Best 4 Spatchcocked Chicken With Herb Butter Recipes
Spatchcocking a chicken is a simple technique that involves cutting out the backbone and flattening the chicken, resulting in a bird that cooks more evenly and quickly. This method is perfect for roasting or grilling, and allows for a variety of flavorings and seasonings to be easily absorbed. One popular way to cook spatchcocked chicken is with herb butter, which infuses the meat with a delicious blend of herbs and spices. This article will provide a comprehensive guide to spatchcocking a chicken and creating a flavorful herb butter, ensuring a juicy and succulent meal that is sure to impress family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
HERB-GARLIC BUTTER SPATCHCOCKED CHICKEN
After you learn how to make a spatchcocked chicken (it's so much easier than it looks!) try your hand at this delicious recipe. An herb-garlic buttery mix makes this recipe delectable--stuffed under the skin and rubbed on top for extra taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line 15 x 10 x 1-inch pan with foil.
- Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
- In small bowl, beat remaining ingredients with electric mixer on medium speed until light and fluffy. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub half of butter mixture under skin to cover entire breast area; gently replace skin. Rub remaining butter mixture on outside of chicken.
- Roast uncovered 30 minutes. Brush chicken with pan juices. Roast 30 to 35 minutes longer or until thermometer inserted in thickest part of breast reads at least 165°F. Serve chicken with pan juices, if desired.
Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 165 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g
SPATCHCOCKED CHICKEN WITH HERB BUTTER
Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
- Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.
SPATCHCOCKED CHICKEN ON BREAD WITH HERBS AND LEMON
Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of bread to absorb the juices for the fastest, easiest no-waste roasted chicken ever. While it's still hot, scatter fresh herbs over it and squeeze on some lemon juice for a fresh sauce that basically makes itself.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt.
- Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes.
- Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour pan juices over chicken and serve.
SPATCHCOCK CHICKEN WITH LEMON BUTTER
Spatchcocking a chicken (removing its backbone) enables you to flatten it out, which cuts down on roasting time and results in juicy, evenly cooked meat. To amp up the flavor, Michael Ruhlman bastes this chicken several times with a delicious lemon-rosemary butter. (Note: Clean your oven before cooking to reduce smoke from rendering chicken fat.)
Provided by Michael Ruhlman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Chicken: Preheat oven to 450 degrees F (use convection if possible). Place skillet on the bottom rack of the oven to preheat. Meanwhile, spatchcock the chicken: Use a heavy chef's knife or kitchen shears to remove the backbone, running from the neck to the cavity, by cutting down one side, then down the other. Discard the backbone (or reserve to make stock). Open the spatchcocked chicken like a book, then place skin-side up on a flat surface. Use the heel of your hand to push down on the keel bone (breastbone) to flatten the chicken. Optional: Use kitchen twine to tie the two drumsticks together for better maneuverability in the skillet. Season the chicken liberally and evenly with salt to coat. Flip skin-side down, and season again. Then season both sides with freshly ground black pepper.
- Remove the preheated skillet from the oven. Place chicken skin-side up into the hot skillet so it lies flat. Place into the oven and roast until it's ready for the first basting, 30 minutes. (Chicken will roast for a total of 50 minutes.)
- Lemon-Rosemary Butter: Mince the shallot and set aside. In a small saucepan, add lemon juice and a generous pinch of salt; turn heat to medium and bring to a simmer, 1-2 minutes. Meanwhile, remove leaves from rosemary sprig and mince; you should have about 1 tablespoon of minced leaves. Add butter pieces to the simmering lemon juice and swirl the pan continuously to create an emulsion, 30-60 seconds. Whisk in the mustard powder and shallots. Turn off the heat and add rosemary. Whisk until evenly combined. Set the Lemon-Rosemary Butter aside.
- After 30 minutes, remove chicken from the oven. Use a pastry brush to baste the chicken with one third of the Lemon-Rosemary Butter (including pieces of shallot as well). Return chicken to the oven for another 10 minutes.
- After 10 minutes, remove chicken from the oven and brush skin with half the remaining Lemon-Rosemary Butter. Return to the oven and roast for 10 more minutes.
- After the chicken has roasted for a total of 50 minutes, remove from the oven. The skin should be dark brown, and the drumstick, when gently tugged, should want to separate from the thigh joint. Brush the chicken with the remaining Lemon-Rosemary Butter. Transfer to a cutting board and allow to rest, 15-20 minutes. Carve the chicken: Use a chef's knife to cut away the thigh-and-leg pieces from the breasts, then cut off the wings. Cut the breasts apart. Arrange all the pieces on a platter and serve.
Tips for Making Spatchcocked Chicken with Herb Butter:
- Use fresh herbs for the butter. This will give the chicken a more flavorful and aromatic taste.
- Don't be afraid to experiment with different herbs. There are many different herbs that can be used to flavor the butter, so find a combination that you like.
- Make sure the butter is softened before you use it. This will make it easier to spread on the chicken.
- Rub the butter all over the chicken, including under the skin. This will help to ensure that the chicken is evenly flavored.
- Cook the chicken until it is golden brown and cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
- Let the chicken rest before carving it. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Spatchcocked chicken with herb butter is a delicious and easy-to-make dish that is perfect for any occasion. The combination of the crispy skin, tender meat, and flavorful herb butter makes this dish a surefire hit. So next time you're looking for a delicious and impressive meal, give spatchcocked chicken with herb butter a try. You won't be disappointed!
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