Home Chicken Dinners Spatchco*ck Chicken Recipe with Garlic and Herbs
Becky Hardin
4.67 from 48 votes
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Spatchco*ck Chicken with Garlic and Herbs might just be my favorite way to prepare a whole chicken! Spatchco*cking a chicken is the best way to ensure it’s evenly cooked throughout, and the simple addition of herbs and lots of garlic creates the best flavor in every bite.
What’s in Spatchco*ck Chicken with Garlic and Herbs
A whole chicken is made delicious with a medley of herbs, olive oil, and 5 whole heads of garlic.
- Chicken: You’ll need a 4 pound whole chicken for this easy spatchco*ck recipe.
- Garlic: 5 whole heads of garlic? Yes! You know every bite of this chicken is going to be infused with the best garlicky flavor.
- Dried Herbs: Thyme, rosemary, and oregano create the very best herbaceous flavor.
- Olive Oil: Try to use a good quality extra virgin olive oil for the very best flavor.
- Baby Potatoes: Round out your meal and still only use one pan when you toss some baby potatoes into the mix.
- Onion: You can use whatever color of onion you like best.
Pro Tip: Get a good pair of kitchen scissors to cut the chicken.
Do I need to peel the garlic?
Nope! By just chopping the tops of the whole garlic heads off, you allow for the flavor and aroma of the garlic to infuse into the chicken. You don’t have to worry about peeling it.
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Why spatchco*ck a chicken?
This spatchco*ck chicken recipe ensures perfect results every time! When cooking a whole chicken, it can be very easy for the white meat (the breasts) to dry out by the time that the dark meat has cooked through. By spatchco*cking the chicken, you flatten the bird, so that the breast and legs are at the same level. It cooks more evenly and results in a juicy and succulent roasted chicken.
Why is it called spatchco*ck?
Spatchco*ck is also known as butterflying, and it’s a technique where you cut through a caracass to flatten it for cooking. The word “spatchco*ck” is though to be an abbreviation of “dispatch the co*ck.” Spatchco*cking is a term only applied to poultry, such as chicken and quail.
How long does it take to cook a spatchco*ck chicken?
It takes about an hour and fifteen minutes to fully cook a spatchco*ck chicken.
How to Store and Reheat
In an airtight container in the refrigerator, any leftover spatchco*ck chicken you have will stay fresh for up to 3 days. Reheat pieces of chicken in the microwave, air fryer, or oven until warmed through.
Serving Suggestions
This spatchco*ck chicken recipe is perfect to serve with all the trimmings! The baby hassle-back potatoes that are cooked with the chicken are a must for me, as is the garlic and onion.
More Whole Chicken Recipes We Love
- Beer Can Chicken
- Honey Mustard Roast Chicken
- Crockpot Whole Chicken
- Air Fryer Whole Chicken
- Instant Pot Whole Chicken
- Chicken Under a Brick
- Christmas Chicken
4.67 from 48 votes
Spatchco*ck Chicken Recipe with Garlic and Herbs
This really is the best spatchco*ck chicken recipe, and it's my favorite way to prepare a succulent roast chicken. Loaded with garlic and herbs, this flavorful dish is perfect for entertaining and is sure to impress your guests!
Prep: 30 minutes minutes
Cook: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 8 people
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Ingredients
- 1 4-pound chicken
- 5 whole heads of garlic
- 1 tablespoon ground thyme
- 1 teaspoon ground rosemary
- 1 teaspoon ground oregano
- ⅓ cup extra virgin olive oil
- 7 baby potatoes
- 1 onion
Instructions
How to Spatchco*ck a Chicken:
Place the chicken on a work surface, breast side down.
1 4-pound chicken
Use a pair of kitchen shears to cut along the right side of the backbone, from tail to neck.
Cut the same way along the left side and remove the backbone.
Turn the chicken breast side up.
Press firmly downwards until chicken is flat and you hear it crack.
Cut off the wing tips of the chicken.
Garlic and Herb Spatchco*ck Chicken:
Preheat oven at 240°C/450°F.
Line a sheet pan with baking paper and place chicken in the middle.
Use a sharp knife to thinly slice the baby potatoes halfway through. The potatoes should have slits, but the bottom part should be intact. Add the potatoes to the pan.
7 baby potatoes
Chop off the top ½ inch of the garlic heads. Add them to the pan.
5 whole heads of garlic
Peel onion then cut in quarters. Add to the pan.
1 onion
Drizzle ingredients on the pan with olive oil, and sprinkle with ground oregano, thyme, and rosemary.
1 tablespoon ground thyme, 1 teaspoon ground rosemary, ⅓ cup extra virgin olive oil, 1 teaspoon ground oregano
Reduce oven temperature to 200°C/400°F. Roast for 45 minutes or until golden brown.
Carefully remove tray from the oven. Cover chicken, veggies, and potatoes with foil.
Roast for another 30 minutes.
Let the chicken rest for 10-15 minutes before carving.
Notes
Storage: Store spatchco*ck chicken in an airtight container in the refrigerator for 3 days, or freeze meat for 3 months.
Nutrition Facts
Spatchco*ck Chicken Recipe with Garlic and Herbs
Amount Per Serving
Calories 390Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 82mg27%
Sodium 84mg4%
Potassium 533mg15%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 1g1%
Protein 23g46%
Vitamin A 165IU3%
Vitamin C 19.5mg24%
Calcium 62mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
This recipe was contributed by Michaella atWell + Yum.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Soo M says
My son’s favorite chicken recipe!!Reply
- Becky Hardin says
Yay!!
Reply
- Yvanka says
It is so easy to make and looks amazing as a presentation and tastes sooo good. This is the second time I have made this and it has not disappointed.Reply
- Becky Hardin says
Sounds like it is a hit for you!
Reply
- Paula says
My daughter who hates chicken asks me to make this on a weekly basis. The chicken comes out so tender & delicious.Reply
- Becky Hardin says
I’m so happy to hear that, Paula! Thanks for sharing!
Reply
- PC says
Definitely doesn’t matter in the end but your photo shows the breastbone cut out and not the backbone! Looks good though!
Reply
- Becky Hardin says
Either can be cut!
Reply
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