Go Back
+ servings
Print Recipe
5 from 5 votes

How To Spatchcock A Chicken

A spatchcocked chicken is great for even cooking, tender meat, and crispy skin every time. Plus it takes half the time of regular roasted chicken!
Prep Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Keyword: how to spatchcock a chicken, spatchcock chicken
Servings: 4 servings
Author: Lisa Bryan


  • 1 whole chicken (about 4 pounds)
  • good quality kitchen shears


  • Remove the neck and giblets from your chicken and pat it dry with paper towels. Then place it breast side down on your cutting board.
    A whole chicken about to be spatchcocked on a table.
  • Using poultry shears, cut alongside one side of the backbone from the tail to the neck. Then repeat on the other side.
    Spatchcocking a chicken by cutting down the side of backbone.
  • Remove the backbone from the chicken. If you'd like, save and use this in stocks and broths.
    Backbone removed from a spatchcock chicken on a table.
  • Flip the chicken over so the breast side is up. Then flatten it by pressing down with your hands. You'll hear a crack, and it should flatten completely. Your chicken is now spatchcocked and ready to roast, just remember to tuck the wing tips before roasting. Check out my recipe for lemon garlic spatchcocked chicken - it's super easy and flavorful!
    A spatchcocked chicken being flattened by hands.


Calories: 409kcal | Protein: 35g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 133mg | Potassium: 360mg | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg