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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.

Course Main Course
Cuisine American
Keyword spatchcock chicken
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 436 kcal
Author Marjorie @APinchOfHealthy

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:

  1. Preheat the oven to 400°F and prepare a large oven-safe skillet or baking dish.
  2. In a medium bowl, mix together the marinade ingredients.
  3. 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.
  4. 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.
  5. Place the chicken on top of the vegetables, breast-side up. Rub the remaining marinade all over the chicken and under the skin.
  6. Roast for 1 hour, or until the thickest part of the breast reaches 165°F.
  7. 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.
  8. Garnish with parsley before serving.

Air Fryer Method:

  1. Use a large air fryer or air fryer oven that can fit a spatchcocked chicken.
  2. Prepare the chicken and marinade as directed above.
  3. Arrange the vegetables in the air fryer tray or basket and toss with half of the marinade.
  4. Place the chicken on top or alongside the vegetables, depending on the size of your air fryer. Rub with the remaining marinade.
  5. Air fry at 375°F for 45 to 55 minutes, or until the breast reaches 165°F and the thighs reach 175°F.
  6. If needed, remove the chicken and cook the vegetables for 10 to 15 minutes more, until tender.
  7. Let the chicken rest 10 minutes, then garnish with parsley and serve.

Grill Method:

  1. Prepare the chicken and marinade as directed above.
  2. Toss the potatoes, lemon, onion, and garlic with half of the marinade. Place them in a grill basket, cast iron skillet, or foil pan.
  3. Rub the remaining marinade all over the chicken and under the skin.
  4. Preheat the grill to 375°F to 400°F and set it up for indirect heat.
  5. 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.
  6. Cook the vegetables alongside the chicken, stirring occasionally, for 30 to 40 minutes or until tender.
  7. For crispier skin, move the chicken over direct heat for the last 5 minutes, watching closely.
  8. Let the chicken rest 10 minutes, then garnish with parsley and serve.
Nutrition Facts
Spatchcock Chicken
Amount Per Serving
Calories 436 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 95mg32%
Sodium 1260mg55%
Potassium 633mg18%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 3g3%
Protein 26g52%
Vitamin A 626IU13%
Vitamin C 33mg40%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.