How to Spatchcock a Chicken in 4 Easy Steps

Spatchcocking sometimes seems like a cook's secret, but it shouldn't be. For anyone looking for the perfect way to roast a chicken, spatchcocking is it. Similar to butterflying, the simple technique requires cutting out the backbone (often done with kitchen shears), opening the bird up, and flattening it. The result is a whole chicken that cooks more evenly when roasted than it otherwise would. This basic method is easy, and if you follow our four simple steps, you'll be well on your way to dinner success.

Why Spatchcock?

Not only does spatchcocking produce a roast chicken in at least 15 minutes less than the time required to prepare an intact bird, but it also results in a more perfectly cooked dish. Who hasn't suffered the age-old issue of overcooked breast meat and undercooked thighs? Once you start spatchcocking chicken, those problems become distant memories. Another winning feature of spatchcocking is that it exposes more skin, which crisps up nicely at higher temperatures—and more crispy skin is definitely a win!

How to Spatchcock a Chicken

There are endless variations: Some cooks remove the backbone entirely (it can be used for stock), while others only cut along one side to open up the bird but leave the backbone to roast. (It's a delicacy some enjoy once roasted.) For our method, all you need is a chicken, kitchen shears, and a work surface.

1. Prepare the Chicken

Place one whole chicken (3 to 4 pounds), breast side down, on a work surface.

2. Remove the Backbone

Starting at thigh end, cut along one side of backbone with kitchen shears.

3. Continue to Remove the Backbone

Turn chicken around; cut along other side. Discard or save backbone for stock.

4. Flatten the Chicken

Flip chicken over and open it like a book. Press firmly on breastbone to flatten. The chicken is ready for seasoning and roasting.

3 Spatchcocked Chicken Recipes

Now you've got the technique down pat, try one of our spatchcocked chicken recipes.

Roast Spatchcocked Lemon Chicken

First up, this simply delicious roasted spatchcocked chicken. All you need is one 4-pound chicken, shallots, lemon, and olive oil.

Spatchcocked Chicken on Bread With Herbs and Lemon

This recipe adds a delicious element to roast spatchcocked chicken; a platform of bread that absorbs the juices as it roasts. While it's still hot, scatter fresh herbs over the chicken and squeeze some lemon juice for a fresh sauce that basically makes itself.

Grilled Spatchcock Chicken With Dijon and Rosemary

Spatchcocking is not just a technique for oven roasting. It also works wonderfully on the grill, ensuring the bird grills evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Try this easy recipe, which has you slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.

Common Spatchcocking Mistakes to Avoid

If you're new to spatchcocking—or even if you've done it many times—a few common mistakes can affect your results. Here's what to watch out for:

• Using Dull Tools: Dull knives can make the process frustrating and even unsafe. Using sharp shears and knives ensures you can cut through the backbone easily.
• Not Drying the Chicken: Pat the chicken dry with paper towels before roasting to make sure the skin is completely dry before seasoning and cooking.
• Not Flattening the Chicken: After removing the backbone, don't be afraid to use some muscle to press down firmly on the breastbone. Flattening the chicken helps it cook evenly and gives you crispier skin.
• Overcrowding: Give your chicken plenty of room in the roasting pan. Overcrowding keeps the chicken from crisping. Be sure to use a large rimmed baking sheet or roasting pan for plenty of space.