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This easy spatchcock chicken recipe cooks in just 1 hour with perfectly crispy skin and juicy meat. A simple seasoning blend makes a flavour-packed dinner.
A whole roasted chicken in just one hour. By spatchcocking (butterflying) the chicken, it cooks faster, more evenly, and delivers extra-crispy skin every time — making it the perfect weeknight roast.
Why You’ll Love This Recipe
- Quicker than traditional roasting
- Extra crispy skin every time
- Even cooking throughout the chicken
- Budget-friendly using a whole bird
- Flavour can be customized with different seasoning blends
- Great for meal prep and leftovers
Preparing Spatchcock Chicken
Ingredients You’ll Need
- 1 whole chicken (about 4–5 lbs)
- 1 tbsp G&K All Purpose Spice
- Cooking spray (optional)
Step-by-Step Instructions
Step 1: Preheat the oven
Heat oven to 400°F.
Step 2: Prep the chicken
Place the chicken breast-side down. Locate the spine (neck to tail) and cut along both sides using kitchen shears to remove it. Remove giblets if present.
Tip: Save the spine and giblets for homemade stock.
Step 3: Flatten the chicken
Flip the chicken breast-side up. Press firmly down on the center of the breastbone until you hear a small crack. This helps the chicken lay flat for even roasting.
Step 4: Season generously
Pat the chicken dry with paper towels. Coat the entire chicken with G&K All Purpose Spice, including under the wings and thighs. If your seasoning blend doesn’t contain salt, add 1–2 teaspoons.
Step 5: Roast
Place the chicken breast-side up on a rack in a roasting pan. Cook for 60 minutes or until the thickest part of the thigh reaches 165°F.
Step 6: Rest and carve
Allow chicken to rest 5–10 minutes before carving. Remove the legs, and slice the breasts down the center.
Tips and Variations
Ingredient |
Whole chicken |
G&K All Purpose Spice |
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Alternatives |
Cornish hens (adjust cooking time) |
Lemon pepper, seasoning salt, Cajun seasoning, Harissa seasoning, Smoked paprika with chili flakes, Herbs: Thyme, rosemary, garlic seasoning |
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How to Store Leftovers
Refrigerate:
Store leftovers in an airtight container up to 4 days.
Freeze:
Carve and freeze chicken pieces up to 3 months.
Reheat:
Oven: 375°F for 10–12 minutes (best texture)
Air fryer: 350°F for 5–6 minutes (crispy skin)
Microwave: 1–2 minutes (quick but soft skin)
Frequently Asked Questions
Why spatchcock a chicken?
It roasts faster and produces crispier skin while keeping the meat juicy.
Can I cook this without a rack?
Yes — place the chicken on thick onion slices to elevate it from the pan.
How do I know when the chicken is fully cooked?
Internal temperature should reach 165°F in the thickest part of the thigh.
Can I season the chicken ahead of time?
Yes — refrigerate uncovered for up to 24 hours for crisper skin.
Final Thoughts
Spatchcock chicken is one technique that transforms your oven-roasted poultry forever. With minimal prep and simple seasoning, you get faster cook time, crispier skin, and perfectly tender meat. It’s the ideal dinner for busy weeknights or casual entertaining and a staple you’ll return to again and again.
Are you looking for dinner ideas? Check out our recipes:
Easy Oven-Roasted Spatchcock Chicken Recipe
Ingredients
- 1 whole chicken
- 1 tbsp G&K All Purpose Spice
Other Spice Options:
- Herbed Chicken
- Harissa Seasoning
- Salt and pepper
- Your favourite poultry seasoning
Instructions
- Heat the oven to 400°F.
- Place the chicken on a cutting board, ideally with a juice catcher, breast side down. Using your kitchen shears, cut out the spine. To find the spine, locate the neck at the top of the chicken and cut out the width of the neck all along the chicken, top to bottom. Remove any giblets.1 whole chicken
- Tip: Use the spine and giblets to make a stock.
- Once you remove the spine, flip the chicken over onto its back, spreading it flat as much as possible. Put the bottom of your palm in the middle of the chicken breast and press down firmly. You may hear a crack. You are breaking the breast bone to ensure the chicken lies flat.
- Pat the chicken dry with a paper towel and season with your choice of seasoning. Make sure to add salt if your seasoning does not contain any.1 tbsp G&K All Purpose Spice, Herbed Chicken, Harissa Seasoning, Salt and pepper, Your favourite poultry seasoning
- Place the chicken breast side up on the rack of a roasting pan. Place the pan in the oven for 60 minutes or until the thickest part of the thigh reads 165 °F.
- Let rest for 5-10 minutes before serving. Remove the legs and cut the breasts down the middle to separate them. Serve with your favourite sides.
