A Complete Guide from The Organic Butchery

Spatchcocking a chicken is one of the best ways to cook a whole bird evenly, quickly, and full of flavour. By removing the backbone and flattening the chicken out, you allow more surface area to crisp up while helping the meat cook faster and more consistently.

It’s perfect for BBQ cooking, roasting, marinades, and summer entertaining — and once you’ve tried it, it’s a technique you’ll likely come back to time and time again.

At The Organic Butchery, our whole organic chickens are available in:

• 1.4–1.6kg
• 1.6–1.8kg
• 1.8-2kg

All of these sizes work brilliantly for spatchcocking depending on how many people you’re feeding.

Why Spatchcock a Chicken?

Spatchcocking offers several benefits compared to roasting a chicken whole:

• Faster cooking times
• Crispier skin
• More even cooking
• Better BBQ performance
• Easier carving and serving
• More flavour from marinades and seasoning

Because the bird lays flat, the thighs and breasts cook more evenly, helping avoid dry breast meat while ensuring the darker meat cooks properly.

What You’ll Need

• A whole organic chicken
• Sharp kitchen scissors or poultry shears
• A sharp knife
• Chopping board
• Paper towels

Step-by-Step Guide

Step 1: Prepare the Chicken

Remove the chicken from its packaging and pat dry thoroughly using kitchen paper. Dry skin helps create crispier results during cooking.

Place the chicken breast-side down on a chopping board with the legs facing towards you.

Step 2: Remove the Backbone

Using strong kitchen scissors or poultry shears, cut down one side of the backbone from tail to neck.

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

(Top tip: Save the backbone for homemade stock.)

Step 3: Open the Chicken

Turn the chicken over so the breast side faces upwards.

Press firmly down on the centre of the breastbone using the palm of your hand until the chicken flattens out evenly. You may hear a slight crack — this is completely normal.

Your chicken is now spatchcocked.

Seasoning & Marinades

Spatchcock chicken is fantastic for marinades because of the increased surface area.

Some classic combinations include:

• Lemon, garlic & herbs
• Yogurt & spices
• BBQ marinades
• Harissa & honey
• Olive oil, rosemary & thyme

For best flavour, marinate for at least 2–4 hours, or overnight if possible.

Cooking on the BBQ

Spatchcock chicken is particularly well suited to BBQ cooking.

BBQ Method

• Set up the BBQ for indirect cooking
• Cook skin-side up initially
• Aim for medium heat
• Cook until internal temperature reaches 75°C in the thickest part of the thigh

Approximate cooking times:

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

For crispier skin, finish over direct heat for a few minutes at the end.

Oven Cooking Method

Preheat oven to 200°C / 180°C fan.

Place the chicken skin-side up on a tray or roasting dish and cook until golden and fully cooked through.

The flattened shape allows for beautifully even roasting and crisp skin throughout.

Helpful Tips

• Always rest the chicken for 10–15 minutes before carving
• Use a meat thermometer for accuracy
• Dry skin = crispier results
• Don’t waste the backbone — use it for stock
• Spatchcocked chickens are ideal for feeding groups and BBQ sharing platters

Final Thoughts

Spatchcocking may sound technical, but it’s actually one of the simplest and most rewarding ways to cook a whole chicken. Whether roasted in the oven or cooked over flames on the BBQ, it creates juicy meat, crisp skin, and fantastic flavour every time.

With high-quality organic chicken, simple cooking methods often produce the very best results.

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