Spatchcock Chicken With An Alabama White Sauce is the super easy, super delicious one-pan/sheet pan meal that is full of flavor and loved by all. Simple ingredients, a beyond juicy chicken, and a sauce that comes together in no time, you just can't go wrong!
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And, if you're in the mood for more quick and easy sheet pan meals, you've come to the right place. Try my Sheet Pan Salmon, Sheet Pan Shrimp Boil, or these fast Sheet Pan Shrimp Fajitas! They're simple, delicious, and oh-so-good!
Pull Up A Chair And Let's Chat!
Spatchcock. I get it. It sounds funny, but what it is is commonly understood to be an old Irish term meaning to "dispatch the cock." Basically, it means to take care of the chicken running around in the yard.
Thankfully, we can at least skip that part. Or maybe you do have a chicken in your yard that needs dispatching. But, I digress.
Now that we've got that out of the way, what spatchcock chicken is, in this case, is absolutely delicious. By preparing the chicken in a butterfly-type manner, it allows for a more even cooking, creating an insanely juicy, delicious bird. In about an hour, you'll have a perfectly roasted chicken with perfectly seasoned veggies and a perfectly tangy, savory sauce.
It's absolutely perfect for a busy weeknight dinners with minimal cleanup!
Tools You'll Need: You Need This One Thing
You don't need much in the way of equipment for this spatchcock chicken recipe, but you will need some heavy-duty, kitchen shears. You cannot spatchcock a chicken with regular scissors. You can try, but it will be really hard and you'll run the risk of hurting yourself. No one needs a trip to the emergency room due to an spatchcock incident. No one.
You want a heavy-duty, spring-loaded pair of kitchen shears. You'll use them often and you can thank me later.
Buy Now → How To Spatchcock Chicken: A Life Lesson
This part of the spatchcock chicken recipe is super simple. Don't let it intimidate you in the least. It takes about 2 minutes, too!
To begin, position the chicken breast-side down. Using your heavy-duty kitchen shears, cut through the ribs next to one side of the spine. Repeat this on the other side of the spine and remove the backbone. Save this for bone broth later.
Flip the bird over and press down firmly on the breast bone so that chicken lays completely flat. You want to do this because it will ensure the chicken roasts evenly. Very important. Make it flat.
Next, separate the skin from the chicken's breast, thighs, and drumsticks. This is where you'll add some compound butter in a minute.
But, there you have it! You have successfully, and oh-so-expertly, completed your first spatchcock chicken operation!
Frequently Asked Questions
How long do I cook a Spatchcock Chicken?
It depends on the size of the chicken you purchase. I've seen recipes that say a little as 45 minutes. My bird for this recipe (5 ½ lbs) took closer to an hour. I highly suggest using a meat thermometer to take the guess work out of it. You want to make sure that the thickest part of the chicken cooks to a final internal temperature of 165°. That's the key.
Is this recipe gluten-free?
Yes. This spatchcock chicken recipe is absolutely gluten-free. No worries there.
Why do you let the chicken rest after roasting?
Resting the spatchcock chicken after roasting allows all of the wonderful juices to reabsorb into the meat. If you're looking to enjoy the juiciest of juicy chickens, don't skip the resting step.
Also, remember when cooking a chicken like this, it will rise at least 5 degrees in temperature after you remove it from the oven. Remove it from the oven when it reaches 160° or so, let it rest, and it will be perfect!
Variations and Substitutions
- You can use these or your favorite roasting veg. Anything from Brussels sprouts to carrots or turnips and parsnips would be great!
- If you don't want to do the compound butter, simply use butter and salt and pepper. You can go super simple with this one and it will still be delicious!
Tips and Tricks
- Make the sauce first. It will give the flavors time to marry.
- Let the chicken come up to temp. Remove the chicken from the fridge at least 30 minutes before roasting.
- Don't overcook the chicken. Use a meat thermometer to take the guesswork out of it. Be mindful that after it comes out of the oven, it will continue to cook and rise an additional 5-10 degrees!
And, if you're looking for a recipe for the leftover chicken, my Southern Chicken Salad is the perfect solution! It's light and savory and has a fun kick to it!
Spatchcock Chicken Recipe
Equipment
Ingredients
Compound Butter
- 6 tablespoon butter softened and I prefer salted
- 1 tablespoon avocado oil plus more to drizzle
- 2-3 tablespoon fresh chives minced
- 3-4 cloves garlic grated
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- juice and zest of ½ a lemon
Chicken and Veggies
- 1 whole fresh chicken see note below about size and cooking time
- 1 large yellow onion cut into thick slices
- 1½-2 lbs red potatoes quartered
- kosher salt and fresh ground pepper to taste
Alabama White Sauce
- 1 cup mayonnaise
- 3 tablespoon apple cider vinegar
- 1 tablespoon prepared horseradish
- 2 teaspoon whole grain mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- 1-2 tablespoon maple syrup or honey optional and per your taste
Instructions
Spatchcock the Chicken
- Flip the bird over and press down firmly on the breast bone so that chicken lays completely flat.
- Separate the skin from the chicken's breast, thighs, and drumsticks.
The Compound Butter and Veggies
- Season the chicken with kosher salt and fresh ground pepper all over.
- Mix the compound butter ingredients together and insert ⅔ of it under the skin of the chicken in the breast, thigh, and leg areas. Rub it around to make sure it is evenly distributed.
- Place the chicken, breast side up onto a sheet pan. Toss the remaining compound butter with the onions and potatoes and add those to the sheet pan as well, nestling some under the chicken. Drizzle everything with a little extra avocado oil.
- Roast, uncovered, in a preheated 425˚ oven for at 45 minutes - 1 hour, depending on the size of your chicken. After roasting, remove from oven and rest, uncovered for about 10 minutes. See note below.
Alabama White Sauce
- While the chicken roasts, combine ingredients for the sauce in a small mixing bowl and store in the fridge until ready to serve.
Finish and Serving
- After the chicken has rested, quarter and slice it. Serve with the Alabama White Sauce for dipping or drizzling.
Notes
Nutrition
Storage Instructions
Leftovers will stay good in an airtight container in the fridge for up to 3 days.
If you want to freeze leftovers, the only part that would be good is the chicken. The veggies just won't do well thawing out. Remove the chicken from the bone and freeze in a freezer safe bag for up to 3 months.
Thank you!
I am so incredibly happy that you are here! I hope you try my Spatchcock Chicken recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest!
If you guys make this Spatchcock Chicken recipe, be sure to leave a comment and/or give this recipe a star rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Other Easy Chicken Recipes
Herb Roasted Chicken - A classic weeknight dinner idea. It's comfort food 101 and a true favorite around here!
Roasted Chicken Thighs - This is my weekly meal prep protein pick. They're so simple, but juicy and absolutely delicious!
Chicken and Couscous - A quick and easy one-pot wonder! As a family, and as the busy mom cooking for said family, we adore this one!
Chicken Quesadillas - This would be a perfect recipe to use the leftover spatchcock chicken for! These are super simple and so very good!
Virginia E says
I love the way the chicken came out! So juicy and flavorful when cooked this way and the veggies are a great side!