Roasted Spatchcock Chicken

Roasted spatchcock chicken is a quick and easy weeknight dinner that’s ready in 45 minutes if you prep beforehand! (If not it’ll still be ready in an hour) 🙂

I buy whole chickens in bulk from Restaurant Depot so I have a ton on hand. But I like to prep half of them by spatchcocking them myself. That just means using a pair of strong kitchen shears and cutting out the spine or backbone of the chicken. This results in quicker and more even cooking.

Usually by the time the legs of a chicken are finished cooking the breasts are over cooked and dry. With this method, they cook at the same rate so your chicken breasts will still be very juicy and legs will still be fully cooked through!

The marinade is very simple-with lemon juice, olive oil, and a few staple spices. After massaging the spices into the chicken I freeze them in big ziplock bags. Then the day I want to cook it I let it defrost throughout the day. When it’s time to cook, cut up whatever roasting veggies you have on hand, spread it in a tray, and roast in the oven at 475° until a thermometer inserted in the thickest part of the thigh reads 165° (without touching bone).

Roasted Spatchcock Chicken


  • 1 whole chicken, spatchcocked (spine removed)
  • 2 tsp paprika
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • 1/4 cup olive oil
  • Juice of one lemon
  • Salt and black pepper
  • Optional any roasting veggies of choice including potatoes, onions, carrot, bell peppers, turnips, beets, etc


1. Preheat oven to 475°

2. Start by spatchcocking your chicken. Using a strong pair of kitchen shears, cut off the entire spine of the chicken

3. Mix all your marinade ingredients together and massage into the chicken.* Place the chicken in a tray over veggies and bake for 30-45 minutes or until a thermometer inserted into the leg reads 165°

4. Serve chicken and veggies with a sprinkle of parsley and a side of bread, rice, pita, or naan. Anything to soak up the delicious juices!


* If you would like to prep the chicken and keep it for later, this is the part you would place it into a ziplock and freeze. When you’re ready to eat it, remove it from the freezer and let it defrost. Then continue the steps as usual.

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