Who’s up for some joyous chicken dinner? If you’re a chicken lover, I’m sure you love spatchcock chicken, Or if you haven’t tried it yet, I’m sure you’ll love it and you’ll look forward to trying it. Actually, not just for chicken lovers, but roasted spatchcock chicken ( AKA butterfly chicken ) is a great dish for everyone to enjoy! Serving this as your main course will 100% make your meal the best you’ve ever had! I love to cook it in the oven at 350 degrees Fahrenheit. The spatchcock chicken cook time is key for a good result. So, how long to roast spatchcock chicken in oven at 350 degrees? Let’s cover this in this guide and also some tips for the recipe to make a oven baked spatchcock chicken!
It takes 60 to 90 minutes to roast a spatchcock chicken in an oven at 350 degrees Fahrenheit, depending on the size of the chicken. The spatchcock chicken cooking time per pound is about 15 minutes at this temperature. That is to say a 4 lb chicken will take around 60 minutes while 6 lbs chicken can take up to 90 minutes. It’s also important that you check the internal temperature of the chicken to make sure it’s cooking just right. Let the chicken cook until the thickest part of the breast reads 160-165 degrees F with a thermometer. That’s an indicator that your chicken is safe for eating, and is cooked just perfectly!
You can also actually raise the oven temperature to 425 degrees, which would take around 40 minutes only for a 4 pound spatchcock chicken. However, raising the cooking temp will make your chicken more prone to overcooking and drying out. It’s also most likely that the skin will brown or be burnt first before the breast is fully cooked through. 400 degrees will be a better temperature that offers a balance between crispiness and evenly cook chicken meat. This will take about 45 minutes to bake the chicken. For an extra crispy skin, you can broil the spatchcock chicken for 2 to 3 minutes first before continuing to bake at 400 degrees.
There are many spatchcock chicken recipes online. However, there is one easy spatchcock chicken recipe that I love. Here’s how to cook spatchcock chicken in the oven.
The first thing would of course always be to remove the chicken’s backbone and flatten the chicken on its wings like a butterfly.
Next is to prepare the seasoning for the spatchcock chicken. A simple yet astonishing way to season your chicken would be mixing some butter, salt, pepper, garlic, lemon juice, herbs like parsley, rosemary, and chives, which you will rub under and over the chicken skin. For the chicken to fully absorb the seasoning flavors, pour the marinade and the marinated chicken into a zip-lock bag and leave it in the fridge to marinate for overnight. After marinating the chicken, remove it from the fridge a few hours before baking so that it can defrost completely. Otherwise, the frost will cause the chicken to cook unevenly.
Then, pop in the oven until cooked just perfectly. Once it is done, remove from the oven and let it rest for 10 minutes before serving.
Spatchcock chicken is just perfect because of that juicy, moist, and evenly cooked beautiful, white meat you get from it. However, I’m going to be honest that it’s not the fastest dish to make. So for times when you’re running out of time, here are tips that could help quicken up the process of cooking your spatchcock.
A few hours before you go into cooking, you should already have taken out your chicken from the fridge to allow it to thaw thoroughly and with no rush. Taking it out earlier would make things quicker during the actual cooking period since you won’t have to deal with hard, frozen meat.
Some meat brands sell spatchcocked chicken that has already backbones cut out, and there are even some spatchcock chicken already marinated in some seasoning. This is your easiest way out, though there is a lack of personal touch. If you opt to buy pre-made marinated spatchcock chicken, you can add your personal touch by adding your own seasonings to the seasonings of the pre-made chicken.
Sharp kitchen shears are also the key to spatchcocking a chicken efficiently. If you’re using dull scissors, it might take time for you to finish cutting the backbone out of the chicken. Sharp shears ensure smooth, efficient, and easier cutting which can be finished right in a flash.
Wow! Those are the words that will come out of your mouth once you’ve tried a beautifully prepared butterfly chicken. But, don’t you want to wow your guests even more? Best is always better than just good! What’s a more perfect way to tie a meal altogether is with the right side dishes! Adding sides like caesar salad, roasted beans, or even potato casserole matches perfectly with a spatchcock chicken, and it will simply take your dish to another level. You can even make a one-skillet meal. In the skillet where you roasted your chicken, you can simply throw in some vegetables like carrots, potatoes, and sprouts and simply season with salt, pepper and drizzle with some olive oil. Let it bake in the oven as well, and there you have a simple one-skillet meal!
That’s it for butterflying chicken! I hope this can help you prepare for your next best dinner! Let everyone fall in love with the charming and heavenly taste of your spatchcock chicken. Bon appetite!
Spatchcock chicken means the method to cook a whole chicken. It doesn’t mean a different chicken species at all. This method removes the backbone from the chicken and spread out the chicken meat flat. Because the chicken meat is spread out flat like a butterfly, spatchcock chicken is also called butterfly chicken.
To spatchcock a chicken, first remove the backbone by cutting on the left side of the backbone from tail to neck and then the right. Then remove the back bone. With the backbone removed, break the breast bones so that you flatten the chicken by pressing down on both wings.
Spatchcock chicken will cook faster. The meat thickness is different for different parts of the chicken. Thus, cooking the whole chicken in the oven will result in uneven cooking since thicker meat takes longer to cook. By spatchcocking the chicken, the flattened meat surface will cook faster and also more evenly.
To roast crispy spatchcock chicken, a higher oven cooking temperature of 400 degrees is required. You can also broil the spatchcock chicken first for 2 to 3 minutes for an extra crispy crust before continuing to bake the chicken in the oven. Another thing to note is that the chicken has to be pat dry. This might be a simple thing, but it can make quite the difference. Before you season your chicken, make sure to pat and remove excess moisture from its skin and body, as this can help make the skin crispier as it cooks.
The spatchcock chicken internal temp should hit 160 degrees Fahrenheit when fully cooked. This meat thermometer should be placed at the thickest part of the chicken breast since the thicker breast meat will take longer to cook.
It takes about 50 minutes to cook a 4lb spatchcock chicken in an oven at 375 degrees Fahrenheit. This temperature will cook the chicken to a tender juicy meat with a slight crispy golden brown skin.