This Cajun Spatchcock Chicken is a MUST. It's perfectly seasoned with a smoky Cajun spice rub that's undeniably tasty and pairs with almost any side. This method turns a whole chicken into a juicy and flavorful main dish in less time.
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What does it mean to spatchcock chicken?
Spatchcock also known as butterfly is a technique used to flatten a whole chicken by removing the backbone. This technique allows the chicken to cook quicker which is perfect for weeknights when you're short on time.
How to spatchcock?
Check out the 4 steps below from left to right:
- Run kitchen shears along the right side of the back bone
- Run kitchen shears along the left side of the back bone
- Remove the backbone and discard or store it in a ziploc bag and use later for making chicken stock.
- Flip the chicken so the breast side is up place each thumb on each breast and gently spread apart then press down to flatten.
Ingredients
To make this roasted Cajun chicken you'll use a mix of ingredients that adds a layer of smokiness and a little heat. Here's what you'll need to get started:
- Whole Chicken
- Grape-seed oil (extra virgin olive oil or avocado oil works too)
- Garlic powder
- Onion powder
- Cayenne pepper
- Red pepper flakes
- Smoked paprika
- Dried thyme (and/or other dried herbs such as oregano if not parsley)
- Kosher salt
- Black pepper
- Low-sodium chicken broth
How to make Cajun spatchcock chicken
Now that you know how to spatchcock a whole chicken, and have all the ingredients you need you'll have perfectly roasted chicken that's juicy on the inside and packed with Cajun spices.
- Pat dry the chicken thoroughly with paper towels.
- Lightly season the underside with kosher salt, flip the chicken over, so the breast side is up, and season the skin liberally with kosher salt and the Cajun spice blend.
- 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 forms (about 6 to 8 minutes).
- Then flip the chicken so the breast side is up.
- 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.
- Use an internal meat thermometer to check the internal temperature of the chicken.
- To do this, insert the thermometer into the thickest part of the chicken breast when it registers to 165 degrees F. 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.
Equipment
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 roasting.
If you don't have a cast iron skillet or want to skip searing, use a simple roasting pan. I suggest roasting at 425 degrees F to brown the skin for about 25 minutes then lower the temperature to 400 degrees.
Store and Reheat
Store
Place any leftovers in an airtight container with a tight-fitting lid or a ziploc storage baggie. Store in the fridge for up to 3 days.
Reheat
To reheat, place the chicken on a baking sheet and warm in a 375-degree oven until heated through.
Top Tips
- Lightly season the rib side with salt to avoid over-salting, you’ll be basting with those pan juices.
- You can save the backbone for stock by freezing it in a zip-top bag.
- Flatten the chicken as much as possible when spatchcocking.
- Don’t worry if the skin darkens quickly—the smoked paprika causes browning. Sear just until a nice crust forms.
- No special basting tools are needed- a large spoon works great, especially for basting the breast to keep it moist.
- Let the chicken rest before serving to keep it juicy and tender.
FAQs
Yes! You can season the chicken a day ahead, cover it with plastic wrap, and store it in the fridge. When you’re ready, follow the cooking instructions in the recipe card below.
Sure can! Check out this recipe for grilling a spatchcocked chicken.
If you’re out of Cajun seasoning, you can easily make your own with a blend of complementary spices you love.
Serving Suggestions
This easy oven-baked Cajun spatchcock chicken goes well with:
Crispy Oven Roasted Broccolini
Crispy Oven Roasted Baby Potatoes
📖 Recipe
Cajun Spatchcock Chicken Recipe
Cajun Spatchcock Chicken RecipeEquipment
- 1 Cast Iron Skillet or other oven-safe skillet
- 1 Sharp kitchen shears
- 1 Cutting board
- Parchment paper or foil for easy clean-up
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 smoked 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
- Lightly season the rib side with salt to avoid over-salting, you’ll be basting with those pan juices.
- You can save the backbone for stock by freezing it in a zip-top bag.
- Flatten the chicken as much as possible when spatchcocking.
- Don’t worry if the skin darkens quickly—the smoked paprika causes browning. Sear just until a nice crust forms.
- No special basting tools are needed- a large spoon works great, especially for basting the breast to keep it moist.
- Let the chicken rest before serving to keep it juicy and tender.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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