Roasted Chicken on a weathered baking sheet sprinkled with coarse salt

Oven Roasted Spatchcocked Chicken

Course: Main Course
Cuisine: American
Freezer Friendly?: No
Prep Ahead?: Yes
Does it Keep?: 4 Days
Type: Meat Dish
Special Occasion: Giftable Meals
Special Diets: Dairy Free, Gluten Free, Keto, Paleo, Soy Free, Whole 30
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 People
Calories: 314kcal
Author: Alex Alexander
This is one of those Basic + Buildable recipes that everyone has to have on their back pocket. A simple roast chicken can be a part of a dinner with friends, meal prep or gifting a simple dinner to friends.
Print Recipe


  • 1 whole chicken
  • olive oil
  • salt and pepper


  • Preheat the oven to 450 degrees.
  • Remove the chicken from its packaging. Be sure to remove any of the innards by reaching inside the cavity and removing anything inside.
  • Cut out the backbone using kitchen shears. Discard backbone.
  • Flip the chicken over so the breast side is up again. Place your hand flat ontop of the breasts and press down to adjust the bird so that it lays flat. Salt and Pepper. Drizzle your oil. Sprinkle your seasonings.
  • Put entire sheet pan with chicken in the preheated oven. Roast for 40-45 minutes. Insert your instant-read thermometer into the center of the breast and cook until the thermometer reads 150 degrees.


Calories: 314kcal | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 240mg | Vitamin A: 180IU | Vitamin C: 2.1mg | Calcium: 14mg | Iron: 1.1mg