0 from 78 votes
Spatchcock Chicken
This spatchcock chicken is flattened for uniform cooking, then flavored with garlic and herb butter and roasted to golden brown perfection. A spatchcocked chicken cooks faster than a traditional roast chicken, and comes out tender and juicy every time!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
8 hrs
Total Time
9 hrs 5 mins
Servings: 6
Calories: 322 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 pound chicken giblets removed
- 1 recipe chicken brine optional but highly recommended
- 6 tablespoons butter softened
- 1/2 teaspoon salt use 1 teaspoon if you're not brining your chicken
- 1 teaspoon pepper
- 1 teaspoon minced garlic
- 1 teaspoon fresh thyme leaves minced
- 1 teaspoon fresh rosemary leaves minced
- 2 teaspoons fresh parsley leaves minced
Instructions
- Prepare the chicken brine according to recipe directions. Brine for 8 hours.
- Remove the chicken from the brine. Rinse the chicken with cold water and pat it dry.
- Preheat the oven to 400 degrees F.
- Spatchcock the chicken by removing the backbone with poultry shears or kitchen shears. With the backbone removed, cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.
- Make a butter rub by mixing softened butter with salt, pepper, garlic, thyme, rosemary and parsley.
- Generously coat the outside of the chicken with the butter mixture. Loosen the skin of the chicken and rub some of the butter mixture under the skin.
- Insert a probe thermometer into the thickest part of the chicken (breast or thigh). Bake for 40 minutes or until a thermometer registers 165 degrees F in both the thigh and the breast.
- Remove the chicken from the oven. Let it rest for 5-10 minutes, then carve and serve.
Cup of Yum
Notes
- If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone until you make progress.
- You may need to snip some bones using just the tip of the scissors.
- I like to start cutting from the neck end of the bird. However, if you get stuck, try snipping from the tail end of the chicken and have the cuts meet in the middle.
Nutrition Information
Calories
322kcal
(16%)
Carbohydrates
1g
(0%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
252mg
(84%)
Sodium
622mg
(26%)
Potassium
721mg
(21%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
417IU
(8%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 322
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 252mg | 84% |
| Sodium | 622mg | 26% |
| Potassium | 721mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 417IU | 8% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.