If you're looking for one of the easiest ways to achieve juicy meat, crispy skin, and faster cooking times, spatchcocking a chicken is the technique to learn.

Popular with chefs, butchers, and BBQ enthusiasts alike, spatchcocking simply involves removing the backbone and flattening the bird before cooking. The result is more even cooking, greater flavour from marinades, and beautifully crisp skin across the entire chicken.

Whether you're cooking in the oven, on the BBQ, or over charcoal, a spatchcock chicken is hard to beat.

What Does "Spatchcock" Mean?

Spatchcocking is a traditional butchery technique where the backbone is removed from a chicken, allowing it to lay flat during cooking.

This creates several advantages:

• Faster cooking times
• More even cooking between breast and leg meat
• Crispier skin
• Better absorption of marinades and seasonings
• Perfect for BBQ cooking

Because the bird is flattened, heat reaches every part more evenly, reducing the risk of dry breast meat while ensuring the legs cook through properly.

What You'll Need

• 1 whole Eversfield Organic Chicken
• Strong kitchen scissors or poultry shears
• Sharp knife
• Chopping board
• Kitchen paper

Step-by-Step Guide

Step 1: Prepare the Chicken

Remove the chicken from its packaging and pat dry with kitchen paper.

Dry skin is essential for achieving that beautiful golden finish.

Place the chicken breast-side down on a chopping board.

Step 2: Remove the Backbone

Using poultry shears, cut along one side of the backbone from tail to neck.

Repeat on the opposite side until the backbone can be completely removed.

Butcher's Tip: Don't throw the backbone away. Freeze it and use it later to make homemade stock, gravy, or soup.

Step 3: Open the Bird

Turn the chicken over so the breast side is facing up.

Using the palm of your hand, press firmly on the centre of the breastbone until the bird flattens.

You may hear a slight crack — that's perfectly normal.

The chicken should now sit flat on your board.

Step 4: Trim & Tidy

Tuck the wing tips underneath the bird to prevent burning during cooking.

If desired, lightly score thicker areas of meat to help marinades penetrate further.

Step 5: Season or Marinate

Spatchcock chicken loves bold flavours.

Marinate for at least 2 hours, or overnight for best results.

Cooking Times

BBQ

Cook indirectly at approximately 180–200°C.

• 1.2–1.4kg chicken: 45–55 minutes
• 1.4–1.6kg chicken: 55–65 minutes
• 1.8kg chicken: 65–75 minutes

Finish over direct heat for extra crispy skin.

Oven

Cook at 200°C (180°C fan).

Depending on size, allow approximately:

• 45–75 minutes

Always check the thickest part of the thigh reaches 75°C.

Recipe 1: Lemon & Herb Spatchcock Chicken

A simple classic that allows the flavour of quality organic chicken to shine.

Ingredients

• 1 spatchcock chicken
• 3 tbsp olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 4 garlic cloves, crushed
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• Salt and pepper

Method

Mix all ingredients together and rub generously over the chicken.

Marinate for at least 4 hours.

Cook on the BBQ or in the oven until golden and cooked through.

Rest for 10 minutes before carving.

Serve with roasted new potatoes and seasonal greens.

Recipe 2: Garlic Butter BBQ Spatchcock Chicken

Perfect for summer entertaining.

Ingredients

• 1 spatchcock chicken
• 75g softened butter
• 4 garlic cloves, grated
• 1 tbsp parsley, chopped
• 1 tsp smoked paprika
• Salt and pepper

Method

Mix the butter ingredients together.

Carefully loosen the skin over the breasts and spread some butter underneath.

Rub remaining butter over the outside.

Cook over indirect heat on the BBQ until golden and crisp.

Serve with grilled corn and fresh salad.

Recipe 3: Greek Style Spatchcock Chicken

Bright, fresh flavours ideal for warm evenings.

Ingredients

• 1 spatchcock chicken
• Juice of 2 lemons
• 4 garlic cloves, crushed
• 2 tbsp dried oregano
• 3 tbsp olive oil
• Salt and pepper

Method

Combine all ingredients and coat the chicken thoroughly.

Marinate overnight if possible.

Cook until golden and juicy.

Serve with:

• Tzatziki
• Greek salad
• Roasted potatoes
• Warm flatbreads

Top Butcher's Tips

• Always allow the chicken to rest for 10–15 minutes before carving.
• Use a meat thermometer rather than relying solely on cooking times.
• Save bones and carcass for homemade stock.
• Marinate overnight whenever possible.
• Cook over indirect heat first, then finish over direct heat for extra colour.

Final Thoughts

Spatchcocking is one of the simplest techniques that delivers some of the biggest rewards. Faster cooking, crispier skin, and beautifully juicy meat make it a favourite amongst both professional chefs and home cooks.

Whether you're firing up the BBQ for friends or preparing a family roast, a spatchcock chicken is a fantastic way to make the most of a quality organic bird. With a little preparation and a good marinade, you'll have a centrepiece that's guaranteed to impress.