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Roasted Herb and Garlic Butter Spatchcock Chickenith potatoes around

Roasted Herb and Garlic Butter Spatchcock Chicken

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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dishes & Entrees
Cuisine: American
Servings: 6 people
Author: Taneisha Morris

Ingredients

  • 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

Instructions

Prep Seasonings and Vegetables

  • 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.

Spatchcock Chicken

  • 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.

Season Chicken

  • 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.

Marinate Overnight (or a few hours)

  • Allow chicken to marinate for at least a few hours, however if you can prepare the night before, this will yield the best results.

Bake

  • 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.

Notes

When the chicken is nearly done, place oven on broil for around 5-7 minutes to crisp or brown the skin.