Pepper and Salt Spatchcock or Flattened Chicken

Pepper and Salt Spatchcock or Flattened Chicken

Opt for a complete roast chicken dinner cooked under an hour for holidays or weeknight meals.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Makes: 4 servings
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All You Need

  • 3 Yukon potatoes, scrubbed, dried and cut into ½-inch (1.25 cm) thick pieces
  • 2 small onions, peeled, halved and quartered
  • 2 tbsp (30 mL) olive oil, divided
  • 1/2 tsp (2 mL) Club House Smoked Sea Salt Grinder, divided
  • ½ tsp (2 mL) Club House Black Peppercorn Grinder (coarsely ground), divided
  • ½ tsp (2 mL) McCormick Gourmet Paprika, divided
  • ¾ tsp (4 mL) Club House La Grille Montreal Chicken Seasoning
  • 1 whole chicken (1.5 kg)


  1. Preheat oven to 400˚F (200˚C).

  2. Place potatoes and onions on rimmed baking sheet and toss with 1 tbsp (15 mL) of the oil, 1/4 tsp (1 mL) each of the salt, pepper and paprika.

  3. Combine chicken seasoning, remaining 1/4 tsp (1 mL) each of the salt, pepper and paprika in a small bowl.

  4. Place chicken breast down. Cut chicken down each side of backbone with kitchen shears; remove backbone. Turn breast side up; press firmly on breastbone to flatten and place on rimmed baking sheet.

  5. Drizzle remaining 1 tbsp (15 mL) oil; sprinkle seasoning mixture over top. Place on top of potatoes, skin side up. Roast until chicken thigh reads 185˚F (85˚C) about 45 minutes.

  6. Tip! Reserve backbone, freeze and use for chicken stock.

  7. Tip! Insert instant-read thermometer on thickest part of thigh for accurate temperature.

  8. Tip! To save time, look for packaged flattened chicken with backbone removed.


Need a little inspiration? We’re ready with a few suggestions.