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Spatchcock Chicken (Butterflied Chicken Recipe)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Approx. 4-6 servings
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


Spatchcock Chicken (Butterflied Chicken) – A quick and easy way to make the perfect chicken every time!!


  • 58lb chicken, spatchcock/butterflied
  • 1 cup extra virgin olive oil
  • 1/2 cup freshly chopped parsley
  • 1 tablespoon minced garlic
  • 1 tablespoon coconut aminos (use soy sauce if not Whole30/GF)
  • 1 tablespoon lemon juice
  • kosher salt
  • ground black pepper
  • 4 tablespoons ghee, melted


  1. Prep the chicken by removing any gizzards that are stuffed inside the cavity. 
  2. Flip chicken over so that it is breast side down.
  3. The backbone will now be running right down the middle of the chicken. Take a pair of sharp kitchen shears and cut along one side of the backbone.
  4. Then cut along the other side of the backbone.
  5. Remove the backbone (feel free to freeze it and use it the next time you make homemade chicken broth).
  6. Next, cut into the cartilage at the top of the breastbone so that when you flip the chicken over it will lay flat. Alternatively, you can press down on each of the wings at the same time and the breastbone will simply crack, allowing you flip it over and lay the chicken flat.
  7. Place spatchcocked chicken in a container that allows it to sit fairly flat and rub down with salt, getting into every crevice.
  8. Combine olive oil, parsley, garlic, coco aminos and lemon juice.
  9. Pour over chicken and, using your hands, rub ALL over.
  10. Cover and let sit for 15 minutes (or as long as 48 hours).
  11. Preheat oven to 400 degrees F.
  12. Place chicken on parchment lined cookie sheet.
  13. Sprinkle with pepper and a little more salt.
  14. Bake at 400 degrees F. for 20 minutes.
  15. Reduce to 350 degrees F. and keep cooking for an additional 40 minutes or until it reaches an internal temperature of 160 degrees F., basting every 10 minutes with the melted ghee and the drippings.
  16. Let rest 5-10 minutes and then serve. (I highly recommend you serve with some of the drippings poured on top). The chicken’s internal temp will continue to rise 5 degrees while it rests (chicken is fully cooked when it reaches an internal temperature of 165 degrees F. at it’s thickest part).
  17. Or, cut up and keep in fridge for meal prep (again, I would highly suggest storing in the drippings so it retains flavor and doesn’t dry out!).


  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.