Blackened Spatchcock Chicken – a mouthwatering, super easy chicken dish that is infused with Creole seasoning and roasted to perfection. Perfect for regular days or holidays!
Uh, what? I know what you’re thinking. A spatch-what?? . Don’t be fooled by those tongue twisted food terminologies. It’s actually sooo easy that it’ll only take you 10-15 minutes to prep this beautiful roast chicken.
If you’ve never tried a spatchcock chicken before, then all you need is a pair of sharp kitchen shears.
What is Spatchcock Chicken?
Now, what is a spatchcock? Spatchcock or also known as spattlecock (there we go with the word again) is a process of removing the chicken’s backbone, or to butterfly it, allowing it to be completely opened out and flattened before it is evenly cooked.
This method actually reduces the cooking time into half, allowing the bird to be cooked in speedier ways, like grilling or pan-frying, while retaining all the juicy delicious flavors and golden roast chicken skin (my son’s favorite part, especially right out of the oven.)
Your senses would truly be awakened once you start cooking this! Come on, I bet you are all craving right now just by looking at those photos, am I right? 🙂
What is Blackening?
Blackening is the process of intensifying the flavors of any dish and usually associated with Cajun cuisine. In this recipe, I use my homemade Creole seasoning – the Queen of all Spice. It adds depth, bold flavor to any dish making it so delectable in every bite. Truly a must-have in your spice cabinet.
If you want to see how my creole seasoning works magically, you can start with this Blackened Salmon here which is a total hit in the house. I promise you’ll never want your salmon in any other way.
This Blackened Spatchcock Chicken is now on our weekly rotation and I’m always happy to make it cause it’s easy to prep and brimming with flavors, which is what I strive for all the time.
Ingredients You’ll Need
You don’t need that much when making this Blackened Spatchcock Chicken. In fact, you’ll only need 10 simple ingredients and most of them are pantry staples.
Well, the secret to this scrumptious spatchcock roast chicken is the spice blend. Here you’ll need:
- garlic powder
- onion powder
- ground black or white pepper
- cayenne pepper
And of course, a whole chicken, salt to taste, butter, and new potatoes to serve on the side.
How Long to Roast Spatchcock Chicken?
For a 3 1/2- 4 pound- chicken, roast it at 400 degrees F for about 35-45 minutes OR until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F. For bigger chicken, please adjust the cooking time, and use an instant-read thermometer just to be sure.
Tip: Alternatively, you may also grill this for about 15-20 minutes per side, of course, depending on the size of the bird.
Storage and Reheating Instructions
In case you have any leftovers (which doesn’t usually happen here at home), store them in an airtight container and refrigerate for up to 5 days or freeze for 3 months.
When freezing the chicken, make sure to let it cool completely. Place the chicken slices into a freezer bag while removing as much air as possible. Then freeze for up to 3 months.
To reheat, remove the chicken from the container, and cut the chicken into smaller parts while removing the bones. Place it in a microwave-safe plate and put a damp paper towel over the chicken to keep it from drying out. Lastly, microwave for about 2-3 minutes.
You may also reheat the leftover roast chicken in the oven. Simply preheat the oven to 350 F, remove the chicken from the container, and place in an oven-safe dish. Then, pour a cup of chicken broth in the bottom of the dish to keep the chicken moist, cover the chicken with foil, and roast for 20-25 minutes. If you want to crisp up the skin, remove the foil, and roast it for another 3-5 minutes.
What to Serve with it?
This recipe here already makes a complete one-sheet pan meal with the potatoes roasted along with it. But if you want to switch things up, you may serve this beauty here with the following:
More Tasty Chicken Recipes
Or CLICK THIS LINK to check out all my other chicken recipes.
How to Spatchcock a Chicken
To spatchcock or butterfly a chicken, grab first a good pair of kitchen shears and do the following.
- Make sure to place chicken breast side down on a board or flat work surface. (This is after you rinse it with water inside and out and pat dry with paper towels.)
- Next, cut both sides of the backbone of the chicken with kitchen shears; starting at the thigh end, working your way up to the neck. Remove backbone, and save for homemade chicken stock.
- Grab hold of both sides of the chicken, and open like you would a book. Turn breast side up.
- Push down on each side of the breast with your hands until you hear it cracking. Then flatten the chicken.
- If desired remove the wishbone it makes it easier to carve the whole breast in a single piece. Rub inside and out of the chicken with salt. Set aside.
How To Make Blackened Spatchcock Chicken
In a small bowl, combine oil or butter with the spice blend. Add enough oil so there is enough for basting. Let this mixture sit for a little bit – about 5 minutes. Generously rub the chicken inside out with spice blend, then refrigerate until ready to cook. Mix together potatoes with blackened spice in a bowl. Lightly salt, set aside.
When ready to bake, roast chicken on top of a cookie rack; chicken on top and potatoes below. Roast at 400 degrees F until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 35- 45 minutes. Let it stand 5-10 minutes before cutting each chicken into quarters or to desired pieces.
Watch How To Make It
This post was first published in October 2017 and has been updated with an additional writeup and a video.
Blackened Spatchcock Chicken
- 3 1/2 to 4 pounds whole chicken , patted dry
- salt to taste
- 2-3 tablespoons cooking oil or melted butter
- 2 teaspoons thyme
- 1 teaspoon oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black or white pepper
- ½ -1 teaspoon cayenne pepper
- 1-2 pounds new potatoes (cut in half )
- Rinse chicken with water, inside and out, then pat dry with paper towels.
- Place the chicken breast side down on a board or flat work surface.
- Next, cut both sides of the backbone of the chicken with kitchen shears; starting at the thigh end, working your way up to the neck. Remove the backbone, and save for homemade chicken stock.
- Grab hold of both sides of the chicken, and open like you would a book. Turn the breast side up.
- Push down on each side of breast with your hands until you hear it cracking. Then flatten the chicken.
- If desired, remove the wishbone. It makes it easier to carve the whole breast in a single piece.
- Rub inside and out of the chicken with salt. Set aside.
- In a small bowl, combine oil or butter with the spice blend (thyme, oregano, garlic powder, onion powder, ground black or white pepper, and cayenne pepper). Add enough oil so there is enough for basting.
- Let this mixture sit for a little bit - about 5 minutes.
- Generously rub the chicken inside out with the spice blend, then refrigerate until ready to cook.
- Mix together the potatoes with the blackened spice blend mixture in a bowl. Lightly salt and set aside.
- When ready to bake, roast the chicken on top of a cookie rack; chicken on top and potatoes below.
- Roast at 400 degrees F until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 35- 45 minutes.
- Let it stand 5-10 minutes before cutting each chicken into quarters or to desired pieces.
Tips & Notes:
- If you're uncomfortable using a knife to remove the chicken backbone, I suggest you use a pair of sharp kitchen shears or scissors instead.
- Always, and always, wash your hands after handling raw chicken to avoid contamination on surfaces and on food.
- Give the chicken a good press to flatten it out completely after you remove the spine.
- To ensure that the meat is cooked all the way through the chicken, poke in a skewer to test if the juices run clear, that is if you don't have an instant-read thermometer.
- You can adjust the seasoning according to your preference.
- Alternatively, you may also grill this for about 15-20 minutes per side, of course, depending on the size of the bird.
- To cook this in a slow cooker, make a base for the chicken to sit on. Place a small metal rack or balls of aluminum foil to elevate the chicken(about 3-4 balls, about 3 inches wide in the bowl of the slow cooker. Then place chicken and potatoes on top and cook for about 2 1/2 – 3hours on high.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.