Butterflied chicken (also called spatchcock chicken) is a whole chicken with the backbone removed so it lies flat. This helps it cook faster, more evenly, and get crispier skin.
What it is
- Backbone removed, chicken flattened
- Even thickness → no dry breasts or undercooked thighs
- Great for roasting, grilling, or pan-searing
How to butterfly a chicken (simple)
- Place chicken breast-side down
- Use kitchen shears to cut along both sides of the backbone
- Remove the backbone
- Flip the chicken and press down firmly on the breastbone until it cracks and lies flat
Easy cooking method (oven)
- Season: salt, pepper, garlic, paprika, olive oil (or butter)
- Roast: 425°F / 220°C for ~40–45 minutes
- Done when: internal temp reaches 165°F / 74°C in the thickest part
Why people love it
- Crispy skin all over 🍗
- Juicy meat
- Shorter cook time than a whole roasted chicken
If you want, I can share:
- A quick marinade (lemon-herb, spicy, or garlic-butter)
- Grill vs oven tips
- A restaurant-style plating idea
