I’ve made spatchcock chicken dozens of times, and this cast-iron method never fails. It’s my go-to for juicy meat, ultra-crispy skin, and even cooking—every single time. I used to save whole roasted chicken for special occasions, but ever since I started making it this way—in my cast iron skillet with plenty of garlic herb butter—it’s become a regular in my dinner rotation. Whether you’re a first-timer or just want to get it right on the first try, I’ll walk you through exactly how to make it foolproof.
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Easy Spatchcock Chicken Recipe
Roasting chicken is one of the best easy dinners, and my Dutch oven roasted chicken is on repeat in my house, but I also love how this cast-iron one comes out. If you’ve never spatchcocked a chicken before, don’t worry—I’ll walk you through each step so it’s totally doable, even if you’re new to it.
All you need is a pair of kitchen shears and a few simple ingredients to make this chicken taste like it came from a cozy Sunday dinner spot. The herb butter adds so much flavor, the cast iron does all the heavy lifting, and cleanup is a breeze. Once you try it, I promise you’ll want to roast your chicken this way every time.
Not in the mood for cast iron? This sheet pan balsamic chicken roasts everything together in under 30 minutes.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Preheat the oven to 375°F. Remove the giblets from inside the cavity and trim any excess fat, skin, or leftover feathers. Pat the chicken dry thoroughly with paper towels. Place the chicken on a flat, sturdy surface with the backbone facing up. Use kitchen shears or a sharp knife to cut along both sides of the backbone and remove it.
Step 2
Flip the chicken over so the breasts are facing up. Place your fingers underneath the breasts with your thumbs on top, then press down firmly with your thumbs while pulling out slightly with your fingers. You should hear a crack—this means the chicken is now flattened and ready to roast.
*See Video Below the Instruction Section for full tutorial
Step 3
In a bowl, mix together the butter, garlic, lemon zest, lemon juice, salt, black pepper, and herbs until well combined.
Step 4
Gently loosen the skin from the meat and rub the herb butter underneath. Spread the remaining butter over the top of the chicken skin.
Step 5
Place the onion at the bottom of a cast-iron skillet or oven-safe baking dish, then lay the chicken on top. Drizzle the skin with a little oil for extra color and crispiness.
Step 6
Roast the chicken on the middle rack for 30 minutes. Baste with the juices from the pan, then return it to the oven and roast for another 20–30 minutes, or until the internal temperature reaches 165°F.
Step 7
Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
How to Spatchcock a Chicken (Video Tutorial)
Sarah's Top Tips
- Make sure the chicken is fully flattened before roasting—press down firmly on the breastbone until you hear a little crack. It always feels a bit dramatic, but it’s the key to even cooking and that perfect roast.
- Tuck the wings underneath to keep them from burning. I learned this the hard way after a few too many overly crispy tips!
- Baste halfway through with those buttery pan juices—it adds so much flavor and helps the skin get beautifully golden and crisp. I never skip this step—it makes a big difference.
- Let the chicken rest for 10–15 minutes before carving. I know it’s tempting to dig in right away, but letting it rest keeps all those juices locked in. Trust me, it’s worth the wait.
- Use a meat thermometer to make sure it’s cooked to 165°F in the thickest part of the thigh. I rely on mine every time—it takes all the guesswork out and guarantees juicy, fully-cooked chicken.
Serving Suggestions
I love serving this spatchcock chicken with simple sides that let the crispy skin and herb butter shine. Think parmesan crusted potatoes, garlicky parmesan roasted carrots, or a bright lemony arugula salad to balance it all out. If I’m feeling fancy, I’ll drizzle the pan juices over everything—it’s too good not to.
I always make this when I know I’ll need leftovers to hold me over for a few days. I shred the extra chicken for sandwiches, toss it into soups, or make a quick apple chicken salad for lunch the next day. It’s one of those meals that feels special but works just as well for meal prep.
Storage & Reheating
Fridge: Place any cooled chicken in an airtight container and store it in the fridge for up to 4 days.
Freezer: For longer storage, freeze individual pieces for up to 3 months—I like to wrap them in foil first, then pop them in a freezer bag.
Reheating: When you’re ready to reheat, I recommend warming it in a 350°F oven or a covered skillet on the stovetop with a splash of broth or pan juices to keep it moist. Skip the microwave if you can—it tends to dry out that perfectly roasted chicken.
Related Recipes
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Easy Spatchcock Chicken (in your Cast Iron)
See the full post for extra tips and photos
Ingredients
- 4-5 pound uncooked whole chicken
- ⅓ cup unsalted butter, softened
- 3 garlic cloves, minced
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 ½-2 teaspoons salt
- 1 teaspoon black pepper
- ¼ cup fresh chopped herbs, parsley, rosemary, thyme, etc.
- 1 large onion cut into quarters
- Olive oil or avocado oil
Instructions
- Preheat the oven to 375 degrees F. Remove the giblets from inside the cavity and remove any excess fat, skin, and leftover feathers. Pat the chicken dry with paper towels.4-5 pound uncooked whole chicken
- Place the chicken on a flat, sturdy surface. The backbone should be facing up towards you. Use kitchen shears or a sharp knife to cut carefully along each side of the backbone.
- When the backbone is removed, flip the chicken over so the breasts are facing up. Grab underneath the breasts with your fingers so your thumbs are still on the breasts. Push down with your thumbs at the same time you pull out with your fingers. You should hear the bone crack, and the chicken should now lie flat. (see notes below if you need help with this)
- In a bowl, mix the butter, garlic, lemon zest, lemon juice, salt, black pepper, and herbs.⅓ cup unsalted butter, 3 garlic cloves, 2 tablespoons lemon zest, 1 tablespoon lemon juice, 1 ½-2 teaspoons salt, 1 teaspoon black pepper, ¼ cup fresh chopped herbs
- Using your hands, season the chicken between the skin and the meat with the herb butter, and then use the remaining butter to cover the top of the skin.
- Place the onion at the bottom of your cast iron skillet or baking dish, and place the chicken on top. I like to drizzle the skin with a little oil before placing it in the oven to give it a little more color.1 large onion cut into quarters, Olive oil or avocado oil
- Place the chicken in the middle rack of the oven and roast for 30 minutes. Remove the chicken and baste it with juices from the bottom of the pan.
- Cook for another 20-30 minutes or until the internal temperature is 165 degrees F.
- Remove from the oven and let it rest for 10-15 minutes before carving.
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Sarah's Tips
- Feel free to swap in dried herbs if you don’t have fresh—use about 1 teaspoon of dried per tablespoon of fresh.
- You can also mix up the flavor by adding paprika, crushed red pepper, or your favorite spice blend to the herb butter.
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