Spatchock Chicken

Updated: Jan 7

When Martha Stewart first brought the Spatchcock chicken to American Television, everyone was tickled. “Spatch-cock”, possibly the funniest term used in cooking, is an abbreviation of 'dispatch the cock,' a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat, according to Alan Davidson of The Oxford Companion.

Though you may have never done this process before, we promise you that it’s a relatively simple and you do not need to be an expert cook to give it a try. This trick will allow your chicken to cook or grill more quickly, and besides the process of cutting, the rest of the directions are the same as if you were seasoning any other cut of meat. So enjoy the adventure of it and try something new!


1 whole chicken without backbone

1 tbsp Salt

1 tbsp Pepper

1 tbsp Rosemary

2 tsp Granulated Garlic

2 tsp Smoked Paprika


  1. Cut out the backbone of the chicken using kitchen shears. (Follow this video if this is your first time.)

  2. Preheat oven to 450*F and place cast iron skillet into oven.

  3. Sprinkle generously salt, pepper, rosemary, granulated garlic, and smoked paprika on to the skin and rub into the interior of the rib cage as well.

  4. Place into hot pan breast side down for 20 minutes.

  5. After 20 minutes, pull out and gently flip over, the chicken will be very hot as will the pan.

  6. Continue for another 15-20 minutes cooking with the breast side up now.

  7. Pull out and allow to rest in the pan for 10-15 minutes.

Try serving this dish with our Garlic Herb Cauliflower Rice and Caesar brussel sprout salad.

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