If you crave bronzed, crispy skin and juicy, flavorful meat, this Spatchcocked (Butterflied) Roast Chicken Recipe is about to become your dinnertime hero! Flattening the chicken results in astonishingly even roasting and a glorious golden crust—plus, you can have a comforting, aromatic meal on your table in just over an hour, with plenty of pan sauce for drizzling. Honestly, it’s one of those recipes that’s as impressive as it is easy, and once you try it, you’ll never look at roast chicken the same way again.
Why You’ll Love This Recipe
- Spectacularly Juicy Results: Spatchcocking means faster, more even cooking—no dried-out chicken breasts here!
- Ultra-Crispy Skin: Flattened chicken cooks with maximum skin exposure, delivering that restaurant-worthy crackle every time.
- Herby, Aromatic Goodness: The clever trick of tucking fresh herbs under the skin infuses every bite with flavor.
- Pan Sauce with Real Depth: Roasting the backbone with veggies creates a velvety, savory sauce that takes this dish over the top.
Ingredients You’ll Need
The magic of a great Spatchcocked (Butterflied) Roast Chicken Recipe is that you need only a handful of honest, real ingredients—each one bringing crucial flavor, moisture, or color. These essentials guarantee every bite is full of warmth, comfort, and crave-worthy texture.
- 1 large chicken (about 4 to 5 lbs): Look for the best quality bird you can—it’s the foundation for everything!
- Chopped fresh herbs (parsley, thyme, rosemary, etc.): Optional, but tucking these aromatic greens under the skin elevates both flavor and aroma.
- Light olive oil (or other neutral oil): Helps the skin get crisp and golden, plus carries the seasonings beautifully.
- Kosher salt and freshly ground black pepper: Essential for proper seasoning and that addictively savory crust.
- Baking powder (optional): A clever secret for spectacularly crisp skin—don’t worry, you won’t taste it!
- Vegetables (onion, carrot, celery): These create a sweet, savory base for the most luscious pan sauce.
- Bay leaf: A single leaf does wonders for the sauce’s depth and fragrance.
- Dry vermouth or sherry: Adds complexity and brightens the sauce—you can also substitute dry white wine.
- Water: Keeps everything from burning and creates the base for the sauce.
- Soy sauce: Just a splash—it magically balances and deepens the sauce’s flavor.
- Unsalted butter: Whisked into the sauce for silky, glossy richness.
- Lemon juice: A squeeze of freshness at the finish that wakes up all the flavors.
Variations
One of the best things about the Spatchcocked (Butterflied) Roast Chicken Recipe is how flexible it is—think of it as a template you can play with, adapting herbs, spices, or even aromatics to suit your cravings, your pantry, or your guests’ dietary needs.
- Lemony-Garlic Herb: Rub lemon zest and minced garlic under and over the skin for a bright, zesty twist.
- Smoky Paprika: Add a tablespoon of smoked paprika to the salt mixture for subtle warmth and a deep golden hue.
- Spicy Kick: Toss a pinch of red chili flakes or cayenne with the salt to give the chicken a gentle heat.
- Vegetable Swap: Try using fennel or parsnips with the aromatics for a sweeter, more unique pan sauce.
How to Make Spatchcocked (Butterflied) Roast Chicken Recipe
Step 1: Prep Your Chicken
Position your oven rack in the upper-middle slot and preheat to 450°F (230°C). Using sturdy kitchen shears, carefully cut along both sides of the chicken’s backbone from tail to neck—save the backbone for the sauce! Flip the chicken breast side up and press down firmly between the breasts to flatten. This spatchcock (butterfly) step is the secret to even roasting and irresistibly crisp skin.
Step 2: Season & (Optionally) Dry Brine
Pat the chicken dry. If you’re using herbs, gently loosen the skin and nestle chopped herbs over the breasts and thighs for a flavor boost. Mix salt, pepper, and baking powder (for extra crackle), then season the chicken all over, including the underside. If you have the time, pop it uncovered in the fridge for up to 24 hours—this dry brine works wonders for texture and taste!
Step 3: Roast to Perfection
When you’re ready to roast, drizzle the chicken with oil and rub it evenly on the skin. Arrange it skin-side up on a wire rack set over a foil-lined sheet pan (for easy clean-up), positioning the chicken so the legs are near the pan edges and breasts are at the center. Roast until an instant-read thermometer reads 150°F at the thickest breast part and 175°F at the thigh, about 45 minutes—your kitchen will smell fabulous!
Step 4: Build the Pan Sauce
While the chicken cooks, sear the reserved backbone in a hot saucepan with a splash of oil until browned. Add chopped onion, carrot, and celery, sautéing until golden and fragrant. Toss in a bay leaf, deglaze the pan with dry vermouth (or sherry/wine) and water, then simmer for about 20 minutes to extract every bit of flavor. Strain, then reduce the liquid until concentrated. Off heat, whisk in soy sauce, butter, and lemon juice for a tangy, rich finish.
Step 5: Serve and Enjoy
Once the chicken emerges deeply golden and sizzling, let it rest for 10 minutes before carving. Pour the pan sauce over the pieces, or serve on the side. Congratulations—your Spatchcocked (Butterflied) Roast Chicken Recipe is ready for the spotlight!
Pro Tips for Making Spatchcocked (Butterflied) Roast Chicken Recipe
- Shears Are Your Friend: Use sharp, sturdy kitchen shears—spatchcocking is much safer and easier than with a knife.
- Baking Powder Magic: Don’t skip the baking powder if you want next-level crispy, blistered skin (nobody will ever guess your secret).
- Brine for Better Flavor: Dry brining overnight in the fridge makes the chicken extra juicy and seasons it all the way through.
- Rest Before Carving: Give your roasted bird a 10-minute rest—this keeps juices locked in and makes carving neater and easier.
How to Serve Spatchcocked (Butterflied) Roast Chicken Recipe
Garnishes
A sprinkle of flaky sea salt and a shower of freshly chopped parsley or thyme are all you need for a burst of color and flavor. For a bright, citrusy finish, zest a lemon and scatter it across the platter right before serving.
Side Dishes
Crusty bread or roasted baby potatoes are perfect for soaking up the savory pan sauce. A crisp green salad or simply steamed asparagus rounds out the meal beautifully, making your Spatchcocked (Butterflied) Roast Chicken Recipe feel complete but never heavy.
Creative Ways to Present
Cut the chicken into pieces and arrange them artfully on a wooden board, or present the whole spatchcocked chicken straight from the oven on a rimmed sheet pan, surrounded by roasted vegetables, for a rustic, family-style effect. Drizzle the glossy pan sauce in a zig-zag or around the platter’s edge for restaurant flair!
Make Ahead and Storage
Storing Leftovers
Allow leftover chicken to cool completely, then place it in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, staying moist and full of flavor—perfect for easy sandwiches, salads, or grain bowls.
Freezing
If you’d like to freeze your roast chicken, carve the meat from the bones, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating, and consider freezing the pan sauce separately in a small container.
Reheating
To reheat, place chicken pieces in a baking dish with a splash of chicken broth, cover loosely with foil, and warm in a 325°F oven until heated through. For extra crispy skin, uncover for the last 5 minutes under the broiler.
FAQs
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Can I use a smaller or larger chicken for this Spatchcocked (Butterflied) Roast Chicken Recipe?
Absolutely! Just adjust the cooking time accordingly. A smaller chicken may roast in as little as 35–40 minutes, while a larger bird might need an extra 10–15 minutes—always check with an instant-read thermometer for perfect doneness.
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What’s the best way to prevent the breast from drying out?
Spatchcocking helps immensely, but for extra insurance, you can tuck a little butter or herbed compound butter under the skin of the breasts before roasting, or dry brine the chicken overnight to retain more moisture.
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Is it okay to skip the pan sauce?
While you don’t technically need the sauce, it takes the Spatchcocked (Butterflied) Roast Chicken Recipe into show-stopping territory! The sauce is packed with flavor from the roasted backbone and aromatics—it’s highly recommended, but the chicken will still be absolutely delicious on its own.
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I don’t have fresh herbs. Can I use dried?
Yes! Use about half the amount, and sprinkle dried herbs directly onto the chicken under the skin or as part of the seasoning mix. Their flavors will intensify as the chicken roasts.
Final Thoughts
I hope you’re as excited to try this Spatchcocked (Butterflied) Roast Chicken Recipe as I am to share it! There’s something magical about an easy, beautiful roast chicken that impresses without stress—whether it’s a cozy weeknight or a special Sunday supper. Grab your apron and give it a go—you’ll quickly see why this one’s earned a top spot in my kitchen (and soon, maybe yours too!).
Print
Spatchcocked (Butterflied) Roast Chicken Recipe
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 65 mins
- Yield: 4 to 6 servings
- Category: Baking
- Method: Roasting
Description
This Spatchcocked (Butterflied) Roast Chicken recipe yields a succulent and flavorful roasted chicken that is perfect for a family dinner or gathering. The chicken is seasoned with a blend of fresh herbs, olive oil, and flavorful aromatics, then roasted to golden perfection. Serve this impressive dish with a side of roasted vegetables or a fresh salad for a complete meal.
Ingredients
Ingredients:
- 1 large chicken, about 4 to 5 pounds (1.8 to 2.3 kg)
- 2 teaspoons (10 g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
- 2 tablespoons (30 ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
- Kosher salt and freshly ground black pepper (see note)
- 1 teaspoon (5 g) baking powder (optional; see note)
- 1 medium onion, roughly chopped (about 1 cup)
- 1 medium carrot, peeled and roughly chopped (about 1/2 cup)
- 1 medium rib celery, roughly chopped (about 1/2 cup)
- 1 bay leaf
- 1 cup (240 ml) dry vermouth or sherry
- 1 cup (240 ml) water
- 1 teaspoon (5 ml) soy sauce
- 3 tablespoons (45 g) unsalted butter
- 2 teaspoons (10 ml) juice from 1 lemon
Instructions
- Prepare the Chicken: Remove backbone from the chicken and flatten it. Season with herbs under the skin if desired.
- Season the Chicken: Combine salt, pepper, and baking powder. Sprinkle over the chicken.
- Roast the Chicken: Drizzle with oil and roast until cooked through.
- Prepare the Sauce: Cook backbone and vegetables, then deglaze with vermouth, water, and seasonings.
- Finish the Sauce: Strain the liquid, whisk in soy sauce, butter, and lemon juice. Season to taste.
Notes
Notes:
- Feel free to customize the herb blend to suit your taste preferences.
- The baking powder helps to achieve a crispy skin on the chicken.
