Description
A flavorful herb-roasted spatchcock chicken recipe featuring a crispy skin and tender meat, infused with garlic, fresh chives, rosemary, and thyme. Perfect for a hearty 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
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to ensure a hot environment for roasting the chicken.
- Prepare the chicken: Spatchcock the whole chicken by removing the backbone and flattening it out, then pat dry with paper towels to remove excess moisture for a crispy skin.
- Season the chicken: Sprinkle the kosher salt, black pepper, and optional baking powder evenly over both sides of the chicken skin and flesh.
- Make herb butter: In a small bowl, combine softened butter with minced garlic, chives, rosemary, and thyme, mixing well to create an herbaceous spread.
- Apply herb butter: Spread the herb butter mixture evenly under the chicken skin and over the surface to impart flavor and help crisp the skin.
- Roast the chicken: Place the chicken skin-side up on a rimmed baking sheet or roasting pan and roast in the preheated oven for 55 minutes, or until the skin is golden brown and an instant-read thermometer registers 165 degrees Fahrenheit in the thickest part of the thigh.
- Rest and serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to let the juices redistribute.
Notes
- This dish pairs wonderfully with mashed potatoes and steamed or roasted vegetables for a complete meal.
- Using the optional aluminum-free baking powder helps achieve an even crispier skin.
- Allow the chicken to come to room temperature before roasting for more even cooking.
- Ensure to properly spatchcock the chicken for even cooking and crispiness; a sharp kitchen shears work best for this step.
Nutrition
- Serving Size: 1 roast chicken
- Calories: 1200 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 80 g
- Saturated Fat: 35 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 110 g
- Cholesterol: 350 mg
