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Spatchcock Chicken (Crispy & Juicy!)

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This spatchcock chicken is roasted until perfectly crispy on the outside and juicy on the inside. The flavorful garlic herb butter keeps the meat tender while creating beautifully golden skin.

Ingredients

  • 5 lb whole chicken
  • 6 tbsp unsalted butter
  • 2 tbsp fresh parsley
  • 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°F (232°C). Place an oven-safe rack over a baking sheet.
  2. Let the chicken rest at room temperature for 30 minutes if possible for more even cooking.
  3. Place the chicken breast-side down on a cutting board. Use kitchen shears to cut out the backbone.
  4. Open the chicken like a book, flip it over, and press firmly on the breastbone until the chicken lays flat.
  5. Transfer the spatchcocked chicken to the prepared rack, breast-side up.
  6. In a small bowl, mash together the butter, parsley, Italian seasoning, and crushed garlic to make the compound butter.
  7. Carefully loosen the skin over the breast and legs. Spread the compound butter underneath the skin and press gently over the top to distribute evenly.
  8. Drizzle olive oil over the chicken skin. Season with sea salt, paprika, and black pepper.
  9. Roast for 40–50 minutes or until the thickest part of the breast reaches 160°F (71°C).
  10. Remove the chicken from the oven and let rest for 10–15 minutes before carving and serving.

Notes

  • Using a wire rack helps the chicken cook evenly and keeps the skin crispy.
  • Letting the chicken rest before carving helps retain juices.
  • You can save the backbone to make homemade stock or gravy.
  • Serve with roasted vegetables, potatoes, or a fresh salad.

Nutrition

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