Description
This Herb-Roasted Spatchcock Chicken recipe is a flavorful and juicy way to enjoy a whole chicken roasted to perfection. The chicken is spatchcocked for even cooking and rubbed with a herb butter blend for a delicious crispy skin and tender meat. Perfect for an impressive weeknight meal served alongside mashed potatoes and vegetables.
Ingredients
Scale
Chicken
- 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
- 4 tablespoons (1/2 stick) good-quality salted butter, 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, spatchcock the whole chicken by removing the backbone (see notes if needed) to allow it to lay flat for even roasting.
- Season the chicken, pat the chicken dry with paper towels. Sprinkle the kosher salt, black pepper, and optional baking powder evenly over both sides of the chicken.
- Make the herb butter, in a small bowl, combine the softened salted butter with minced garlic, chives, rosemary, and thyme. Mix until well blended.
- Apply herb butter, spread the herb butter mixture evenly all over the chicken, including under the skin for maximum flavor.
- Roast the chicken, preheat the oven to 450°F (230°C). Place the chicken skin side up on a rimmed baking sheet or roasting pan. Roast for 50-55 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Rest and serve, let the chicken rest for 10 minutes before carving to allow the juices to redistribute. Serve with mashed potatoes and veggies as desired.
Notes
- Spatchcocking helps the chicken cook more evenly and reduces cooking time.
- Aluminum-free baking powder is optional but helps crisp the skin.
- You can substitute the fresh herbs with dried herbs if needed, but fresh provides the best flavor.
- Allow the chicken to rest before carving to keep it juicy.
- This dish pairs beautifully with mashed potatoes and seasonal vegetables.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 130 mg
