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A spatchcock-cut chicken is on a plate.
5 from 1 vote

How to Spatchcock a Chicken

Once you know How to Spatchcock a Chicken, you have a quick and impressive way to bake an entire chicken. Learn how to easily prepare the raw bird by cutting along the spine and flattening it out to cut the cooking time in half.

Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 488 kcal


  • 3-4 lb. whole chicken


  1. Place the chicken on a cutting board with the breasts facing downwards and the spine upwards.
  2. Using kitchen shears, cut along both sides of the spine across the length of the bird. Try to stay as close as possible to the spine to avoid cutting too much into the ribs and meat.
  3. Score the breast bone with a knife and then flip the chicken over. Press down with the heels of your hands to crack the ribs and flatten the bird. Place the chicken on a wire rack that is on top of an aluminum foil-lined baking sheet.
  4. Season according to your preference and bake in a preheated 425 degree oven for 40-50 minutes, depending on size.

Recipe Video

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: You can slice and flatten the chicken up to one day before baking. However, keep tightly wrapped in the fridge until you're ready to cook.
  • To Store: Place leftover chicken in an airtight container or Ziploc bag in the fridge for up to 3 to 4 days.
  • To Freeze: Be sure the chicken didn't sit at room temperature for long after cooking. Then, remove the meat from the bones, store in an airtight container, and freeze for up to 4 months.
  • To Reheat: Either pop the chicken back in a 350℉ oven until heated through, or use the microwave.

Nutrition Facts
How to Spatchcock a Chicken
Amount Per Serving
Calories 488 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 170mg57%
Sodium 159mg7%
Potassium 429mg12%
Protein 42g84%
Vitamin A 318IU6%
Vitamin C 4mg5%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.