Quick and Easy Spatchcock Chicken

Quick and Easy Spatchcock Chicken

If you are looking for a quick and easy chicken recipe for a mid-week dinner or perhaps for Father’s Day, then you’ve come to the right page.

Chicken is something that could become very boring to eat and I try to find ways to make it as tasty and as quick to prepare as possible… after all, who wants to spend an evening after a long day in the kitchen? Exactly! Me either!

Spatchcocking chicken is certainly not a new thing – whoever came up with this way of preparing a chicken is a genius by my standards. What I did a little differently, was to make a herb butter, slather it under the skin of the bird and bake. Sounds quick and easy right? It is! Check it out below:

Raw Chicken Scissors
Grab one plump chicken and a pair of sharp scissors
Start on one side of the spine, and cut from one end of the chicken to the other
Raw Chicken Spine Removed
Repeat on the other side and remove the back bone of the chicken
Raw Chicken Flattened
Press down on the breast bone push until it snaps flat.
Next, select some of your fave herbshere I have parsley, rosemary, thyme and marjoram
Butter in ramekin
Grab some butter – about 3/4 cup unsalted would do
Chopped Herbs
Chop your herbs
Herbs and Butter
Mix ’em together with the butter
Rub a generous portion of the herbed butter on the underside of the chicken. Get under the skin too!
Flip the chicken breast side up and place the majority of the remainder of the herbed butter under the skin and rub the remainder all over the outside of the chicken
Add some carrots and toss into the oven.
Herbed Spatchcock Chicken
Bake until golden and delicious!

Here’s the recipe

Herbed Spatchcock Chicken

Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: American, Caribbean
Servings: 6 people
Calories: 400kcal
Author: Lisa


  • Baking tray
  • Foil
  • Sharp scissors
  • Knife
  • Ramekin
  • Spoon


  • 1 chicken large
  • ¾ cup butter softened, unsalted
  • 3 sprigs parsley or as much as you'd like
  • 1 sprig rosemary or as much as you'd like
  • 3 sprigs thyme or as much as you'd like
  • 2 sprigs marjoram or as much as you'd like
  • 1 tbsp sea salt flaked
  • 1 tbsp black pepper ground
  • carrots or any other vegetable fit for roasting


  • Preheat oven to 400°F.
  • Line a baking tray with foil and set aside.
  • Chop all of the herbs togther and, in a ramekin or any other small bowl, mix well with the softened butter. Set aside.
  • On a flat surface, place a chicken breast-side down and with a sharp scissors, start at one end and to one side of the back bone and cut to the other. Repeat on the other side, removing the bone completely.
  • Place the chicken on the foil lined baking tray. Flip the chicken breast side up and, positioning your hand flat in the middle of the chicken, firmly press down until it pops flat.
  • Turn the chicken onto its breast once more and liberally smother the underside with some of the herbed butter, making sure to get under the skin and into as many crevices as possible. Season with salt and pepper.
  • Turn the chicken onto its back once more and place some of the herbed butter under the skin of the chicken. Rub the remainder all over the chicken and massage well into the skin. Season with salt and pepper.
  • Add some carrots, potatoes or any other veggie that's good for roasting in the pan along with the chicken and place in the oven.
  • Bake for 1½ hours or until the skin is golden brown and an instant read thermometer inserted into the thickest part of the chicken reads 180°F.
  • Remove from oven and serve with rice, perhaps with some fried plantains and a side salad.
  • Enjoy!

If you try this recipe, drop me a line and let me know! I’d love to know how you liked it!

Happy baking!

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