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Ultimate Fast & Crispy Spatchcock Chicken with Garlic Herb Butter

A perfectly roasted spatchcock chicken, cut open to show juicy white meat and crispy, herb-seasoned skin.
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Learn how to spatchcock a whole chicken for a fast roast that results in incredibly juicy meat and perfectly crispy skin using a simple garlic herb butter.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Remove the chicken from its packaging and remove any giblets from the cavity. Place the chicken breast-side down on a cutting board.
  2. Using strong kitchen shears, cut along both sides of the backbone, starting from the tail end, until the backbone is completely removed. Set the backbone aside for stock if desired.
  3. Flip the chicken over so it is breast-side up. Press down firmly on the center of the breastbone until you hear a crack and the chicken lies flat.
  4. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper to create the herb butter.
  5. Gently separate the skin from the breast meat using your fingers. Rub half of the herb butter directly onto the breast meat under the skin. Rub the remaining butter all over the outside of the chicken.
  6. Drizzle the olive oil over the chicken and rub it in.
  7. Place the flattened chicken on a wire rack set inside a rimmed baking sheet.
  8. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  9. Roast the chicken for 40 to 50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius).
  10. Remove the chicken from the oven and let it rest on the cutting board for 10 minutes before carving.

Notes

  • Use sharp kitchen shears for the easiest removal of the backbone.
  • For extra crispy skin, place the chicken in the refrigerator uncovered for at least 2 hours before roasting.
  • You can substitute any fresh herbs you prefer in the butter mixture.

Nutrition

Find it online: https://savorsensations.com/spatchcock-chicken-fast-juicy-crispy-recipe/