Spatchcock Roast Chicken

Spatchcock Roast Chicken

DATE: September 27, 2022
  • dinner
  • meal type
We love spatchcock chicken for so many good reasons. It is full of flavor, presents beautifully, and bakes much faster than a traditional whole bird. You do not have to be intimidated by the process either. If you buy your whole chicken from a butcher, they are usually very happy to remove the backbone for you when you are buying or you can remove it yourself. To remove the backbone of the chicken, arrange the clean chicken breast-side down on a cutting board. Using very sharp kitchen shears, cut along each side of the backbone up through to the neck. Discard the bone or save it in the freezer for stock-making later. Flip the chicken over onto its back, spread out the wings and breasts and with your palms press down firmly in the middle until you hear a crack. That is the Keil bone separating from the wings. Continue to press until the bird is flattened. Arrange the thighs and legs so they are touching and tuck the wings under the upper breasts.
  • Serves: 6
Accent Graphic
Accent graphics

Featured product

You're So Spain

You're So Spain

Savory Spanish Blend
Ingredient Graphic
  • 1 whole 4-5 lb chicken, spatchcocked (see intro notes)
  • 2 tbsp Healthy On You® You're So Spain Savory Spanish Spice
  • 1 tbsp olive oil
  • 1 garlic bulb, cut across the equator in half
  • 1 lemon, cut in two halves
  • Kosher salt

Directions

  1. Preheat oven to 425˚F
  2. Season the chicken: spray or rub with the olive oil, sprinkle the You're So Spain spice blend all over the skin and the inside cavity. Sprinkle both sides liberally with the kosher salt. Gently rub in.
  3. Place in a 12" cast iron or a large stainless steel skillet or pan. Add lemon and garlic halves all around.
  4. Place uncovered in the over for 45-60 minutes.
  5. Remove from oven and allow to rest for 10 minutes before carving. Enjoy!

Recommended Recipes

Smoky Spatchcock Chicken with Rosemary and Garlic Scapes

no woman no spice youre so spain

Removing the backbone from your whole chicken cuts the baking time by almost a third. It’s easy and super worth it, especially if you are cooking on a weeknight. A 4-5 lb. whole chicken cooked this way takes about 45 minutes to fully cook. This recipe is made with a mix of my You’re So Spain and No Woman No Spice spice Blends. It’s such a great combo, you have to try it! The You’re So Spain adds a smoky flavor with the smoked paprika while the No Woman No Spice adds the spice of habanero chile and allspice.

View Recipe
  • dinner
Smoky Spatchcock Chicken with Rosemary and Garlic Scapes

Holiday Spatchcock Turkey

spice up the holidays collection

Do you know people whose least favorite dish at Thanksgiving is the turkey? Well, we’re here to change that! Even if you love turkey, this recipe is a must. Presenting our Holiday Spatchcock Turkey! We used our Healthy On You® I’m Still Brining holiday spice blend and it was the best turkey we’ve ever had… no joke. The turkey was perfectly juicy and filled with unique flavors. No one at the table even touched the gravy, a rare occurrence in our family. ⁠

View Recipe
  • dinner
Holiday Spatchcock Turkey
See more recipes

Learn How to Cook
With Our Blends

Accent Graphic

At Healthy On You®, we feel it is integral to give back to our communities and those in need. We have carried out this mission by offering donation-based cooking classes, we call our Cooking for a Cause series. All proceeds are donated to that classes’s charity of choice, typically a cause fighting for social justice and equality. Join us to learn how to cook with your favorite Healthy On You® blends, support a great cause, and meet others who share a similar passion for flavorful, nutritious food!

Sign Up
here comes the yum