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Spatchcock Chicken (Crispy & Juicy!)

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This spatchcock chicken roasts evenly for irresistibly crispy skin and juicy, flavorful meat. A garlic herb compound butter keeps every bite rich and tender.

Ingredients

  • 5 lb whole chicken
  • 6 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped
  • 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

  1. Preheat the oven to 450 degrees F (232 degrees C). Place an oven-safe rack over a baking sheet.
  2. If possible, let the chicken rest at room temperature for 30 minutes before roasting.
  3. Place the chicken breast-side down on a cutting board. Using kitchen shears, remove the backbone. Open the chicken like a book, flip it over, and press firmly on the breastbone until the chicken lays flat.
  4. Transfer the butterflied chicken to the prepared rack, breast-side up.
  5. In a small bowl, mash together the butter, parsley, Italian seasoning, and crushed garlic to make the compound butter.
  6. Carefully loosen the skin over the breast and legs. Spread dollops of the compound butter underneath the skin, then smooth it evenly by pressing on the skin.
  7. Drizzle the olive oil over the chicken skin. Season evenly with sea salt, paprika, and black pepper.
  8. Roast for 40 to 50 minutes, or until the thickest part of the breast reaches 160 degrees F (71 degrees C).
  9. Remove from the oven and let the chicken rest for 10 to 15 minutes before carving and serving.

Notes

  • Save the removed backbone to make homemade stock or gravy.
  • Allowing the chicken to rest before roasting and after cooking helps ensure even cooking and juicier meat.
  • Cook to the recommended internal temperature using an instant-read thermometer.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/spatchcock-chicken-crispy-juicy-recipe/