Description
This spatchcock chicken recipe is the best way to cook a whole chicken, and so easy! It makes juicy, flavorful meat with perfect crispy skin.
Ingredients
Scale
- 5 lb whole chicken
- 6 tbsp unsalted butter
- 2 tbsp fresh parsley
- 1 tsp Italian seasoning
- 3 cloves garlic, crushed
- 2 tbsp olive oil
- 1/2 tbsp sea salt
- 1 tsp paprika
- 1/4 tsp black pepper
Instructions
- Prep: Preheat the oven to 450 degrees F (232 degrees C). Place an oven safe rack over a baking sheet. If possible, let the chicken rest at room temperature for 30 minutes before roasting.
- Spatchcock: Place the chicken onto a cutting board, breast side down. Use kitchen shears to cut away the spine. Open up the chicken like a book, flip it over, and use the heel of your hand to push down on the chicken breast to allow the chicken to lay flat. Transfer the chicken to the rack.
- Make Compound Butter: Mash together butter, parsley, Italian seasoning, and crushed garlic.
- Season: Separate the skin from the breast and legs. Place dollops of compound butter underneath the skin and press down to spread. Drizzle olive oil over the skin and sprinkle with sea salt, paprika, and black pepper.
- Roast: Roast in the oven for 40-50 minutes, until a thermometer in the thickest part of the breast reaches 160 degrees F (71 degrees C). Let the chicken rest for 10-15 minutes before cutting.
Notes
Roast on a rack to increase air flow for crispier skin. Use a meat thermometer to ensure the chicken is juicy and not overcooked. Tent with foil if skin browns too quickly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 chicken
- Calories: 343 kcal
- Sugar: 0.1 g
- Sodium: 550 mg
- Fat: 27.2 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13.2 g
- Trans Fat: 0 g
- Carbohydrates: 1.1 g
- Fiber: 0.4 g
- Protein: 23 g
- Cholesterol: 135 mg
Keywords: spatchcock chicken, roasted whole chicken, crispy chicken skin, butterflied chicken