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SPATCHCOCK HERB ROASTED CHICKEN

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Jehan Powell

Ingredients

  • 4-5 lb whole chicken
  • 3 oz butter softened
  • 1 tsp chopped parsley
  • 2 tsp chopped thyme
  • 1 tbsp chopped chives
  • 1 tsp grated garlic
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp five spice powder

Instructions

  • Preheat oven to 425 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.
  • Mix finely 2 oz of softened butter with finely chopped parsley, thyme, chives, garlic and ½ tsp salt.
  • 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. Place chicken on a baking pan.
  • Spread additional 1 oz of butter on the skin of chicken then sprinkle with remaining salt, black pepper and five spice powder then place into preheated oven.
  • Roast for 45-50 minutes or until the juices run clear (internal temperature of 165 degrees).