Quick Flat Roast Chicken

5:36 PM

Flat Roast Chicken is sometimes called spatchcock chicken which is simply butterflied chicken.  The backbone is removed, and the chicken is easily roasted in a small amount of time.



Cut the cooking time in half while still getting a crispy, moist chicken with my Flat Roast Chicken recipe. One of my favorite go-to meals that stretches our dollars and makes my meal planning a lot friendlier!

 Roasting a whole chicken is very easy to prepare.  But for a speedy way to roast a whole chicken, I like to cut the backbone and lay the whole chicken flat.

Not only does this allow it to cook faster, but it also allows the meat to stay moist, with each piece cooking evenly and the skin getting that wonderful crispy texture.

Using this technique will permit you to cook it in an hour or less, depending on the size of your chicken.

If we are not going to eat the whole chicken, I cut the chicken into four equal parts and serve two for my husband and me and then debone the other two and bag the meat in freezer bags for recipes that call for diced chicken.

I hope you will try roasting your chicken this way and see how easy and quick you can have a weeknight meal.

Quick Flat Roasted Chicken
Printable Recipe
  • 1 whole 3-4 lbs. chicken, giblets removed, and chicken rinsed
  • 1/2 cup butter, softened
  • 1 1/2 teaspoons salt
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh thyme, minced
Preheat oven to 425 degrees.  Using a sharp knife or kitchen scissors, cut the backbone along each side of the chicken.

Open up the chicken and rinse again.  Lay on the cutting board and press the breast down, ensuring the chicken to lay flat.

Pat dry with a paper towel; salt and pepper whole chicken.  Lay skin side up in a large roasting pan or iron skillet; Rub the whole chicken with softened butter.

Sprinkle salt, pepper, garlic powder, and coriander on top of the chicken.

Sprinkle herbs on top of the chicken.  Roast for 55-60 minutes or until an instant-read thermometer inserted in the breast registers 160 degrees and the thigh registers between 165 and 170 degrees.

Transfer chicken to a cutting board; let rest for 10 minutes. Carve and serve. 

Cook's Note:  Dry herbs may be used, but use only 1 1/2 teaspoons.


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Kay Little
Kay Little

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