Golden-brown spatchcock herb roasted chicken with crispy skin, garnished with fresh herbs

If you’re looking for the perfect roast chicken recipe, this Spatchcock Herb Roasted Chicken is it! Spatchcocking (butterflying) the chicken allows it to cook evenly and faster while ensuring that the skin is crispy and the meat is juicy. This simple, yet flavorful recipe is seasoned with fresh herbs, garlic, and butter, making it an easy yet impressive dish for any occasion. that’s perfect for entertaining.

Herb Roasted Chicken
Ingredients

Why You’ll Love This Recipe

  • Even Cooking: Spatchcocking ensures the chicken cooks evenly, preventing dry breast meat.
  • Faster Roasting: By removing the backbone, the chicken lays flat and cooks quicker than a traditional whole roast chicken.
  • Extra Crispy Skin: Roasting the chicken flat allows for maximum skin exposure, creating a perfectly crispy texture.
  • Flavor-Packed: A combination of fresh herbs, garlic, and butter infuses the chicken with rich and delicious flavors.
Herb Butter

How to Spatchcock a Chicken

  1. Prepare the Chicken: Place the whole chicken breast-side down on a cutting board.
  2. Remove the Backbone: Using sharp kitchen shears, cut along both sides of the backbone from tail to neck and remove it.
  3. Flatten the Chicken: Flip the chicken over and press down firmly on the breastbone with the palm of your hand until it lays flat.
  4. Trim Excess Fat: Remove any extra skin or fat for a cleaner presentation
How to spatchcock a whole chicken

Tips for the Best Spatchcock Chicken

  • Use a combination of dry spices and fresh herbs for the best flavor.
  • Dry the chicken before seasoning for extra crispy skin.
  • Save the backbone to make a flavorful homemade stock.
Spatchcock Herb Roasted Chicken

What to Serve with Spatchcock Herb Roasted Chicken

Garlic Mashed Potatoes

Bahamian Peas and Rice

Flavorful Yellow Rice

Seasoned Split Peas Rice

Parmesan Couscous with Roasted Zucchini and Sundried Tomatoes

Storing & Reheating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in an airtight bag for up to 3 months. To reheat, warm the chicken in a 350°F oven for 10-15 minutes or until heated through.

Get the Recipe SPATCHCOCK HERB ROASTED CHICKEN

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 3-4 lb whole chicken
  • 3 oz butter, softened
  • 1 tsp chopped parsley
  • 2 tsp chopped thyme
  • 1 tbsp chopped rosemary
  • 1 tsp grated garlic
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp paprika
  • 2 tsp chicken bouillon powder

Instructions
 

  • Preheat oven to 400 degrees.
  • To prepare the chicken, place the chicken breast side down. Using kitchen shears cut along the backbone to remove on both sides to remove it.
  • Turn the chicken over, with the breast side facing up and press firmly on the breast bone to flatten chicken.
  • Pat the chicken with a paper towel to remove moisture.
  • In a bowl, mix together salt, black pepper, smoked paprika and chicken bouillon powder.
  • Mix softened butter with finely chopped parsley, thyme, chives, garlic and 3/4 of dry spice mix.
  • Use your hand to loosen skin from the breast to create a pocket. Place herb butter under the skin and spread to cover the meat. Flip chicken over, and spread butter.
  • In a 13×9 baking pan, add chicken breast side up. Sprinkle with remaining dry seasoning and rub. Spread with remaining butter.
  • Roast for 45-50 minutes or until the juices run clear (internal temperature of 165 degrees).
  • Allow to rest for 15 minutes before cutting.

Video

Author: Jehan Powell