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Spatchcock Chicken

Rated as 4.67 out of 5 Stars
28

"Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird."
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Ingredients

50 m servings 545
Original recipe yields 8 servings

Directions

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  1. Preheat 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; 32.1 0.4 59.9 239 758 Full nutrition

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Reviews

Read all reviews 21
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I didn't have tarragon, so I used thyme instead. Baking time was off though. Mine took over an hour to get the breast meat to 165 degrees (they were pretty thick breasts). I added som...

Most helpful critical review

I had a couple of issues with this recipe. First, I am still really surprised that my smoke alarm didn't go off. Having my oven at such a high temperature created tons of thick, eye-watering, co...

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Delicious! I didn't have tarragon, so I used thyme instead. Baking time was off though. Mine took over an hour to get the breast meat to 165 degrees (they were pretty thick breasts). I added som...

I made this according to the directions except my bird was about 5 pounds so I cooked it at 425 for about an hour. I also used the rub to coat some steak fries before using it on the chicken and...

I had a couple of issues with this recipe. First, I am still really surprised that my smoke alarm didn't go off. Having my oven at such a high temperature created tons of thick, eye-watering, co...

This is the only way that we now bake chicken in the house. I had to use other spices that I had on hand but the whole family just loves it. I cook mine at 350 for 1.5 hours. We like crispy s...

If you use one chicken instead of the two that the recipe calls for, be careful of the salt amount. Also, ask your butcher to split and flatten your chicken for you. I like a hint of lemon so...

Delicious, Juicy & Tender Chicken! I tweaked spices to my personal preference then followed recipe after that, minus the lemon slices. I instead used a fusion of balsamic vinegar and Meyer lemo...

I've been doing out Thanksgiving turkey like this for years. Comes out nice and moist. I do brine it for at least 12 hrs.

I tried this recipe when I saw it in the April/May issue of Allrecipes Magazine. It did not disappoint! The chicken was so juicy and the lemon was like candy underneath the chicken skin. We were...

This came out amazing. I used this respond when I wanted to try something different with my whole chicken. It came out flavorful and very juicy.