Crispy & Juicy Spatchcock Chicken Recipe
This spatchcock chicken recipe delivers a crispy and juicy roasted chicken by butterflying the bird for even cooking. The chicken is seasoned with a flavorful compound butter made from fresh parsley, garlic, and Italian seasoning, then roasted at high heat for a perfectly golden and moist result.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken
- 5 lb Whole chicken
Compound Butter
- 6 tbsp Unsalted butter
- 2 tbsp Fresh parsley
- 1 tsp Italian seasoning
- 3 cloves Garlic, crushed
Seasoning
- 2 tbsp Olive oil
- 1/2 tbsp Sea salt
- 1 tsp Paprika
- 1/4 tsp Black pepper
Instructions
- Prep: Preheat your oven to 450°F (232°C) and set an oven-safe rack over a baking sheet to allow air circulation around the chicken for even roasting. If possible, let the chicken rest at room temperature for 30 minutes prior to roasting to ensure even cooking.
- Spatchcock the chicken: Place the whole chicken breast side down on a cutting board. Using kitchen shears, carefully cut along both sides of the spine to remove it. Open the chicken like a book, then flip it over, breast side up. Press down firmly on the breastbone to flatten the chicken so it lays evenly on the rack.
- Make compound butter: In a bowl, mash together unsalted butter, fresh parsley, Italian seasoning, and crushed garlic until well combined and fragrant. This butter will infuse the chicken with flavor and moisture.
- Season the chicken: Gently separate the skin from the breast and leg meat using your fingers. Place dollops of the compound butter underneath the skin all over the chicken, then press the skin down to spread the butter evenly underneath. Drizzle the outside of the skin with olive oil, then sprinkle sea salt, paprika, and black pepper evenly over the chicken.
- Roast: Place the spatchcocked chicken on the prepared rack and roast in the preheated oven for 40-50 minutes. Roast until a meat thermometer inserted into the thickest part of the breast reads 160°F (71°C). The temperature will continue to rise about 5°F while resting.
- Rest and serve: Remove the chicken from the oven and let it rest on the rack for 10-15 minutes before carving. Resting allows the juices to redistribute for moist, tender meat. Carve and serve warm.
Notes
- Letting the chicken come to room temperature before cooking helps it roast evenly.
- Spatchcocking shortens cooking time and promotes crispy skin.
- The compound butter can be flavored with additional herbs to suit your taste.
- Use a meat thermometer to ensure the chicken is fully cooked but not overdone.
- Resting the chicken after roasting is essential for juicy results.
Keywords: spatchcock chicken, roasted chicken, crispy chicken, compound butter chicken, easy chicken recipe
