Holiday Spatchcock Chicken
Crispy skin, juicy meat, and classic Christmas herb flavor in under an hour. This holiday spatchcock chicken roasts faster and more evenly than a traditional whole roast chicken, making it a perfect Christmas chicken recipe and an easy turkey alternative for the holidays.
Spatchcocking gives you restaurant-level results at home. Flattening the chicken makes it roast faster and more evenly, so you get crispy skin and juicy meat in under an hour without dry breast meat.
You get more flavorful drippings for gravy or pan sauce without doing extra work.
A spatchcock chicken spreads out over the pan, so more juices and browned bits hit the surface instead of staying trapped in the cavity. That means richer, more concentrated drippings and better roasted vegetables underneath.
FAQs
What is spatchcock chicken?
Spatchcock chicken means removing the backbone so the whole chicken can be flattened. This helps it cook faster and more evenly than a traditional roasted whole chicken.Why is spatchcock chicken better for crispy skin?
Flattening the bird exposes more skin to direct oven heat, so you get crispier skin across the entire chicken instead of just the top.How long does a holiday spatchcock chicken take to cook?
A 5–6 lb spatchcock chicken typically roasts in 45–55 minutes at 425°F, plus 10 minutes of resting time.What temperature do you roast spatchcock chicken for the best results?
Roast spatchcock chicken at 425°F for crispy skin and juicy meat with faster cook time.What internal temperature should spatchcock chicken be?
Chicken is done when the breast reaches 165°F and the thigh reaches about 175°F for the best texture.Is holiday spatchcock chicken a good turkey alternative for Christmas dinner?
Yes. It delivers a holiday centerpiece with classic Christmas herb flavor and less cooking time than turkey, making it ideal for small gatherings.Can I prep spatchcock chicken ahead of time?
Yes. You can spatchcock and season the chicken up to 24 hours in advance. Keep it covered in the refrigerator and roast when ready.Should I put herb butter under the skin?
Yes, if you want the juiciest meat and best flavor. Herb butter under the skin seasons the chicken from the inside and helps keep the breast moist.Can I use dried herbs instead of fresh herbs?
Yes. Use about one-third the amount of dried herbs because dried herbs are more concentrated than fresh.What are the best herbs for a Christmas chicken recipe?
Rosemary, thyme, and sage are the classic holiday herb trio. They pair perfectly with garlic and lemon for a festive roast chicken.Do I need a roasting rack for spatchcock chicken?
No. Roasting the chicken on a bed of onion, carrot, and celery works great and adds flavor to the drippings.Why do I need to rest the chicken after roasting?
Resting for 10 minutes helps the juices redistribute so the chicken stays moist when you slice it.How do you cut a spatchcock chicken after roasting?
Cut down the center to split it in half, then separate legs, thighs, wings, and slice the breasts across the grain.Can I make holiday spatchcock chicken on a sheet pan?
Yes. A sheet pan is perfect for spatchcock chicken because it provides airflow and space for the bird to roast evenly.How do I keep spatchcock chicken from drying out?
Roast at 425°F, pull the chicken when it hits 165°F in the breast, and let it rest. Overcooking is the main cause of dry chicken.What sides go best with holiday spatchcock chicken?
Mashed potatoes, roasted Brussels sprouts, green beans, stuffing, cranberry sauce, and dinner rolls pair perfectly with holiday roast chicken.Can I use this recipe for Thanksgiving if I don’t want turkey?
Yes. This is a great Thanksgiving turkey alternative for smaller families or anyone who wants a quicker holiday dinner.Can I make spatchcock chicken in advance and reheat it?
Yes. Reheat in the oven at 375°F until warmed through, then finish at 425°F for a few minutes to re-crisp the skin.How do I store leftover roast chicken?
Cool completely, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2–3 months.What is the best way to reheat roast chicken and keep the skin crispy?
Reheat on a sheet pan uncovered at 375°F, then finish at 425°F for a few minutes so the skin crisps back up.
Make it
Holiday Spatchcock Chicken
Crispy skin, juicy meat, and classic Christmas herb flavor in under an hour. This holiday spatchcock chicken roasts faster and more evenly than a traditional whole roast chicken, making it a perfect Christmas chicken recipe and an easy turkey alternative for the holidays.
Time
Prep time: 20 minutes
Cook time: 45–55 minutes
Rest time: 10 minutes
Total time: 1 hour 15 minutes
Servings
4–6 servings
What you’ll need
Kitchen shears, sheet pan or roasting pan, instant-read thermometer
Ingredients
Chicken
1 whole chicken (5–6 lb)
Holiday herb butter
4 tbsp unsalted butter, softened
2 tbsp olive oil
8 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh sage, finely chopped
1 tsp smoked paprika
1 tsp kosher salt
1 tsp black pepper
Zest of 1 lemon
Juice of 1 lemon
Roasting bed
1 onion, quartered
1 carrot, chopped
1 celery stalk, chopped
Optional: a few herb sprigs (rosemary, thyme, sage)
Right before roasting
A light sprinkle of kosher salt
A light sprinkle of black pepper
Instructions
1) Spatchcock the chicken
Place the chicken breast-side down. Using kitchen shears, cut along one side of the backbone, then the other side, and remove it. Flip the chicken skin-side up and press firmly on the center of the breastbone until it cracks and the chicken lays flat.
This spatchcock method is the cheat code for crispy skin roast chicken because more skin hits the heat and the bird cooks evenly.
2) Make the holiday herb butter
In a bowl, mix softened butter, olive oil, garlic, rosemary, thyme, sage, smoked paprika, kosher salt, black pepper, lemon zest, and lemon juice until it becomes a thick paste that smells like the holidays.
3) Season under the skin for maximum juiciness
Gently loosen the skin over the breasts and thighs with your fingers. Rub about half of the herb butter under the skin, then spread the rest over the outside of the chicken.
4) Build the roasting bed
On a sheet pan or roasting pan, add the onion, carrot, and celery (plus optional herb sprigs). Place the chicken on top, skin-side up, and make sure it’s lying flat.
5) Roast
Roast at 425°F for 45–55 minutes, depending on size, until:
165°F in the breast
175°F in the thigh
Don’t guess. Use a thermometer. That’s how you keep a holiday chicken juicy and not “dry on Christmas,” which is a crime.
6) Rest, slice, serve
Rest the chicken for 10 minutes before slicing. This keeps the juices in the meat instead of flooding your cutting board. Slice through the breastbone to split it into halves, then portion into thighs, drumsticks, wings, and breast slices.
Pro tips for crispy skin
Dry the chicken skin with paper towels before adding butter if you want extra crispiness.
Keep the oven hot at 425°F to blister and brown the skin.
Don’t cover the chicken while resting. Covering traps steam and softens the skin.
Storage and reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat on a sheet pan at 375°F until warmed through. For crisp skin, finish with a few minutes at 425°F.
Nutrition Facts (estimated)
Per serving (1/6 of recipe, including some skin and butter)
Calories: ~700
Protein: ~60 g
Fat: ~50 g
Carbohydrates: ~6 g
Fiber: ~1 g
Sugar: ~2 g
Sodium: ~650 mg
Nutrition varies by chicken size, how much skin is eaten, and exact salt used.
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