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Spatchcock Chicken Recipe Video
This Spatchcock Chicken recipe is our favorite way to roast a whole chicken. Every part of the roasted chicken turns out juicy and so flavorful with that garlic herb butter. This one pan chicken dinner is easy and so delicious!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●oven
- ●bowl
- ●mixing bowl
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 425˚F. Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Season inside the chicken with 1/2 tsp salt and a pinch of black pepper.
tsp salt (we used sea salt)1/2salt (plus more for vegetables)1 tsp
2
Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
3
In a small mixing bowl, combine the flavored butter ingredients. Mash with fork for a couple of minutes until lemon juice is mostly incorporated into butter.
lemon juice1 Tbsp
4
Spread 2/3 of mixture under the chicken skin and and dot/spread remaining butter all over chicken.
5
Place prepared vegetables all around the chicken and drizzle everything with olive oil. Sprinkle chicken and vegetables generously with salt and some black pepper to taste.
olive oil (plus more to drizzle)1 Tbsptsp salt (we used sea salt)1/2unsalted butter (softened)4 Tbspsalt (plus more for vegetables)1 tsp
6
Bake uncovered at 425˚F for ⏱️ 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove from oven and rest uncovered ⏱️ 10 minutes on a cutting board before serving.
Nutrition Facts
calories
523 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
748 mg
protein Content
33 g
cholesterol Content
125 mg
carbohydrate Content
30 g
saturated Fat Content
9 g
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