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
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