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Spatchcock chicken you say? Easy and worth it.

Spatchcock final plating FINAL

The plating of Spatchcock Chicken – – bright flavors with the lemons and parsley 

Spatchcocking is an older cooking term in which a small bird is split down the back, which opens it out. It is then flattened into two sides much like a book. It allows for cooking the bird usually in a heavy cast iron pan in the oven in much less time had the bird been whole. It results in crispy skin and tender/juicy meat.


◦                     1 3 ½ or 4 pound chicken spatchcocked*

◦                     Kosher salt and freshly ground pepper

◦                     Extra Virgin Olive Oil

◦                     1 can (15.5 ounces) chickpeas, rinsed and drained

◦                     Zest of 1 lemon

◦                     Fresh lemon juice (for serving)

◦                     Fresh Italian flat parsley leaves (for serving/garnish)


1.Preheat oven to 500 degrees and place an oven rack in the center of the oven. Season the spatchcocked chicken with coarse salt and ground pepper on all sides.

2.Drizzle all sides with extra virgin olive oil, which will greatly contribute to a crispy skin.

3.Place, breast side up, in a cast iron skillet or other heavy-duty pan.

4.Roast 15 minutes. Remove from oven and add chickpeas rinsed and drained, all around the sides of the chicken.

5.Return the pan to the oven and roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 15 minutes.

6.Remove the chicken to a cutting board and allow to rest at least 5 – 10 minutes.

7.There will be delicious pan juices at the bottom of the pan. Stir that into the golden roasted chickpeas. Add lemon juice to taste and stir in the zest. Check for seasoning and balance if necessary.

8.Place the chickpea mixture onto a platter.

9.Carve the chicken and place on top of the chickpeas.

10.Sprinkle with fresh parsley leaves and serve.

We like to provide extra lemon wedges for squeezing if one so desire.

This recipe** easily serves four.

*Using kitchen shears, turn the bird breast-side down so the back of the bird is facing up. Cutting from the bottom of the bird up, follow the backbone on either side. When both sides are completely cut, remove the backbone and freeze it to use it for making stock. Turn the chicken over (breast side up) and using the palms of your hands, press down on the breast to flatten the bird out completely.

 **Adapted from an Everyday Food recipe

removing backbone

Use shears to follow and cut along side the backbone on both sides to remove it entirely

spatchcock ready to cook FINAL 

Chicken seasoned on all sides and coated in Extra Virgin oil which creates a crispy skin

spatch in cast iron cooked FINAL

Chicken cooked as well as the chickpeas having turning a golden delicious hue

spatch on board with parsley lemon zest FINAL

Roasted spatchcock chicken on board resting to allow juices to redistribute – – lemon zest and parsley at the ready



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