Spatchcock Chicken


This spatchcock chicken recipe results in super crisp skin and moist meat. Spatchcocking takes about half the time it takes to roast a whole bird.

looking down at a whole golden-brown spatchcock chicken on a platter
Prep Time:
10 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
50 mins


  • 2 (3 1/2) pound whole chickens, wingtips removed

  • 2 teaspoons salt

  • 1 teaspoon dried tarragon

  • 1 teaspoon paprika

  • ¼ teaspoon black pepper

  • 4 teaspoons olive oil

  • 2 lemons, thinly sliced and seeded


  1. Preheat the oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.

  2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.

  3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.

  4. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Nutrition Facts (per serving)

545 Calories
32g Fat
0g Carbs
60g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 545
% Daily Value *
Total Fat 32g 41%
Saturated Fat 9g 43%
Cholesterol 239mg 80%
Sodium 758mg 33%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 60g
Vitamin C 1mg 7%
Calcium 37mg 3%
Iron 4mg 22%
Potassium 488mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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