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Roasted Spatchcock Chicken

Spatchcock Chicken
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Roasted Spatchcock Chicken is a flavorful dish featuring a butterflied whole chicken seasoned with herb butter and roasted for crispy skin and juicy meat, optionally with root vegetables.

Ingredients

Scale
  • 1 (3-4 pound) whole chicken
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Optional: Carrots, potatoes, onions, or other root vegetables, cut into 1-inch pieces

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. To spatchcock the chicken: Place the chicken breast-side down on a cutting board with the neck opening facing you. Using sturdy kitchen shears, cut along both sides of the backbone, removing it entirely. Open the chicken up and flip it breast-side up. With the heel of your hand, press firmly down on the breastbone until it flattens. This helps the chicken cook more evenly.
  3. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, and lemon juice. Mash with a fork until well combined and slightly creamy.
  4. Generously season the inside of the flattened chicken with salt and pepper.
  5. Carefully separate the skin from the meat over the breast, thighs, and drumsticks using your fingers. Spread about two-thirds of the herb butter mixture underneath the skin. Rub the remaining herb butter over the entire exterior of the chicken skin.
  6. If using, arrange your chosen vegetables around the chicken on the baking sheet. Drizzle the vegetables with a little olive oil and season them with salt and pepper.
  7. Place the chicken on the baking sheet, breast-side up. Tuck the wing tips under the chicken to prevent them from burning.
  8. Roast in the preheated oven for approximately 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken breast (without touching bone) reads 165°F (74°C). The skin should be beautifully golden and crispy.
  9. Once cooked, remove the chicken from the oven and let it rest, uncovered, on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful bird.

Notes

  • Spatchcocking ensures even cooking and crispier skin.
  • Use an instant-read thermometer to check doneness.
  • Resting the chicken is important for juiciness.

Find it online: https://www.masterthecook.com/roasted-spatchcock-chicken/