Cooking With Bliss

  • Recipes
  • Recipe Index
  • Dessert Recipes
  • How To
menu icon
go to homepage
  • About
  • Recipe Index
  • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipe Index
    • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Chicken Recipes

    Cajun Spatchcock Chicken Recipe

    Published: Oct 31, 2024 by Cree · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    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.

    Jump to:
    • What does it mean to spatchcock chicken?
    • How to spatchcock?
    • Ingredients
    • How to make Cajun spatchcock chicken
    • Equipment
    • Store and Reheat
    • Top Tips
    • FAQs
    • Serving Suggestions
    • 📖 Recipe

    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:

    1. Run kitchen shears along the right side of the back bone
    2. Run kitchen shears along the left side of the back bone
    3. Remove the backbone and discard or store it in a ziploc bag and use later for making chicken stock.
    4. Flip the chicken so the breast side is up place each thumb on each breast and gently spread apart then press down to flatten.
    photo of steps on how to spatchcock chicken

    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.

    spatchcock chicken that's raw on top of parchment paper seasoned with cuban 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.
    spatchcock chicken in cast iron skillet with breast side down
    • 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.
    spatchcock chicken in cast iron skillet with breast side up that's seared
    • Flip the chicken so the breast side is up.
    spatchcock chicken in cast iron skillet with breast side up basted in pan juices
    • 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.
    Cajun inspired spatchcock chiken served on white plate with fresh parsley as garnish

    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

    1. Lightly season the rib side with salt to avoid over-salting, you’ll be basting with those pan juices.
    2. You can save the backbone for stock by freezing it in a zip-top bag.
    3. Flatten the chicken as much as possible when spatchcocking.
    4. Don’t worry if the skin darkens quickly—the smoked paprika causes browning. Sear just until a nice crust forms.
    5. No special basting tools are needed- a large spoon works great, especially for basting the breast to keep it moist.
    6. Let the chicken rest before serving to keep it juicy and tender.

    FAQs

    Can I make this Cajun spatchcock chicken in advance?

    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.

    Can I grill instead of roast the chicken?

    Sure can! Check out this recipe for grilling a spatchcocked chicken.

    What if I don’t have Cajun seasoning?

    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:

    Sauteed Green Beans

    Instant Pot Pinto Beans

    Roasted Beets in Foil

    Crispy Oven Roasted Broccolini

    Easy Peach Arugula Salad

    Roasted Asparagus and Carrots

    Crispy Oven Roasted Baby Potatoes 

    Herb Garlic Mashed Potatoes

    📖 Recipe

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

    Cajun Spatchcock Chicken Recipe

    By Cree
    Cajun Spatchcock Chicken Recipe
    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.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Resting: 15 minutes minutes
    Total Time: 1 hour hour
    Calories: 524kcal
    Cajun Spatchcock Chicken Recipe

    Equipment

    • 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

    1. Lightly season the rib side with salt to avoid over-salting, you’ll be basting with those pan juices.
    2. You can save the backbone for stock by freezing it in a zip-top bag.
    3. Flatten the chicken as much as possible when spatchcocking.
    4. Don’t worry if the skin darkens quickly—the smoked paprika causes browning. Sear just until a nice crust forms.
    5. No special basting tools are needed- a large spoon works great, especially for basting the breast to keep it moist.
    6. Let the chicken rest before serving to keep it juicy and tender.

    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

    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.

    Tried this Recipe? Don’t forget to give this recipe a Star Rating and Leave a Comment below- I’d love to hear from you.
    QR Code

    More Chicken Recipes

    • Waffles on a gray plate topped with fried chicken with a generous pour of maple syrup.
      Southern Fried Chicken and Fluffy Sweet Potato Waffles
    • Buttermilk fried chicken tenders on a gray oval serving platter, with a small bowl of ketchup for dipping next to it.
      Crispy Buttermilk Fried Chicken Tenders (Dutch Oven)
    • Overhead image of a blackened chicken tender on a white serving dish, paired with a side of BBQ dipping sauce.
      Brined Blackened Chicken Tenders (Cajun-Style)
    • An editorial image of jambalaya in a white bowl garnished with chopped fresh parsley.
      One-Pot Dutch Oven Chicken Sausage Jambalaya
    5 from 2 votes (2 ratings without comment)

    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.

    HEY, I'M CREE

    I’m excited to share all things food from my perspective while bringing together Southern, Cajun, and Soul food with a modern vibe so if we haven't met.

    more about me here!

    Cree’s Top Southern & Cajun Picks

    • close up of seafood gumbo in a white bowl
      Easy Seafood Gumbo Recipe
    • seafood boil in pan garnished with lemon lemon and parsley
      Cajun Seafood Boil
    • Close-up shot of Cajun Chicken Stew in a white bowl.
      Cajun Chicken Stew Without Roux
    • panko fried shrimp in oval platter with dipping sauce.
      Easy Cajun Panko Fried Shrimp

    Reader's Favorites

    • london broil that has been cooked in oven served on a bluish gray dinner plate
      Best Way to Cook London Broil
    • smothered turkey wings in a white baking dish next to a striped napkin.
      Smothered Turkey Wings in the Oven
    • seared shrimp on oval platter garnished with parsley
      How to Cook Frozen Shrimp
    • oven baked chuck roast recipe in cast iron skillet with potatoes and broccoli
      Oven Baked Chuck Roast (Tender, Easy, Full of Flavor)
    Image showing where Cooking With Bliss was featured.

    Footer

    ↑ back to top ↑

    Quick Links

    About

    Contact

    Browse Recipes

    Privacy Policy

    Accessibility Policy

    Website Disclaimer

    Website Terms of Use

    Purchase Policies

    Recipes by Ingredients

    Chicken

    Beef

    Seafood

    Turkey Recipes

    Southern Cooking (A First Look)

    The Heart and Soul of Southern Cooking

    The Heart and Soul of Soul Food

    The Flavor-Packed World of Cajun and Creole Cooking

    5-Minute Holy Trinity Hack

    Copyright © 2025 Cooking With Bliss. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.