Oven Baked Spatchcock Chicken (One Pan)
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Easy oven baked spatchcock chicken recipe, homemade with simple ingredients in one pan in 1 hour. Juicy and full of garlic herb butter.
If you’ve never made Spatchcock chicken, you have been missing out! This is such a delicious way to cook chicken so that it comes out so juicy and flavorful everyone will want seconds. If you want to try a more traditional chicken, you can also check out my recipes for Grilled Chicken Breast and Rotisserie Chicken.
What is spatchcock chicken (butterfly chicken)?
This is different a way to cook a whole chicken by removing the back bone and flattening it down. This is done because it is a faster way to cook an entire chicken more evenly. It also give you more options for cooking it, such as on the grill.
How to make spatchcock chicken recipe from scratch?
- Prepare– Chicken brine (see recipe card).
- Brine– Whole chicken for 8 hours.
- Rinse- Chicken with cold water and pat dry.
- Spatchcock– Or flatten the chicken by removing the back bone and flattening it.
- Loosen skin- Using your fingers.
- Spread– Half the butter under the skin and the remainder all over the chicken.
- Place– Chicken flat on a baking tray lined with foil paper.
- Bake– Uncovered at 400 degrees F until an inserted thermometer reads 165 degrees F.
- Rest- Uncovered chicken for 5- 10 minutes, then enjoy!
How to spatchcock chicken? How to butterfly chicken?
First, place the chicken breast-side down on a clean surface. Then, remove the backbone with kitchen sheers and open the rib cage with your hands. With a knife, score down the sternum of the chicken to help flatten it. Flip the chicken over and push down on it with your hands until it lays completely flat.
How long to cook chicken in oven? How do you know when chicken is done?
You want to bake the chicken uncovered at 400 degrees F for about 40-45 minutes. You can also insert a thermometer into the thickest part of the chicken breast and thigh, making sure that it reads 165 degrees F.
Do you have to brine chicken? Why brine chicken?
You do not have to brine the chicken, especially if you are short on time. However, I do recommend leaving the chicken in the brine for up to 8 hours, because it makes the chicken so moist and juicy!
Why is my chicken dry?
It could be due to not letting the chicken sit in the brine or that it was insufficiently buttered. Also, be sure not to overcook the chicken or else it can become very dry and not as pleasant to eat.
What sides to serve with oven baked spatchcock chicken?
There are many options to serve alongside this dish, including the following:
- Oven Roasted Vegetables (One Pan)
- Oven Roasted Carrots (One Pan)
- Oven Roasted Broccoli (One Pan)
- Oven Roasted Asparagus (One Pan)
- Oven Roasted Beets (One Pan)
- Parsley Potatoes (One Pot)
- Oven Roasted Baby Potatoes (One Pan)
- Oven Roasted Potatoes (One Pan)
- Microwave Baked Potatoes (One Pot)
- Creamy Mushroom Pasta (One Pot)
- Garlic Lemon Pasta (One Pot)
- Tomato Basil Pasta (One Pot)
- Basil Pesto Pasta Recipe (One Pot)
- Sweet Potato Soup (One Pot)
- Roasted Red Pepper Soup (One Pot)
- Broccoli Cheddar Soup (One Pot)
- Cream of Broccoli Soup (One Pot)
Variations for flattened chicken
Try different flavored butters- I recommend using garlic butter, but you can also use other types, such as honey butter, cilantro lime butter, or a fresh herb mix.
Add a little kick- If you like a little more spice, add some cayenne pepper, jalepenos, or red chili flakes.
Try other seasonings- You can really switch up the flavor, depending on what seasonings you use. Try something different, like Rosemary, Thyme, or Basil.
Grill- Put the whole chicken on the grill for a summery, crisp take on this recipe.
Fry- Spatchcock chicken makes it easier to cook a whole chicken in some oil on the stove. It adds fat, but also flavor!
Tips and techniques
Let chicken rest- This is an important step at the end, because this helps lock in the juices of the meat. Otherwise, if you cut right into the chicken you will lose all that savory, juicy goodness and end up with dry chicken.
Make homemade garlic herb butter– If you can’t find any at the store, you can make your own. Simply mix together 1/3 cup softened unsalted butter, 2 tsp finely minced garlic, 1 tsp finely grated ginger, 1 tbsp finely chopped fresh sage leaves, 1 tsp finely chopped fresh rosemary leaves, 1 tsp finely chopped fresh thyme leaves, 1 tsp lemon zest, 1 tbsp finely chopped fresh parsley, salt to taste, and pepper to taste.
Soak in brine- Although it is optional to soak chicken in brine for up to 8 hours, I highly recommend it, because the chicken comes out much more tender and juicy.
Use unsalted butter– Because it will help so the chicken doesn’t become too salty.
Pat the chicken dry- With a paper towel after rinsing it from the brine, because it helps to give the skin a nice, dry, crisp texture rather than a soggy one.
Fridge- Seal in an airtight container for up to 3 days, reheating in the microwave.
Freezer- Seal in an airtight container for up to 1 month, thaw, and reheat in the microwave.
More One pot chicken recipes
- Chicken Taco Soup (One Pot)
- Chinese Jalapeno Chicken (One Pot)
- Chicken Broccoli Rice Casserole (One Pot)
- Bacon Ranch Chicken (One Pot)
- Creamy Lemon Garlic Chicken (One Pot)
One Pan Spatchcock Chicken
- 1 recipe Chicken brine, Optional
- 4.5-5 pounds Whole chicken , Giblets removed
- 1/3 cup Garlic herb butter, See note below on how to make this at home if you can't find it at the grocery store
- Prepare the brine according to recipe linked above.
- Brine whole chicken for 8 hours. This is an optional step but highly recommended since it makes the meat so juicy.
- Remove the chicken from brine.
- Rinse it with cold water and pat it dry with paper towels.
- Spatchcock the chicken by placing it breast-side down. Remove the backbone with kitchen shears. Open rib cage with your hands. Then, use a knife to score down the sternum to help flatten it. Flip the chicken over and use your hands to firmly push it down until chicken is completely lying flat.
- Use your fingers to loosen the skin.
- Spread half the butter under the skin, and spread the remainder all over the chicken.
- Place the chicken flat on a baking tray, lined with foil paper.
- Bake uncovered at 400 degrees F for 40-45 minutes or until an inserted thermometer into the thickest part of the chicken- breast and thigh reads 165 degrees F.
- Remove form oven and let it rest uncovered 5- 10 minutes. Then, enjoy!
- To make homemade garlic herb butter, mix together 1/3 cup softened unsalted butter, 2 tsp finely minced garlic, 1 tsp finely grated ginger, 1 tbsp finely chopped fresh sage leaves, 1 tsp finely chopped fresh rosemary leaves, 1 tsp finely chopped fresh thyme leaves, 1 tsp lemon zest, 1 tbsp finely chopped fresh parsley, salt to taste, pepper to taste.
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 3 days.