Spatchcock Herb Butter Chicken – Crispy & Juicy in 45 Minutes

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Hey there, chicken lovers! Can we talk about how intimidating whole chickens used to be for me? Like, I’d stare at them in the grocery store thinking “what the heck do I even do with this thing?” But then I discovered spatchcocking, and honestly, it’s been a total game-changer in my kitchen.

If you’ve never heard of spatchcock chicken before, don’t worry – I’m about to blow your mind with this simple technique that turns an ordinary whole chicken into the most amazingly crispy-skinned, juicy, flavorful dinner you’ve ever made. And the best part? It’s done in just 45 minutes!

This spatchcock herb butter chicken recipe has become my go-to for everything from busy weeknight dinners to impressive weekend entertaining. Trust me, once you try this butterflied chicken method, you’ll never go back to regular roasting.

What is Spatchcock Chicken?

Okay, let’s start with the basics because I know some of you are probably thinking “spatch-what-now?” Spatchcocking (also called butterflying) is simply a fancy term for removing the backbone of a chicken and flattening it out. I know it sounds intimidating, but it’s actually super easy once you get the hang of it!

The magic happens because when you flatten the chicken, it cooks way more evenly. No more dry breast meat while waiting for the thighs to finish cooking – everything gets done at the same time. Plus, you get way more crispy skin surface area, which is basically the best part of any roasted chicken, right?

Why This Spatchcock Herb Butter Chicken Recipe is Amazing

This isn’t just any spatchcock chicken recipe – the herb butter takes it to the next level. We’re talking about a compound butter loaded with fresh herbs, garlic, and lemon that gets massaged under and over the skin. It’s like giving your chicken a spa treatment that results in the most incredible flavor.

Here’s what makes this recipe special:

• Lightning fast cooking time – 45 minutes vs. 1.5 hours for a whole chicken
• Incredibly crispy skin – the flattened shape means more surface area for browning
• Juicy, flavorful meat – the herb butter keeps everything moist and delicious
• Versatile cooking methods – works for roasting, grilling, or smoking
• Impressive presentation – looks way fancier than the effort required

Ingredients for Spatchcock Herb Butter Chicken

For the Chicken:

• 1 whole chicken (3-4 lbs), backbone removed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Herb Butter:

• ½ c.unsalted butter, softened
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tbsp. fresh thyme leaves
• 2 tbsp. fresh rosemary, chopped
• 1 tbsp. fresh chives, chopped
• 1 tbsp. fresh parsley, chopped
• 1 tbsp. fresh basil, chopped
• 1 lemon, zested
• 1 tsp. smoked paprika
• ½ tsp. onion powder
• ½ tsp. garlic powder

How to Spatchcock a Chicken (Don’t Worry, It’s Easy!)

I promise this is way less scary than it sounds! Here’s how to spatchcock your chicken:

1. Get your tools ready – You’ll need good kitchen shears or a sharp knife
2. Position the chicken – Place it breast-side down on a cutting board
3. Find the backbone – It’s the bony ridge running down the center of the back
4. Cut along one side – Use your shears to cut along the entire length of the backbone
5. Cut the other side – Repeat on the other side and remove the backbone completely
6. Flip and flatten – Turn the chicken breast-side up and press down firmly to flatten
7. Crack the breastbone – You’ll hear a little crack – that’s normal and good!

Pro tip: Save that backbone! Toss it in a bag in the freezer for making chicken stock later.

The Perfect Herb Butter Chicken Recipe

Step 1: Make the Herb Butter

Mix all your herb butter ingredients in a bowl until well combined. This compound butter is seriously magical – it smells incredible and tastes even better. You can make this a day ahead and keep it in the fridge.

Step 2: Prep Your Spatchcock Chicken

Pat your butterflied chicken completely dry with paper towels. This is crucial for crispy skin! Rub the olive oil all over the chicken, then season generously with salt and pepper.

Step 3: Apply the Herb Butter

Here’s where the magic happens. Gently loosen the skin over the breast and thighs (be careful not to tear it), and spread about half the herb butter directly on the meat. Then rub the remaining herb butter all over the skin.

Step 4: Roast to Perfection

Preheat your oven to 425°F. Place the chicken skin-side up on a rimmed baking sheet or in a cast-iron skillet. Roast for 40-45 minutes until the skin is golden brown and crispy, and the internal temperature reaches 165°F in the thickest part of the thigh.

Summer Grilling Variation

Since we’re in the thick of summer, let’s talk about taking this beauty to the grill! Grilled spatchcock chicken is absolutely phenomenal and perfect for those days when you don’t want to heat up the kitchen.

Grilling Instructions:

1. Preheat your grill to medium-high heat (about 400°F)
2. Create two zones – direct heat on one side, indirect on the other
3. Start skin-side down – Place the chicken on the direct heat side for 5-7 minutes to get that initial sear
4. Flip and move – Turn skin-side up and move to the indirect heat side
5. Cover and cook – Close the grill lid and cook for 30-35 minutes until done

The grill gives you this amazing smoky flavor that pairs beautifully with the herb butter. Plus, your kitchen stays cool!

Smoking Your Spatchcock Chicken

For those of you with smokers, this recipe is absolutely incredible when smoked. The low and slow cooking method lets all those herb butter flavors really penetrate the meat.

Smoking Instructions:

1. Preheat your smoker to 275°F
2. Add wood chips – Apple, cherry, or hickory work great
3. Smoke skin-side up – Place the chicken on the grates
4. Cook until done – About 1.5-2 hours until internal temp hits 165°F
5. Optional crisp-up – Finish under the broiler for 2-3 minutes for crispier skin

Tips for the Best Spatchcock Herb Butter Chicken

After making this recipe probably a hundred times, here are my top tips for success:

For the crispiest skin:

• Always pat the chicken completely dry
• Let it sit uncovered in the fridge for a few hours or overnight after seasoning
• Don’t skip the oil – it helps with browning

For the juiciest meat:

• Don’t overcook! Use a meat thermometer
• Let it rest for 10 minutes after cooking
• The herb butter under the skin is key for moisture

Make-ahead tips:

• Spatchcock and season the chicken up to 24 hours ahead
• Make the herb butter up to 3 days in advance
• Reheat leftovers in a 350°F oven to maintain crispiness

Serving Suggestions

This spatchcock herb butter chicken is incredibly versatile. Here are some of my favorite ways to serve it:

Summer sides:

• Spring Roasted Vegetables
• Classic Potato Salad
• Red roasted potatoes
• Picnic Pasta Salad

Cozy winter sides:

• Sweet Potato Casserole
• Mashed potatoes
• Cornbread Stuffing
• Southern Collard Greens

Leftover magic:

• Shred the meat for chicken salad
• Add to pasta dishes
• Make amazing chicken sandwiches
• Toss with rice for quick fried rice

Storage and Reheating

Leftover spatchcock chicken keeps beautifully in the fridge for up to 4 days. To reheat while maintaining that crispy skin, place pieces on a baking sheet and warm in a 350°F oven for 10-15 minutes.

You can also freeze cooked chicken for up to 3 months. Just thaw overnight in the fridge before reheating.

Why Spatchcock Herb Butter Chicken is Perfect Year-Round

One of the things I love most about this recipe is how adaptable it is to every season. In summer, it’s perfect on the grill for those backyard barbecues. In fall and winter, it’s cozy and comforting roasted in the oven. Spring calls for fresh herb variations with whatever’s growing in your garden.

The technique itself is also incredibly forgiving. Even if you’re not perfect at spatchcocking your first time, the chicken will still cook more evenly than a whole bird, and that herb butter covers up any minor imperfections.

The Science Behind Why This Works

Okay, let me geek out for just a second about why spatchcocking is so amazing. When you flatten the chicken, you’re essentially creating a more uniform thickness throughout the bird. This means the breast meat (which usually cooks faster) and the thigh meat (which takes longer) finish cooking at roughly the same time.

The increased surface area also means more Maillard reaction – that’s the browning that creates all those amazing flavors and that crispy skin we’re after. Plus, with the herb butter both under and over the skin, you’re getting flavor penetration and moisture retention.

Common Mistakes to Avoid

I’ve made plenty of mistakes with spatchcock chicken over the years, so let me save you some heartache:

• Don’t skip the drying step – Wet skin will never get crispy
• Don’t be afraid to press hard when flattening – that breastbone needs to crack
• Don’t overcrowd the pan – Give your chicken space to breathe
• Don’t forget to let it rest – This helps redistribute the juices

Commonly Asked Questions

Similar Recipes

If you like this roasted chicken recipe, you will enjoy the recipes below:

• Herb Roasted Chicken
• Blackened Roasted Chicken
• Garlic & Rosemary Pan Roasted Chicken
• One Pan Roasted Chicken and Potatoes with Vegetables

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