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Blackened spatchcock chicken

Blackened Spatchcock Chicken

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!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 - 6 people
Calories 515kcal
Author Imma


  • 3 1/2 to 4 pounds (1587.57g-1814.36g) whole chicken , patted dry
  • salt to taste
  • 2-3 tablespoons (28ml-42ml) cooking oil or melted butter
  • 2 teaspoons (2g) thyme
  • 1 teaspoon (1g) oregano
  • 1 tablespoon (9.7g) garlic powder
  • 1 tablespoon (7g) onion powder
  • 1 teaspoon (2g) ground black or white pepper
  • ½ -1 teaspoon (1g-2g) cayenne pepper
  • 1-2 pounds (453.59g-907.18g) 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. 


  1. 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.
  2. Always, and always, wash your hands after handling raw chicken to avoid contamination on surfaces and on food.
  3. Give the chicken a good press to flatten it out completely after you remove the spine.
  4. 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.
  5. You can adjust the seasoning according to your preference.
  6. Alternatively, you may also grill this for about 15-20 minutes per side, of course, depending on the size of the bird.
  7. 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.
  8. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 453g | Calories: 515kcal | Carbohydrates: 23g | Protein: 33g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 123mg | Potassium: 827mg | Fiber: 3g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 27mg | Calcium: 50mg | Iron: 2.9mg