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Butterflied Chicken
Pasture Raised & Free Range Organic

★★★★★ “Your butterflied chicken is better than everything I can pick up at the store.”— Amanda D. of Riviera Beach, Florida ★★★★★ “Your butterflied chicken is better than everything I can pick up at the store.”— Amanda D. of Riviera Beach, Florida

Spatchcock Chicken

Spatchcock (Butterflied) Chicken Cooking Guides

A spatchcock chicken is a chicken that has been split down the backbone and flattened, so that it resembles a butterfly. It is a method often used to reduce the cooking time of poultry, but can also be done for aesthetic reasons. It is commonly believed that spatchcocking reduces cooking time by up to 25%, but the actual reduction depends on the size of the bird, with larger birds experiencing a greater reduction in cooking time. Spatchcocking a chicken takes only minutes, and can be done with or without a specialized tool.

Weight Oven Temp Roast Time Safe Temp
3 - 5 lbs 350°F 1.25 - 1.5 hrs 165°F
6 - 8 lbs 350°F 1.5 - 2.25 hrs 165°F
8 - 12 lbs 375°F 2.25 - 3 hrs 165°F

Note: The above guidelines are only guardrails. To achieve a perfectly cooked butterflied chicken, check the internal temperature of the bird intermittently during the above roast time frames.

ALL CHICKEN PRODUCTS

Pasture Raised & Free Range Organic

How to Cook Butterflied Chicken

  1. Rub skin with oil and generously season with salt and pepper.
  2. Flatten chicken, breast side up, on a sheet pan.
  3. Roast for 60-75 minutes @ 375℉ until internal temperature reaches 165℉. Juices should run clear.
  4. Baste with the juice and let rest.
  5. Carve & enjoy!
How to Cook a Butterflied Chicken

Spatchcock Chicken FAQ

Can you cook a spatchcock chicken from frozen?

Yes, but it will take 50% more time than a thawed spatchcock chicken. Due to the longer wait time and the variety of oven performance, we suggestion thawing the bird before cooking.

How do you safely defrost chicken?

You can thaw the spatcock chicken in the fridge, overnight. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking. Or you can thaw the bird by placing the leakproof vacuumed sealed chicken in a bowl of room temperature water. This can take a couple hours or more to thaw.