Description
A flavorful and juicy spatchcock chicken recipe that uses a delicious herb and butter rub, cooked quickly in the oven for a crisp skin and tender meat. This method involves removing the backbone to flatten the bird, allowing for even cooking and a perfect roast every time.
Ingredients
Scale
Herb Butter Mixture
- 1 tbsp chopped fresh thyme
- 1 tsp kosher salt
- ½ tsp onion powder
- ½ tsp ground paprika
- ½ tsp ground black pepper
- 3 cloves garlic, minced
- ½ lemon, zested
- 4 tbsp unsalted butter, melted (½ stick)
Main Ingredient
- 4 lb. whole chicken
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper to prepare for roasting the chicken.
- Make Herb Butter Mixture: In a small bowl, combine chopped fresh thyme, kosher salt, onion powder, paprika, black pepper, minced garlic, lemon zest, and melted butter. Mix well to create a flavorful rub.
- Prepare the Chicken: Place the whole chicken breast side down on the prepared baking sheet.
- Dry the Chicken: Pat the chicken dry thoroughly with paper towels to help the skin crisp during roasting.
- Remove Backbone: Locate the backbone and carefully cut along both sides with kitchen shears to remove it completely, allowing you to flatten the chicken.
- Score the Breast Bone: Spread the rib cavity open and score down the middle of the breast bone with a knife to help flatten the bird as it cooks evenly.
- Flatten Chicken: Flip the chicken over and press firmly on the breast bone center to lay the chicken flat on the baking sheet.
- Apply Herb Butter Rub: Spread half of the herb butter mixture underneath the skin over the breasts and thighs. Flip the chicken and apply the remaining mixture on the outside and inside the rib cavity.
- Position Chicken: Flip the chicken back over to lay flat skin side up on the sheet pan for roasting.
- Roast Chicken: Roast in the preheated oven for 40 to 45 minutes, or until the internal temperature of the thickest part of the breast reaches 160-165°F.
- Rest Chicken: Remove from the oven and let the chicken rest for 5 to 10 minutes before slicing to retain juices and ensure tender meat.
Notes
- Using kitchen shears makes removing the backbone easier and safer.
- Resting the chicken after roasting helps redistribute the juices for moist meat.
- Internal temperature should reach 165°F for food safety, but 160-165°F ensures juicy results.
- Patting the skin dry is crucial for crispy roasted skin.
- Feel free to add herbs like rosemary or sage for additional flavor variations.
