Spatchcocking Is the Key to the Juiciest Roast Chicken — Here’s How to Do It

This simple technique will transform the way you roast, grill, and smoke a whole chicken.

What if we told you that there’s a quicker way to roast a whole chicken that yields juicier meat and creates more surface area for nearly double the amount of crispy skin? This method is called spatchcocking, and it will change the way you cook chicken at home. Besides roasting, it also works for grilling and smoking chicken. Here’s how to do it in three easy steps.

What is spatchcocking, and why does it work?

Typically a whole chicken is cooked breast-side up, meaning the thighs are tucked underneath. In this position, the breast meat cooks more quickly than the dark meat, which can lead to dry breast meat by the time the thighs are cooked through. Spatchcocking solves this problem.

Spatchcocking is essentially butterflying a whole chicken so that it opens up like a book and lays flat. This technique can be used when roasting, grilling, or smoking a chicken — or other kinds of poultry, including your Thanksgiving turkey — and is a favorite among chefs. Not only does it expose more surface area for crispy, golden brown skin, but it also encourages more even cooking by ensuring the breast meat and thigh meat cook at the same time.

Related: 6 Ways to Cook a Whole Chicken Like a Pro

How to spatchcock a chicken

Cut along one side of backbone

Place chicken, breast-side down, on a cutting board. Pat dry with paper towels and, if needed, remove the neck and giblets from the cavity. Using kitchen shears, cut along one side of the backbone, starting from the thigh end.

Cut along other side of backbone and remove

Continue using kitchen shears to cut along the other side of the backbone, again starting from the thigh end. Discard the backbone or save for making stock.

Flatten the chicken

Flip the chicken over, breast-side up. Using the heel of your hand, press down firmly on the breast bone to flatten the chicken. Proceed with your desired recipe as directed.

Related: The Best Kitchen Shears for Any Cooking Task, According to My Tests

How long to cook a spatchcocked chicken

A spatchcocked chicken tends to cook more quickly than a whole chicken in its original shape. When roasting a four-pound spatchcocked chicken at 425°F, cook it for 45 minutes on a rack placed on top of a rimmed baking sheet, until a meat thermometer inserted into the thickest part of the thigh registers 155°F.

When grilling a spatchcocked chicken, preheat the grill to medium heat (350°F to 400°F). Place the chicken on the grill grates, breast-side up. Cover grill and cook for 45 minutes to one hour, or until a meat thermometer inserted into the thickest part of the thigh registers 155°F.

If cooking a spatchcocked chicken on the smoker, preheat the smoker to 275°F. Place the chicken on the grates, breast-side up, and cook, covered, for two hours to two hours and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 155°F.

However you cook the spatchcocked chicken, be sure to let it rest, covered, for at least five minutes to allow carry over cooking to bring the temperature to 165°F.

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