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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arslan Roy
[email protected]Meh.
Ayoola Victor
[email protected]This recipe was a disaster! The chicken was dry and overcooked, and the herb butter was too salty. I would not recommend this recipe to anyone.
Timothy Alagon
[email protected]The chicken was cooked well, but the herb butter was a bit bland. I think I'll try a different recipe next time.
Arman Anwar
[email protected]Not a fan of the herb butter. It overpowered the flavor of the chicken.
Maleeha Gohar
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved. The chicken turned out okay, but I don't think I'll be making this recipe again.
Alex Gipson
[email protected]The chicken was a bit dry, but the herb butter helped to add some flavor. Overall, it was a good recipe.
David Weilnau
[email protected]My family loved this recipe! The chicken was moist and flavorful, and the herb butter added a nice touch. I would definitely recommend this recipe to others.
Derrick Edwards
[email protected]This recipe is a keeper! The chicken was cooked perfectly and the herb butter was a delicious addition. I will definitely be making this again.
Sasiwimon Niparut
[email protected]Followed the recipe exactly and the chicken turned out amazing! So juicy and flavorful. Will definitely be making this again.
Sardar Huseen
[email protected]I'm not usually a fan of chicken, but this recipe changed my mind. The spatchcocking method and the herb butter made all the difference. The chicken was moist and flavorful, and the skin was crispy and delicious. I'll definitely be making this again.
GrandpaChikita Montes
[email protected]This spatchcocked chicken recipe was an absolute hit! The herb butter infused the chicken with incredible flavor, and the meat was cooked to perfection - juicy and tender on the inside, with a crispy, golden-brown skin. My family raved about it, and