Very specific question: How long, per lb, should I roast a spatchcocked chicken at a high temperature?

I'm looking no fuss solution (meaning no basting, no adjusting cooking temp part way through).

Nicole B.


QueenSashy November 19, 2015
I would say about 55 min for 3 1/2 lb bird, about 1h 15 min for 5-6 lb. Every oven is different, so these are really just rough guides...
Cav November 19, 2015
Roasting a whole un-spatch-cocked chicken at 375f I give it 20 minutes per pound plus 20, checking internal temp of the thigh and breast before the plus twenty. I'll also allow a possible further half hour in case somethings gone odd with the cooking. If the bird doesn't need further cooking then that becomes the resting time during which I reheat veg and make gravy. I try to ensure, life allowing, that the veg are cooked and in state to reheat before the bulk of the birds cooking time is up. Trying to time it so that everything can come out of the oven and off the stove at the same time is not really a relaxing time, and very few side dishes can't be reheated.

I'd do the same with a spatchcocked bird.
Susan W. November 19, 2015
I'd forgotten about this recipe until someone asked a question earlier today. It's easy and perfect for a holiday dinner. You end up with a lovely sauce. No worries if your butcher is preparing your chicken and you don't have the backbone. It adds more flavor to the sauce, but delicious without it.
Giao D. November 19, 2015
this recipe might help...
Susan W. November 19, 2015
Lol..great minds think alike.
702551 November 19, 2015
Go by internal temperature, 165 degrees on a meat thermometer.

The cooking times listed in meat recipes are simply a general guideline. Cook the meat until it's done. That's what is important, not the clock.
Nicole B. November 19, 2015
I agree, and thank you for the reminder! If possible, I would really like at least a ballpark cook time, though. I'm making this for thanksgiving (just the bf and I, so a chicken is perfect), and would like to know when to start the rest of the meal so that everything is done at relatively the same time.
702551 November 19, 2015
My estimate is 45 minutes for a dry-brined 4-lb. spatchcocked chicken in a high oven. Dry-brined poultry actually cooks faster.

165-170 degrees in the fattest part of the thigh. Ideally, the breast meat should be around 150 degrees.

Kenji's article at Serious Eats is worth reading:

I just might have spatchcocked chicken myself for Thanksgiving as our local Dungeness crab season has been postponed indefinitely.

Good luck.
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