Juicy meat. Crispy, brick red skin. One baking sheet. This spatchcock chicken is how I roast a whole chicken when I want Sunday dinner energy on a Tuesday. Roasted spatchcock chicken is a whole chicken with the backbone cut out so it lies flat, rubbed with a tomato paste, thyme and paprika paste, and roasted on a bed of vegetables at 375°F for 45 minutes. Flat bird, even heat, no dry breast meat.
I made this with cabbage because that's what was sitting in my fridge, and honestly? It was the best accident. The cabbage soaks up all the drippings and goes sweet and jammy. You dont need to use cabbage, you can use just onions. My trick: pull the chicken when it's done, then give the veggies 15 more minutes and a quick broil while the chicken rests.
I love roasted chicken, I love spatchcock chicken even more. It cooks faster and it evenly crisp up the skin.
No marinating needed. Mix the paste, rub it on, roast it. Use whatever sturdy veggies you have on hand, or skip them and roast the chicken solo. If you love a one pan chicken dinner, my roasted chicken and potatoes is another weeknight favorite.
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How to make (VIDEO)
Ingredients
How to make (PICTURES)
- Step 1: Mix the olive oil, tomato paste, thyme, salt, paprika and pepper into a thick paste.
- Step 2: Cut out the backbone with kitchen shears, flip the chicken and press the breastbone flat. Pat it very dry. Loosen the skin, spread some paste underneath, then rub the rest all over.
- Step 3: Roast at 375°F for 45 minutes, until the skin is golden and the thickest part of the thigh reads 165°F. Move the chicken to a cutting board to rest. Put the vegetables back in the oven for 15 more minutes, then broil for 5 minutes for color.
- Step 4: Carve the chicken and serve it with the roasted veggies, mashed potatoes and the pan juices spooned over everything.
What to serve
- Creamy mashed potatoes with the pan juices poured over
- Air Fryer Green Beans
- Air Fryer Honey Roasted Carrots
- Garlic Cheese Bread in the Air Fryer
- Roasted Parmesan Crusted Cauliflower
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Roasted Spatchcock Chicken
Ingredients
Method
- Heat the oven to 375°F. Cut the cabbage into wedges, keeping the core on, and quarter the onion.1 onion, 1 whole green cabbage (optional)
- Spatchcock the chicken. Set it breast side down and cut along both sides of the backbone with kitchen shears. Pull out the backbone, flip the bird over and press hard on the breastbone until it lies flat. Pat the skin very dry with paper towels.1 whole chicken
- In a small bowl, mix the olive oil, tomato paste, thyme, salt, paprika and pepper into a thick paste.3 tablespoons olive oil, 1 tube tomato paste, 2 tablespoons fresh thyme leaves, 1 tablespoon salt, 1 teaspoon paprika, ¼ teaspoon black pepper
- Loosen the skin over the breasts and thighs with your fingers. Spread some of the paste under the skin, then rub the rest all over the outside.
- Arrange the cabbage and onion on a baking tray. Place the chicken on top, skin side up. Drizzle the chicken and veggies with the white wine.½ cup dry white wine
- Roast at 375°F for 45 minutes, until the skin is golden and the thickest part of the thigh reads 165°F. Move the chicken to a cutting board to rest.
- Put the vegetables back in the oven for 15 more minutes, then broil for 5 minutes for color.
- Carve the chicken and serve it with the roasted veggies, mashed potatoes and the pan juices spooned over everything.
Notes
- I used cabbage because I had it. Use any sturdy veggies you have on hand, or skip the veggies and just roast the chicken.
- Trust a thermometer, not the clock. A bigger bird may need 50 to 55 minutes. Pull it when the thigh hits 165°F.
- Dry the skin well and get the paste under the skin. That is where the flavor reaches the meat.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Roasted Spatchcock Chicken
A 4 pound spatchcock chicken takes about 45 minutes at 375°F. A bigger bird can take 50 to 55 minutes, so check that the thickest part of the thigh reads 165°F.
No, you never flip it. It roasts skin side up the whole time, which is exactly why the skin gets so crispy.
Yes, a sharp chef's knife works. Cut along both sides of the backbone with firm, steady pressure and keep your fingers clear. Kitchen shears are just easier.
The veggies work like a roasting rack and catch the drippings. That's where they get all their flavor.
For most weeknights, yes. It cooks faster and more evenly, so the breast stays juicy while the thighs finish.
Yes, use chicken broth with a squeeze of lemon. You still get a juicy pan full of drippings.
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