Recipe: Roasted Spatchcocked Chicken
The best roasted chicken you’ll ever make, with incredibly crispy skin and perfectly juicy meat. This reverse sear technique starts hot to get that crispy crust, then drops the temp to cook everything through evenly.
Spatchcocking the chicken (removing the backbone and flattening it) is the secret—cooks faster and more evenly.
Ingredients
- 1 whole chicken (4-5 lbs)
- Olive oil or melted butter
- Kosher salt
- Freshly ground black pepper
- Optional: garlic powder, paprika, dried herbs (thyme, rosemary, oregano)
- Optional: lemon slices, herbs for stuffing
Instructions
Preheat the oven to 500°F.
Spatchcock the chicken: Breast-side down, use kitchen shears to cut along both sides of the backbone. Remove it (save for stock or toss). Flip over and press down on the breastbone to flatten. Tuck the wingtips under.
Rub the chicken with oil or butter, then season generously with salt, pepper, and whatever spices you like.
500°F for 10-12 minutes: This blasts the skin with heat and gets it crispy. Watch for smoke and ventilate if needed.
Drop to 325°F: Keep roasting for about 40 more minutes, checking every 10-15 minutes after that.
Use a meat thermometer—insert into the thickest part of the thigh (avoiding bone). Chicken is ready when thigh hits 170°F and breast hits at least 160°F (they’ll carry over during rest). The thermometer is non-negotiable here, since timing varies.
Let rest 10-15 minutes before carving. The crispy skin and juicy meat will make you question why you ever cooked chicken any other way.
Why It Works
500°F gets the skin crispy fast, then 325°F gently cooks the meat without drying it out. Spatchcocking flattens the bird so everything cooks evenly. Simple as that.