Roasted Spatchcock Chicken | How to Spatchcock a Chicken
Recipe type: Main
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Whole chicken – 1, skin-on and at room temperature
  • Baby potatoes – 500 gms, skin-on, thoroughly washed & dried
  • Garlic powder – ½ tbsp
  • Onion powder – ½ tbsp
  • Black pepper – 1 tsp
  • Garlic salt – 1 tbsp (if you don’t have garlic salt, increase garlic powder to 1 tbsp and add salt to taste)
  • Italian seasoning – 1 & ½ tbsp
  • Chilli powder – 1 tbsp
  • Garlic – 10 cloves
  • Olive oil – ½ cup
How to spatchcock chicken:
  1. The most important step of this recipe is how to spatchcock the chicken. You will need a very good pair of chicken shears for this as knife won’t work. Pat the chicken dry with paper towels and place breast-side down on a large cutting board keeping the neck facing towards you.
  2. Now holding the neck in one hand, cut along one side of the chicken spine using a sharp kitchen shears, separating it from the ribs. Cut as much close to the spine as possible so that no excess meat is removed.
  3. Continue to cut along the spine on one side for about half of the length, then repeat on the other side of the spine. Hold the cut portion of the spine up for control and continue cutting on both sides to remove it completely. Do not discard the spine; reserve it for homemade chicken stock.
  4. Now flip the chicken over so that the breasts face upward. Flatten the breastbone with the heel of your hand so that the meat is all one thickness and the chicken legs face outward on both sides. The legs and breasts should be laying completely flat.
Roasting the spatchcock chicken:
  1. In a bowl, mix together all the seasoning ingredients along with olive oil. Grate the garlic cloves in it. I like garlicky flavor in my chicken; you can reduce the amount of garlic if you don’t like garlic that much. Whisk this spicy marinade well to make a smooth and homogeneous mixture.
  2. Cut each potato into half and take in a bowl. Spoon about two tablespoons of the spicy mixture over the potatoes and give a good mix.
  3. Now massage the spatchcock chicken with the remaining marinade really well making sure the spices reach under the skin as well. Do it on both sides of the bird. If some of the marinade is left in the bowl, reserve it for basting the chicken in between the roasting process.
  4. Preheat your oven to 220 C / 425 F and place the rack at the center of the oven. Place the marinated spatchcock chicken on a roasting tray lined with aluminum foil. Spread the potatoes around the chicken in a single layer.
  5. Bake the chicken in preheated oven for 45 minutes or until the instant read thermometer reads 160 F when inserted into thickest part of chicken legs. Baste the chicken twice with left-over marinade while roasting after every 15 minutes.
  6. Once the chicken is completely cooked and the skin turns golden brown & crispy, remove it from oven and let it rest for 10 minutes on a cutting board before serving. Enjoy!
Recipe by Flavor Quotient at