Looking for the perfect roast chicken? Butterflied Roast Chicken is the answer! By spatchcocking the bird—removing the backbone and flattening it—you ensure even cooking, juicy meat, and perfectly crispy skin every time. Quick, flavorful, and easy to prepare, this method is a game-changer for weeknight dinners or special occasions. Serve this Butterflied Roast Chicken (Spatchcock) with your favorite sides for a meal everyone will love
This one-pan chicken and veggie dinner is easy to prepare and delicious—perfect for the whole family!
Spatchcocking is a game-changer for roasting chicken. It ensures even cooking and delivers irresistibly crispy skin all over the bird. By removing the backbone with a knife or kitchen scissors and flattening the chicken, this butterflied roast method produces tender, juicy meat that cooks faster and more evenly, preventing the breast meat from drying out.
Recipe Summary
Flavor Profile:
Savory, smoky, and slightly spicy with earthy notes from turmeric and rosemary, balanced by the tanginess of mustard.
Cooking Techniques:
- Brining (for juicy meat)
- Spatchcocking (flattening the chicken for even cooking)
- Roasting (covered and uncovered for tender meat and crispy skin)
Prep Time:
20-25 minutes (including bringing setup)
Cook Time:
1 hour (45 minutes covered, 15 minutes uncovered)
What is Butterfield Chicken Roast Spatchcock?
Butterflied Chicken Roast, also known as Spatchcock Chicken, is a method of preparing a whole chicken by removing its backbone and flattening it. This technique allows the chicken to cook more evenly and quickly, producing tender, juicy meat with perfectly crispy skin. The flattened chicken is often seasoned with spices, herbs, or marinades and roasted in the oven, sometimes accompanied by vegetables. Spatchcocking is a favorite among home cooks for its simplicity, faster cooking time, and delicious results.
Ingredients
- Whole Chicken – A fresh, whole bird that serves as the centerpiece of the dish, tender and flavorful when roasted.
- Mustard – Adds a tangy and slightly sharp flavor, helping the seasoning adhere to the chicken.
- Potatoes – Starchy and hearty, they roast beautifully, absorbing the chicken’s flavors.
- Carrots – Sweet and earthy, providing a colorful and flavorful side to the roast.
- Oil for Vegetables – Ensures the vegetables roast evenly, adding a touch of richness.
- Parchment Paper and Aluminum Foil – Keeps the chicken moist while roasting and makes cleanup easier.
- Water and Salt for Brining – Enhance the chicken’s flavor and ensure juicy, tender meat.
Seasoning Mix:
- Salt – Brings out the flavors of the chicken and vegetables.
- Paprika – Adds a smoky, slightly sweet flavor and enhances the color of the chicken.
- Garlic Powder – Lends a savory, aromatic taste to the dish.
- Onion Powder – Adds subtle sweetness and depth to the seasoning.
- Black Pepper – Provides mild heat and enhances the overall seasoning.
- Dried Rosemary – Infuses the dish with an earthy, pine-like aroma.
- Dried Parsley – Adds a fresh, herbaceous note.
- Turmeric – Brings a warm, earthy flavor and a golden hue to the chicken.
- Cayenne Pepper – Gives a subtle kick of heat to balance the flavors.
How To Make Butterfield Chicken Roast Spatchcock
- Wash the chicken with cold water and vinegar, then place it in a bowl of cold water with 1 tablespoon of salt for at least 1 hour to brine, which will make it juicy.
- Cut out the backbone with a knife or scissors and flatten the chicken.
- Pat the chicken dry with paper towels to remove any excess water.
- Brush mustard all over the chicken.
- Mix the seasoning ingredients, then sprinkle 3/4 of it onto the chicken.
- Peel and cut the potatoes and carrots. Add the remaining seasoning and oil, then mix well.
- Arrange the vegetables around the chicken.
- Cover the tray with parchment paper and then aluminum foil, and bake in a preheated oven at 400°F (200°C) for 45 minutes.
- After 45 minutes, uncover and continue baking for another 15 minutes or until the chicken is crispy on the outside.
I brush the roast chicken with yellow mustard to help the spices stick to the chicken and aid in tenderizing it.
Tips and Tricks
I don’t add water to the chicken because when we cover the chicken, the juices that come out of the chicken stay inside and don’t evaporate. But if you like it with liquid, add half a cup of water to the bottom.
Brine for Juicy Chicken: Always brine the chicken for at least an hour to ensure tender, juicy meat. A longer brine (up to 6 hours) can enhance flavor further.
Pat the Chicken Dry: After brining, thoroughly dry the chicken with paper towels to help the mustard and seasoning adhere better and ensure crispy skin.
Sharp Tools for Spatchcocking: Use sharp kitchen scissors or a sturdy knife to easily remove the backbone.
Even Vegetables: Cut the potatoes and carrots into similar-sized pieces to ensure even roasting.
Don’t Skimp on Mustard: Coat the chicken generously with mustard—it acts as both a flavor enhancer and a binder for the seasoning.
Roast Covered First: Covering the chicken with parchment and foil traps steam, keeping it moist. Uncover it toward the end for crispy, golden skin.
Use a Meat Thermometer: Check the internal temperature of the thickest part of the chicken (without touching the bone). It should reach 165°F (74°C) for perfectly cooked meat.
Rest Before Serving: Let the chicken rest for 10 minutes after roasting to allow the juices to redistribute, making it even more tender.
Enhance the Flavor: Add fresh lemon wedges, garlic cloves, or herbs like thyme and rosemary around the chicken for extra flavor.
Make Ahead: You can season the chicken a day in advance and refrigerate it to let the flavors fully develop before roasting.
The secret to juicy chicken is brining it in water and salt for at least 1 to 2 hours. I usually add 1 tablespoon of salt for every 1 liter of water. This method ensures that your chicken is incredibly juicy. I use this technique with all my chicken recipes, and I always achieve juicy results.
Variations
Vegetable Swap: Substitute potatoes and carrots with sweet potatoes, Brussels sprouts, or butternut squash for a seasonal variation.
Herb Butter Spatchcock: Replace mustard with a mixture of softened butter, garlic, and fresh herbs (like rosemary, thyme, and parsley) for a rich and aromatic roast.
Spicy Cajun Roast: Swap the seasoning mix for Cajun spices, adding bold flavors and a spicy kick to the chicken.
Citrus Herb Roast: Add lemon or orange zest to the seasoning mix and tuck slices of citrus under the chicken for a fresh, zesty twist.
Mediterranean Style: Use olive oil, garlic, oregano, and a touch of lemon juice in place of mustard for a Mediterranean-inspired roast. Pair with olives and cherry tomatoes.
BBQ Glaze: Brush the chicken with barbecue sauce during the last 10 minutes of roasting for a sweet, tangy, and smoky glaze.
Garlic Parmesan Spatchcock: Combine garlic powder, grated Parmesan cheese, and breadcrumbs with olive oil for a cheesy, crispy coating.
Middle Eastern Roast: Use a spice mix of sumac, cumin, coriander, and allspice, and pair with roasted vegetables like eggplant and zucchini.
Honey Mustard Glaze: Mix mustard with honey and brush it over the chicken for a sweet and tangy caramelized coating.
How to Store Butterfield Chicken Roast Spatchcock
Refrigerating Leftovers:
- Allow the chicken to cool to room temperature before storing.
- Place the chicken and any roasted vegetables in an airtight container or wrap tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3-4 days.
Freezing for Later:
- Remove the chicken from the bone if desired for easier storage.
- Place the meat and roasted vegetables in freezer-safe bags or containers.
- Label and date the bags or containers and freeze for up to 3 months.
Reheating Instructions:
- From the Refrigerator:
- Preheat the oven to 350°F (175°C).
- Place the chicken on a baking tray, cover with foil to prevent drying, and heat for 10-15 minutes, or until warmed through.
- Vegetables can be reheated alongside or in the microwave.
- From the Freezer:
- Thaw the chicken and vegetables in the refrigerator overnight.
- Follow the same reheating process as above for the best results.
Avoid Sogginess:
- To maintain crispy skin, reheat the chicken uncovered for the last few minutes in the oven or an air fryer.
Repurpose Leftovers: Use the roasted vegetables as a side dish or blend them into a hearty soup. Shred leftover chicken for salads, sandwiches, wraps, or soups.
Frequently Asked Questions
Brining the chicken helps it retain moisture during cooking, resulting in juicier, more tender meat.
Yes, you can cook spatchcock chicken on a grill. Just preheat the grill to medium-high heat and cook the chicken for about 40-45 minutes, flipping halfway through.
For crispy skin, make sure the chicken is patted dry before seasoning, and uncover the chicken during the final 15 minutes of cooking to allow the skin to brown.
Other Recipes to Try
- Chicken Casserole
- Grilled Cajun chicken sandwich
- Musakhan Rolls
- Lebanese Chicken and rice (Rez a Jej)
Butterflied Chicken Roast (Spatchcock)
Ingredients
- 1.5 kilograms whole chicken
- 2 tablespoons mustard (or more, as needed)
- 2 large potatoes
- 2 large carrots
- Oil for the vegetables
- Parchment paper and aluminum foil
- 2 liter water
- 2 tablespoons salt for brining
Seasoning Mix
- 1 tablespoon salt
- 1 tablespoon paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
Instructions
- Wash the chicken with cold water and vinegar, then place it in a bowl of cold water with 1 tablespoon of salt for at least 1 hour to brine, which will make it juicy.
- Cut out the backbone with a knife or scissors and flatten the chicken.
- Pat the chicken dry with paper towels to remove any excess water.
- Brush mustard all over the chicken.
- Mix the seasoning ingredients, then sprinkle 3/4 of it onto the chicken.
- Peel and cut the potatoes and carrots. Add the remaining seasoning and oil, then mix well.
- Arrange the vegetables around the chicken.
- Cover the tray with parchment paper and then aluminum foil, and bake in a preheated oven at 400°F (200°C) for 45 minutes.
- After 45 minutes, uncover and continue baking for another 15 minutes or until the chicken is crispy on the outside.
- I brush the roast chicken with yellow mustard to help thespices stick to the chicken and aid in tenderizing it.
Notes
- I don’t add water to the chicken because when we cover the chicken, the juices that come out of the chicken stay inside and don’t evaporate. But if you like it with liquid, add half a cup of water to the bottom.
- Brine for Juicy Chicken: Always brine the chicken for at least an hour to ensure tender, juicy meat. A longer brine (up to 6 hours) can enhance flavor further.
- Pat the Chicken Dry: After brining, thoroughly dry the chicken with paper towels to help the mustard and seasoning adhere better and ensure crispy skin.
- Sharp Tools for Spatchcocking: Use sharp kitchen scissors or a sturdy knife to easily remove the backbone.
- Even Vegetables: Cut the potatoes and carrots into similar-sized pieces to ensure even roasting.
- Don’t Skimp on Mustard: Coat the chicken generously with mustard—it acts as both a flavor enhancer and a binder for the seasoning.
- Roast Covered First: Covering the chicken with parchment and foil traps steam, keeping it moist. Uncover it toward the end for crispy, golden skin.
- Use a Meat Thermometer: Check the internal temperature of the thickest part of the chicken (without touching the bone). It should reach 165°F (74°C) for perfectly cooked meat.
- Rest Before Serving: Let the chicken rest for 10 minutes after roasting to allow the juices to redistribute, making it even more tender.
- Enhance the Flavor: Add fresh lemon wedges, garlic cloves, or herbs like thyme and rosemary around the chicken for extra flavor.
- Make Ahead: You can season the chicken a day in advance and refrigerate it to let the flavors fully develop before roasting.
- The secret to juicy chicken is brining it in water and salt for at least 1 to 2 hours. I usually add 1 tablespoon of salt for every 1 liter of water. This method ensures that your chicken is incredibly juicy. I use this technique with all my chicken recipes, and I always achieve juicy results.
Thank yu for this Deliiiii recipe