Spatchcock Chicken is one of those meals that feels a bit special, but it is actually very easy to make. You end up with juicy, flavorful chicken, crispy golden skin, and tender potatoes, onions, lemon, and garlic cooked together. It looks impressive on the table, but it is so easy to make.
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If you find yourself reaching for those grocery store rotisserie chickens but don’t like all the extra ingredients and want more control over the final product, my spatchcock chicken recipe will be perfect for you! I love that you can make this recipe in a few different ways. You can roast it in the oven, air-fry it, or grill it. If you’re making Sunday dinner, meal prepping, or feeding family and friends, this recipe is a great choice.
How to make spatchcock chicken
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this spatchcock chicken recipe, you will need the following ingredients:
For the chicken and vegetables
- whole raw chicken
- Yukon Gold potatoes, cut into 1/2-inch slices
- lemon, thinly sliced with seeds removed
- yellow onions, peeled and cut into wedges
- garlic cloves, peeled
For the marinade
- fresh lemon juice
- chopped fresh parsley, plus extra for garnish
- avocado oil
- garlic, minced
- kosher salt
- paprika
- onion powder
- garlic powder
- freshly ground black pepper
Yukon Gold potatoes are great for this recipe because they become tender and creamy inside but still keep their shape.
Fresh lemon adds a lot of flavor to this recipe. The juice in the marinade and the sliced lemon in the pan bring a brightness that goes really well with the chicken and onions.
Avocado oil works well because it has a neutral flavor and can handle high heat, but olive oil is also a good option if that is what you have.
Cooking spatchcock chicken
Spatchcock chicken is a simple recipe that can be made in just a few steps. Here is how to make it.
First, place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it.
Then turn the chicken over and press down firmly on the breastbone until the chicken flattens.
That is all there is to it. It sounds harder than it really is.
Next, mix together the marinade ingredients in a medium bowl.
Next, use half of the marinade for the vegetables and the other half for the chicken.
Oven method
Preheat the oven to 400°F and prepare a large oven-safe skillet or baking dish.
Add the potatoes, lemon, onion, and garlic to the pan. Drizzle with half of the marinade, toss to coat, and spread everything into an even layer.
Place the spatchcocked chicken on top of the vegetables, breast-side up. Rub the remaining marinade all over the chicken and under the skin.
Roast for about 1 hour, or until the thickest part of the breast reaches 165°F.
If the vegetables are not quite done, move the chicken to a plate and put the vegetables back in the oven for another 20 to 30 minutes.
Garnish with parsley before serving.
Air fryer method
Use a large air fryer or air fryer oven that can fit a spatchcocked chicken.
Prepare the chicken and marinade as directed. Arrange the vegetables in the air fryer tray or basket and toss them with half of the marinade.
Place the chicken on top or alongside the vegetables, depending on the size of your air fryer. Rub it with the remaining marinade.
Air fry at 375°F for 45 to 55 minutes, or until the breast reaches 165°F and the thighs reach 175°F.
If needed, take out the chicken and keep cooking the vegetables for 10 to 15 more minutes until they are tender.
Let the chicken rest for 10 minutes, garnish with parsley, and serve.
Grill method
Prepare the chicken and marinade as directed.
Toss the potatoes, lemon, onion, and garlic with half of the marinade, and place them in a grill basket, cast-iron skillet, or foil pan.
Rub the remaining marinade all over the chicken and under the skin.
Preheat the grill to 375°F to 400°F and set it up for indirect heat.
Place the chicken on the grill over indirect heat, breast-side up. Cook for 45 to 60 minutes, or until the breast reaches 165°F and the thighs reach 175°F.
Cook the vegetables alongside the chicken, stirring occasionally, for 30 to 40 minutes. If you want crispier skin, move the chicken over direct heat for the last 5 minutes and keep an eye on it. Watch it closely so it doesn’t burn.
Let the chicken rest for 10 minutes, then garnish with parsley and serve.
Leftovers
Store leftovers in a covered container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy spatchcock chicken recipe! Let me know if you try it.
More Chicken Recipes Like This
- Roasted Rotisserie Chicken
- Chicken Adobo
- Crock Pot Chicken Thighs
- Mediterranean Chicken Recipe
- Baked Chicken Thighs
- Instant Pot Whole “Rotisserie” Chicken
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Spatchcock Chicken
Spatchcock Chicken is one of those meals that feels a bit special, but it is actually very easy to make. You end up with juicy, flavorful chicken, crispy golden skin, and tender potatoes, onions, lemon, and garlic cooked together. It looks impressive on the table, but it is so easy to make.
Ingredients
- 1 whole raw chicken approx. 3 1/2 to 4 pounds
- 2 medium Yukon Gold potatoes cut into 1/2-inch slices (or 4 smaller potatoes)
- 1 lemon thinly sliced with seeds removed
- 2 medium yellow onions peeled and cut into wedges
- 8 garlic cloves peeled
For the Marinade:
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley plus extra for garnish
- 1/4 cup avocado oil
- 3 garlic cloves minced
- 3 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon freshly ground black pepper
Instructions
Oven Method:
- Preheat the oven to 400°F and prepare a large oven-safe skillet or baking dish.
- In a medium bowl, mix together the marinade ingredients.
- Add the potatoes, lemon, onion, and garlic to the pan. Drizzle with half of the marinade, toss to coat, and spread into an even layer.
- Place the chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Turn the chicken over and press down firmly to flatten.
- Place the chicken on top of the vegetables, breast-side up. Rub the remaining marinade all over the chicken and under the skin.
- Roast for 1 hour, or until the thickest part of the breast reaches 165°F.
- If the potatoes need more time, transfer the chicken to a plate and return the vegetables to the oven for 20 to 30 minutes more.
- Garnish with parsley before serving.
Air Fryer Method:
- Use a large air fryer or air fryer oven that can fit a spatchcocked chicken.
- Prepare the chicken and marinade as directed above.
- Arrange the vegetables in the air fryer tray or basket and toss with half of the marinade.
- Place the chicken on top or alongside the vegetables, depending on the size of your air fryer. Rub with the remaining marinade.
- Air fry at 375°F for 45 to 55 minutes, or until the breast reaches 165°F and the thighs reach 175°F.
- If needed, remove the chicken and cook the vegetables for 10 to 15 minutes more, until tender.
- Let the chicken rest 10 minutes, then garnish with parsley and serve.
Grill Method:
- Prepare the chicken and marinade as directed above.
- Toss the potatoes, lemon, onion, and garlic with half of the marinade. Place them in a grill basket, cast iron skillet, or foil pan.
- Rub the remaining marinade all over the chicken and under the skin.
- Preheat the grill to 375°F to 400°F and set it up for indirect heat.
- Place the chicken on the grill over indirect heat, breast-side up. Cook for 45 to 60 minutes, or until the breast reaches 165°F and the thighs reach 175°F.
- Cook the vegetables alongside the chicken, stirring occasionally, for 30 to 40 minutes or until tender.
- For crispier skin, move the chicken over direct heat for the last 5 minutes, watching closely.
- Let the chicken rest 10 minutes, then garnish with parsley and serve.
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