Roasted Spatchcock Chicken

Roasted Spatchcock Chicken with Garlic Mustard Crust is the juicy whole chicken with the crispy skin. The secret to this unbelievable crispiness? Spatchcock the chicken and cut down the cooking time by half.  This tasty chicken is comforting, family-friendly and easy.

You might also like Baked Chicken Thighs with Garlic Mustard Crust.

I also made Instant Pot Spatchcock Chicken with Mustard Crust if you prefer to use a pressure cooker.

Spatchcock Chicken is super juicy and tender thanks to the fast cooking method. Mm… The bonus is that the chicken is also crispy on the outside! 

Discover how to master roasted spatchcock chicken-your ticket to consistent juiciness, crispy skin, and weeknight convenience.

Why Spatchcock a Chicken Before Roasting?

Spatchcocking means removing the backbone and flattening the chicken, which helps it cook more evenly and quickly. Because the meat lays flat in the oven, the heat reaches all parts of the bird-breasts and thighs-at the same time, so the breast stays juicy while the skin crisps up beautifully. This also means more exposed surface for seasonings, giving you maximum flavor and texture.

By flattening, the skin crisps up beautifully and the meat retains moisture!

Why You'll Love This Recipe

• Cooks faster and more evenly than whole-roasted birds with crispy, golden skin on every piece and juicy breast meat in every bite, never dry or stringy.
• One pan, easy cleanup, and optimal for including veggies like potatoes, Honey Roasted Carrots, and Creamy Brussels Sprouts with Bacon.

Key Ingredients

• Whole Chicken: Provides both white and dark meat, offering different textures and flavors. Spatchcocking helps the chicken roast evenly, preventing dryness.
• Garlic Herb Butter: Butter is mixed with chopped garlic and salt-this infuses flavor under the skin for extra moisture and taste.
• Olive Oil: Creates a golden crust on both chicken and vegetables, and helps heat transfer for even cooking.
• Fresh Herbs and White Wine: Herb de Provence, dry white wine, soy sauce and tabasco hot pepper sauce cut through richness and adding complexity.
• Dijon Mustard: The mustard crust works double duty. As a marinade, mustard helps spices and herbs cling to the skin, and its beautiful flavor amplifies during roasting without overpowering the dish. The acidity in mustard also tenderizes the meat and, as it cooks, creates a golden, savory crust that keeps the chicken moist inside while turning irresistibly crispy on the outside.

How to Roast Spatchcocked Chicken

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below. 

1. Butterfly the Chicken

Lay the chicken breast-side down. Use kitchen shears to slice along both sides of the backbone and remove it. Score the center of the breastbone with a chef's knife, then press firmly to flatten the bird. Season the inside with salt and pepper for maximum flavor.

The easy steps for how to do it are explained in great detail in this How to Spatchcock a Chicken post. With pictures included.

2. Prepare Garlic Musard Marinade

Combine softened butter, olive oil, white wine, soy sauce, tabasco, minced garlic, with salt and pepper. Mash everything together until well blended. This mixture is used both under and over the chicken skin for unbeatable juiciness.

3. Rub the Chicken

Loosen the skin gently over the breast and thighs. Rub most of the mustard marinade under the skin, then spread the rest on top. This step ensures that every bite is succulent and aromatic.

4. Roast Perfectly

Place the pan in a well-preheated oven. Roast spatchcocked chicken uncovered on high heat until an instant-read thermometer inserted in the thickest breast part hits the recommended temperature. Rest before slicing so juices redistribute throughout the meat.

Chicken Cooks Unevenly

• Rotate the pan once halfway through roasting to address uneven oven heat. Always lay the bird fully flat, with the largest side down. Consider facing the breast toward the oven front if your oven rear is hotter.
• Pro Tip: Use a cast iron skillet for more even heat distribution. Double-check your oven's calibration with an oven thermometer.

Skin Not Crispy Enough or Burns Too Quickly

• Make sure to dry the chicken thoroughly and air-chill in the fridge uncovered before roasting for crispier skin. Brush generously with the mustard mixture.
• Pro Tip: Add a little baking soda to your dry seasoning for extra crispness. Coconut oil, ghee, or olive oil are good alternatives to butter for browning.

Tips for Success

• Ensure a Fully Preheated Oven: An underheated oven will slow cooking and may yield uneven texture in your spatchcocked chicken.
• Use a Digital Thermometer: For perfectly cooked chicken, check the breast near the bone for exact doneness.
• Rest After Roasting: Allow the spatchcock chicken to rest on the cutting board for at least 10 minutes before carving to retain juices.
• Skin Separation: Take extra care when loosening the skin so the mustard marinade doesn't tear it-this keeps flavors locked in.

Essential Tools

1. I used a Carbon Steel pan for this recipe. A large one - 12 inches in diameter.
2. A pair of good-quality affordable kitchen shears with sharp stainless steel blades that easily come apart for cleaning.
3. Boning knife, sharp, made out of high-carbon, stain-free Japanese steel.

Variations and Substitutions

• Herbs: Swap parsley for fresh thyme or rosemary for a new flavor dimension.
• Veggies: Trade potatoes and carrots for sweet potatoes, parsnip, fennel, or onion based on what's on hand.
• Butter Alternatives: Try dairy-free margarine or extra virgin olive oil for a lighter, plant-based twist.
• Citrus: Incorporate orange or lime zest in place of lemon for subtle background sweetness.

Serving Suggestions

• Carve the chicken into pieces and arrange with vegetables on a platter. Spoon pan juices over for added richness.
• For festive dinners, serve with Instant Pot Mashed Potatoes or Scalloped Sweet Potatoes.
• Pair with Dutch Oven Bread, a crisp Avocado, Tomato & Cucumber Salad, or Creamy Brussels Sprouts with Bacon to round out the meal.

Storing Leftovers and Meal Prep

• Refrigeration: Store roasted spatchcock chicken in airtight containers up to three days for easy lunches or dinners.
• Freezing: Freeze carved chicken in portions for meal prep-thaw gently and reheat covered to preserve moisture.
• Broth: Save bones and vegetable scraps for chicken broth to use in soups and stews.

Craving more chicken recipes?

Instant Pot Spatchcock Chicken
Peri Peri Portuguese Chicken
Oven Baked Rosemary Chicken Thighs
Herb Roasted Creamy Chicken and Potatoes