This Roasted Herb and Garlic Butter Spatchcock Chicken is easy, so flavourful, and delicious! It’s made with a beautiful blend of herbs and spices, smeared with fresh garlic butter, and roasted until golden and crisp on the outside yet moist, juicy, and full of flavour on the inside!
Table of Contents
What is Spatchcock Chicken?
Spatchcock chicken, also known as butterfly chicken, is when you remove the backbone from the chicken so that it lays flat. This allows the chicken to roast more evenly, and in less time then when cooking a whole chicken.
How to Spatchcock (Butterfly) a Chicken
- Lay the chicken, breast side down with the neck towards you.
- Run your finger along the back of the chicken and locate the spinal bone. Cut to the right of the backbone, then cut to the left.
- Remove the backbone (spinal bone), set aside for soup later, freeze or toss (hopefully you don’t! toss…send it to me! lol)
- Turn the chicken over, breast side up, and press down firmly on the breast bone (sternum) to flatten.
Grab the Grocery List (Screenshot The Below)!
- Whole Chicken (4-4 1/2 pounds)
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Poultry Seasoning
- Garlic & Herb or Italian Seasoning
- Granulated White Sugar optional
- Garlic Salt
- Potatoes – Creamer or Fingerling optional
- Carrots optional
Other Recipes You’ll Enjoy!
Tips for the Best Roasted Spatchcock Chicken
Season Generously, the key component to flavourful chicken, is the seasoning. Apply liberally, and use salt (unless its not preferred). You want the salt and seasoning to soak into the meat of the chicken.
Marinate, it’s most beneficial to allow your chicken to marinate in the refrigerator overnight, covered. This will allow the seasoning to penetrate the skin and get into the meat.
Broil, you can choose to broil your chicken for the last few minutes to crisp up the skin, or allow the chicken too get to that golden, brown colour we all love to see!
Add in Veggies, like carrots, potatoes, brussels sprouts, a whole head of garlic, etc. this helps turn a chicken dinner into a whole flavourful meal!
Temperature, roast your chicken at 425°F and baste occasionally while cooking. You can choose to cook covered, or uncovered. Covered I find keeps all the moisture in, in turn making a very tender, and juicy chicken. Cooking uncovered will give you that crispy golden skin.
Roasted Herb and Garlic Butter Spatchcock Chicken
- 1 Whole Chicken 4-4 1/2 pounds
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Paprika
- 1/2 tsp Smoked Paprika
- 1 tsp Poultry Seasoning
- 1 tsp Garlic & Herb or Italian Seasoning
- 1 tsp Parsley
- 2 tsp Granulated White Sugar optional
- 1/4 tsp Black Pepper
- 1/2 tsp Salt
- Garlic Butter
- 5 tbsp Butter softened
- 6 Cloves Garlic minced
- 1 tsp Garlic Salt
- 1 tsp Dried Thyme
- 1 tsp Dried Parsley
- Other Ingredients
- 1.5 lbs Creamer or Fingerling Potatoes optional
- 4 Carrots optional
- In a small mixing bowl, mix together garlic powder, onion powder, paprika, smoked paprika, poultry seasoning, garlic and herb or italian seasoning, parsley, and granulated white sugar, mix and set aside.
- In another small mixing bowl, mix together butter, minced garlic, garlic salt, thyme and parsley, set aside.
- Wash carrots and potatoes. Cut carrots in half, set aside.
- Line a large enough sheet pan with aluminum foil, set aside.
- Thoroughly wash your chicken and place on a clean surface. Pat dry using paper towels and turn the chicken, breast side down. Run your finger along the back of the chicken and locate the spinal bone.
- Using sharpened kitchen shears or knife, with the neck side towards you, cut alongside the spine on both sides and remove. Save this bone for making stock, and perfect in soup. Remove any excess fat, and bits from the insides of the chicken. Transfer to the prepared sheet pan.
- Flip the chicken so it’s breast side up and use the palms of your hands to firmly press down the breast bone (sternum) until it cracks and lays flat, set aside.
- Gently, using your fingers, raise the skin of the chicken and spread/dot the prepared herb butter underneath the skin.
- Next, using the dry rub mixture, season the chicken on both sides, and return to breast side up position.
- Allow chicken to marinate for at least a few hours, however if you can prepare the night before, this will yield the best results.
- Preheat oven to 425 degrees Fahrenheit.
- If marinating overnight, remove from fridge and let the chicken rest at room temperature for at least 30 minutes.
- Add carrots and potatoes, drizzle with olive oil, and season with salt, pepper, and italian seasoning and additional herbs like thyme and rosemary.
- Create a tent and cover the chicken (sheet pan) with aluminum foil, and place in middle of oven for 45 minutes. Then, remove the aluminum foil, spoon or use a baster to coat the buttery flavourful juices overtop chicken , and bake for another 10 minutes or until internal temp of 165 degrees in reached. The temperature will continue to rise when removed. Done chicken should read 165 degrees Fahrenheit.
- Remove from oven, allow to rest for 10 minutes before slicing.