Description
This Herb-Roasted Spatchcock Chicken is a flavorful and juicy weeknight meal featuring a whole spatchcocked chicken seasoned with fresh herbs, garlic, and butter. The method ensures even cooking and a crisp skin, perfect when paired with 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
- Preheat oven: Preheat your oven to 450 degrees Fahrenheit to prepare for roasting the chicken.
- Prepare the chicken: Spatchcock the whole chicken by removing the backbone with kitchen shears or a sharp knife and flattening the bird by pressing down on the breastbone. Pat the chicken dry with paper towels.
- Season the chicken: In a small bowl, mix the kosher salt, black pepper, and optional baking powder. Rub this seasoning mixture evenly all over the chicken, including under the skin where possible.
- Make the herb butter: In another bowl, combine the softened butter with minced garlic, fresh chives, rosemary, and thyme. Mix well until all ingredients are evenly incorporated.
- Apply herb butter: Spread the herb butter mixture evenly under the chicken skin and on top of the skin for maximum flavor and moistness.
- Roast the chicken: Place the spatchcocked chicken skin-side up on a rimmed baking sheet or roasting pan. Roast in the preheated oven for 55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crispy.
- Rest the chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
- Serve: Carve the chicken and serve alongside mashed potatoes and your choice of vegetables for a complete meal.
Notes
- This herb-roasted spatchcock chicken is ideal for weeknight meals due to its quick cooking time and ease.
- Serving suggestion: pairs wonderfully with creamy mashed potatoes and steamed or roasted vegetables.
- If aluminum-free baking powder is unavailable or preferred to be omitted, you can skip it; it helps crisp the skin but is optional.
- Ensure the chicken is thoroughly dried before seasoning to help the skin crisp up during roasting.
- Letting the chicken rest after roasting enhances juiciness and flavor retention.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
