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The BEST Spatchcock Rooster – Match Foodie Finds

Learn to spatchcock a hen after which roast it to perfection. This spatchcock hen recipe leaves you with the juiciest herbed hen meat and tremendous crispy pores and skin.

Spatchcock chicken on a platter.

There are such a lot of other ways to arrange hen. We’ve got so many scrumptious hen recipes on FFF. We love hen thigh recipes, simple hen breast recipes, hen casserole recipes and all the things in between.

What’s a spatchcock hen?

A spatchcock hen is a technique of cooking an entire hen the place you take away the backbone as a way to butterfly the hen and prepare dinner it sooner. Spatchcock hen is usually known as butterflied hen; they’re one in the identical.

When it comes too making ready an entire hen we’re big followers of spatchcock hen! Why spatchcock hen?

  • Spatchcock hen is the easiest way to finish up with crispy hen AND juicy meat.
  • You get a good roast whenever you spatchcock a hen as a result of all the things is laid flat.
  • As a result of the hen is flat on a baking sheet or cooling rack, the prepare dinner time is quicker.
  • For the reason that hen is already flat, it’s simpler to carve after it’s roasted.
Raw spatchcock chicken on a platter.

The way to Make Roasted Spatchcock Rooster

  1. Put together a baking sheet for the spatchcock hen.
  2. Take away extra moisture from the hen with a paper towel.
  3. Butterfly the hen.
  4. Rub the spatchcock hen with a dry rub.
  5. Refrigerate the hen.
  6. Roast the spatchcock hen.

The way to Spatchcock a Rooster

Don’t be afraid to spatchcock your hen. It’s SO a lot simpler than you suppose! There are actually solely 2 steps to get your spatchcock hen flat.

Lower out the backbone

Earlier than eradicating the spine of the hen, be sure to have a pair of very sharp kitchen shears or poultry shears. It makes the this entire course of simpler than utilizing a knife.

When you could have a pointy kitchen shears, place the hen flat on it’s breasts. Ranging from the again of the chook, reduce alongside one facet of the backbone of the chook. Then, repeat on the opposite facet of the backbone.

As soon as the backbone is totally eliminated, the chook ought to fall open.


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Flatten the Rooster

After you could have eliminated the backbone from the hen, flip the hen over and unfold the hen out in order that the opening of the hen is going through the flat floor.

Place your hand on the center of the hen and press down in order that the breast bone breaks and the hen is flat on the floor.

That’s it! You have got spatchcocked a hen! Now it’s time to taste and roast the hen.

Dry rub on spatchcock chicken.

Don’t Skip the Dry Rub

Upon getting spatchcocked the hen, it’s time to rub the hen with dry rub. Utilizing a dry rub on the hen pores and skin helps taste and crisp up the hen pores and skin. Listed below are the spices you want (these spices are similar to the spices in our dry rub for hen recipe).

Be happy to combine these spices collectively in a small bowl, or in a Mason jar in the event you’re making a big batch to avoid wasting for later.

  • Garlic powder
  • Chili powder
  • Cumin
  • Dried thyme
  • Floor mustard
  • Dried basil
  • Floor black pepper
  • Purple pepper flakes
  • Sea salt
  • Paprika
  • Brown sugar

Earlier than rubbing this dry rub on the hen, rub a teaspoon of salt below the hen pores and skin on the hen meat. Then, combine all the spices collectively and rub the dry rub throughout and below the hen pores and skin.


After the hen has been rubbed with spices, refrigerate the hen uncovered for no less than 2 hours (or in a single day for finest outcomes).

Refrigerating the hen helps the spices actually take in into the pores and skin and helps to dry out the pores and skin of the hen (which makes it good for crisping).

Don’t Skip the Baking Rack

That is essential! Don’t skip the wire rack that the hen is baked on. Baking the hen flat on a rack inside a rimmed baking sheet is essential to crispy pores and skin!

Onion and thyme on a baking sheet.

The Secret to this Spatchcock Rooster

This spatchcock hen has a scrumptious taste secret—> the sauce! To make the scrumptious sauce for this hen you place tin foil on the baking sheet after which place onion, garlic, contemporary thyme, white wine, broth, and olive oil on the baking sheet.

The hen will roast above these elements on a metallic rack and all the hen drippings will drop onto the tin foil.

After the hen has roasted, you’ll take this scrumptious sauce that has been simmering within the oven place it in sauce pan and add 1 cup of broth and simmer all the things collectively.

While you serve the hen, pour the sauce over the hen for a tremendous taste blast of deliciousness.

A raw spatchcock chicken on a making sheet.

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Spatchcock chicken on a making sheet.

Spatchcock Rooster Suggestions + Tips

Spatchcock hen vs. butterfly hen?

Spatchcock hen and butterfly hen are the identical factor. Butterfly is only a fancy phrase for spatchcock.

What’s the inside temperature of a spatchcock hen?

The temperature suggestion for poultry is 165ºF. We wish to take our hen out round 160ºF, let it sit, and it continues to prepare dinner for some time after which leaves you with a juicy spatchcock hen.

Meal Prep Leftover Spatchcock Rooster

One factor we love about spatchcock hen is that there are often leftovers! Retailer the hen in an hermetic container for as much as 5 days within the fridge and use the spatchcock hen in salads, soups, or any of your favourite hen recipes!

Spatchcock chicken on a platter.

Spatcock chicken on a platter

Spatchcock Rooster Recipe

Learn to spatchcock a hen after which roast it to perfection. This spatchcock hen recipe leaves you with the juiciest hen and the crispiest hen pores and skin.

Prep: 2 hoursCook dinner: 45 minutesWhole: 2 hours 45 minutes

Fats 24

Carbs 5

Protein 56

Yield 4-6 1x


  • 34-lb. entire hen
  • 1.5 teaspoon salt (separated)
  • 3 tablespoons olive oil, separated
  • ½ white onion, chopped
  • 4 cloves garlic, peeled and smashed 
  • 10 sprigs contemporary thyme
  • ¼ cup dry white wine 
  • 1.5 cups broth, any sort (separated)
  • 2 teaspoons lemon juice 
  • 2 teaspoons cornstarch

Rooster Seasoning

  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon floor mustard
  • 1 teaspoon dried basil
  • 1/2 teaspoon floor pepper
  • 1/2 teaspoon purple pepper flakes
  • 1/2  teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1 teaspoon brown sugar


  1. First, put together the hen seasoning. Combine collectively all spices and put aside.
  2. Subsequent, take away the hen from the packaging and place the hen on a clear, dry reducing board. 
  3. Take away extra moisture from the hen with a paper towel.
  4. To spatchcock the hen, set the hen breast-side down on a reducing board and use very sharp kitchen shears to start reducing down one facet of the backbone via the ribs after which repeat on the opposite facet of the backbone. Discard the backbone. 
  5. Flip the hen over onto the hen breasts and use your palms to press on the center of the chook urgent down firmly to flatten the hen. 
  6. Place the hen on a big plate and punctiliously separate the hen meat from the hen pores and skin together with your hand. 
  7. Rigorously rub 1 teaspoon salt on the hen meat below the pores and skin being positive the hen meat is roofed with salt. 
  8. Subsequent, season the entire hen with the all function hen seasoning. Ensure the entire hen is roofed (pores and skin, legs, thighs, and many others.). Then, refrigerate the hen for no less than 2 hours or in a single day.
  9. If you find yourself able to prepare dinner, preheat the oven to 425ºF and line a baking sheet with aluminum foil. 
  10. Take away the hen from the fridge and let it come to room temperature. 
  11. Place the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on high of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.  
  12. Place a metallic rack on high of the foil and greens and punctiliously place the entire hen flat on high of the metallic rack breast-side up. 
  13. Rub the hen with the extra 2 tablespoons of oil. You’ll want to actually therapeutic massage the oil into the hen. 
  14. Place the hen within the oven and bake at 425ºF for 35-45 minutes or till the entire chook has an inside temperature of no less than 160º. Make sure that to take the temperature on the thickest elements.
  15. Take away the hen from the oven and let the hen relaxation for no less than quarter-hour. Your hen ought to proceed to prepare dinner 5ºF to make the interior temperature 165ºF.
  16. Whereas the hen is resting, put together the sauce. Add all the cooked greens, liquid, and herbs from the underside of the pan right into a small saucepan together with the remainder of the broth (1 cup). 
  17. Convey the sauce to a boil after which flip the warmth to medium/low and add the lemon juice. 
  18. Then, rigorously sprinkle the cornstarch into the sauce and whisk. Let the sauce prepare dinner over medium warmth till thick. Take away from warmth and discard the herb stems. 
  19. Carve the hen and serve with the sauce. 

Diet Info

Serving Measurement: 1/6
Energy: 475
Sugar: 1
Fats: 24
Carbohydrates: 5
Fiber: 1
Protein: 56

Key phrases: spatchcock hen

Pictures: images taken on this put up are by Erin from The Wood Skillet.



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