Gather Your Tools. Before we dive into spatchcocking, gather all your tools and ingredients. You'll need a sharp pair of kitchen shears or a knife, a roasting pan, a meat thermometer, and, of course, a whole chicken. Preheat your oven to 425°F.
Prep the Chicken. Place your chicken on a clean cutting board, breast side down. Identify the backbone, which runs along the length of the chicken. Using your kitchen shears or a knife, cut along one side of the backbone from the tail to the neck.
Spatchcock the Chicken. Once you've made the initial cut along the backbone, open up the chicken like a book. Now, flip it over so the breast side is facing up.
Flatten the Chicken. Apply gentle pressure to the breastbone with your palm to flatten the chicken. This helps ensure even cooking.
Season the Chicken. Drizzle olive oil or melted butter over the chicken, ensuring it's evenly coated. Season with salt, pepper, and your choice of herbs and spices. Be generous with your seasonings; this is where you can get creative with flavors.
Roast the Chicken. Place your spatchcocked chicken, breast side up, in a roasting pan or on a baking sheet. Roast it in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F. Use a meat thermometer to check the thickest part of the thigh and ensure it's fully cooked.
Rest and Carve. Once your spatchcock chicken reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and ensures a moist, delicious chicken. Carve it into pieces and serve.