Easy
One-Pan Chicken and Potatoes
55 min4
(623)
Medium
Spatchcock Chicken
(389)
1 hr4380 calBy Chef Marco Deluca·Red Seal Certified Chef|March 1, 2024
Spatchcocking (butterflying) a whole chicken is the single best technique for roasting a whole bird. By removing the backbone and pressing the bird flat, you get incredibly even cooking, crispier skin across the entire surface, and cut the roasting time nearly in half. This recipe produces a perfectly golden, juicy chicken in under an hour.
spatchcockwhole-chickenroastedtechnique
Ingredients
Servings:
4
Instructions
👨🍳Chef's Notes
Use a Meat Thermometer
“The only reliable way to know chicken is safe and perfectly cooked is an instant-read thermometer. Pull at 74°C (165°F) in the thickest part. No guessing, no cutting into it and losing juices.”
Nutrition Per Serving
380
Calories
38g
Protein
22g
Fat
2g
Carbs
Fiber0g
Sugar0g
Sodium520mg
Reviews
4.9 / 5 (389 reviews)
Chris D.
Jun 8, 2025Great recipe! Even my picky kids loved it.
Emily P.
Apr 10, 2025The flavours are incredible. Restaurant quality at home!
Jessica L.
Apr 15, 2025My family loved this recipe. Will definitely make again!
Recipe at a Glance
Prep:
15 minCook:
45 minTotal:
1 hrServings:
4Difficulty:
MediumPro Tips
- 1Save the backbone for making stock.
- 2A wire rack ensures heat circulates underneath for even crispiness.
- 3Pat the skin completely dry before seasoning for the crispiest results.
Variations
- Grill over indirect heat for smoky flavour.
- Use a za'atar spice blend for a Middle Eastern twist.
- Add root vegetables under the rack to roast in the drippings.
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Chef Marco Deluca
Head Chef & Recipe Developer
Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.
Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience
