Roasted Spatchcock Chicken
The best alternative for turkey on Thanksgiving. This roasted spatchcock chicken is full of flavor and is perfect for the holidays!
Roasted Spatchcock Chicken
- Prep Time
10 min
- Cook Time
35-45 min
- Total Time
1 hour
- Servings
4
- Difficulty
Hard
Ingredients
- 1 4-5 pound chicken
- 1 stick butter
- 1 bunch of thyme
- 1 bunch of rosemary
- 5 garlic cloves
- 1 lemon (zested & juiced)
- ½ cup chicken stock
- 2 pounds red potatoes (quartered)
- 2-3 carrots (chopped)
- 1 onion (chopped)
Instructions
- Preheat oven to 425°F.
- To spatchcock the chicken, cut out the backbone, spread the chicken’s legs apart, and flip it so it is skin side up. Press on the chicken until you hear the wishbone break, you can remove it with a knife if you prefer. Finally, tuck the wings behind the breasts so they don’t burn.
- After preparing the chicken, thoroughly dry the chicken with paper towels.
- To make the herb butter rub, chop the rosemary and thyme. Combine the herbs with the butter, lemon juice, and lemon zest.
- Use the rub to completely cover the chicken, both on top of the skin and under the skin.
- Cut up the potatoes, carrots, and onion. Spread the veggies out on a deep-set pan. Place the rubbed chicken flat on top of the vegetables and add the chicken stock to the bottom of the pan.
- Place the chicken in the oven for 30 minutes uncovered. Then reduce the heat to 350°F and roast for another 10-15 minutes or until the internal temperature is 165°F.
- Remove from the oven. Allow it to rest for 10-15 minutes before carving to let the juices redistribute into the chicken.
- Carve the chicken, serve, and enjoy!
TIPS
- This recipe is the perfect alternative for a turkey on Thanksgiving!
- To make roasting easier, prepare the chicken as instructed but place in the fridge overnight.
- Spatchcock chickens cook in half the time as whole or non-spatchcocked chickens.
- Reducing the oven heat prevents the chicken’s skin from burning.
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