Spatchcock Chicken
This spatchcock chicken recipe makes the most incredible main dish, which looks great and tastes even better! Our step-by-step instructions take you through every step of how to butterfly a whole chicken, butter it up, and roast it to a crisp perfection.
Ingredients
- 1 whole chicken about 4 to 5 pounds
butter mixture:
- 8 Tbsp unsalted butter room temp
- 3 garlic cloves minced
- 2 Tbsp finely chopped fresh herbs*
- 1 tsp dijon
- 2 Tbsp olive oil
- 2 tsp salt
- ½ tsp pepper
- ½ tsp paprika
vegetables:
- 2 lbs baby potatoes halved or whole
- 2 carrots peeled and cut diagonal into 1-inch chunks
- ½ small onion cut into small wedges
- 3 Tbsp oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 4 Tbsp garlic halved
Instructions
- Preheat the oven to 425°F. Line a large-rimmed sheet pan with parchment paper for easier cleanup.
Prepare the butter mixture -
- Combine the butter, garlic, herbs, dijon, mayo, 1 ½ tsp salt,¼ tsp pepper, ¼ tsp paprika in a small bowl. In a small bowl, combine the remaining ½ tsp salt, ¼ tsp pepper, and ¼ tsp pepper and set aside).
Spatchcock chicken -
- Place the chicken breast side down with the wings/neck facing you.
- Using sharp kitchen shears, cut through the ribs next to the spine along both sides of the backbone.
- Gently apply pressure to the chicken’s breastbone to flatten it.
- Spread 2/3 of the butter mixture under the chicken skin, taking time to massage it everywhere.
- Add the remaining butter mixture over the top of the chicken.
- Sprinkle the set-aside remaining seasoning over the top of the chicken.
Add vegetables -
- Add the potatoes, vegetables, and garlic to a large bowl. Drizzle with the olive oil. Combine the salt, pepper, paprika, and season. Season the vegetable with half of the seasoning and toss to combine. Add the remaining seasoning and toss to combine again.
- Place prepared vegetables onto the baking tray.
Bake chicken -
- Place the chicken on top of the vegetables.
- Roast uncovered until the chicken is cooked through and registers 165ºF in the thickest part of the thigh, 40 to 45 minutes. Let rest for 8-10 minutes before carving.
- Serve and enjoy, friends.
Notes
- Spread the butter liberally all over the chicken and under the skin. The butter penetrates the chicken with so much flavor that you don't want to skip this step!
- A meat thermometer is key to pulling out the chicken at the right time. Use an instant-read meat thermometer to pull the chicken out at 165°F to prevent an overcooked, dry chicken.
- Carve the chicken into 2 breasts, 2 legs, and 2 whole wings. Slice the chicken breasts into slices for serving. The legs can also be separated into thighs and legs or kept whole for a beautiful presentation.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a pan or in the oven for a crispy skin.