Description
This herb-roasted spatchcock chicken is a flavorful and easy weeknight meal featuring a perfectly roasted whole chicken flattened for even cooking. The chicken is seasoned with fresh herbs, garlic, and butter to create a crispy, golden skin and juicy interior, served best with mashed potatoes and vegetables.
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
- Preheat the Oven: Preheat your oven to 450°F (232°C) to ensure it is hot enough for roasting the chicken to get crispy skin.
- Prepare the Chicken: Spatchcock the chicken by removing the backbone and flattening it. Pat the chicken dry with paper towels for crispier skin.
- Season the Chicken: Sprinkle kosher salt, freshly ground black pepper, and optionally the aluminum-free baking powder evenly over the chicken’s skin and under the skin if possible.
- Make Herb Butter: In a small bowl, combine the softened butter with minced garlic, chives, rosemary, and thyme. Mix well to incorporate all herbs and garlic evenly.
- Apply Herb Butter: Gently loosen the skin of the chicken and spread the herb butter evenly under the skin and on top of the skin for maximum flavor and moisture.
- Roast the Chicken: Place the chicken skin side up on a rimmed baking sheet or roasting pan. Roast in the preheated oven for 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. Serve with your favorite sides like mashed potatoes and vegetables.
Notes
- This recipe is perfect for a quick weeknight dinner, pairing well with mashed potatoes and seasonal vegetables.
- Using aluminum-free baking powder helps achieve exceptionally crispy skin but is optional.
- Make sure the chicken is thoroughly dried before applying butter for best skin crispiness.
- Spatchcocking the chicken allows it to cook evenly and faster than traditional roasting.
- Leftovers can be refrigerated for up to 3 days and used in salads or sandwiches.
Nutrition
- Serving Size: 1/6 chicken
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 35 g
- Cholesterol: 110 mg
