Description
This herb-roasted spatchcock chicken recipe features a whole chicken butterflied and roasted to perfection with a flavorful herb and garlic butter rub. The method ensures juicy, tender meat with crispy skin, perfect for a satisfying weeknight dinner served alongside mashed potatoes and vegetables.
Ingredients
Scale
Main Ingredients
- 4-5 lb whole chicken, spatchcocked
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon aluminum-free baking powder (optional)
Herb Butter Mixture
- 4 tablespoons salted butter (1/2 stick), at room temperature
- 3 garlic cloves, minced
- 1 tablespoon fresh chives, minced
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
Instructions
- Prepare the Chicken: Remove the backbone of the whole chicken using kitchen shears or a sharp knife to spatchcock it, then press down firmly on the breast to flatten the bird evenly.
- Make Herb Butter: In a small bowl, combine the softened salted butter with minced garlic, chives, rosemary, and thyme, mixing until well blended.
- Season Chicken: Pat the chicken dry and sprinkle evenly with kosher salt, freshly ground black pepper, and optionally the baking powder to help crisp the skin.
- Apply Herb Butter: Carefully spread the herb butter mixture under the skin and over the surface of the chicken to ensure even flavor throughout.
- Roast the Chicken: Place the spatchcocked chicken on a roasting pan or baking sheet, skin side up, and roast in a preheated oven at 425°F (220°C) for approximately 55 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving to allow juices to redistribute.
Notes
- This recipe is ideal for weeknight dinners and pairs perfectly with mashed potatoes and steamed or roasted vegetables.
- Spatchcocking the chicken enables even cooking and faster roast times.
- If you don’t have a roasting pan, use a rimmed baking sheet or cast iron skillet.
- The optional baking powder helps achieve crispier skin but can be omitted if unavailable.
- Letting the chicken rest after roasting helps maintain juicy meat.
Nutrition
- Serving Size: 1/6 roast chicken
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 38 g
- Cholesterol: 115 mg
