Roasted Spatchcocked Chicken

Roasted Spatchcocked Chicken with flavorful compound butter and fresh herbs, perfectly crispy on the outside, tender and juicy on the inside.

What will I need for this recipe?

Whole Chicken – A whole chicken provides a juicy, flavorful base for roasting. Spatchcocking ensures even cooking and crispy skin throughout.

Lemon – Lemon adds bright acidity and aromatic freshness to the chicken’s flavor, helping to tenderize the meat during cooking.

Garlic – Garlic imparts a rich, savory aroma and deep flavor to the chicken, infusing it during roasting for added depth.

Thyme, Rosemary, & Parsley (Sprigs) – These fresh herbs provide earthy, aromatic notes that enhance the chicken’s flavor and fragrance while infusing the meat during roasting.

Compound Butter

Unsalted Butter – Unsalted butter is the base for the compound butter, adding moisture and richness to the chicken while allowing control over salt.

Garlic – Minced garlic in the compound butter delivers a fragrant, savory kick, infusing the chicken with garlic flavor without overwhelming it.

Fresh Herbs – This blend of herbs adds a subtle, earthy flavor that balances the chicken’s seasoning.

Seasoning – For this recipe I use Nature’s Seasoning & Smoked Paprika. Simple ingredients that makes a big impact on flavor.

Lemon Zest – Lemon zest adds an intense, citrusy aroma and flavor, brightening the richness of the compound butter and complementing the chicken’s flavor

How to make Roasted Spatchcocked Chicken

Preheat your oven to 425°F (220°C).

In a small bowl, mix together the softened butter, minced garlic, chopped herbs, lemon zest, cajun seasoning, all purpose seasoning, smoked paprika, salt, and pepper until well combined.

Pat the chicken dry with paper towels. Season the cavity of the chicken with salt and pepper, then stuff it with the lemon halves, garlic halves, and a few sprigs of fresh herbs. Gently loosen the skin over the breasts and thighs of the chicken. Spread the compound butter evenly under the skin, making sure to cover as much of the meat as possible. Rub any remaining butter over the outside of the chicken.

Tie the legs together with kitchen twine or aluminum foil of you don’t have it and tuck the wings under the body of the chicken.

Place the chicken on a roasting rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, basting every 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Let the chicken rest for about 10-15 minutes before slicing. Enjoy your healthy and delicious meal!

FAQ

What can I serve with Roasted Spatchcocked Chicken?

I cook my chicken with chopped potatoes and carrots in the roasting pan. It adds so much flavor for your side dish and everything comes out at the same time! This roasted chicken pairs well with roasted vegetables, mashed potatoes, a fresh salad, or rice for a complete meal.

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs, but use about one-third of the amount called for in the recipe.

How do I store leftover roasted chicken?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

I Hope You Enjoy This Recipe!

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