Easy Spatchcock Chicken (in your Cast Iron)

A close-up of a golden-brown spatchcock chicken in a cast-iron skillet.

5 from 1 vote

Easy Spatchcock Chicken (in your Cast Iron)

This easy spatchcock chicken is roasted in a cast iron skillet with garlic herb butter for extra juicy meat and crispy golden skin. A whole roasted chicken perfect for busy weeknights!

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 415.29kcal

Author: Sarah Hill

Equipment

1 Cast iron pan

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.

Video

Notes

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.

If you need a full tutorial on spatchcocking, watch my video here: How to Spatchcock a Chicken

Nutrition