Herb-Roasted Spatchcock Chicken Recipe
This flavorful herb-roasted spatchcock chicken is quick to prepare and perfect for a family dinner or special occasion.
Ingredients
Main
- 4-5 lb whole chicken, spatchcocked (see notes above)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon aluminum-free baking powder (optional)
- 4 tablespoons salted butter, at room temperature (good-quality)
- 3 cloves garlic, minced
- 1 tablespoon fresh chives, minced
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
Instructions
- Preheat oven to 425°F (220°C).
- Spatchcock the chicken and pat dry.
- Mix herbs, salt, pepper, and butter; rub under skin and over chicken.
- Place chicken on a baking sheet and roast for 60 minutes until golden and cooked through.
- Let rest for 10 minutes before carving and serving.
Notes
Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).