Fried Spatchcock Chicken is a simple technique that will allow you to roast a chicken in less time. A seasoning of butter, garlic, lemon, white wine and herbs gives your succulent bird a glowing finish.
Adapted from Beth Dooley | The Eternal Kitchen | University of Minnesota Press, 2021
With very little attention, this chicken will practically cook itself. Then, by the time everyone wanders into the kitchen and wondering what smells so good, it’s dinner time.-Beth Dooley
Why our testers loved this
There’s a whole bunch of reasons why our recipe testers devoured this. They loved the minimal prep work and the succulent, tender cooked chicken. Patty Fabian was very impressed that “this was an incredibly easy recipe and the spatchcocking of the chicken really allows for it cook faster and more evenly.”
Rosemary Wynn describes it as “the perfect fried chicken recipe.”
Notes on ingredients
- whole chicken– A 3 to 5 pound bird is perfect for the recipe. They don’t need offal or gizzards. Freeze them, then pull them out when you’re making chicken broth or chicken sauce.
- Unsalted Butter– If using salted butter, use a lighter hand when seasoning the chicken to avoid oversalting.
- Dry white wine– Avoid sweet wines as they make the sauce too sweet. Use a Sauvignon Blanc or Pinot Grigio here for best results. The testers found that the leftover wine also paired well with the finished dish.
How to make this recipe
- Preheat the oven to 450°F. Place the chicken breasts side down on a cutting board.
- Using poultry shears, cut along both sides of the spine and remove from the chicken.
- Turn the chicken over so the breast is on top. Use the heel of your hand to press down firmly on the chicken’s breastbone until it cracks. The chicken should be lying flat with legs spread on either side.
- Place the chicken in a frying pan. Using your hands, spread half the butter and the parsley and thyme under the skin of the chicken breasts.
- Rub the remaining butter all over the outside of the chicken. Season with salt and pepper.
- Tuck the garlic under the chicken, then squeeze half a lemon. Pour the wine into the skillet.
- Roast the chicken for 20 minutes then pour over the pan juices.
- Reduce the oven temperature to 325°F and continue frying, basting occasionally, until the chicken is cooked through to an internal temperature of 165°F. Squeeze half of the remaining lemon and let stand 5 to 10 minutes before slicing.
Frequently asked questions about recipes
What is the benefit of spatchcocking?
If learning this technique just seems like a gimmick, listen to me – it definitely isn’t. It’s incredibly easy and really makes a difference.
Spatchcocked poultry (or butterflies) cooks 25% faster, which should be the only reason you need it. Faster food? Yes, please.
However, you also get a more even roast because the breast and thighs cook at the same time, so nothing dries out. Finally, if you love crispy chicken skin, you’re getting the value of a whole chicken because there’s nothing underneath. If that didn’t sell you, nothing will because… crispy skin.
One last suggestion – if you want to try it but aren’t keen on making the cuts of meat yourself, any decent butcher counter will do it for you.
Can I use this method for turkey?
Definitive. It takes longer to cook a turkey with Spatchcock than a chicken, but it’s still a lot quicker than roasting a turkey.
How long does it take to cook a spatchcock chicken in the oven?
The total cooking time will depend on the size of your bird, but you can expect a total cooking time of 50 to 75 minutes.
Helpful tips
- After you’ve spatulated the chicken, save the backbone for preparing slow cooker chicken broth.
- If you’re squeamish about handling raw chicken, don a pair of disposable gloves to smear the butter under and over the skin.
- If your chicken is browning too quickly while roasting, loosely cover with aluminum foil.
- To prepare a sauce for your roast chicken, pour the pan juices into a measuring cup and skim off any fat. Serve the remaining juices on the side or drizzle over the cooked chicken.
More great spatchcocked chicken recipes
☞ If you prepare this recipe or any other dish on LC, consider leaving a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Spatchcock Fried Chicken
Of course, the key to great fried chicken is good chicken. Look for a larger bird (aka a roaster) that has been pasture-raised. The spatchcock method of roasting chicken results in chicken that is evenly cooked, golden and juicy.
Preheat oven to 232°C.
- Place the chicken breasts side down on a cutting board. Using poultry shears, cut along both sides of the backbone and remove the backbone (keep for supplies). Turn the chicken breast side up and open the cut underside of the chicken like a book. Press firmly against the sternum until it breaks.
- Place the chicken skin-side up in a roasting pan. Gently lift the skin around the breast and add half the softened butter, the chopped parsley and thyme. Rub the remaining butter over the outside of the chicken. Season the chicken with salt and pepper.
Tuck the garlic cloves under the chicken, squeeze half a lemon over the chicken. Pour the wine into the skillet.
- Roast the chicken uncovered for 20 minutes. Baste the chicken with the pan juices. Reduce the heat to 163°C (325ºF) and continue to sauté, basting every 15 minutes, until the leg is jiggling slightly, the juices run clear and a meat thermometer inserted into the thickest part reads 165ºF (74°C ), 35 to 50, indicates log.
Squeeze the remaining lemon half over the chicken and let stand 5 to 10 minutes before carving.
- Save the spine –After you’ve spatulated the chicken, save the backbone for preparing slow cooker chicken broth.
- Use gloves –If you’re squeamish about handling raw chicken, don a pair of disposable gloves to smear the butter under and over the skin.
- Cover the chicken –If your chicken is browning too quickly while roasting, loosely cover with aluminum foil.
- Make a sauce –To prepare a sauce for your roast chicken, pour the pan juices into a measuring cup and skim off any fat. Serve the remaining juices on the side or drizzle over the cooked chicken.
Portion: 1portionCalories: 338kcal (17%)Carbohydrates: 5G (2%)Protein: 7G (14%)Fat: 28G (43%)Saturated Fatty Acids: 16G (100%)Trans fats: 1GCholesterol: 86mg (29%)Sodium: 33mg (1%)Potassium: 186mg (5%)Fiber: 1G (4%)Sugar: 1G (1%)Vitamin A: 1189ie (24%)Vitamin C: 19mg (23%)Calcium: 43mg (4%)Iron: 1mg (6%)
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
Recipe © 2021 Beth Dooley. Photos © 2021 Angie Zoobkoff. All rights reserved. All materials used with permission.
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
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