Spatchcock Roasted Chicken

Spatchcock Roasted Chicken

Spatchcock Roasted Chicken

Serves 4

Note: This is a great way to speed up the cooking time for a whole chicken. If it is a busy day ready the chicken in the morning (or even the night before) stick it back in the refrigerator and it’s ready to cook when you come home. Letting the Savor sit on the chicken for the extra time just enhances the flavor.  Another great feature is it is so easy to cut up after it’s cooked!   


  • 4 1/2 pound whole chicken. I like Mary’s brand free range
  • 2 1/2 teaspoons Savor, divided
  • 2 teaspoon olive oil









  1. Heat oven to 400 degrees with convection. 425 degrees without the convection feature
  2. Spatchcock or butterfly the chicken by removing the backbone. Stand the chicken neck end down with the back facing you on a cutting board. With a sharp knife or heavy duty poultry shears, cut down either side of the backbone and remove it.
  3. Lay the chicken skin side up on a half sheet pan and press hard in the middle of the breast with the heal of your hand to flatten it
  4. Turn the chicken so it is skin side down and sprinkle 1 teaspoon of Savor over the bird.
  5. Flip the chicken over and and tuck the end of the wings under the chicken. Between the end of the drumstick and the breast, there is extra skin. With the tip of you knife cut a little slit into the skin on both sides and tuck the end of the drumsticks through that slit. (see picture). This pulls up the legs and makes a nice compact chicken.
  6. Rub the olive oil over the skin and sprinkle with the remaining 1 1/2 teaspoons of Savor.
  7. Roast for 45-55 minutes or until the internal temperature of the thigh is 165 degrees. Rotate the pan halfway through cooking time.

Allow the chicken to rest 5 to 10 minutes before serving.