How do I know when spatchcock chicken is done?

The most reliable way is using a meat thermometer. Insert it into the thickest part of the thigh – it should read 165°F. The juices should also run clear, and the skin should be golden brown and crispy.

Can I make this recipe with chicken pieces instead of whole chicken?

Absolutely! The herb butter works beautifully on chicken thighs, drumsticks, or breasts. Just adjust the cooking time accordingly – pieces will cook faster than a whole spatchcocked chicken.

What if I don't have fresh herbs?

You can substitute dried herbs, but use about 1/3 the amount since dried herbs are more concentrated. The flavor won't be quite as bright, but it'll still be delicious.

Can I prep this ahead of time?

Yes! You can spatchcock the chicken and make the herb butter up to 24 hours ahead. Just keep everything covered in the fridge until you're ready to cook.

What's the best way to carve spatchcock chicken?

It's actually easier to carve than a whole chicken! Just cut along the breastbone to separate the two halves, then cut each half into pieces. The flattened shape makes it much more straightforward.

Spatchcock Herb Butter Chicken - Crispy & Juicy in 45 Minutes

Name: Spatchcock Herb Butter Chicken - Crispy & Juicy in 45 Minutes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 whole chicken (3-4 lbs), backbone removed; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 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

Description

Crispy-skinned spatchcock herb butter chicken ready in 45 minutes! Perfect for roasting, grilling, or smoking. Simple technique, amazing results.

Ingredients

Units Scale

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

For the Herb Butter:

1/2 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
1/2 tsp. onion powder

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Instructions

Prepare the herb butter: In a medium bowl, combine softened butter, olive oil, minced garlic, thyme, rosemary, chives, parsley, basil, lemon zest, smoked paprika, and onion powder. Mix until well combined and set aside.
Prep the chicken: Pat the spatchcocked chicken completely dry with paper towels, including the cavity. Season liberally inside and out with kosher salt and black pepper.
Apply herb butter: Gently loosen the skin over the breast and thighs without tearing. Spread half of the herb butter mixture directly onto the meat under the skin. Rub the remaining herb butter all over the skin surface.
Roast: Preheat oven to 425°F. Place chicken skin-side up on a rimmed baking sheet or cast-iron skillet. Roast for 40-45 minutes until skin is golden brown and crispy, and internal temperature reaches 165°F in the thickest part of the thigh.
Rest and serve: Let chicken rest for 10 minutes before carving. Serve immediately.

Notes

For crispiest skin, let seasoned chicken sit uncovered in refrigerator for 2-4 hours before cooking
Can be grilled over medium-high heat: sear skin-side down 5-7 minutes, flip and move to indirect heat, cover and cook 30-35 minutes

Internal temperature should reach 165°F in thickest part of thigh

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Roast
Cuisine: American