Have you ever roasted a whole chicken only to discover it’s overcooked in some places and undercooked in others? Or even worse, invited friends over for dinner only to realize the chicken isn’t fully cooked?

I’ve had both happen. After enough disappointing attempts, I stopped cooking whole chickens altogether.

Then I discovered spatchcocking. After watching a few videos and experimenting with several recipes, I combined the techniques I liked best into one recipe that has become my go-to. The result is a juicy, flavorful chicken with crispy skin and much more even cooking.

If you’d rather watch the process, check out the video, the link is below. If you’re ready to give it a try, here’s the recipe!

R. Lee’s Spatchcock Chicken

For the skillet:

• Vegetable oil to coat the bottom of a large frying pan
• 1–3 tablespoons butter
• Salt, to taste
• Black pepper, to taste
• Tony Chachere’s Cajun Seasoning, to taste

Heat the oil over medium-high heat. Add the butter. While the oil is heating, season the skin side of the chicken with salt, pepper, and Tony Chachere’s. When the butter is mostly melted and sizzling, the oil is ready. 

Place the chicken skin-side down and cook for 15 minutes. While it cooks, season the other side with the same spices.

Flip the chicken and cook for another 15 minutes.

Honey Glaze

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons mustard
• 2 tablespoons paprika
• 1 tablespoon garlic powder

Whisk all ingredients together until smooth.

To Bake

Line a baking pan with parchment paper and place the chicken on it. Brush the honey glaze generously over the chicken. Cover with a second sheet of parchment paper.

Bake at 395°F for 50–55 minutes, or until the internal temperature reaches 165°F in the thickest part of the breast and thigh.

Time:

• Prep & stovetop: About 45 minutes
• Bake: 50–55 minutes

The combination of searing the chicken first and then finishing it in the oven creates crisp skin, tender meat, and incredible flavor. It has become one of my favorite ways to prepare chicken, and I hope you’ll give it a try. If you do, let me know how it turns out!