How to Spatchcock a Chicken: Step-by-Step Video

Spatchcocking a chicken (also called butterflying) is one of the simplest ways to turn a whole bird into a fast, evenly cooked roast. By removing the backbone and flattening the bird, you reduce cook time and ensure breasts, thighs and legs finish together — resulting in juicier meat and crispier skin. Follow this clear, practical guide to learn how to spatchcock a chicken and the best ways to cook it.

This Is the Ultimate Way to Cook a Whole Chicken.

Traditional whole-roasted chickens can be uneven: the breasts often finish long before the legs and thighs, leaving white meat that’s drier than you’d like. Spatchcocking flattens the bird and exposes more surface area to heat, so everything cooks at a similar rate. It’s faster than a standard roast and ideal for oven roasting or grilling.

What Is a Spatchcocked Chicken?

A spatchcocked chicken is a whole chicken that has been split open by removing the backbone and flattened so the breastbone is pressed down. The technique is the same as butterflying: you cut out the spine, flip the bird, and press the breastbone to create a single, even layer. This makes for even cooking, faster roasting or grilling, and more surface area for seasoning and crisping the skin.

Useful Tools You’ll Need:

• Kitchen shears or a sharp knife
• Paper towels
• Baking sheet or roasting pan

Here’s How to Spatchcock a Chicken

1. Remove any packaged gizzards or pouches from the cavity and set aside or discard.
2. Place the chicken breast-side down on a baking sheet for stability.
3. Use paper towels to pat the chicken dry; removing moisture helps achieve crisp skin.
4. Locate the backbone running down the center of the bird along the cavity opening.
5. Using kitchen shears, cut along one side of the backbone from neck to tail, then cut the other side to remove the backbone. You may need to apply some force; cutting through bone and cartilage can produce crunching sounds.
6. Reserve the backbone for stock if you like; it makes a useful addition to homemade broth.
7. Flip the bird onto its back and press firmly on the breastbone to flatten the chicken into an even, spread-out shape. You may hear the breastbone pop — that’s normal. Rotate the thighs and legs outward to create an even surface.
8. Oil and season the chicken as desired, then roast or grill following the instructions below.

How to Cook a Spatchcocked Chicken

Spatchcocked chickens work well in both the oven and on the grill. Cooking times will vary with bird size; the method below uses a typical 4–5 lb whole chicken as an example.

Roasting

• Preheat the oven to 475°F.
• Brush the skin with oil and season generously. Let the bird rest at room temperature for a short time if you prefer — the USDA notes short, safe resting periods — but avoid leaving poultry out for long.
• Roast on a baking sheet or in a shallow pan for about 35–45 minutes, depending on size, until the skin is browned and a thermometer inserted into the thickest part of the thigh reads 165°F.

Grilling

• Preheat the grill to medium heat and oil the grates to prevent sticking.
• Start skin-side down and cook until the skin develops a golden, crispy color, about 4–6 minutes.
• Move to indirect or lower heat, flip the bird, and continue grilling until the internal temperature reaches 165°F and the skin is crisp all over. Total grilling time is usually around 40–50 minutes for a 4–5 lb bird.

Recipe: How to Spatchcock a Chicken

Author: Dana Sandonato

Equipment

• Kitchen shears
• Baking sheet or roasting pan
• Paper towels
• Meat thermometer (recommended)

Ingredients

• 1 whole chicken (about 4–5 lb)
• 2–3 tablespoons oil (olive oil, avocado oil, or other high-heat oil)
• Salt and freshly ground black pepper, to taste
• Optional: herbs, garlic, lemon, or your preferred seasoning blend

Instructions

1. Remove and set aside any gizzards from the cavity.
2. Place the chicken breast-side down on a baking sheet.
3. Pat dry with paper towels to remove excess moisture.
4. Cut out the backbone with kitchen shears by slicing along each side from neck to tail. Remove the backbone and save for stock if desired.
5. Flip the bird, press down on the breastbone to flatten, and arrange the legs and thighs so the bird lies flat.
6. Brush with oil, season generously, and cook by roasting or grilling until internal temperature reaches 165°F in the thickest part of the thigh and the juices run clear.
7. Rest the chicken for 5–10 minutes before carving to allow juices to redistribute.

Have You Tried Spatchcocking a Chicken?

If this guide helped you, try different herb and citrus combinations for seasoning, or experiment with high-heat grills and ovens to perfect your preferred level of crispness. Share your results and variations to help others discover this quick, reliable way to cook a whole chicken.