Oven Roasted Spatchcock Chicken


Damn. That’s all I have to say. I picked up this oven roasted spatchcock chicken recipe the other day out of curiosity and it’s kickass.

To be honest, I wasn’t expecting much when I picked it up – it was more of an impulse buy when I was searching for chicken breasts but noticed that the whole bird was actually cheaper. Now in possession of a whole chicken, I needed to figure out a way to cook it, so I went with my trusty favorites – salt, pepper, paprika, and garlic.

After coating with seasoning and about 45 minutes in the oven I had the perfect spatchcock chicken. The skin was crunchy, the meat was tender and juicy; it was a joy to cook and eat.

Give it a try, you will not be disappointed.


  1. Preheat oven to 400 degrees.
  2. Lay chicken on cutting board breast side down. Starting from the neck side, use kitchen shears to cut down the spine on both sides until it can be removed. Use a knife to score the inside of the sternum, flip chicken back over, and press down so that it lays flat on the cutting board.
  3. Season chicken all over with salt pepper, paprika, and garlic powder.
  4. Place chicken skin side up on roasting pan and place into oven.
  5. Roast at 400 degrees for about 45 minutes, or until a thermometer reads 165 degrees in the thickest part of the meat.
  6. Let chicken rest for 5-10 minutes before cutting and serving.


  • 1 3-4 lb whole chicken
  • 2 tablespoons Fresh Ground Pepper
  • 1 tablespoon Coarse Kosher Salt
  • 2 tablespoons Paprika
  • 2 tablespoons Garlic Powder

Want more variations of our oven roasted spatchcock chicken recipe? Have questions? Head over to our Cooking Community to join the conversation today!

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