Spatchcock Roast Chicken

We love spatchcock chicken for so many good reasons. It is full of flavor, presents beautifully, and bakes much faster than a traditional whole bird. You do not have to be intimidated by the process either. If you buy your whole chicken from a butcher, they are usually very happy to remove the backbone for you when you are buying or you can remove it yourself.

To remove the backbone of the chicken, arrange the clean chicken breast-side down on a cutting board. Using very sharp kitchen shears, cut along each side of the backbone up through to the neck. Discard the bone or save it in the freezer for stock-making later.

Flip the chicken over onto its back, spread out the wings and breasts and with your palms press down firmly in the middle until you hear a crack. That is the Keil bone separating from the wings. Continue to press until the bird is flattened. Arrange the thighs and legs so they are touching and tuck the wings under the upper breasts.


Makes 6 servings


  1. Preheat oven to 425˚F
  2. Season the chicken: spray or rub with the olive oil, sprinkle the You're So Spain spice blend all over the skin and the inside cavity. Sprinkle both sides liberally with the kosher salt. Gently rub in.
  3. Place in a 12" cast iron or a large stainless steel skillet or pan. Add lemon and garlic halves all around.
  4. Place uncovered in the over for 45-60 minutes.  
  5. Remove from oven and allow to rest for 10 minutes before carving. Enjoy!
Samantha Binkley