Frequently Asked
Questions

A whole, pasture-raised chicken that we spatchcock (remove the backbone and flatten), then season with one of our house blends. It comes ready to cook — no prep, no guesswork.

A flattened bird has an even thickness, so the breast and thighs finish at the same time. It cooks about 30% faster than a whole roaster, gets more skin contact with the heat (hello, crackle), and lies flat on any grill.

On a 375–400°F grill, about 40 minutes. In a 425°F oven, 40–45 minutes. On a smoker at 275°F, about 2 hours. It's done when the thickest part of the thigh reads 165°F. Rest 10 minutes before carving. See the full cooking guide.

Our birds are raised on pasture in Southeast Tennessee in mobile ROVA Barns that move across fresh grass. No hormones. No antibiotics. Ever.

Original, Lemon Pepper, Sweet Heat, and Smokehouse Herb. Every bird is pre-seasoned; you pick the heat level (Mild to Extra Hot) when you order.

Order online, choose a pickup date and window, and swing by FlatBirds Riverside Eatery at 123 River Road, Nashville, TN. Your birds will be cold, packed, and ready to go.

Yes — nationwide. Birds are flash-frozen, packed with dry ice in insulated boxes, and shipped so they arrive within two days. Thaw in the fridge for 24–36 hours before cooking.

Refrigerated: cook within 3 days of pickup. Frozen: best within 6 months. Once cooked, leftovers keep 3–4 days in the fridge (they make great tacos).

For every FlatBird purchased, we partner with New Hope Uganda to send a live chick to a children's home. Chicks grow into laying hens that provide food and income. Read about our impact.

The first 100 families to join get early access to new flavors, founding-member pricing locked for life, exclusive drops, and their name on the Founding Flock Wall. Claim your spot.

Because good food should be fun. Also, we are easily distracted by rubber chickens. It's a documented condition. There's a patch.