Food Quiz

Great Stuffed Spatchcocked Chicken Recipes in 4 Steps


A roasted chicken on a plate with lemons and vegetables.

1. Preparation

Preparing a stuffed spatchcocked chicken? No sweat! Here’s how:

  • Cut out the backbone.
  • Flatten the chicken.
  • Season it.
  • Stuff it with favorite ingredients.
  • Place it on a baking sheet.
  • Roast it.

There you have it – a delicious stuffed spatchcocked chicken!

Preheat oven to 375 degrees Fahrenheit

Before cooking, prep your kitchen and ingredients. Preheat oven to 375 degrees F. This gives the oven time to reach its ideal temp before baking. Spread butter/oil on chicken, if using foil-lined baking dish or metal roasting pan. This stops it from sticking. Place onions in the chicken cavity. Stuff with herbs/seasonings for flavor. Tie kitchen twine around each side of chicken. This secures any loose stuffing and keeps its shape while baking.

Your dish is ready to bake!

Butterfly chicken and season with salt and pepper

Start by washing the chicken under cold running water. Dry it using kitchen paper, both inside and outside. Take a sharp kitchen knife or poultry shears. Cut down either side of the backbone and remove it. Push the breastbone to flatten it until you hear the joint pop.

Use your fingers and the flat side of a meat tenderizer. Stretch out the legs. Cut through one side of the breast down to its outer edge, but not through it. Open up the chicken. Press it flat from the center outward with your hands until it’s even in thickness. This makes a larger surface area for spices, and an even cooking time when roasting or grilling.

Once butterflied and flattened, season the inside and outside with salt and pepper. Stuff it with a seasoned mixture of your choice. Tie together four alternating legs using butcher’s string. This keeps the shape while cooking and preserves the juices during roasting or grilling.

2. Stuffing

Stuffed Spatchcocked Chicken – a yummy, easy-to-make dish for any event! The Spatchcocking technique guarantees your chicken cooks evenly and fast. The best part? You can get creative with the stuffing! Customize it to your liking with whatever ingredients you like.

Let’s explore some stuffing options for Spatchcocked Chicken:

Sauté onions, garlic, and mushrooms

Preheat oven to 350°F. Grease a large baking pan. Heat 2 tbsp butter/oil in a skillet on medium-high heat. Add onion, garlic, mushrooms. Cook five minutes till veg is soft & brown. Stir in thyme leaves. Season with salt & pepper. Take off heat.

Combine cooked vegetables with breadcrumbs, parsley, and cheese

Mix cooked veg with breadcrumbs, parsley, and cheese. Add nuts, dried fruit & herbs if desired. Season with salt & pepper. Check consistency – moist enough to scoop but not too wet to clump. Add a tbsp of butter or extra egg if not wet enough.

Spread in a dish. Bake 15-20 mins at 350°F until golden brown. Serve hot with mashed potatoes!

Stuff chicken with mixture

Stuff your spatchcocked chicken’s cavity with the stuffing mixture. Place a handful of stuffing at the neck opening. Pull the sides and ends of the chicken together to create an even layer. Cover up any visible stuffing with skin, if possible. Press the stuffing into the legs and wings. Gently pull and reset the skin for even coverage.

Use kitchen twine to tie the loose ends of each leg. Tuck the wings under or apply twine to secure them close to the sides. Put the remaining stuffing in a greased baking dish. Set aside until you’re ready to serve it as a side dish.

3. Cooking

Delicious and simple: that’s what stuffed spatchcocked chicken for dinner is! So many possibilities for yummy stuffings. Once you get the hang of it, it’s easy-peasy. The most time-consuming part? Prepping the bird. But with a few tricks, you can whiz through it.

Let’s make this tasty dish!

Place chicken in an oven-safe dish

Choose an oven-safe dish. It should be deep with a lid, or shallow with enough room to cover with aluminum foil. Make sure it’s big enough to fit the spatchcocked chicken on its side and have room to stuff and rotate it.

For best results, pour two cups of chicken broth into the dish before you place the chicken. This will give flavor and help keep it moist while it cooks.

Bake for 45 minutes

Season and stuff your spatchcock chicken. Place it in an oven-safe dish, breast side up. Preheat oven to 400 degrees Fahrenheit. Bake for 45 minutes. Baste with butter or extra seasonings after the first 30 minutes. Turn oven to 450 degrees Fahrenheit for last 15 minutes. Check internal temperature with a thermometer: 165 degrees Fahrenheit or higher. Let chicken rest 10-12 minutes before carving. Enjoy!

Check internal temperature with a thermometer

To cook a stuffed spatchcocked chicken, checking the internal temperature is key. An overcooked bird can dry out, making it unappetizing. Insert a food thermometer into the thigh-breast area. It should read medium-high on most kitchen thermometers – 165°F (74°C). Cook a few more minutes for desired crispness. Then, let rest for 10 minutes before carving and serving.

Stuffed Spatchcocked Chicken Whole
Stuffed Spatchcocked Chicken Whole

4. Finishing Touches

The final touches are vital for a culinary masterpiece. Such as the stuffed Spatchcocked chicken. To make it perfect, you need the perfect mix of stuffing, sauces and garnishes. Let’s talk about the details that make a great stuffed Spatchcocked chicken. The finishing touches!

Let chicken rest for 10 minutes

Once the chicken’s cooked, take it out of the oven. Let it rest before serving. This helps keep it juicy. Let it sit for 10 minutes. Its juices will spread out, making it even tastier!

Use the time wisely. Make a sauce or prepare some veggies. Then cut the chicken and serve it! Enjoy your perfectly cooked stuffed spatchcocked chicken!

Garnish with lemon wedges and fresh herbs

Lemon wedges and herbs make great garnishes for spatchcocked chicken. Squeeze some lemon juice over the bird for brightness. Place a few wedges inside for subtle citrus flavor. At serving time, sprinkle freshly chopped parsley or other herbs around the bird.

For an even fancier presentation, add edible flowers to the garnish. Enjoy your delicious, healthy dish!

Serve and enjoy!

Congrats! Your spatchcocked chicken is ready to eat. Portion the bird and veg onto a platter. Drizzle the cooking juices over the dish and garnish with chives or pepper. Enjoy your stuffed chicken with salad or roasted potatoes.

Spatchcocking is a great way to turn a regular chicken into something special. Try different flavors for your filling like curry paste. Or switch out the bacon for pancetta. Now you know all the possibilities that spatchcocking has to offer. Bon appetit!

Frequently Asked Questions

What is a spatchcocked chicken?

A spatchcocked chicken is a whole chicken that has had its backbone removed and flattened out for even cooking.

How do I stuff a spatchcocked chicken?

To stuff a spatchcocked chicken, simply lift up the skin on the breast side of the chicken and stuff your desired ingredients (such as herbs, garlic, and lemon slices) under the skin. You can also place stuffing on top of the chicken and fold it over before roasting.

How long should I cook a stuffed spatchcocked chicken?

The length of cooking time for a stuffed spatchcocked chicken will depend on the size of the chicken and your oven temperature, but a general guideline is to roast at 375°F for 45-60 minutes or until the internal temperature of the chicken reaches 165°F.

What are some stuffing ideas for spatchcocked chicken?

Popular stuffing ideas for spatchcocked chicken include herbs (such as rosemary and thyme), garlic, lemon slices, breadcrumbs, and sausage. You can also customize your stuffing with your favorite vegetables, fruits, or nuts.

Can I cook a spatchcocked chicken without stuffing?

Absolutely! Spatchcocked chicken can be seasoned with herbs, spices and olive oil without stuffing. This will yield a deliciously golden crisp skin and juicy meat.

6. Can I prepare spatchcocked chicken ahead of time?

Yes, you can prepare spatchcocked chicken ahead of time by seasoning and stuffing it the day before, then keeping it covered in the refrigerator until you’re ready to roast it.

Ethan Walker
Ethan Walker

Hey there! I'm Ethan, an adventurous restaurant critic and culinary travel writer with a taste for global flavors. When not wine tasting or getting lost in historical fiction, I'm scouring the world for hidden gem eateries and authentic street food experiences. Join me on a thrilling journey to uncover culinary treasures!