Spatchcocked Roasted Chicken
Spatchcocked Roasted Chicken is a game-changer for your weeknight dinners and special gatherings. This method of butterflying the chicken ensures even cooking and maximum crispiness, resulting in juicy meat with perfectly crispy skin. Seasoned to perfection with fresh herbs and zesty lemon, this dish is not only delicious but also visually stunning—making it a highlight on any table. Get ready to impress your family and friends with this easy-to-follow recipe that delivers restaurant-quality results right at home.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 2 tsp fresh rosemary or thyme, chopped
- Juice of 1 lemon
- 1 cup low-sodium chicken broth
- 4 tbsp unsalted butter
Instructions
- Preheat your oven to 450°F (230°C). Pat the chicken dry with paper towels.
- Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears, then flip it over and press down on the breastbone until it cracks.
- Rub olive oil over the chicken, then season generously with salt, pepper, garlic powder, and fresh herbs.
- Place the chicken skin-side up on a roasting pan and roast for about 45-50 minutes until golden brown and juices run clear.
- In a saucepan, melt butter over medium heat; stir in chicken broth and simmer to combine flavors.
- Let the chicken rest for about 10 minutes before carving and drizzle sauce over each piece before serving.
Nutrition
- Serving Size: 1/4 chicken (170g)
- Calories: 350
- Sugar: 0g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg
Keywords: Feel free to customize seasoning based on your preferences; smoked paprika or additional lemon zest can add unique flavor profiles.