Roasted Spatchcocked Chicken

Roasted spatchcocked chicken is an easy recipe for cooking a whole bird in slightly less time.  Basically, when you split the chicken, after flattening it and removing the backbone more of the skin is exposed allowing it to crisp faster.

Meet your new favorite weeknight meal hack!


Roast Spatchcock Chicken

If you already know how to spatchcock a chicken you can get started spiralizing or chopping your vegetables.  Otherwise, see how to spatchcock a chicken below. 

Chop till you drop and save for a day where you can just toss your pre chopped carrots, onions, and squash into a skillet or spiralize them on the spot.  Spiralizing your vegetables makes cooking easy and fun!  Obviously, we’re all about easy, the inspiralizer by inspiralized is the easiest spiralizer to work with.  It has all of the blades built into the device and you just move the knob to the blade that makes the shape you’d like.  Everybody should have a spiralizer!

How to split or butterfly a chicken:

Step 1: Place 1 whole chicken, (rinsed and patted dry) breast side down with legs facing you on your work surface.  Don’t forget to remove the gizzards and toss the bag, or put aside to add to the stock or bone broth you can make with the gizzards and backbone. 


Step 2: Remove the back bone.  Using kitchen shears start at the thigh end, and cut through the rib bones as you go all the way through.  Do the same on the other side.   


Step 3: Remove the other side of the back bone.  Turn chicken around and cut into it again cutting through the rib bones as you go.  Put backbone aside for chicken stock or  broth.


Step 4: Flip the chicken over, open it.  Use your palm to flatten down the breast making the chicken evenly flat.


Once you’ve spatchocked the chicken add the spiralized vegetables first into the skillet.  It may seem crowded when you place the chicken on top, but they shrink a lot while cooking. Rub the chicken with butter and place a few cubes on top of the skin or tucked in between the skin and meat.  

Roasted Spatchcocked Chicken w/ Vegetables

This recipe uses butternut squash, onions, and carrots.  However, you can use any of the vegetables in your refrigerator.  If you are not following paleo or GAPS add a few potatoes.  This is a gaps friendly version so the starch is subbed out with flavorful butternut squash!  Surprisingly, everybody wants vegetables when they are cooked under a roasted chicken.  Apparently, they taste like thanksgiving!




roasted-spatchcock-chicken-kindaeasySpatchcock Roasted Chicken

Looking for other ways to cook a whole chicken? You can also grill a spatchcock chicken, grab the recipe for that here.  Also, you can always go with a classic roasted chicken.


Roasted Spatchcocked Chicken
Roasted spatchcocked chicken recipe, for a perfectly crispy skin and tender juicy chicken breast when you roast a spatchcock chicken. A wonderful meal with most of the work being splitting and flattening the chicken.
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Total Time
1 hr 20 min
Total Time
1 hr 20 min
  1. 1 whole chicken
  2. 3 tablespoons grassfed butter
  3. coarse salt
  4. ground black pepper
  5. italian seasoning or herbs or choice
  6. 1 butternutsquash
  7. 3 carrots
  8. 1 large onion
  9. dash of garlic flakes
  1. Heat your oven to 425F.
  2. Rinse and pat dry the chicken, don't forget to remove the bag of giblets if included!
  3. Spatchcock the chicken. Place chicken breast side down on your work surface and cut all the way along the backbone starting at the parson's nose, flip the chicken so you can cut into again facing away from you. Open the chicken like a book, and flatten.
  4. Season the chicken and generously rub with butter.
  5. Spiralize or chop up your vegetables and lay them on a 9 inch cast iron skillet, lay the chicken breast side up.
  6. Roast for about 50 minutes, until skin is crispy and golden brown and juices run clear. Add a dab of butter to the chicken about halfway through.
  7. Remove from oven, let rest for about 10 minutes and serve.
  1. See how to spatchcock chicken in the post for more information.
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