Name: Cajun Spatchcock Chicken Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 whole chicken; 3 tbsp grape-seed oil (avocado or extra virgin olive oil); 1/2 tbsp kosher salt (salt generously however use less if you're following a low sodium diet); 1 tsp black pepper; 2 tsp dried parsley (for garnish); 1 cup low sodium chicken broth; 1/2 tbsp garlic powder; 1/2 tbsp onion powder; 1/2 tbsp paprika; 1 tsp dried thyme; 1/2 tsp red pepper flakes; 1/4 tsp cayenne pepper (add more for extra heat)

Jump to Recipe * Print 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

Flip the whole chicken so the breast side is down. Using sharp kitchen shears, cut along one side of the chicken's backbone.
Cut along the other side of the chicken's backbone.
Now, you can completely remove the backbone.
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.

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.

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.

Cajun Spatchcock Chicken Recipe

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.

0 from 0 votes

Print Recipe Pin 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 tbsp grape-seed oil (avocado or extra virgin olive oil)
1/2 tbsp kosher salt (salt generously however use less if you're following a low sodium diet)
1 tsp black pepper
2 tsp dried parsley (for garnish)
1 cup low sodium chicken broth

Cajun Spice Blend

1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp paprika
1 tsp dried thyme
1/2 tsp red pepper flakes
1/4 tsp 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

Let's Connect