Spatchcocked Chicken


  • One whole 4-pound chicken
  • 3 tablespoons extra virgin olive oil- 2 tablespoons to coat chicken and 1 tablespoon for coating roasting pan.
  • seasoning - kosher salt, fresh cracked black pepper -  you can also add your favorite poultry herbs and spices - season to taste

Remove the Chicken's Backbone/Spine (see photos above):

  1. Using a good, strong pair of kitchen scissors or poultry shears, cut out the backbone of the chicken and remove.
  2. Stretch the chicken legs far apart.
  3. Flip the bird over with the skin side facing up.
  4. Press down on the middle of the bird in between the breasts, (using palm of hands, one on top of the other, like you are giving it CPR), press down hard until you hear a crack (you are cracking the wishbone) and the chicken is laying nice and flat.
  5. Pat dry with paper towels.
  6. Brush center of roasting pan with one tablespoon olive oil (brush where you are going to place the chicken)
  7. Place chicken in roasting pan or on rimmed baking sheet, skin side up.

Roasting Chicken

Preheat oven to 425 degrees f.

Brush chicken with 2 tablespoons of olive oil, coating evenly.

Season well with kosher salt, fresh cracked black pepper along with your favorite poultry herbs and spices.

Place on middle rack of oven and roast for 45-50 minutes. Roast until skin turns golden brown and chicken reaches a safe 165 degrees f.  (use a thermometer or  instant-read thermometer, inserting it in the thickest part of the thigh).

Allow chicken to rest for 5 minutes - serve.

Tip: You can roast potatoes, carrots, onions and other veggies with the chicken. Be sure to add quick roasting veggies, like asparagus, midway through roasting so they are not overdone.