Juicy 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 the whole lot in between.

What’s a spatchcock hen?

A spatchcock hen is a technique of cooking a complete hen the place you take away the backbone so to butterfly the hen and cook dinner it quicker. Spatchcock hen is typically referred to as butterflied hen; they’re one in the identical.

When it comes too getting ready a complete hen we’re enormous followers of spatchcock hen! Why spatchcock hen?

  • Spatchcock hen is one of the best ways to finish up with crispy hen AND juicy meat.
  • You get an excellent roast while you spatchcock a hen as a result of the whole lot is laid flat.
  • As a result of the hen is flat on a baking sheet or cooling rack, the cook dinner time is quicker.
  • Because the hen is already flat, it’s simpler to carve after it’s roasted.

PS: take a look at our spatchcock turkey recipe for related flavors!

Raw spatchcock chicken on a platter.

Learn how 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 you have a pair of very sharp kitchen shears or poultry shears. It makes the this complete course of simpler than utilizing a knife.

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

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

Rooster inside temp

In accordance with the USDA, the secure cooking temperature for poultry is 165ºF.

Let rests: Keep in mind that after cooking hen let it relaxation for five minutes in order that the interior temperature can proceed to rise round 5ºF.


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Flatten the Rooster

After you will 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’ve spatchcocked a hen! Now it’s time to taste and roast the hen.

Dry rub on spatchcock chicken.

Don’t Skip the Dry Rub

After you have 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 here 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 for those who’re making a big batch to save lots of for later.

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

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


After the hen has been rubbed with spices, refrigerate the hen uncovered for at the very least 2 hours (or in a single day for finest outcomes).

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

Don’t Skip the Baking Rack

That is necessary! 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.

Learn how to Make Roasted Spatchcock Rooster (Fast Information)

  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 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 components on a metallic rack and the entire 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 the whole lot collectively.

While you serve the hen, pour the sauce over the hen for an incredible taste blast of deliciousness.

A raw spatchcock chicken on a making sheet.

meat thermometer

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Thermoworks Thermapen

We swear by utilizing a meat thermometer when cooking any reduce of meat. The Thermapen is our go-to meat thermometer that works each time.

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Spatchcock chicken on a making sheet.

Spatchcock Rooster Ideas + 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 advice for poultry is 165ºF. We prefer to take our hen out round 160ºF, let it sit, and it continues to cook 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 hours

Cook dinner:45 minutes

Complete:2 hours 45 minutes

Fats 24

Carbs 5

Protein 56


  • 3 – 4- lb. complete 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


  • First, put together the hen seasoning. Combine collectively all spices and put aside.

  • Subsequent, take away the hen from the packaging and place the hen on a clear, dry chopping board. 

  • Take away extra moisture from the hen with a paper towel.

  • To spatchcock the hen, set the hen breast-side down on a chopping board and use very sharp kitchen shears to start chopping down one facet of the backbone by the ribs after which repeat on the opposite facet of the backbone. Discard the backbone. 

  • Flip the hen over onto the hen breasts and use your palms to press on the center of the fowl urgent down firmly to flatten the hen. 

  • Place the hen on a big plate and punctiliously separate the hen meat from the hen pores and skin together with your hand. 

  • Fastidiously rub 1 teaspoon salt on the hen meat beneath the pores and skin being certain the hen meat is roofed with salt. 

  • Subsequent, season the entire hen with the all goal hen seasoning. Be certain the entire hen is roofed (pores and skin, legs, thighs, and so on.). Then, refrigerate the hen for at the very least 2 hours or in a single day.

  • When you’re able to cook dinner, preheat the oven to 425ºF and line a baking sheet with aluminum foil. 

  • Take away the hen from the fridge and let it come to room temperature. 

  • Place the onion, garlic, thyme, white wine, ½ cup of broth, and 1 tablespoon olive oil on prime of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.  

  • Place a metallic rack on prime of the foil and greens and punctiliously place the entire hen flat on prime of the metallic rack breast-side up. 

  • Rub the hen with the extra 2 tablespoons of oil. Make sure to actually therapeutic massage the oil into the hen. 

  • Place the hen within the oven and bake at 425ºF for 35-45 minutes or till the entire fowl has an inside temperature of at the very least 160º. Be sure that to take the temperature on the thickest elements.

  • Take away the hen from the oven and let the hen relaxation for at the very least quarter-hour. Your hen ought to proceed to cook dinner 5ºF to make the interior temperature 165ºF.

  • Whereas the hen is resting, put together the sauce. Add the entire 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). 

  • Convey the sauce to a boil after which flip the warmth to medium/low and add the lemon juice. 

  • Then, rigorously sprinkle the cornstarch into the sauce and whisk. Let the sauce cook dinner over medium warmth till thick. Take away from warmth and discard the herb stems. 

  • Carve the hen and serve with the sauce. 

Diet details

Energy: 475kcal Carbohydrates: 5g Protein: 56g Fats: 24g Fiber: 1g Sugar: 1g

Pictures: photographs taken on this submit are by Erin from The Wood Skillet.

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