Description
This herb-roasted spatchcock chicken is a flavorful and juicy main course perfect for a weeknight meal. It features a whole chicken flattened for even cooking, seasoned with fresh herbs and butter for a crispy, golden skin and tender meat.
Ingredients
Scale
Chicken and Seasoning
- 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 (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: Remove the backbone of the chicken using kitchen shears or a sharp knife and press down firmly on the breastbone to flatten the chicken for spatchcocking.
- Season the Chicken: Pat the chicken dry with paper towels. Sprinkle kosher salt, black pepper, and optionally aluminum-free baking powder evenly over both sides of the chicken.
- Make Herb Butter: In a small bowl, combine the softened salted butter with minced garlic, fresh chives, rosemary, and thyme until well mixed.
- Apply Herb Butter: Rub the herb butter mixture all over the skin and under the skin of the chicken to maximize flavor and moisture.
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting.
- Roast the Chicken: Place the chicken skin-side up on a rimmed baking sheet or roasting pan. Roast in the preheated oven for about 55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the skin is crispy and golden brown.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute for moist meat. Serve warm with your choice of sides like mashed potatoes and vegetables.
Notes
- For easier cooking, spatchcock the chicken by removing the backbone and pressing flat to ensure even cooking and crispier skin.
- The optional baking powder helps achieve extra crispy skin when used along with salt.
- This recipe pairs excellently with mashed potatoes and sautéed or roasted vegetables for a complete meal.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch at about one-third of the fresh quantity.
- Resting the chicken after roasting is essential for juicy meat and easy carving.
Nutrition
- Serving Size: 1 serving (about 1/4 chicken)
- Calories: 400 kcal
- Sugar: 0 g
- Sodium: 500 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: 120 mg
