, around 2 kg or 4.4lb in weight. Make sure the chicken is with skins on for juicy chicken.
- Place the whole chicken on a cutting board, flip the chicken, make sure the chicken breast-side is facing down. Now use a sharp kitchen shears or knife to to cut through the ribs.
- Once the chicken is opened up like a book, flip it gently so the breast side is facing up.
- Use your hands to flatten the breast gently by putting some weight on it which ensure the chicken is flat.
- You can season chicken as per your preference and cook.
My Extra Tips for Juicy Spatchcock Chicken
Choosing Chicken – For this recipe, I am using a whole chicken with skins. The chicken weighs around 2 kg and skins should be still intact for moist and juicy chicken. Make sure you wash the chicken really well and pat them completely dry with some paper towel.
Marination – the particular marination which I have provided is the key for a spicy yet flavourful roast chicken. This marination absorbs into the chicken which makes it super moist and juicy.
You can cook the chicken immediately. But if you got the time, You can marinate the chicken longer if you want. Cover the chicken with a plastic wrap and place in fridge and let it marinate overnight.
Using Right Pan – I used my cast iron grill pan that can directly go from stove top to oven. Most of the cast iron grill pan or skillet available in the market can go directly from stove top to oven.
If you are using regular pans or skillets to sear the chicken, you might need to transfer the seared chicken into a baking tray or roasting tray before putting it in the oven.
Baking Temperature and timing – the temperature and timing mentioned in the recipe is perfect to get a crispy skin and juicy chicken.
Basting the chicken – Make sure to baste some of the cooking liquid over the chicken every 15 minutes for moist chicken.
Resting Chicken – Once the chicken is cooked, rest it for 15 minutes before slicing and serving.
How to Make Spatchcock Roast Chicken (Stepwise Pictures)
Spatchcock (butterfly) a chicken
1)Take a whole chicken, around 2 kg or 4.4lb in weight. Make sure the chicken is with skins on for juicy chicken. Now flip the chicken over to start cutting from the back bone.
2)Place the whole chicken on a cutting board, flip the chicken, make sure the chicken breast-side is facing down. Now use a sharp kitchen shears or knife to to cut through the back bone.
3)Gently open up the chicken.
4)Once the chicken is opened up like a book, flip it gently so the breast side is facing up.
5) Use your hands to flatten the breast gently by putting some weight on it which ensure the chicken is flat.
6)This is your spatchcock chicken or butterflied chicken.
First (Pre) Marination
7)Take the cleaned and dry chicken in the bowl. We are going to pre-marinate the chicken.
8)I used a combination of oregano, salt, red chilli flakes and black pepper powder. Season generously on both side of the chicken. Massage it really well and set aside for 10 minutes while we prepare the spicy marinade.
Spicy Chilli Marinade
9)Take a small blender jar. Add in peeled and chopped onions, peeled garlic. Instead of onions you can use peeled shallots.
10)Now add in dry red chillies, bird eye chillies.
11)Add in tomato ketchup.
12)Sprinkle in some paprika. Even though this is optional, I strongly recommend to add it for flavour. Instead of paprika, you can use red chilli powder.
13)Add in salt and brown sugar. I used powdered jaggery (natural brown sugar).
14)Now for the herbs, I am using dried oregano. You can use dried basil, parsley.
15)Pour some olive oil and vinegar into the blender and start grinding them.
16)Don’t grind the marinade to super smooth. A little coarse and chunky is okay.
Marinating the Chicken
17)Now take ¾th of the marination and apply over chicken and massage it all over the chicken on both sides.
18)Let the chicken marinate for 10 to 15 minutes. Meanwhile preheat oven to 220 degree C | 428 degree F.
Pre Grilling Chicken on Stove Top
19)Heat a cast iron grill pan on medium to high heat. Now apply some oil on the grill pan.
20)Place the marinated chicken breast side down in the grill pan and cook them on high for 3 to 4 minutes.
21)Flip the chicken over gently and cook for another 3 minutes.
22)Now take the remaining ¼ of the marinate and apply all over the chicken. Drizzle with 1 tbsp of oil over the chicken.
Baking Chicken in Oven
23)Place the chicken grill pan into the preheated oven and bake for 15 minutes. Reduce the oven temperature to 200 degree C | 392 degree F and continue baking for 1 hour.
24)Make sure to baste some of the cooking liquid over the chicken every 15 minutes for moist chicken.
25)One cooked, remove the chicken from oven and let it rest for 15 minutes before carving.
26)Enjoy.
Expert Tips
- Make sure the chicken you use is with skins on. This helps the chicken to stay moist and succulent.
- You can cook the chicken in outdoor grill for smoky flavour.
- You can marinate the chicken longer if you want. Cover the chicken with a plastic wrap and place in fridge and let it marinate overnight.
- You can use honey instead of brown sugar. Lemon juice can be used instead of vinegar.
- Make sure you use cast iron grill pan that can go into the oven directly, else you might need to transfer the chicken to another baking tray before baking in oven.
Storage & Serving
Roast chicken taste great when served with some kuboos, pita bread or Mexican rice. Make sure you enjoy it with some toum (Lebanese garlic sauce) and pico de gallo.
Leftover chicken can be stored in fridge, you can add it to salads, stir fries and more.
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📖 Recipe Card
Spatchcock Roast Chicken Recipe (Butterflied Roast Chicken)
Servings: 4 servings
Calories: 722kcal
Equipment
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Mixing Bowl
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Cutting Board, Knife & Kitchen Gloves to spatchcock chicken
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Cast Iron Grill Pan, Skillet or Baking Tray
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OTG or Oven
Notes
You can cook the chicken in outdoor grill for smoky flavour.
You can marinate the chicken longer if you want. Cover the chicken with a plastic wrap and place in fridge and let it marinate overnight.
You can use honey instead of brown sugar. Lemon juice can be used instead of vinegar.
Make sure you use cast iron grill pan that can go into the oven directly, else you might need to transfer the chicken to another baking tray before baking in oven.
Storage & Serving
Roast chicken taste great when served with some kuboos, pita bread or Mexican rice. Make sure you enjoy it with some toum (Lebanese garlic sauce) and pico de gallo.
Leftover chicken can be stored in fridge, you can add it to salads, stir fries and more.
Nutrition
Serving: 1serving | Calories: 722kcal | Carbohydrates: 20g | Protein: 46g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 1.481mg | Potassium: 627mg | Fiber: 2g | Sugar: 14g | Vitamin A: 694IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 3mg
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