Cast Iron Spatchcock Chicken

Golden spatchcock chicken — juicy, crispy, and perfect for weekends or small holiday gatherings.

One skillet, juicy perfection. Your new go-to roast chicken for weekends, holidays, or meal prep.

I make this Cast Iron Spatchcock Chicken almost every weekend. It’s my favorite way to get a tender, juicy roast chicken with shatter-crisp skin — and it sets us up with easy lunches for days. I’ve even made this in place of a turkey for a cozy two-person Thanksgiving. We also make this for Christmas now — turkeys have gotten huge, and for just the two of us, a 5-pound chicken feels festive without the waste or all-day cooking. No 5 a.m. wake-up call, no wrestling with trussing — just a beautifully seasoned, evenly cooked bird that tastes like a holiday without the stress. If you prefer, throw on a pair of disposable gloves for the spatchcocking and butter-rubbing steps — it keeps things tidy and confidence-boosting.

What Is Spatchcock Chicken?

“Spatchcock” simply means removing the backbone so the chicken lies flat. A flatter bird cooks faster and more evenly — hello, juicy breasts and crispy thighs — and the skin renders beautifully all over.

Why You’ll Love This Method

• Even cooking — no more dried-out breast meat while you wait on the thighs.
• Faster than a traditional whole roast chicken.
• Crispier skin (front and center in the hot pan!).
• Perfect for weekly meal prep and small-holiday gatherings.

Cast Iron Spatchcock Chicken

Juicy, crispy-skinned roast chicken — fast, simple, and perfect for weekend meal prep

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Prep Time: 15 minutes | Cook Time: 65–75 minutes (see Tips) | Servings: 4–6

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Ingredients

• 1/4 cup unsalted butter, softened
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon zest (from 1 large lemon)
• 2 garlic cloves, minced
• 1 whole chicken (~4.5 lb; see Tips for larger birds)
• 1 teaspoon minced fresh thyme
• Option: Swap the salt + lemon zest for Dash Lemon Pepper Seasoning to reduce sodium while keeping that bright lemony flavor.
• Garnish: 2 tablespoons thyme leaves, 2 tablespoons thinly sliced chives

Shop the Tools I Use

• 12" Lodge Cast Iron
• Heavy-Duty Poultry Shears
• Large Cutting Board
• Dash Lemon Pepper Seasoning
• ThermoPro TP19H Waterproof Digital Meat Thermometer

Instructions

1. Preheat. Heat the oven to 450°F. Pat the chicken very dry with paper towels.
2. Make the lemon-garlic butter. In a small bowl, mash together the butter, salt, pepper, lemon zest, garlic, and minced thyme until smooth.
3. Spatchcock the chicken. Place the chicken breast-side down. Using sturdy kitchen shears, cut along both sides of the backbone and remove it. Flip breast-side up and press firmly on the center of the breastbone until it cracks and the chicken lies flat. (Gloves help here if you prefer.)

Bird in the cast iron pan — skin-side up, legs angled inward for even browning.
4. Season under the skin. Gently loosen the skin over the breasts and thighs with your fingers. Spread about half of the butter mixture under the skin for maximum flavor.

Butter + lemon zest + garlic + thyme — mash to a spreadable paste.
5. Butter the surface. Rub the remaining butter all over the skin. Tuck wing tips. For extra color, sprinkle a light dusting of smoked paprika on the skin.

Coated in lemon-butter and a whisper of smoked paprika for gorgeous color.
6. Roast hot, then lower. Place the chicken skin-side up in a 12" cast iron skillet. Roast 15 minutes at 450°F, then reduce to 400°F and roast 50–55 minutes, or until the thigh registers 165°F and juices run clear. (For ~6 lb birds, plan 65–75 minutes at 400°F after the initial 15.)
7. Rest & finish. Rest 10–15 minutes, scatter thyme and chives, carve, and serve.

Golden spatchcock chicken — juicy, crispy, and perfect for weekends or small holiday gatherings.

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Tips & Tricks

• Crispier skin tip: Pat the chicken super dry before buttering.
• One-pan dinner: Toss root veggies with oil, salt, and pepper; spread in the skillet and place the chicken on top so the drippings baste the vegetables.
• Bigger bird (about 6 lb): Keep the 15 minutes at 450°F. Then roast at 400°F for 65–75 minutes, checking for 165°F in the thigh.
• Thermometer = peace of mind: The thigh (not touching bone) should read 165°F; the breast can be ~160°F and will rise while resting.
• Gloves: If handling raw poultry makes you hesitate, disposable gloves are great for both the cutting and butter-rubbing steps.

Easy Variations

• High-heat swap: Use avocado oil instead of butter (high smoke point, lightly brush on skin; tuck fresh herbs under the skin).
• Herb & citrus: Try rosemary + orange zest, sage + lemon, or cilantro + lime zest.
• Spice route: Cumin + coriander for a warm, toasty profile.

What to Serve with Spatchcock Chicken

• Buttery mashed potatoes or mashed cauliflower
• Roasted root vegetables (tuck them right under the chicken!)
• Simple side salad with a lemony vinaigrette (see the dressing in my Tuna with White Bean Salad)
• Cornbread, biscuits, or your favorite warm dinner rolls

Old School Baked Macaroni and Cheese

Classic, creamy comfort food with golden edges and no flour needed — just rich, cheesy goodness.

See Recipe →

Storing & Using Leftovers

• Fridge: Airtight container, 3–4 days.
• Freeze: Portion into freezer bags, press out air, freeze up to 3 months.
• Ideas: Chicken salad pita pockets, grain bowls, soups, quick pastas, or tacos with lemony slaw.
• Save the trimmings: Backbone and breastbone make fantastic pressure-cooker stock (stash in a freezer bag until you have 3 birds’ worth; add onion, celery, carrots, garlic, peppercorns, bay, and herbs; cover with water and cook on high pressure for ~2 hours; strain, chill, skim fat, and salt to taste).

📚 Book Pairing: Cozy Sunday & Crispy Skin

Serve this golden, lemon-thyme roast with a side of small-town charm. Pair with a feel-good romance that warms like the oven — think found family, a stubborn hero who softens at the table, or a reunion that needs one good meal to break the ice. Curl up while the chicken rests and finish the last chapter over that extra-crispy wing. 💛

Printable Recipe

Cast Iron Spatchcock Chicken

Juicy, evenly cooked roast chicken with crisp skin — perfect for meal prep and small gatherings.

Prep: 15 min | Cook: 65–75 min | Serves: 4–6

Ingredients

• 1/4 cup unsalted butter, softened
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp lemon zest
• 2 garlic cloves, minced
• 1 whole chicken (~4.5 lb)
• 1 tsp minced fresh thyme
• Garnish: thyme leaves, chives

Instructions

1. Heat oven to 450°F. Pat chicken dry.
2. Mix butter, salt, pepper, lemon zest, garlic, and thyme.
3. Spatchcock: remove backbone; flip, press to crack breastbone so bird lies flat.
4. Loosen skin; spread half the butter under skin. Rub remaining butter over skin; tuck wing tips.
5. Place chicken skin-side up in a 12" cast iron. Roast 15 minutes at 450°F; lower to 400°F and roast 50–55 minutes, until thigh hits 165°F.
6. Rest 10–15 minutes; garnish with thyme and chives; carve and serve.

Note: For ~6 lb birds, keep 15 minutes at 450°F, then roast 65–75 minutes at 400°F (check for 165°F at thigh).