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Rocco DiSpirito’s Spatchcock Chicken

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Spatchcock Chicken deliciousness alert!

When we saw Rocco DiSpirito make this chicken recipe, we knew we had to share it back with you all! It’s a healthy and flavorful main course that everyone is sure to love. Rocco suggests serving it with potato puree.

Tip: to make this dish gluten-free, simply substitute the soy sauce for gluten-free tamari. 

Rocco DiSpirito’s Spatchcocked (Butterflied) Roast Chicken with Quick Pan Jus

Servings 4


  • 1  large chicken, about 3-1/2 to 4-1/2 pounds
  • 2 tbsp. extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 tsp. baking powder
  • 2 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh tarragon
  • 1 medium onion, medium dice, (about 1 cup)
  • 1 medium carrot, peeled, medium dice, (about ½ cup)
  • 1 medium rib celery, medium dice (about ½ cup)
  • 1 bay leaf
  • 1 cup dry vermouth or sherry
  • 1 tbsp. soy sauce
  • 3 tbsp. unsalted butter
  • 1  lemon, juiced
  • fresh rosemary sprigs for garnish


  • Place oven rack in upper-middle position and preheat oven to 500°F (260°C). Using sharp kitchen shears, remove the spine from the chicken and cut the spine into 5 to 6 one-inch-long pieces. Set spine aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to the breast bone.
  • Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position the chicken so that the breasts are aligned with the center of the baking sheet and the legs are close to the edge.
  • Drizzle chicken with 1 tablespoon of oil. Combine 1 tablespoon sea salt, 1/2 teaspoon ground black pepper, and 1 teaspoon baking powder in a small bowl, mix with a fork, and sprinkle all over the chicken. Sprinkle chicken with herbs, if using, and rub chicken to distribute seasoning evenly all over the skin.
  • Roast chicken until the thickest part of the breast close to the bone registers 150°F on an instant-read thermometer and the joint between thighs and body registers at least 155°F, about 45 minutes. Reduce heat to 450°F if chicken starts to darken too quickly.
  • Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over high heat until shimmering. Add chicken spine and cook, stirring frequently, until well browned about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup water, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Reduce heat to maintain a simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off the heat. Season to taste with salt and pepper.
  • Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus and Luxurious Potato Puree.
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Looking for more recipes from Rocco on WOT? Try out his Easy Turkey Dinner or his Skillet Cookie and Keto Margarita.

by Camila Alves McConaughey