Herb-Roasted Spatchcock Chicken Recipe
This herb-roasted spatchcock chicken is one of my favorite weeknight meals ever! I always serve it with mashed potatoes and some veggies.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 9 hours 15 minutes
Makes: 1 roast chicken
Ingredients
Chicken and Dry Brine
- 4-5 lb whole chicken, spatchcocked (see notes above)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon aluminum-free baking powder, (optional, see notes above)
Garlic 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
Spatchcock the chicken:
- Place the chicken on a large cutting board and pat the chicken dry with paper towels. Arrange the chicken breast-side down on the cutting board with the legs facing towards you.
- Using good-quality kitchen shears, cut along one side of the chicken spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the chicken meat than necessary. Repeat on the other side of the spine.
- Flip the chicken so that the breasts face upward and the chicken legs face outward. Using the palm of your hands, press along the breast bone. You might hear a small crack. This should flatten the chicken completely.
Dry brine the chicken:
- In a small bowl, mix together the kosher salt, pepper, and baking powder.
- Place your chicken on a rimmed baking sheet or in a large baking dish. Gently pull the skin away from the meat to create a little space between the skin and meat. Sprinkle the dry brine liberally all over the chicken, including under the skin and on the underside. Gently rub the salt mixture into the meat until it's well coated. Transfer to the refrigerator uncovered for 8-12 hours (up to 24).
Assemble and roast:
- Preheat an oven to 425ºF. In a small bowl, mix together the softened butter and herbs until well combined. Remove the chicken from the fridge and spread the butter all over the chicken, including under the skin. Make sure it's well coated!
- Transfer the chicken to a large skillet or a rimmed baking sheet lined with foil. Roast for 45-55 minutes, or until the thickest part of the chicken thigh registers at 160 on a meat thermometer. Change the oven setting to broil and broil for 3-5 minutes for extra golden brown skin. Remove from the oven and rest for 10-15 minutes before slicing and serving.
Notes
Only have dried herbs? That's okay! Use HALF of the amount called for since dried herbs are much more potent than fresh.
