Unleash Flavor with this German Spiced Spatchcocked Chicken Recipe

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German Spiced Spatchcocked Chicken combines a time-tested cooking technique with the bold, aromatic flavors of traditional German spices. Whether you’re a seasoned cook or just starting out, this recipe will help you create a juicy, flavorful chicken that’s sure to impress.

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Some of you are wondering what in the world is spatchcocked chicken. Well, I’m here to tell you it’s a fancy way of saying butterfly. To spatchcock a chicken, you simply take your kitchen shears and cut down one side of the backbone to allow the chicken to open and lay flat.  It makes the cooking time quick!  This chicken goes well with roasted yellow squash or Instant Pot wild rice pilaf.

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What is Spatchcocking?

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Spatchcocking is a simple technique where you remove the backbone from a whole chicken and flatten it out before cooking. It’s not like I will eat any of the back meat. I’m just not that type of girl. My dad, on the other hand, LOVES the back meat. However, you could save it and add it to the pot next time you make chicken broth. 

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How to Spatchcock a Chicken

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To spatchcock a chicken all you need are sharp kitchen shears or a sturdy knife and a steady cutting board.  First, you remove the backbone.  Place the chicken breast-side down. Starting at the tail, cut along both sides of the backbone from tail to neck and remove it.  Next flatten the bird.  Flip it over and press firmly on the breastbone with your palms.  Push down until it cracks and the chicken lies flat.  I snipped the wishbone with my shears.

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As you can see, the chicken lays nice and flat on the cutting board. Snipping that wishbone really does help the breasts lay flat. Of course, you must get a little creative by tucking the wings under. If you want, you could separate the wings which would allow them to lay even flatter.  This method allows the bird to cook more evenly and quickly, ensuring that every part is perfectly done. It’s a game-changer if you want crispy, golden skin and juicy meat in every bite.

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Benefits of Spatchcocking a Whole Chicken

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Yes, it might seem like a lot of effort to roast a chicken, but spatchcocking a chicken makes for even cooking times.  Flattening the chicken ensures that it cooks evenly, preventing the breast meat from drying out while the legs finish cooking.  I don’t know how many times I’ve roasted a whole bird, turkey included, and the thighs weren’t cooked but the breasts were.  This keeps the breast moist and gives the legs and thighs more contact with the heat to cook thoroughly.

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Spatchcocking a chicken is a time saver.  Because you’re opened the chicken up, there’s more surface area that’s in contact with the direct heat.  This makes it cook faster than a whole chicken.  This makes it a great option for weeknight dinners.  And with that surface area contact that means crispier skin!  With more surface area exposed, the skin becomes beautifully crisp and golden.

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Mastering the German Spice Blend

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Now, at this point you could easily coat this chicken with any flavor rub you want. You could even cover it with salt and pepper and call it a day. But that’s not my style. My style is to create a delicious and flavorful rub for everything. For this chicken, I thought I’d channel my German roots and see what I could come up with.

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Traditional German spice blend for chicken is a delightful mix of herbs and spices that infuse the meat with rich, savory flavors. Apparently, chicken spice is quite common and traditional. I stumbled on a recipe for brathendl and knew I was onto something delicious. I loved all the flavors in this rub. It captured that Eastern European flavor I was looking for like paprika, caraway seeds, marjoram, and thyme. Mastering this blend will elevate your spatchcocked chicken to new heights.

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Ingredients to Make This German Spiced Spatchcocked Chicken

Outside of a whole chicken, there’s 9 spices and some olive oil:

Spice – paprika, caraway seed, thyme, rosemary, garlic powder, marjoram, celery flakes (or celery seed), salt, black pepper

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Yes, I do keep all of these spices on hand.  Some might not have caraway seed and probably not celery flakes.  You could substitute celery seed, but I would reduce the amount of seeds because they’re stronger in flavor than flakes.

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Instructions to Make This Chicken Recipe

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Preheat the oven to 350 F so it’s ready when you are.  Then combine all the spices in a spice grinder or coffee grinder and pulse the celery flakes and caraway seeds are broken up and smaller.  If you don’t have a spice or coffee grinder, then you could use a mortar and pestle or a rolling pin and a plastic bag to crack the seeds and flakes.  Pour the spices into a bowl and stir in the olive oil to create a paste.

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Dry the chicken.  I use paper towels to make sure the skin is dry which will make for a crispier skin and allow the spice mixture to cover the skin easily.  Bake the chicken at 350 F for 50 to 60 minutes or until the internal temperature of the thicken part of the breast or thigh is 165 F.  Remove the chicken from the oven and let it rest 10 minutes which should put it at 170 F when it’s time to cut the chicken and plate it for serving.

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Tips and Tricks for Juicy, Flavorful Chicken

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To make sure your chicken is cooked to perfection use a meat thermometer.  I can’t stress this enough.   There’s nothing more concerning than slicing your chicken and seeing pink juices coming out.  That’s just screams food poisoning to me.  Don’t get your dinner guests or family sick.  Just get a good, instant read, thermometer.  Letting the chicken rest allows it cook a little longer with the carryover heat as the bird settles.  It also allows the juices to redistribute back into the meat.  This makes for a juicier chicken.

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Experiment with the spices.  If you don’t like caraway seeds, then try coriander seeds.  Skip the celery flakes and try some minced onion or onion powder.  Try using some smoked paprika for a completely different flavor profile.  This recipe is just a suggestion.  Take it and customize it for what you and your family enjoys. 

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More German Recipes to Serve with Your German Spiced Chicken

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Pair your German spiced spatchcocked chicken with some traditional German side dishes for a complete meal to celebrate Octoberfest.  Sauteed red cabbage with its sweet and sour braise, or sauerkraut with its tart punch, are great sides.  The crunch and flavor make for a delicious compliment to the spiced chicken.

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I served my chicken with a delicious dill and red potato salad.  It wasn’t a German potato salad, but that’s a great option.  I have a German cauliflower salad if you’re following the low carb or keto diet.  It has a sweet and sour creaminess that’s great with this chicken recipe.  You could make some German potato dumplings called Kartoffelklöße.  These soft and fluffy dumplings are perfect for soaking up the chicken’s juices.  You could serve them with pierogi but I don’t think those are German.  I could be wrong.

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There’s a few pasta sides that go well with this German chicken recipe.  Spätzle being the first that comes to mind.  They’re small, soft egg noodles that are delicious and simple.  Schupfnudeln are similar to a gnocchi but they’re thicken and more finger shaped.  Tossed with some butter, salt, and pepper and you’re ready to eat! 

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If you want some veggie options, there’s haluski which is egg noodles and sauteed cabbage.  It’s a simple and filling side that’s great for any meal.  I make it often because it’s quick and tasty.  You could make some green beans with bacon.  That’s a popular German side called speckbohnen.  Or try some rahmspinat, which is creamed spinach.  Or go with something completely different and try some Balsamic Roasted Brussels Sprouts and Sweet Potatoes.

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No matter what you serve with this German spiced spatchcocked chicken, your family will love it and ask for it time and time again. And, since it cooks faster than a traditionally roasted chicken, you can easily appease the hungry masses.

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