FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Spatchcock Chicken Recipe
• Spatchcock Chicken (Crispy & Juicy!) Recipe card
• Ingredients & Substitutions
• How To Spatchcock A Chicken
• Roasting Instructions
• My Recipe Tips
• Storage Instructions
• Serving Suggestions
• More Easy Roasted Chicken Recipes
• Recipe Reviews

If you’ve never made spatchcock chicken before, you might never want to cook a whole chicken another way again once you try it! Not only does it get super crispy and stay juicy, it’s also done so much faster than a whole bird. It was love at first roast when I made it years ago — and it’s been my favorite way to cook a whole chicken ever since. It’s the shortcut I turn to again and again for weeknights, holidays, and every occasion in between. Let me show you!

Why You’ll Love My Spatchcock Chicken Recipe

• Crispy on the outside, juicy on the inside – The high oven temperature allows the inside to stay so juicy. But that crispy skin… oh, how I love that ultra crispy skin. And everyone comments on it!
• Cooks evenly – I always enjoy a good oven roasted chicken , but sometimes it can be a little tricky to avoid drying out some parts while others cook through. Spatchocking totally eliminates this issue, as flattening the chicken encourages all the areas to cook at the same rate.
• Irresistibly flavorful – The fresh herbs, butter, and garlic really take this chicken over the top. It’s the same method I use for juicy spatchcock turkey !
• Fast, fast, fast – Compared to a whole bird roasted the “regular” way, my spatchcock chicken recipe cooks in about half the time! The method I use here allows me to turn up the heat, so it cooks faster.
• Looks impressive, but surprisingly easy – It’s the best of both worlds, and one of my favorite options when I’m hosting a dinner. It feeds a good number of people, always gets people talking, gives my guests a choice between white meat and dark meat, and just takes away the stress all around.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken:

• 5 lb Whole chicken ▢

Compound Butter:

• 6 tbsp Unsalted butter ▢
• 2 tbsp Fresh parsley ▢
• 1 tsp Italian seasoning ▢
• 3 cloves Garlic (crushed) ▢

Topping:

• 2 tbsp Olive oil ▢
• 1/2 tbsp Sea salt ▢
• 1 tsp Paprika ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Prep:

1. Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet.
2. If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This will ensure more even cooking.)

Spatchcock:

1. Place the chicken onto a cutting board , breast side down. Use kitchen shears to cut away the spine. (You can discard it or use it to make gravy.)
2. Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast, which will crush the breast bone and allow the chicken to lay flat.
3. Transfer the butterflied chicken to the rack over the baking sheet, breast side up.

Make Compound Butter:

1. To make compound butter, mash together butter, parsley, Italian seasoning, and crushed garlic.

Season:

1. Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath.
2. Drizzle olive oil over the chicken, over the skin. Sprinkle with sea salt, paprika, and black pepper.

Roast:

1. Roast spatchcock chicken in the oven for 40-50 minutes , until a thermometer in the thickest part of the breast reaches 160 degrees F (71 degrees C). (Temperature will rise about 5 degrees while resting.)
2. Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 1/6 entire chicken

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Ingredients & Substitutions

Here I explain the best ingredients for my spatchcock chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

Chicken:

You’ll need a whole chicken. Mine was 5 pounds, but this recipe will work fine with any size. The cook time will vary depending on the weight, though.

Compound Butter:

Butter normally can’t handle the high heat of roasting, but when you place it underneath the skin of spatchcocked chicken, it works perfectly to keep the meat juicy and flavorful. You’ll need:

• Butter – Make sure it’s unsalted (because we’re salting the chicken separately), and softened at room temperature (so that you can mash it easily).
• Herbs – I used fresh parsley and my 5-minute Italian seasoning blend , but store-bought works, too. Feel free to use any fresh or dried herbs you like here. Rosemary and thyme work well.
• Garlic – Get fresh garlic cloves, so that you can crush them. Alternatively, you can also use minced garlic (either fresh or from a jar), but I find the flavor disperses better with crushed.

Compound butter variations:

Try different kinds of compound butter here — any of them would be delicious for making spatchcock chicken! A teaspoon of lemon zest added to the compound butter also works well.

Seasoning Over The Skin:

While I use butter underneath the skin, a heat-safe oil works best on top, since butter has a lower smoke point and is prone to burning. It’s the best of both worlds.

• Oil – I use olive oil over the skin, because it can handle the direct heat in the oven. Avocado oil is also fine to use.
• Paprika – I used regular paprika , but smoked paprika would be delicious.
• Sea Salt & Black Pepper – Feel free to use kosher salt instead of sea salt if that’s what you have. Sea salt is just what I usually keep at my house.

Seasoning variations:

You can add other spices over the skin if you like, such as garlic powder, onion powder, or even cayenne pepper for a kick of heat.

How To Spatchcock A Chicken

Spatchcock chicken literally just means butterflied chicken. You cut the chicken in two along the spine, leaving the breasts connected, then flip it over and lay it flat before roasting to perfection. Here’s how I do it:

1. Cut away the backbone. Place the chicken breast-side down on a cutting board (mine was white for these photos, so you can’t see it!). Use sharp kitchen shears or a sharp knife to cut away the spine. To do so, just cut along each side of the spine. This is the hardest part, but you got this!
2. Flatten. Use your hands to open chicken like a book, then flip it over, open side down. Use the palm of your hand to push down on the breastbone, which will allow the chicken to lay flat. (P.S. If you cut through the breast as well, this will be a lot like my half chicken recipe !)

Roasting Instructions

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the compound butter. In a small bowl, mash together the softened butter, parsley, Italian seasoning, and minced garlic.
2. Season underneath the skin. Separate the chicken skin from meat by running your hand underneath the skin. Spread dollops of the compound butter mixture under the skin and press down on top of skin to spread the butter throughout the chicken meat.

1. Season on the outside. Drizzle the top of the chicken with olive oil, then season all over with paprika, salt, and pepper. Rub to distribute evenly if needed.
2. Roast. Transfer the chicken to a wire rack fitted over a rimmed baking sheet , breast side facing up. Roast spatchcock chicken until it reaches an internal temperature of 160 degrees F in the breast, or 165 degrees F in the thigh. (The temperature will continue to rise about 5 degrees after you take it out of the oven.)
3. Rest. Let the chicken rest before carving — this will help it stay juicy. I like to serve with lemon wedges for a fresh squeeze of lemon juice.

My Recipe Tips

• Bring to room temp if you have time. This is optional, but I like to let the chicken sit at room temperature for 30 minutes before roasting, so that it cooks more evenly. It’s okay to skip this step, though, especially since actually spatchcocking and seasoning the chicken takes some time, anyway.
• Tuck the wing tips. While you’re prepping the bird, tuck the wing tips underneath the breast if you leave them on, or cut them off, to prevent burning.
• Roast on a rack. Like many of my roasting recipes where I want a crispy result (see: bacon in the oven or asparagus with bacon !), I highly recommend roasting spatchcock chicken on a baking sheet fitted with an oven-safe rack — I have this one and it’s perfect. Doing this increases the air flow around the bird, making it cook more evenly and helping the skin crisp up on all sides.
• Use a meat thermometer. The key to juicy chicken is to take it out at the right time. I highly recommend a probe thermometer like this , inserted into the thickest part of the breast or thigh. I love this one because it goes off when the right internal temperature is reached, so you don’t have to keep opening the oven to check on the chicken. Alternatively, I also have and like this instant read thermometer that reads really fast.
• Tent with foil if needed. If the skin is dark and crispy but the internal temperature is not high enough yet, tent the top with foil and continue roasting until cooked through.
• Let it rest. Waiting before carving lets the juices settle and ensures your chicken stays nice and moist inside. I always, always do this with meat and poultry. 10-15 minutes is just the right amount of time for this spatchcock chicken recipe.
• Wondering what to do with the spine? You can discard it, or use it to make gravy.

Storage Instructions

• Store: Like most chicken recipes , you can keep leftovers in the refrigerator for up to 3-5 days. They are also perfect for throwing into soups or casseroles , which I often do to avoid eating the same thing on repeat.
• Meal prep: Spatchcock chicken is best served right after cooking, but you can prep ahead by butterflying the chicken and making compound butter. Sometimes I even season it fully one day in advance.
• Freeze: Carve, place the pieces in zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm up the chicken in a 350 degree F oven for 10-15 minutes if it’s carved, or 20-25 minutes whole. If you want it extra juicy and don’t mind an extra step, use the same method I use for reheating reverse sear steaks : Preheat the oven to 250 or 300 degrees F, place the chicken in a baking dish with a little broth at the bottom, seal with foil, and place in the oven until warm. The catch is that this softens the skin, so I usually switch to broil and remove the foil for the last few minutes to get it crispy.

Serving Suggestions

My spatchcock chicken recipe goes with almost any side dish! Here are some of the ways I like serving it:

• Roasted Vegetables – When I make this for just a casual dinner, I love turning it into a sheet pan meal. Chop your favorite vegetables while the chicken is in the oven and toss them in olive oil, salt and pepper. When there is about 25 minutes left for the chicken (slightly before halfway through), very quickly take it out, arrange the vegetables around the chicken, and place back in the oven to finish roasting. I did this with roasted broccoli and roasted cauliflower in the pictures above, but it also works with roasted brussels sprouts or really almost any roasted vegetables .
• Holiday Veggies – When I need something for a special occasion, I make creamed spinach , honey roasted carrots , fried brussels sprouts , or green beans almondine . They’re surprisingly easy to make, but feel a little more festive than a sheet pan meal.
• Potatoes – You can’t go wrong with roasted potatoes , or even sweet potatoes ! Wash, dice, and season them right after you place the spatchcock chicken in the oven, then add them to the same sheet pan in the last 35-40 minutes. Alternatively, make my air fryer baked potatoes or mashed sweet potatoes while the chicken is cooking. If you need a lighter option, mashed cauliflower is my go-to.
• Salads – For a fresh and bright side dish, make my Greek salad , easy wedge salad , or simple arugula salad while the chicken roasts.

More Easy Roasted Chicken Recipes

Roasted chicken is such a staple at my house, I’ve made it every which way. If you have a specific cut rather than a whole bird, here are my favorite ways to make different parts of a chicken:

How To Spatchcock Chicken

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Spatchcock Chicken (Crispy & Juicy!)

This spatchcock chicken recipe is the best way to cook a whole chicken, and so easy! It makes juicy, flavorful meat with perfect crispy skin.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/spatchcock-chicken/

Ingredients

Chicken:

• 5 lb Whole chicken

Compound Butter:

• 6 tbsp Unsalted butter
• 2 tbsp Fresh parsley
• 1 tsp Italian seasoning
• 3 cloves Garlic (crushed)

Topping:

• 2 tbsp Olive oil
• 1/2 tbsp Sea salt
• 1 tsp Paprika
• 1/4 tsp Black pepper

Instructions

Prep:

1. Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet.
2. If possible, let the chicken rest at room temperature for 30 minutes before roasting. (This will ensure more even cooking.)

Spatchcock:

1. Place the chicken onto a cutting board , breast side down. Use kitchen shears to cut away the spine. (You can discard it or use it to make gravy.)
2. Use your hands to open up the chicken like a book, then flip it over, open side down. Use the heel of your hand to push down on the chicken breast, which will crush the breast bone and allow the chicken to lay flat.
3. Transfer the butterflied chicken to the rack over the baking sheet, breast side up.

Make Compound Butter:

1. To make compound butter, mash together butter, parsley, Italian seasoning, and crushed garlic.

Season:

1. Run your hands under the chicken skin on the breast and legs to separate it from the chicken underneath. Place dollops of compound butter all over underneath the skin and then press down over the skin to spread around underneath.
2. Drizzle olive oil over the chicken, over the skin. Sprinkle with sea salt, paprika, and black pepper.

Roast:

1. Roast spatchcock chicken in the oven for 40-50 minutes , until a thermometer in the thickest part of the breast reaches 160 degrees F (71 degrees C). (Temperature will rise about 5 degrees while resting.)
2. Remove chicken from the oven and let it rest for 10-15 minutes before cutting into it.

Maya’s Recipe Notes

Serving size : 1/6 entire chicken

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)