Spatchcocked Chicken

Serving Size: 4
Cook Time: 1.25 hrs
Difficulty: Easy

What is Spatchcocking? This technique – splitting, then flattening a chicken, yields a perfect roast chicken in half an hour. It also exposes more skin, which crisps up nicely under higher temperatures.


  • 1 Whole Chicken
  • 4 cloves garlic
  • 1 tsp kosher salt
  • 6 tbsps softened butter
  • 1 tbsp chopped fresh thyme
  • 2 tbsps lemon zest
  • 3/4 tsp fresh pepper
  • 12 ozs new potatoes
  • 8 ozs baby carrots trimmed


Step 1
Preheat oven to 450F. Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using kitchen shears, cut along both sides of backbone and remove. (discard or reserve for stock.) Turn chicken breast side up, and open the underside of the chicken like a book. Using the heal of your hand, press firmly against the breastbone until it cracks. Place the chicken in a large rimmed baking pan. Tuck the wing tips under the chicken so they won’t burn

Step 2
Combine garlic and salt on a cutting board. Using the flat edge of a knife, mash into a paste. Combine garlic paste, butter, thyme, zest and pepper into a bowl. set aside 2 tablespoons of the garlic mixture. Rub remaining galic mixture under the skin of chicken breast and thighs.

Step 3
Bake chicken in preheated oven for 10 minutes. Remove pan from oven. Reduce heat to 400F. Arrange potatoes and carrots around chicken; return to oven and bake for 20 minutes. After 20 minutes, spread the remaining 2 tablespoons of garlic mixture on breasts; return to oven and bake until a meat thermometer inserted into the thickest portion reads 165F, about 20 minutes. Drizzle with lemon juice and let stand 10 minutes. Carve chicken, and serve with pan juices.

Serve with our Reserve Pinot Noir