Spatchcocked Roasted Chicken

Fresh out of the oven
Fresh out of the oven

I know it’s been awhile – so here’s another Roasted Chicken recipe (can you tell we went to Costco last night?).  This is probably the best tasting roast chicken I’ve had outside of a restaurant, the dipping sauce is really simple yet adds a great kick to the chicken?

What’s a Spatchcock you ask?  It”s when you cut the backbone out of chicken carcass and flatten the chicken – this is another way to help reduce the cooking time of your chicken.  For example – I had a 4 lb bird tonight which should’ve taken at least 90 minutes in the oven, but I only gave it 45 tonight and it came out beautiful…great for a weeknight dinner when you’re in a rush.


  • 4 lb Whole Chicken (giblets/neck removed, and patted dry)
  • Sea Salt
  • Fresh Ground Black Pepper
  • 2 tbsp Butter
  • 4 tbsp Extra Virgin Olive Oil
  • Juice of 1/2 a Lemon (about 3 tbsp)
  • Chilli Flakes
  • 2 cloves Garlic smashed or diced (I used a grater which turns it into a nice paste)


  1. Put your oven on 400 F
  2. Spatchcock the chicken – flip the bird over (breast side down) and cut out the backbone using a pair of kitchen shears by cutting on each side.  I was going to take a picture – but decided to Google it instead – here’s a great link on how to do this.  Make sure you flatten the bird by pressing down on the sides as much as possible
  3. Generously put salt and pepper all over both sides of the bird
  4. Heat 1 tbsp of oil and 1 tbsp of butter in a large non-stick skillet or pan on Medium-High.  Once melted and swirled around, put the chicken (breast side down) in the pan for 3 minutes.  You’ll see that the top of the bird has a nice brown crust
  5. Flip the chicken over and put in the oven for 40-45 minutes
  6. Remove from the oven and place on a cutting board and cover with foil for 10-15 minutes (the temperature in the thicken part of the chicken should be at least 165 F…when I pulled this chicken out it was registering 180, so I could’ve pulled it out of the oven a few minutes earlier)
  7. While the chicken is resting, Add the other 1 tbsp of butter and 1 tbsp of Lemon Juice into the pan and whisk together, scraping the pan to get all of the juicy bits
  8. Whisk the rest of your oil, lemon juice, chilli, and garlic in a bowl, then add the pan mixture to this as well
  9. Cut up your chicken, and serve with the dressing either on the side, or sprinkle it over top of the chicken first

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