Description
This herb-roasted spatchcock chicken recipe features a whole chicken flattened for even cooking and roasted with a flavorful butter and fresh herb mixture. The result is a juicy, tender chicken with crisp skin, perfect for a comforting weeknight meal served alongside 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
- Prepare the Chicken: Spatchcock the whole chicken by removing the backbone and flattening it to ensure even roasting. Pat the chicken dry with paper towels to remove excess moisture.
- Season the Chicken: Sprinkle kosher salt, freshly ground black pepper, and optional aluminum-free baking powder evenly over both sides of the chicken. This will help season and crisp the skin.
- Make the Herb Butter: In a small bowl, combine the softened salted butter with minced garlic, fresh chives, rosemary, and thyme, mixing well until all ingredients are evenly incorporated.
- Apply the Herb Butter: Spread the herb butter generously over both sides of the chicken, massaging it into the meat and skin for maximum flavor.
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting.
- Roast the Chicken: Place the spatchcocked chicken skin side up on a rimmed baking sheet or oven-safe pan. Roast in the preheated oven for 55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) 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 for moist, tender meat.
Notes
- Spatchcocking the chicken allows it to cook evenly and more quickly than a whole bird.
- If you do not have aluminum-free baking powder, you can omit it; it helps to crisp the skin slightly.
- Serving suggestions include mashed potatoes and steamed or roasted vegetables for a complete meal.
- Ensure the chicken is at room temperature before roasting to promote even cooking.
- Use a meat thermometer to check doneness; the safe internal temperature is 165 degrees Fahrenheit.
Nutrition
- Serving Size: 1 roast chicken
- Calories: 1200 kcal
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 85 g
- Saturated Fat: 50 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 90 g
- Cholesterol: 320 mg
