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Spatchcock Chicken with Herb Garlic Butter Recipe

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4 from 24 reviews

This spatchcock chicken recipe features a whole chicken flattened for quicker, even roasting, resulting in crispy skin and juicy meat. The bird is seasoned with a flavorful compound butter made with fresh parsley, Italian seasoning, and garlic, then roasted at high heat to perfection. Ideal for a family meal, it serves six and comes together with simple ingredients and straightforward steps.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken

  • 5 lb Whole chicken

Compound Butter

  • 6 tbsp Unsalted butter
  • 2 tbsp Fresh parsley
  • 1 tsp Italian seasoning
  • 3 cloves Garlic (crushed)

Seasoning

  • 2 tbsp Olive oil
  • 1/2 tbsp Sea salt
  • 1 tsp Paprika
  • 1/4 tsp Black pepper

Instructions

  1. Prepare the Oven and Equipment: Preheat your oven to 450°F (232°C) and place an oven-safe rack on top of a baking sheet to ensure even air circulation around the chicken during roasting.
  2. Rest the Chicken: Let the whole chicken sit at room temperature for about 30 minutes before cooking to promote even cooking throughout the bird.
  3. Spatchcock the Chicken: Place the chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Discard or save the backbone for making gravy. Open the chicken like a book and flip it over, pressing firmly on the breastbone with your hand to flatten the bird completely.
  4. Make Compound Butter: In a small bowl, mash together unsalted butter, fresh parsley, Italian seasoning, and crushed garlic until well combined and fragrant.
  5. Apply Butter Under Skin: Carefully loosen the skin over the breasts and legs by sliding your fingers underneath. Spread dollops of the compound butter under the skin evenly, then press the skin back down to spread the butter throughout.
  6. Season the Chicken: Drizzle olive oil over the skin and sprinkle sea salt, paprika, and black pepper evenly to enhance flavor and encourage crispiness.
  7. Roast the Chicken: Place the spatchcocked chicken on the prepared rack and roast in the preheated oven for 40 to 50 minutes. Check for doneness using a meat thermometer; the thickest part of the breast should reach 160°F (71°C), as it will rise slightly while resting.
  8. Rest Before Serving: Remove the chicken from the oven and let it rest for 10 to 15 minutes to lock in juices before carving.

Notes

  • Allowing the chicken to come to room temperature before roasting ensures even cooking.
  • Using kitchen shears to spatchcock the chicken reduces cooking time significantly and helps the chicken cook evenly.
  • The compound butter infused with herbs and garlic under the skin adds moisture and flavor directly to the meat.
  • Roasting at a high temperature crisps up the skin beautifully while keeping the meat juicy.
  • Use a meat thermometer to avoid overcooking and ensure food safety.
  • Resting the chicken after roasting allows the juices to redistribute for better texture and flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Halal

Find it online: https://ellarecipe.com/spatchcock-chicken-with-herb-garlic-butter-recipe/