• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Bliss
  • Recipes
  • Recipe Index
  • Desserts
  • How To
menu icon
go to homepage
  • About
  • Recipe Index
  • Weeknight Recipes
    • Email
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Weeknight Recipes
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Recipes

    Cajun Spatchcock Chicken Recipe

    Published: Jul 20, 2020 · Modified: Feb 5, 2021 by Cree · This post may contain affiliate links.

    Jump to Recipe

    **Updated on 7.20.2020**

    This Cajun Spatchcock Chicken Recipe is one of our favorites.  It's perfectly seasoned with a generous amount of kosher salt and a beautiful Cajun spice blend for the most flavorful whole chicken.

    This just might be your go-to chicken recipe for any day of the week.  It's simple enough to prepare for a weeknight dinner and special enough to serve as a weekend dinner.

    This herb-y Oven Roasted Butterflied Chicken is pretty special too and is also perfect for easy weeknight dinners.

    Recipe Ingredients

    • Whole Chicken

         Cajun Spice Blend

    • Garlic powder
    • Onion powder
    • Cayenne
    • Red pepper flakes
    • Smoked paprika
    • Dried thyme (or other dried herb such as oregano if not parsley)

    Recipe Essentials

    • Sharp kitchen shears
    • Cutting board

    Although spatchcock sounds like a fancy word, it really isn't.  It refers to a specific way of preparing the chicken, so it cooks quicker. 

    It requires flattening the chicken by removing the backbone of the chicken first.  It's not a difficult process what-so-ever, in fact, I'll describe in more detail below.

    How to spatchcock a chicken

    1. Flip the whole chicken so the breast side is down. Using sharp kitchen shears, cut along one side of the chicken's backbone.
    2. Cut along the other side of the chicken's backbone.
    3. Now, you can completely remove the backbone. 
    4. Flip the chicken so the breast side is up and place each thumb on each breast and gently spread apart then press down to flatten.

    photo of steps on how to spatchcock chicken

    Making this recipe

    Spatchcock the chicken as described above. If you wash chicken or not, it's important that it's completely dry.  This can be done by patting it dry with paper towels.

    Lightly season the under side with kosher salt and while the chicken is breast side up season the skin liberally with kosher salt and the Cajun spice blend. (I'll explain the reasoning behind this in the Recipe Tips section below). 

    Gently press the spice blend into the chicken and allow the chicken to come to room temperature.

    Add grape-seed oil to the skillet and place over medium high heat.  With the breast side down, sear the chicken until a brown crust form (about 6 to 8 minutes).  Then flip the chicken so the breast side is up.

    Add a cup of low-sodium chicken broth to the skillet and place the skillet in a preheated 400 degree oven.  Use the liquid in the pan to baste the chicken throughout the cooking process to keep the chicken breast juicy.

    Using an internal meat thermometer, check for doneness by inserting the thermometer into the thickest part of the chicken breast.  When it registers to 165 degrees.  It's done.

    Baste the roasted chicken again with the pan juices and allow the chicken to rest for at least 10 minutes.  Then, cut and serve.

    Recipe Tips:

    • For this recipe, do not season the rib side liberally with salt.  The reason being is that the chicken will become too salty as you will be basting using the pan juices throughout the cooking process.
    • Make the chicken as flat as possible while spatchcocking.
    • Do not get alarmed if the skin looks too dark after searing, the smoked paprika turns it brown really fast.  Sear just until you get a nice brown coating on the skin.
    • You do not need any fancy utensils for basting the chicken, a large or small spoon will work perfectly.  Make sure to baste the chicken breast really well to ensure that it remains moist.
    • Allow the chicken to rest when it's done, to allow the juices to redistribute for juicy succulent chicken.
    • Do not throw the backbone away while spatchcocking instead place the backbone in a freezer ziploc bag and use to make chicken stock at a later date.

    spatchcock chicken that's raw on top of parchment paper seasoned with Cajun spices

    spatchcock chicken in cast iron skillet with breast side down

    spatchcock chicken in cast iron skillet seared with breast side down

    spatchcock chicken in cast iron skillet that's been basted with pan juices

    Cajun inspired spatchcock chiken served on white plate with fresh parsley as garnish

    Cookware used for this recipe

    • Cast iron skillet
    • Dutch oven
    • Oven safe skillet
    • Roasting pan (If using a roasting pan, you'll need to sear in a different pan FIRST)

    For this recipe, I prefer using my cast iron skillet.  Cast iron skillets make a great sear that adds to the crusty outer coating of the chicken.  I've been completely obsessed with my cast iron skillets, and I think it's the perfect vessel for searing and then baking.

    If you do not have a cast iron skillet and will not be searing, do not worry, this spatchcock chicken recipe will be great in a simple roasting pan.  However, I suggest baking at a high temperature first such as 425 degrees to brown the skin for about 25 minutes then lowering the temperature to 400 degrees.

    You may also like these side dishes:

    Sweet Buttermilk Cornbread

    Sauteed Green Beans

    Creamy Baked Mac and Cheese

    Grilled Peppers Medley

    Instant Pot Pinto Beans

    Roasted Beets in Foil

    Crispy Oven Roasted Broccolini

    Spinach Pasta Recipe

    Crispy Sweet Potato Fries

    Roasted Beet Salad with Grilled Peaches

    Arugula Salad With Nectarines

    Roasted Asparagus With Garlic

     

    Be sure to follow me on Pinterest and Instagram for more tasty recipe ideas.

    For comments or questions, leave them in the comment section below.

    Thanks for visiting,

    ~Cree

    spatchcock chicken seasoned with Cajun spice blend on white plate white plate

    Cajun Spatchcock Chicken Recipe

    By Cree
    This Cajun Spatchcock Chicken Recipe is perfectly seasoned with a generous amount of kosher salt and a flavorful Cajun spice blend. It's easy, delcious and makes the perfect weeknight dinner.
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved Recipe!
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Resting: 15 minutes
    Total Time: 1 hour
    Calories: 524kcal

    Equipment

    • Sharp kitchen shears
    • Cutting board

    Ingredients 

    • 1 whole chicken
    • 3 tablespoon grape-seed oil (avocado or extra virgin olive oil)
    • ½ tablespoon kosher salt (salt generously however use less if you're following a low sodium diet)
    • 1 teaspoon black pepper
    • 2 teaspoon dried parsley (for garnish)
    • 1 cup low sodium chicken broth

    Cajun Spice Blend

    • ½ tablespoon garlic powder
    • ½ tablespoon onion powder
    • ½ tablespoon paprika
    • 1 teaspoon dried thyme
    • ½ teaspoon red pepper flakes
    • ¼ teaspoon cayenne pepper (add more for extra heat)

    Instructions

    • Preheat oven to 400 degrees.  Add Cajun spices to a small bowl and mix. Set aside.
    • Remove the insides of the the whole chicken (neck, giblets, etc). Wash chicken and pat dry with paper towels.  Using sharp kitchen shears, cut along the backbone on both sides and remove backbone.  Using the palm of your hand, press until the chicken is flatten.
    • Season the underside lightly with kosher salt AND season the skin generously with kosher salt and the Cajun spice blend. Gently press the spice blend into chicken skin.  Allow the chicken to come to room temperature.
    • Add grapeseed oil to cast iron skillet over medium high heat.  When hot, add chicken breast side down and sear for about 8 minutes or until nice brown crust  appears on surface of chicken.  (Resist the urge of flipping chicken over too soon). 
    • Flip chicken so breast side is up.  Add 1 cup of chicken broth to skillet and place in a 400 degree preheated oven.  Baste chicken with pan juices throughout cooking process.
    • Chicken is done when thickest part of chicken reaches an internal temperature of 165 degree.  Remove chicken from oven and allow to rest.  Carve and serve. Garnish with dried parsley (optional).

    Notes

    **Please note: Nutritional values serve as a guide only as values may vary.
     
    So, do you wash your chicken or NOT? 
     
    Some have recommended that you DO NOT wash the chicken due to possible contamination or chicken juice splattering on your kitchen counter tops. 
     
    I've always washed chicken; however, when I do I'm extra careful of not cross-contaminating.  I always disinfect my kitchen sink afterwards.
     
    • Season the RIB side lightly with salt since that's the area of the chicken that's in contact with the pan juices.  This will ensure that your chicken doesn't taste salty while basting with the pan juices.
     
    • After removing the backbone and flipping the chicken over, do not forget to flatten the chicken further with the palm of your hands.
     
    • The smoke paprika causes the skin of the chicken to brown quickly so when searing pay close attention.
     
    • While basting the chicken, spoon a generous amount of the pan juices over the chicken breast to retain moisture and juiciness.
     
    • Allow the chicken to rest when it's done, to allow the juices to redistribute for juicy succulent chicken.
     
    • When removing the backbone, reserve it by placing it in a freezer ziploc bag and use it to make chicken stock at a later date.

    Nutrition

    Calories: 524kcal | Carbohydrates: 3g | Protein: 37g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 1030mg | Potassium: 444mg | Fiber: 0g | Sugar: 0g | Vitamin A: 805IU | Vitamin C: 3.4mg | Calcium: 32mg | Iron: 2.5mg
    Tried this Recipe? Tag me Today!Mention @CookingWithBliss or tag #cookingwithbliss!

    More Recipes

    • photo collage of best sides for ribs
      What to Serve With BBQ Ribs
    • yellow rice in white bowl with parsley garnich next to striped napkin.
      Saffron Yellow Rice In Rice Cooker
    • stuffed chicken breast on white plate with striped napkin.
      Mozzarella Stuffed Chicken Breast
    • slab of grilled pork spare ribs on cutting board with sauce
      Grilled BBQ Pork Spare Ribs

    Reader Interactions

    Thanks for visiting! Please feel free to leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi There, I'm Cree! Welcome to Cooking With Bliss. I absolutely love cooking and sharing recipes with my family, friends, and all of you. Whether you're vegetarian or a meat-lover, there's something here for all to enjoy. More About Me here!

    Download my FREE cookbook

    Weeknight Recipes

    • seared chicken breast on white plate with fresh green salad
      Best Healthy Cast Iron Skillet Chicken Breast
    • london broil that has been cooked in oven served on a bluish gray dinner plate
      Best Way to Cook London Broil
    • pasta and veggies in white bowl with pesto before mixing.
      Basil Pesto Pasta With Veggies (No Pine Nuts)
    • panko fried shrimp in oval platter with dipping sauce.
      Easy Cajun Panko Fried Shrimp

    Popular Posts

    • london broil that has been cooked in oven served on a bluish gray dinner plate
      Best Way to Cook London Broil
    • oven baked chuck roast recipe in cast iron skillet with potatoes and broccoli
      Oven Baked Chuck Roast Recipe
    • panko chicken with sides and dipping sauce on white plate.
      Pan Fried Panko Chicken Breast
    • Easy Baked Ziti served in a square burgandy baking dish
      Baked Ziti with Ground Turkey
    Image showing where Cooking With Bliss was featured.

    Footer

    ↑ back to top ↑

    About

    • About
    • Privacy Policy
    • Accessibility Policy

    Subscribe

    • Cooking Tips: Sign Up here!

    Contact

    • Contact

    Copyright © 2022 Cooking With Bliss