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Spatchcock Chicken

Easy recipe for spatchcock chicken, the fastest way to cook a whole chicken. This method puts dinner on the table in under an hour & it’s now our favorite!


  • 1 whole chicken, rinsed, patted dry and innards removed
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp coriander
  • ½ tsp cumin


  1. Place the chicken breast-side down on a cutting board. Using a pair of sharp kitchen scissors, cut out the spine. Make a 1/2” cut on the edge of the breastbone.
  2. Flip the chicken over so it is breast-side up and press down to flatten the chicken.
  3. Line a cookie sheet with aluminum foil and a cooling rack. Place the chicken on top of the cooling rack and season with salt, pepper, coriander and cumin.
  4. Bake chicken at 425F for 45-55 minutes, or when the inner thigh close to the bone reads 165F on a meat thermometer. Let the chicken rest for 10 minutes before carving.