Description
Succulent spatchcock chicken delivers Mediterranean flavors that dance across your palate with bold herb-infused charm. Crispy golden skin and juicy meat promise a delightful dining experience you’ll savor from first bite to last.
Ingredients
Scale
Proteins:
- 4 1/4 pounds (1.9 kilograms) whole chicken
Herbs and Seasoning:
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon lemon zest
Dairy and Oils:
- 4 tablespoons unsalted butter, softened
- 1 tablespoon olive oil (plus more for drizzling)
- 1 tablespoon lemon juice
Vegetables:
- 2 pounds (907 grams) medium red potatoes, scrubbed and quartered
- 3 medium carrots, peeled and quartered
- 8 ounces (226 grams) Brussels sprouts, trimmed and halved
Additional Seasonings:
- 1 teaspoon salt (plus more for vegetables)
- 1/8 teaspoon black pepper
Instructions
- Prepare the chicken by laying it breast-side down on a sturdy cutting surface. Using sharp kitchen shears, meticulously remove the backbone by cutting along both sides. Carefully split open the rib cage and create a precise score on the sternum to facilitate flattening. Season the exposed interior with salt and black pepper.
- Transform the chicken to breast-side up, applying firm pressure to the breastbone until completely flat. Gently separate the skin from breast, thighs, and drumsticks using fingertips to create pockets for seasoning.
- Create a fragrant herb butter by thoroughly blending butter with minced garlic, fresh herbs, and seasonings until smooth and well-incorporated.
- Carefully distribute two-thirds of the herb butter underneath the loosened skin, ensuring even coverage across the chicken’s surface. Delicately spread the remaining butter over the exterior.
- Prepare a large rimmed baking sheet with parchment paper. Artfully arrange chopped vegetables around the prepared chicken. Drizzle the vegetables with olive oil and generously season with salt and pepper.
- Heat the oven to 425°F. Position the chicken in the center of the prepared pan, allowing the vegetables to surround it. Roast uncovered for approximately 45 minutes, monitoring until the internal temperature of the breast reaches 160°F using an instant-read thermometer.
- Once cooked, remove from the oven and allow the chicken to rest for 10 minutes. This resting period helps redistribute juices and ensures tender meat. Carve and serve alongside the perfectly roasted vegetables.
Notes
- Pat the chicken completely dry before spatchcocking to ensure crispy, golden-brown skin that will make your mouth water.
- Use sharp kitchen shears for clean, precise cuts when removing the backbone for a professional-looking preparation.
- Create extra flavor by sliding herb butter under the skin, which helps keep the meat incredibly moist and infuses deep, rich tastes throughout the chicken.
- For gluten-free diets, confirm all ingredients like butter and seasonings are certified gluten-free to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 48 g
- Cholesterol: 140 mg