Spatchcock Chicken
Juicy, golden, and ready in half the time, this Spatchcock Chicken is roasted with garlicky herb butter for crispy skin and tender meat. A weeknight-friendly recipe that looks straight out of a dinner party.
Servings: 6
Calories: 470kcal
Ingredients
- ½ cup butter unsalted, softened (1 stick)
- ¼ cup poultry herb blend chopped *
- 3 cloves garlic minced
- 1 tablespoon lemon zest (from 1 lemon)
- 1 tablespoon smoked paprika
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 4 pound whole chicken
Gravy
- pan drippings
- 1 cup chicken broth low sodium or no sodium added, or water
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 425℉. Spray a large skillet with cooking spray. See recipe notes if you don't have a large enough skillet.
- In a small bowl add the butter, poultry herb blend, garlic, lemon zest, smoked paprika, salt and pepper. Whisk or mash with a spatula until well combined.
- Place the chicken breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness. Cut the wing tips off as well.
- Season the inside of the chicken generously with salt and pepper, then flip it over so that the breast side is up.
- Run your fingers under the chicken skin (breasts and legs) and rub half of the compound butter under the skin. Spread the rest of the mixture over the top of the bird.
- Place the chicken in the prepared skillet and roast uncovered for 45 minutes or until it registers 165 to 170℉ on an instant-read thermometer. The time can vary if using a different size chicken.
- Let the chicken rest at room temperature for about 15 minutes before carving it and serving.
- To make the gravy cook the fat drippings from the skillet in a saucepan over medium heat until bubbling. Stir in the cornstarch and chicken broth or water. Stir constantly using a whisk, bring a boil and boil for 1 more minutes. Taste for seasoning and adjust with salt and pepper as needed.
Video
Notes
- * You can find poultry herb blends in your local grocery store located with all the other herbs. Usually they contain rosemary, sage and thyme, but if you cannot find the blend you could always buy them separately.
- If you don't have a skillet (about 12 inch) large enough to roast the chicken you can use a baking sheet. Line a baking sheet with aluminum foil, then place a baking rack over it. Spray the rack with cooking spray.
- If your oven has a Roast function, preheat it to 375 F degrees and roast it for 35 minutes or until it registers 165 to 170 F on an instant-read thermometer. The time can vary if using a different size chicken.
- The nutritional information is for 6 people.
Nutrition
Serving: 1serving | Calories: 470kcal | Carbohydrates: 4g | Protein: 28g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 311mg | Potassium: 363mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1331IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
