Description
A flavorful and juicy herb-roasted spatchcock chicken, perfect for a comforting weeknight dinner. This recipe uses fresh herbs and butter for an aromatic and tender roast that pairs beautifully with 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 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 425°F (220°C) to ensure a hot environment for crisp and even roasting of the chicken.
- Prepare the chicken: Spatchcock the whole chicken by removing the backbone with kitchen shears or a sharp knife, then flatten the bird by pressing down on the breastbone. Pat the chicken dry with paper towels for crispy skin.
- Season the chicken: In a small bowl, mix the kosher salt, freshly ground black pepper, and optional baking powder. Sprinkle this seasoning mixture evenly over both sides of the chicken, ensuring even coverage.
- Make the herb butter: In another bowl, combine the softened salted butter with minced garlic, fresh chives, rosemary, and thyme. Mix until well incorporated.
- Apply herb butter: Rub the herb butter mixture generously all over the chicken, including under the skin if possible, to infuse the meat with flavor and help achieve a golden crust.
- Roast the chicken: Place the spatchcocked chicken skin-side up on a baking sheet or in a roasting pan. Roast in the preheated oven for approximately 55 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Rest the chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
- Serve: Carve and serve your herb-roasted spatchcock chicken with mashed potatoes and steamed or roasted vegetables for a complete meal.
Notes
- Spatchcocking the chicken allows for even cooking and reduces roast time.
- Using room temperature butter helps the herb mixture spread easily and infuse flavor better.
- The optional baking powder helps create an extra crispy skin if desired.
- Resting the chicken after roasting is key to juicy meat.
- Serve with classic sides like mashed potatoes and seasonal veggies for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 60 g
- Cholesterol: 190 mg
