Original Post: https://www.evolvingtable.com/spatchcock-chicken/
Spatchcock Chicken Recipe with Garlic Herb Butter
The garlic herb butter is what makes this Spatchcock Chicken worth the two minutes it takes to snip out the backbone. Half of it goes under the skin and half over the top, so the meat stays juicy while the skin roasts up golden and crisp in about 45 minutes.
Servings: 6 servings
Ingredients
- 3 ½ pounds whole chicken whole
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
Garlic Herb Butter:
- 5 tablespoons butter softened
- 2 tablespoons oil olive or avocado
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- ¼ teaspoon paprika
- 2 garlic cloves finely minced
- 1 teaspoon thyme and rosemary fresh, finely chopped
Instructions
- Preheat oven to 425°F.
- Place the chicken on a cutting board with the breasts facing downwards and the spine upwards.3 ½ pounds whole chicken
- Using kitchen shears, cut along both sides of the spine across the length of the bird. Try to stay as close as possible to the spine to avoid cutting too much into the ribs and meat.
- Score the breast bone with a knife and then flip the chicken over. Press down with the heels of your hands to crack the ribs and flatten the bird. Place the chicken on a wire rack that is on top of an aluminum foil-lined baking sheet.
- In a medium-sized bowl whisk together the butter, oil, lemon juice and zest, paprika, garlic, herbs, and ¾ teaspoon of salt. Place half of it under the skin next to the breasts. Melt the remaining half and use a pastry brush to spread it over the skin.5 tablespoons butter, 2 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ¼ teaspoon paprika, 2 garlic cloves, 1 teaspoon thyme and rosemary
- Sprinkle the remaining ¾ teaspoon salt and ½ teaspoon black pepper over the entire chicken.½ teaspoon black pepper
- Bake in the preheated oven for 40 to 50 minutes, depending on size, until an instant-read thermometer reads 165°F in the thickest part of the breast. The thigh will read closer to 175°F.
- Let the chicken rest uncovered on a cutting board for 10 minutes before carving. Leaving it uncovered keeps the skin crisp, and the temperature will climb about 5 more degrees as it rests.
Video
Notes
- Chicken size: Stick with a 3½ to 4 pound bird. Bigger than that and the skin browns before the middle is cooked through.
- Doneness: Pull the chicken at 165°F in the thickest part of the breast. The thigh will read closer to 175°F, and the temperature climbs about 5 more degrees while it rests.
- Prep ahead: Spatchcock and season the chicken up to one day early. Keep it wrapped in the fridge until you are ready to roast.
- Storage: Pull the meat off the bones and refrigerate in an airtight container for 3 to 4 days.
- Reheating: About 10 minutes in a 350°F oven brings the skin back closest to crisp. The microwave works too, the skin just goes soft.
- Freezing: Freeze the meat off the bone for up to 4 months. It comes back a little drier and the crispy skin does not survive, so save it for soups, tacos, and enchiladas.
- Dairy-free: Swap the butter for a dairy-free version or use all oil.
Nutrition
Calories: 401kcal | Carbohydrates: 1g | Protein: 24g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 746mg | Potassium: 256mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg
