Description
This spatchcock chicken is roasted to crispy perfection with juicy, flavorful meat and herb-infused butter under the skin. A simple yet impressive main dish for any occasion.
Ingredients
- 5 lb whole chicken
- 6 tbsp unsalted butter
- 2 tbsp fresh parsley
- 1 tsp Italian seasoning
- 3 cloves garlic (crushed)
- 2 tbsp olive oil
- 1/2 tbsp sea salt
- 1 tsp paprika
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 450°F (232°C) and place an oven-safe rack over a baking sheet.
- Let the chicken rest at room temperature for 30 minutes if time allows.
- Place the chicken breast-side down on a cutting board. Use kitchen shears to remove the backbone.
- Open the chicken like a book, flip it over, and press firmly on the breastbone to flatten.
- Transfer the flattened chicken to the rack, breast side up.
- In a bowl, mash together butter, parsley, Italian seasoning, and crushed garlic to make compound butter.
- Gently loosen the skin over the breast and legs. Spread the compound butter underneath the skin evenly.
- Drizzle olive oil over the skin, then season with sea salt, paprika, and black pepper.
- Roast for 40–50 minutes, until the internal temperature in the thickest part of the breast reaches 160°F (71°C).
- Remove from the oven and let rest for 10–15 minutes before carving and serving.
Notes
- You can use the removed backbone to make broth or gravy.
- Ensure even butter distribution under the skin for maximum flavor.
- Letting the chicken rest before and after cooking improves juiciness.
- Serve with roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 0 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 170 mg
