Description
Made with a few ingredients and minimal preparation, this delicious and easy spatchcock chicken recipe is extremely juicy and has a perfectly crispy skin that will impress anyone. It’s a family favorite way to roast a whole chicken in just 40 minutes.
Ingredients
Scale
- 4 1/4 lb whole chicken
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp parsley
- 2 garlic cloves
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat: Preheat the oven to 425˚F/220C, and line a baking sheet with parchment pepper.
- Prepare: Place the whole chicken on a chopping board with the breast-side down. Using kitchen shears, cut along both sides of the spine to remove it.
- Flatten: Open the chicken and score the sternum slightly.
- Season: Season the inside of the chicken breast with salt and pepper. Turn the chicken over and press firmly on the breastbone, ensuring the chicken lies completely flat on the board. Transfer it to the prepared baking sheet.
- Butter: In a bowl, combine the softened butter, olive oil, parsley, garlic, lemon zest, lemon juice, 1 tsp salt, and 1/8 tsp black pepper. Mix until well combined.
- Apply: Start by spreading the flavored butter under the chicken skin, then spread the remaining butter using a pastry brush to apply the remaining butter mixture over the entire chicken.
- Roast: Roast the chicken in the preheated oven for approximately 40 minutes. Ensure the chicken is cooked thoroughly by checking that an instant-read thermometer reads 165˚F (74˚C) when inserted into the thickest part of the chicken breast.
Notes
Use sharp kitchen shears for safer spatchcocking. Pat the chicken dry with paper towels before seasoning to ensure the crispiest skin. Allow the chicken to rest for 10 minutes before carving to retain juices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 422 kcal
- Sugar: 0.1 g
- Sodium: 580 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 29 g
- Cholesterol: 110 mg
Keywords: spatchcock chicken, roasted chicken, butterflied chicken, quick dinner