Oven-Roasted Spatchcock Chicken

60 8 servings, 1/8 recipe (209 g) each
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8 servings, 1/8 recipe (209 g) each

You've made oven-roasted chicken before, but have you ever served spatchcock chicken? It's easier than you might think! Read on to find out how it's done.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Mix dressing, garlic and rosemary until blended. Place potatoes in large bowl. Add 1/4 cup dressing mixture; toss to evenly coat potatoes. Spread into single layer on foil-covered rimmed baking sheet.
  • Use kitchen shears or sharp knife to spatchcock chicken. (See tip.) Open chicken butterfly-style; place, skin side up, on separate foil-covered rimmed baking sheet. Brush chicken, on and under the skin, with remaining dressing mixture.
  • Bake chicken and potatoes 30 min., placing potatoes on top rack. Reduce oven temperature to 400ºF. Bake an additional 15 min. or until chicken is done (165ºF) and potatoes are tender.

How to Spatchcock Chicken

If using kitchen shears to cut out the backbone, place chicken, breast side down, on cutting board. If using a knife, place chicken, breast side up, on cutting board. Cut along one side of backbone, then cut along other side of bone to remove it. Place chicken, skin side up, then press firmly to flatten.


Substitute fresh thyme for the rosemary.


  • 8 servings, 1/8 recipe (209 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (209 g) each
Calories 340
% Daily Value
Total fat 16g
Saturated fat 4g
Cholesterol 70mg
Sodium 260mg
Carbohydrate 22g
Dietary fibre 2g
Sugars 1g
Protein 25g
Vitamin A 4 %DV
Vitamin C 40 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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