You’ve probably been hearing about spatchcocking for a few years now, but if you’ve never tried it yourself this how to spatchcock a chicken guide will show you just how easy it really is. And if you’re wondering why this is better than the regular method, well, I’ll explain that too!

While this methodology of chicken cooking seems to have become popular only in the last decade or so, it is actually a culinary technique tracing back millennia. And there’s a reason it is so adored by people in various fields of cooking, from BBQ to fine dining. At its root, the entire point of spatchcocking is to create a way for the bird to cook more evenly over an open flame.
“Well, what if you want to bake the chicken in your oven,” you might ask. Spatchcocking works well for oven cooked birds as well; Even more than roasting the bird in the ‘regular’ way.
In this instructional how to guide I’ll not only show how to spatchcock a chicken, but explain why the method is better than what you’re used to, as well as provide an easy to follow recipe. I’ve also included some links to other recipes that can utilize this method, or that can use or repurpose cooked chicken.
What Is Spatchcocking?
Spatchcocking refers to the culinary method of splitting and flatting a poultry bird such as chicken or turkey in order to ensure more even cooking. This is done by completely removing the spine of the bird and then breaking the breastplate so that the bird is flattened as best as possible.
By spatchcocking a chicken you can lay the bird flat on a grill or smoker, or use a few skewers to cook it over an open flame. In the oven this method guarantees that no part of the bird is too close or too far from the heat source, so the meat cooks evenly.
What You’ll Need
- Poultry Scissors – This is pretty much the only thing you’ll need to spatchcock a chicken. You can use regular scissors, but they often are not strong enough to cut through some of the thicker bones. You can also use a cleaver or regular knife, but they are more unwieldy and can cause kitchen accidents if one is not careful.
Optional:
- Large Cutting Board
- Baking Dish – This is for the cooking portion. I recommend a standard half sheet since you will need something large enough to hold a flattened chicken.
Spatchcocking F.Y.I.
- Spatchcocking is a cooking technique that predates modern ovens and appliances. In ancient times, people roasted poultry over open flames or on skewers. Flattening the bird made it cook more evenly and quickly, which was especially useful when cooking over an open fire.
- The term “spatchcock” is believed to have originated in Ireland and later gained popularity in England. It was commonly used in British cookery during the 18th and 19th centuries. At the time, spatchcocking was often associated with cooking game birds, such as pheasants and partridges.
- The practice of spatchcocking poultry also made its way to the United States, where it became a popular method for cooking chickens and turkeys, particularly for Thanksgiving and other special occasions. In the American South, this technique is sometimes referred to as “butterflying.”
- Spatchcocking has endured as a cooking technique because of its practical advantages. Flattening the bird allows for even cooking, crispy skin, and shorter cooking times, making it a preferred method for many cooks.
- Spatchcocking is still widely used today, not only for poultry but also for other meats, such as quail and game birds, as well as for grilling large cuts of meat like pork loin or beef ribeye. It’s also appreciated for its ability to accommodate various seasonings and flavors.
How To Spatchcock A Chicken In 4 Easy Steps

Step 1: Lay your bird on a cutting board and place it spine side up. In the photo above you can see my thumb and forefinger grabbing the tail of the chicken. This is going to be your starting point as it is easy to measure the width of the spine from this protrusion.

Step 2: Use your poultry shears or scissors to cut along each side of the spine until you can pull it out completely. The sides of the chicken should fall a bit to the side now that the spine is no longer holding the ribcage back.
Note: Do not throw out the spine. It makes a wonderful addition to soups, or stocks for risotto. I just store mine in a bag in the freezer until I have enough to cook with. You can also save the offal if your bird came with it for things like pashtet or liver and onions!

Step 3: Next flip the bird over so you are looking at it head on (but for obvious reasons not really). Use the heel of your palm to press down on the breast of the chicken until you hear the bones crack. What you are doing here is separating the two breasts from the central breast plate, which allows the bird to lay flat. Other than step 2 this is pretty much the most important part of spatchcocking a chicken.

Step 4: There really isn’t a step 4 since at this point you have already successfully spatchcocked the chicken and are ready to prep it for cooking. You’ll notice that the skin has gotten a bit looser; It’s not as taught as it was before cutting out the spine and breaking the breastplate. This is great because you’re going to want to get your fingers in between the skin and the meat to make a pocket for all the seasonings.
A Very Simple Roast Chicken Recipe

This very simple seasoning recipe does not follow my usual recipe modus operandi. For one of my absolute favorite chicken seasonings, it requires two store-bought packets. They are Vegeta seasoning and dry Italian herbs blend. If you are outside of Europe you will have to buy Vegeta online but it is one of my favorite seasonings.
This two ingredient spice blend is something I always have on hand due to easy storage, but if you cannot find Vegeta please please please order it online if possible. It is such a great flavor enhancer to add to soups, stews, and even marinades and a staple of Balkan and Eastern European cooking. In fact I use vegeta and olive oil as the seasoning for my maple syrup and black pepper roast chicken, which is a great combination and always delicious.

I add about 2 tablespoons of Vegeta and two tablespoons of Italian dry herbs blend to a bowl, then just enough olive oil to hydrate everything. Now comes the fun part (as if using shears to cut out the spine wasn’t fun enough)!

Find the top of the breast of your spatchcocked chicken, where the skin would reach the head. Pry the skin away from the meat using a finger, and slowly add more fingers until you have separated the entire skin from the flesh, being careful not to rip any holes. You want to push down as far as possible since that will be what holds all the seasonings inside the bird as it roasts.
Also make a pocket on the thigh as there is a perfectly positioned hole there to place your fingers.

Push the seasoning mixture into the pockets between skin and meat. Get it deep in there and have it spread around evenly. Reserve a bit of the seasoning blend to rub on the outside skin of the chicken. This method provides the crispiest skin possible for a spatchcocked chicken (although the baking powder method works spectacularly if you are just making wings) so be liberal with the oil. Tuck the wings under the chicken and leave on your current baking sheet, or move to one with a wire rack underneath for better airflow.

Place the chicken in an oven on convection setting at 205C or 400F. Roast until the skin becomes golden brown, about 35-45 minutes. You want the internal temperature to reach 70C or 160F to be sure it is fully cooked. If you don’t have a meat thermometer you can pierce the skin between thigh and breast and if the juice runs clear you are most likely safe.
Presentation And Carving

I love to present my spatchcocked chicken whole and on a large plate. It looks absolutely beautiful and gives guests the opportunity to see a perfectly cooked bird. The photo featured above is my Peruvian style roast chicken done in the spatchcock style and served with a side of aji verde sauce.
You don’t need a specific knife to carve a chicken as opposed to a Thanksgiving turkey, but you can buy a fancy carving knife if you like. Either way, the first step is to remove the legs and the wings. Make a cut along the thigh joint and the whole leg should just slide right off. The wings can be cut, but if you are wearing gloves you can just twist them off. For the breast, just slice down the center of the breastplate on each side, angling the knife against the ribcage until the chicken breast is completely removed, then slice.
Can You Season A Spatchcock Chicken Just Like A Regular One?
For the most part, you can absolutely season a spatchcocked chicken the same way. All you are doing is flattening the bird by cutting out the spine, but the actual herbs and spices you use are easily transferrable. One of my favorite versions is Abeer’s recipe for Apple Cider Glazed Chicken. While she makes it whole, I find it works perfectly with a flattened bird too.
The only thing you cannot do with a spatchcocked chicken that you can do with a regular one is stuffing. This is due to the fact there is no body cavity anymore as the spine has been removed.
Storing Leftovers
Storing spatchcocked poultry leftovers properly is essential to ensure their safety and maintain their quality. Here are some tips for storing and using leftovers:
- Allow the cooked spatchcocked poultry to cool to room temperature for about 30 minutes before refrigerating. Do not leave it out at room temperature for extended periods, as this can promote bacterial growth.
- Store the leftovers in airtight containers or resealable plastic bags to prevent moisture loss and the absorption of odors from other foods in the refrigerator.
- Label the containers with the date when you cooked the poultry to help keep track of its freshness.
- Consume refrigerated leftovers within 3-4 days to ensure they maintain their quality and safety.
- Utilize leftover spatchcocked poultry in various dishes, such as sandwiches, salads, soups, casseroles, and tacos.
- Shred or chop the leftover meat for easier incorporation into other recipes.
Final Thoughts
Spatchcocking is a versatile and practical cooking technique with a rich history that spans centuries. By flattening poultry (whether it’s chicken, turkey, duck, or game birds) you can achieve more even cooking, crispy skin, and flavorful results. This walkthrough ‘how-to spatchcock a chicken’ guide has covered the essential aspects of spatchcocking, from selecting the right poultry and tools to providing step-by-step instructions and tips for seasoning, cooking, and presenting your dish.
With the knowledge and skills gained from this guide, you can confidently use spatchcocking to prepare delicious poultry dishes that will impress your family and guests. Enjoy experimenting with different flavors and recipes, and make the most of this time-tested technique. Enjoy!