Spatchcocked (Butterflied) Roast Chicken Recipe

This Spatchcocked (Butterflied) Roast Chicken Recipe is my go-to for getting that golden, evenly roasted chicken with super-juicy meat and mouthwatering, crisp skin. The secret? Butterflying the bird so it cooks quickly and perfectly every time—plus, you’ll make the kind of savory pan sauce that’ll have everyone reaching for seconds (and maybe licking their plates)!

Ingredients You’ll Need

The beauty of a truly memorable Spatchcocked (Butterflied) Roast Chicken Recipe is all in the details: just a handful of honest, kitchen-ready ingredients and a few aromatic friends to coax deep, comforting flavor. Each ingredient here has a role to play—either building the savory backbone, lending juicy tenderness, or gilding the skin with mouthwatering crispness.

• 1 large chicken (about 4 to 5 pounds): Go for an air-chilled bird if possible—juicier meat and crispier skin!
• Chopped fresh herbs (parsley, thyme, rosemary, etc.), optional: Slip these under the skin for beautiful, fragrant flavor that perfumes the whole bird.
• Light olive oil or neutral oil: Helps caramelize the skin and keeps the chicken moist.
• Kosher salt and freshly ground black pepper: Don’t skimp—this simple seasoning makes all the difference.
• Baking powder (optional): Just a teaspoon helps the skin puff and crackle—the trick to shatteringly crisp skin.
• Onion, carrot, and celery: The classic trio builds amazing flavor for your pan sauce (and bonus: they soak up the drippings!).
• Bay leaf: Adds subtle herbal depth to your sauce.
• Dry vermouth or sherry: This splash of fortified wine brings an elegant lift—totally worth it.
• Water: For building your sauce base.
• Soy sauce: Just a hint adds an umami backnote and boosts color to your sauce—trust me on this one.
• Unsalted butter: Whisked in at the end for rich, silky flavor—don’t skip it.
• Lemon juice: A squeeze at the end brightens up all that roasted goodness.

Variations

One of the best things about a Spatchcocked (Butterflied) Roast Chicken Recipe is how endlessly customizable it is! From herby to spicy, subtle to bold, don’t hesitate to riff with what you have in your fridge or pantry—this is your chicken, your way.

• Citrus & Herb: Tuck thin slices of lemon or orange under the skin along with your favorite fresh herbs for a bright twist.
• Spicy & Smoky: Dust the chicken with smoked paprika and a pinch of cayenne, then rub with olive oil for a smoky, slightly spicy crust.
• Root Veggie Roasting Bed: Scatter halved baby potatoes, carrots, or parsnips under the rack for a built-in side cooked in chicken drippings.
• Allium Lovers: Swap out half the onion for shallots or add smashed garlic cloves for a deeper, sweeter sauce.

How to Make Spatchcocked (Butterflied) Roast Chicken Recipe

Step 1: Prep and Spatchcock the Chicken

Start by preheating your oven to 450°F (230°C), and place the oven rack in the upper-middle position. Set your chicken breast side down and use sharp kitchen shears to carefully cut along both sides of the backbone, removing it completely (save that backbone!). Flip the chicken over, press down on the breastbone until it flattens with a satisfying crack, and admire your handiwork—the chicken should now lay flat for even cooking.

Step 2: Season—Including Under the Skin

If you’re using fresh herbs, gently work your fingers under the skin of the chicken from the neck end down, making little pockets over the breasts and thighs. Tuck those herbs in for extra aroma. Mix together salt, pepper, and baking powder (if using), and sprinkle this liberally over both sides of the chicken, making sure to get into every nook and cranny. For the best flavor and juiciest results, dry-brine the chicken uncovered in the fridge for up to 24 hours, but you can cook it right away if you’re short on time.

Step 3: Get Roasting

Set a wire rack over a foil-lined rimmed baking sheet and arrange the chicken skin-side up (with the breasts in the center and legs near the edges). Drizzle the skin with a tablespoon of oil and rub it all over. Slide the pan into the oven and roast until the thickest part of the breast hits 150°F (66°C) and the thighs at least 175°F (80°C)—usually about 45 minutes. The skin should be gorgeously golden and crisp!

Step 4: Make That Unbeatable Pan Sauce

While your chicken roasts, heat the remaining oil in a saucepan over high heat. Brown the reserved backbone for a few minutes (you want that deep, roasted flavor), then toss in the onion, carrot, and celery. Once the veggies turn golden, add the bay leaf, then pour in the vermouth or sherry and water, scraping up any caramelized bits. Simmer for about 20 minutes, then strain and return the liquid to the pot. Boil to reduce until syrupy—about a third of a cup—then, off heat, whisk in the soy sauce, butter, and lemon juice. Taste and adjust seasoning.

Step 5: Rest, Carve, and Serve

When your Spatchcocked (Butterflied) Roast Chicken is deeply golden and its aroma is filling your kitchen, take it out to rest for 10–15 minutes. This is key, so the juices settle and every piece stays moist. Carve the chicken into your favorite portions and serve with generous spoonfuls of that silky, flavor-packed sauce.

How to Serve Spatchcocked (Butterflied) Roast Chicken Recipe

Garnishes

A final shower of chopped fresh herbs—think parsley, thyme, or tarragon—brings gorgeous color and fresh flavor to the platter. If you really want to impress, add a grating of lemon zest or a light drizzle of olive oil for a little extra sparkle and aroma on your Spatchcocked (Butterflied) Roast Chicken Recipe.

Side Dishes

This chicken plays beautifully with so many sides: crisp roasted potatoes, garlicky green beans, buttered noodles, or even a simply dressed salad. To soak up every drop of pan sauce, don’t forget a hunk of crusty bread—it’s basically non-negotiable!

Creative Ways to Present

Serve your Spatchcocked (Butterflied) Roast Chicken Recipe cut into pieces on a wooden board with lemon wedges and a bowl of pan sauce for dipping. Or arrange the carved chicken artfully over roasted veggies for a rustic, show-stopping centerpiece that’s ready for a holiday or Sunday supper.

Make Ahead and Storage

Storing Leftovers

Leftover chicken will keep in an airtight container in the refrigerator for up to 4 days. Store any pan sauce separately in a sealed jar—refrigerate and gently rewarm before serving to keep its silky texture.

Freezing

To freeze, shred or slice the leftover Spatchcocked (Butterflied) Roast Chicken and portion it into freezer bags for up to 3 months. Defrost in the refrigerator overnight, then use in sandwiches, salads, or soups—pan sauce can also be frozen in small containers for next-level easy meals!

Reheating

For the best results, gently reheat pieces of chicken in a 300°F (150°C) oven, covered loosely with foil, until just warmed through—this helps keep the meat moist. You can also reheat smaller portions in the microwave, adding a splash of stock or water for extra juiciness, and always heat sauce separately for a smooth, silky finish.

FAQs

Final Thoughts

If you’ve never tried making a Spatchcocked (Butterflied) Roast Chicken Recipe at home, prepare to be delighted—this is the kind of dish that turns a simple chicken dinner into a celebration. I hope you fall in love with its ease, flavor, and that gorgeous crispy skin. Happy roasting!

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