Chinese Spatchcock Roast Chicken

4-6 Servings
1 hr

Roast chicken is one of those super easy dinners that I can pull together yet have it look fancy with the sides that I pair with it. The chicken may be the main dish however I typically make a few different sides and it appears as though I’ve slaved all day over dinner. People are usually very impressed.

Whenever I roast chicken, I always cook it spatchcock style. The chicken is cooked much more evenly and I don’t need to worry about parts of it being overdone while the others is still undercooked. You can’t take any chances when it comes to chicken. I worked in a hotel a very long time ago and we always received complimentary meals. Once, the chef served us chicken breast that was undercooked and asked us to microwave it to cook it through. Needless to say I was very wary of his cooking from that day onwards.

I developed this recipe as I was looking for a roast chicken with Asian flavors to pair with the sides I was cooking. The ingredients in this are easy to find and you probably have most of it in your kitchen already. I hope you enjoy it!

Chinese Spatchcock Roast Chicken
Recipe details
  • 4-6  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info

  • 1 3.5lb chicken
  • 3 tsp salt
  • 1/2 tsp white pepper
  • 2 tsp five spice powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp shaoxing wine
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1/2 tbsp dark soy sauce

Using poultry shears, cut out the backbone of the chicken. The backbone can be frozen and saved for stock if you wish. Flip the chicken so the skin side is facing up. Spread out the chicken and using both palms and your body weight, push down in the breasts to flatten the chicken. You should hear the bones cracking as you flatten the bird. Tuck in the chicken wing tips so that they don’t burn.
Mix the salt, white pepper, five spice powder, garlic powder and onion powder together. Rub it over the bottom side of the chicken. Flip the chicken over and using your fingers separate the skin from the meat and get the seasoning under the skin. Lastly, season the skin.
Mix the shaoxing wine and tbsp of dark soy sauce together and rub it over the skin.
Allow the chicken to marinade for at least a hour to overnight.
When ready to cook, preheat the oven to 425F. Cook the chicken for 15 minutes to tighten up the skin so that it will get crispy. After 15 minutes, reduce the oven to 325F and roast for another 30-40 minutes depending on the size of your chicken. You’re looking for an internal temperature of 165F with a thermometer.
Once you’ve reached that temperature, remove the chicken. Turn the oven back up to 450F. In a small bowl mix together the honey and dark soy sauce. Brush it all over the skin. Once the oven is up to temperature, cook the chicken for another 5 minutes to crisp up the skin.
Remove from the oven and allow to stand for 10 minutes before you cut into it and serve. You want the chicken to rest so the juices stay inside. Enjoy!