Description
Easy Spatchcock Chicken is a flavorful roasted whole chicken that’s flattened for even cooking, seasoned with garlic herb butter, and baked with assorted vegetables for a simple, delicious meal.
Ingredients
- 1 whole chicken (approx. 4 lbs)
- 1/2 tsp salt (for seasoning chicken interior)
- Pinch black pepper (for seasoning chicken interior)
- 8 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1/2 tsp paprika
- Olive oil (for drizzling)
- Salt and black pepper (to taste, for exterior and vegetables)
- Assorted vegetables (e.g., carrots, potatoes, onions), chopped
Instructions
- Preheat your oven to 425°F (220°C). Prepare a rimmed baking sheet by lining it with parchment paper.
- To spatchcock the chicken, place it breast-side down with the wings facing you. Using sturdy kitchen shears, cut along both sides of the spine to remove it completely. Open the rib cage and score down the sternum with a heavy knife; then, using the palm of your hand, press firmly over the breastbone to flatten the chicken entirely. You may hear a slight crack.
- Season the inside cavity of the flattened chicken with 1/2 teaspoon of salt and a pinch of black pepper.
- Flip the chicken breast-side up and place it on your prepared baking sheet. Gently separate the skin from the meat over the breast, thigh, and drumstick areas using your thumbs.
- In a small mixing bowl, combine the softened unsalted butter, minced garlic, fresh lemon juice, chopped fresh parsley, chopped fresh dill, and paprika. Mash these ingredients together with a fork until they are well incorporated.
- Spread approximately two-thirds of the flavored butter mixture underneath the chicken skin. Distribute the remaining butter over the top of the chicken skin.
- Arrange your chopped vegetables around the chicken on the baking sheet. Drizzle both the chicken and vegetables with olive oil, then season generously with salt and black pepper to taste.
- Bake uncovered for about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken breast registers 160°F (71°C). The internal temperature will rise to 165°F (74°C) as it rests.
- Remove the chicken from the oven and let it rest uncovered on a cutting board for 10 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and flavorful bird.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) after resting for food safety.
- Vegetables can be customized based on preference; root vegetables work best for roasting.