If you have ever struggled to get perfectly cooked chicken — juicy on the inside with crispy golden skin on the outside — let me introduce you to your new favorite method: Herbed Spatchcock Chicken.
Spatchcocking (also called butterflying) is one of the easiest ways to roast a whole chicken evenly and quickly. And when you pair it with fresh herbs, garlic, and a little butter? Oh my goodness. It is simple, rustic, and absolutely packed with flavor.
This is the kind of recipe that looks impressive enough for Sunday dinner but is easy enough for a weeknight meal.
What Does “Spatchcock” Mean?
Spatchcocking simply means removing the backbone of the chicken and flattening it out before roasting.
Why do this?
- It cooks faster
- It cooks more evenly
- The skin gets crispier
- The white and dark meat finish at the same time
No more dry chicken breasts while waiting for the thighs to cook through!
Why You’ll Love This Herbed Spatchcock Chicken
- Crispy, golden skin
- Tender, juicy meat
- Fresh herb flavor in every bite
- Ready in about an hour
- Perfect for meal prep
And a bonus? It feels fancy — but it’s incredibly simple.
Ingredients
- 1 whole chicken (4–5 pounds)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon, halved
Using Za'atar Seasoning
If you don't want to use the recipe above, you can use any pre-made spice mix. For this chicken, I used Za'tar. This was the first time I used Za'tar. I had a lot of people tell me that it had a really good flavor, kind of like Italian seasoning.
This spice blend is generally made with ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added.
How to Spatchcock a Chicken
- Place the chicken breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone and remove it.
- Flip the chicken over.
- Press firmly on the breastbone until it flattens.
That’s it! You’ve just spatchcocked a chicken.
How to Make Herbed Spatchcock Chicken
- Preheat your oven to 400°F.
- Pat the chicken completely dry with paper towels (this helps get that crispy skin).
- In a small bowl, mix butter, garlic, rosemary, thyme, parsley, salt, and pepper.
- Gently loosen the skin over the breast and thighs, and spread some of the herb butter underneath.
- Rub the remaining butter all over the top of the chicken.
- Place the herbed spatchcock chicken on a baking sheet or roasting pan. Tuck the lemon halves underneath.
- Roast for 40–50 minutes, or until the internal temperature reaches 165°F in the breast and 175°F in the thighs.
- Let rest for 10–15 minutes before carving.
Tips for Extra Crispy Skin for Herbed Spatchcock Chicken
- Pat the chicken very dry.
- Let it sit uncovered in the refrigerator for a few hours before roasting.
- Roast on a wire rack over a baking sheet for better airflow.
- Do not overcrowd the pan.
Check out these other delicious chicken recipes
herbed Spatchcock Chicken
This herbed spatchcock chicken is so easy to make and it is absolutely delicious!
Ingredients
- 4-6 pound whole chicken
- 1 tablespoon olive oil
- ¼ cup Za'atar seasoning
- salt and pepper
- 3 tablespoon olive oil for frying
Instructions
- Preheat the oven to 400 degrees.
- Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken.
- Season with the za'atar and heavily with salt and pepper.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Sear the chicken skin-side down while gently pressing it until the chicken is a beautiful dark golden brown and the spices are blackened about 5 minutes. Transfer the chicken skin-side up to a wire rack set on a baking sheet.
- Roast for 45 minutes, until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 880Total Fat: 53gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 299mgSodium: 451mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 93g
I've never heard of spatchcocking a chicken, but it sounds pretty easy! We have chicken at least 3-4 times a week, I'll have to give it a try.
For some reason, I've never been able to make a spatchcock chicken!!!! I'm going to try again following this post.
Not even that many ingredients! I think I could handle this and it looks great!!
This looks like such a tasty recipe! I love how herbed it is, and now you baked it perfectly in the oven.
Oh my goodness, this chicken looks absolutely delicious! I have never made chicken this way but after seeing yours I definitely want to try it.
That chicken looks so juicy and delicious! I had no idea what spatchcocking was, so I appreciate the explanation.
Thanks so much for sharing this spatchock chicken recipe -- I am always looks for new chicken recipes to make for dinner!
I have never heard the term spatchcock before. But, this makes sense. I can't wait to try this method myself.
I need to try making chicken like this. Looks delish!
Yum! I love cooking chicken this way. I'm amazed by how quick it cooks and how juicy the chicken always is.
Great recipe for grilling.
I haven't spatchcocked a chicken before but I have cut enough backbones out of them. I know how I'm preparing my chicken the next time I have it. This looks delicious.
We have done this with Cornish game hens on a grill. sooooo good and a unique method for cooking!
I love chicken and this herbed spatchcock chicken looks fabulous! Definitely a must try recipe! Yummy!
I seriously need to give it a try! Looks really good!
This looks really good. I'm glad you said that it took way longer to cook. It could have seriously need up some plans.
Ahh, this looks so good! A perfect dish for our weekend bonding. I need to make this!
Such an easy and delicious recipe to make any time! I've never heard of the Za'atar seasoning.
That chicken looks perfect! I've used spatchcock chicken on the bbq but never in the oven. Have to try it!
I can already tell my husband is going to love this recipe! Bookmaking it to make for him soon!
What a delicious and flavorful way to make chicken! I can't wait to try it again!
I have seen a lot of spatchcocked chicken lately, but haven't tried one myself! I love the idea of using the zaatar! Yum!
I love Zaatar and spatchcock chicken is so good. it cooks so much faster. I love it 🙂