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Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
Also known as butterflied chicken, spatchcock chicken is the best way to get a perfectly roasted chicken that makes both white and dark meat lovers happy! The main issue with a classic roast chicken is that the breast meat often gets over-cooked and dried out while waiting for the thighs to fully cook. But by simply removing the backbone so the chicken lays flat, the thighs and breasts roast more evenly and end up perfectly cooked at the same time! There's no need to get any special tools or ask your butcher for assistance; this is a job that is so easy to do at home with just a pair of kitchen shears or a sharp knife. Bonus? This bird is balanced atop a big ol’ pile of vegetables, making this a perfect sheet pan dinner.
Can you prep spatchcock chicken ahead of time?
Possibly the most intimidating part of making spatchcock chicken is the little bit of butchery at the beginning of the recipe. But the best part of this type of recipe is that this step does not need to take place the night you cook the chicken! Take the backbone out the night before. While you're at it, go ahead and dry brine or season the chicken in advance.
As opposed to the wet brine often used to make a Thanksgiving turkey, dry brining can be as simple as salting the bird all over and allowing it to dry out. The night before or morning of, follow the instructions through step 5, without preheating the oven. Place the spatchcocked and thoroughly salted chicken on a wire rack set over a rimmed baking sheet or on a very large plate. Let it rest, uncovered in the refrigerator for up to 24 hours. When you’re ready to cook, preheat the oven, chop the vegetables, and let the herb butter soften. The resulting chicken will be seasoned throughout, with the added benefit of dry skin. Dry skin = crispy skin!
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Ingredients
- 6 Tbsp.
salted butter, room temperature
- 1
lemon, zested
- 1 Tbsp.
chopped fresh parsley, plus more for serving
- 1 Tbsp.
chopped fresh thyme or rosemary, divided
- 1 1/2 tsp.
ground black pepper, divided
- 1 tsp.
dijon mustard
- 1
(4- to 5-lb.) whole chicken, neck and giblets removed
- 1 Tbsp.
plus 1 tsp. kosher salt, divided
- 1 1/2 lb.
red potatoes, cut into 1-in. chunks (about 4 medium)
- 1 lb.
carrots, peeled and cut on the diagonal into 1-inch chunks (about 3 medium
- 12 oz.
Brussels sprouts, trimmed and cut in half
- 1
small red onion, cut into small wedges
- 4
garlic cloves, crushed and peeled
- 2 Tbsp.
olive oil
Directions
- Step 1Preheat the oven to 450°F.
- Step 2In a medium bowl, combine the butter, lemon zest, parsley, 1 teaspoon thyme or rosemary, ¼ teaspoon pepper, and dijon mustard. Set aside.
- Step 3On a secure cutting board, place the chicken breast-side down. Pat the chicken dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it, staying as close to the bone as possible. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. (Save the backbone for making chicken stock, if you like.) Use hands to hold the 2 sides of the split chicken and carefully pull it open.
- Step 4Flip the chicken so it's breast-side up and cut-side down. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the breastbone. Now it should rest flatter against the cutting board.
- Step 5Using fingers, carefully loosen the skin covering the breasts and thighs. Sprinkle ½ teaspoon salt underneath the skin of each breast, ½ teaspoon salt under the skin of each thigh, and 1 teaspoon salt all over the skin and the underside of the chicken.
- Step 6Rub the herb butter under the chicken skin, on the underside of the chicken, and on top of the skin. Sprinkle ¾ teaspoon of pepper all over the chicken.
- Step 7On a rimmed baking sheet, place the potatoes, carrots, Brussels sprouts, onion, and garlic. Drizzle with the oil and sprinkle with the remaining 2 teaspoons of thyme or rosemary, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper, tossing to combine.
- Step 8Place the buttered chicken, breast-side up, on top of the vegetables with the legs facing outwards. Tuck the wings behind the chicken. Loosely cover the chicken with foil.
- Step 9Roast the chicken until golden brown and an instant-read thermometer registers 165°F in the thickest part of the breast, 1 hour to 1 hour and 10 minutes, removing the foil from the chicken after 40 minutes.
- Step 10Transfer the chicken to a carving board and allow it to rest for at least 10 minutes before carving.
- Step 11Meanwhile, stir the vegetables and return them to the oven until evenly browned, about 10 minutes.
- Step 12Carve the chicken as desired and serve with the vegetables, sprinkled with additional parsley.
Tip: Allow the chicken to sit at room temperature while the oven preheats and during vegetable prep, for at least 30 minutes but no more than 2 hours. This will allow the chicken to cook more evenly!
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