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Crispy Juicy Spatchcock Chicken with Herb Compound Butter Recipe

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3.9 from 4 reviews

This Spatchcock Chicken recipe delivers a perfectly crispy and juicy roasted chicken by flattening the bird for even cooking. The chicken is seasoned with a flavorful compound butter made with fresh parsley, Italian seasoning, garlic, and olive oil, then roasted at a high temperature for a beautifully browned skin and tender meat.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 5 lb Whole chicken

Compound Butter

  • 6 tbsp Unsalted butter
  • 2 tbsp Fresh parsley
  • 1 tsp Italian seasoning
  • 3 cloves Garlic (crushed)

Seasoning & Oil

  • 2 tbsp Olive oil
  • 1/2 tbsp Sea salt
  • 1 tsp Paprika
  • 1/4 tsp Black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 450 degrees F (232 degrees C) and place an oven-safe rack over a baking sheet to prepare for roasting.
  2. Prepare Chicken: Let the whole chicken rest at room temperature for 30 minutes to ensure more even cooking throughout.
  3. Spatchcock the Chicken: Place the chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the spine to remove it—save for gravy or discard. Open the chicken like a book, then flip it over so it lays flat, breast side down. Press firmly on the breastbone with the heel of your hand to flatten the bird completely.
  4. Make Compound Butter: In a bowl, mash together unsalted butter, chopped fresh parsley, Italian seasoning, and crushed garlic to create a flavorful compound butter.
  5. Apply Butter Under Skin: Gently run your fingers under the chicken skin on the breast and legs to create pockets. Place small dollops of the compound butter underneath the skin, spreading it evenly by pressing down on the skin.
  6. Season Chicken: Drizzle olive oil over the chicken’s skin. Sprinkle sea salt, paprika, and black pepper evenly over the top to enhance flavor and aid browning.
  7. Roast Chicken: Place the chicken breast side up on the prepared rack and roast in the preheated oven for 40-50 minutes. Cook until a meat thermometer inserted into the thickest part of the breast reads 160 degrees F (71 degrees C), as the temperature will rise slightly during resting.
  8. Rest and Serve: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute for maximum juiciness.

Notes

  • Resting the chicken at room temperature before roasting ensures even cooking.
  • Removing the backbone (spatchcocking) helps the chicken cook faster and more evenly.
  • Under-skin buttering adds moisture and flavor for a juicy, tender chicken.
  • Use a reliable meat thermometer to avoid overcooking and ensure food safety.
  • Let the chicken rest after roasting to retain juices and improve tenderness.
  • Author: Daisy
  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/crispy-juicy-spatchcock-chicken-with-herb-compound-butter-recipe/