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Spatchcock Garlic Herb Butter Roasted Chicken with Roasted Vegetables Recipe

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4.3 from 88 reviews

This Spatchcock Chicken recipe features a whole chicken flattened and roasted with a fragrant butter-herb mixture, accompanied by tender roasted red potatoes and carrots. The method ensures juicy, evenly cooked chicken with crispy skin and perfectly roasted vegetables, enhanced by fresh herbs and lemon zest for a bright, savory meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Butter Mixture

  • 4 to 4.5 lb whole chicken
  • 3 Tbsp butter, softened
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp chopped fresh thyme
  • 1 1/2 tsp chopped fresh rosemary
  • 2 tsp lemon zest
  • Salt and black pepper, to taste (about 3/4 tsp salt and 1/4 tsp black pepper for butter mixture, additional for seasoning)
  • 1 tsp paprika
  • Lemon wedges, for serving

Vegetables

  • 1 3/4 lbs red potatoes, cut into 1 1/2 inch chunks
  • 1 lb carrots, peeled and cut into 1-inch chunks
  • 2 tsp minced garlic
  • 1 Tbsp chopped fresh rosemary
  • 2 tsp chopped fresh thyme
  • 1 Tbsp olive oil
  • 3 Tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 425°F. Spray an 18 by 13 inch baking sheet with non-stick cooking spray or line it with parchment paper for easy cleanup.
  2. Spatchcock the chicken: Place the chicken breast side down on a cutting board. Using heavy-duty kitchen shears, cut along both sides of the backbone from end to end to remove it completely. Reserve the backbone for stock if desired.
  3. Optional sternum cut and seasoning: For easier flattening, make a small cut down the center of the breastbone (sternum). Trim any visible excess fat and season the inside of the chicken cavity with salt and pepper.
  4. Flatten the chicken: Turn the chicken over so breast side is up. Using the heel of your hand, firmly press down on the center of the chicken breasts to crack the breastbone and flatten the bird. Use a second hand if needed for added pressure.
  5. Prepare the herb butter: In a mixing bowl, combine the softened butter, 1 1/2 tsp minced garlic, 1 1/2 tsp chopped thyme, 1 1/2 tsp chopped rosemary, lemon zest, and about 3/4 tsp salt and 1/4 tsp pepper. Mix well.
  6. Create skin pockets: Gently separate the skin from the chicken breasts and thighs to create pockets without tearing the skin, starting near the neck and extending down. Pat the outer chicken skin dry with paper towels for crispiness.
  7. Apply herb butter: Spread the butter mixture evenly under the chicken skin covering the breasts and thighs. Then add some butter over the skin and spread it to help move the butter underneath.
  8. Place and season chicken: Transfer the chicken, breast side up, to the prepared baking sheet. Tuck the wing tips under the bird. Evenly season the outside of the chicken with paprika, salt, and pepper to taste.
  9. Toss vegetables: In a large bowl, toss the red potatoes, carrots, remaining 2 tsp minced garlic, 1 Tbsp rosemary, 2 tsp thyme, and olive oil. Season with salt and pepper to taste.
  10. Arrange vegetables: Spread the seasoned vegetables evenly around and underneath the chicken, utilizing spaces under the neck and wings if possible.
  11. Roast the chicken and vegetables: Roast in the preheated oven for about 50 to 60 minutes, until the chicken breasts read between 160°F to 165°F on an instant-read thermometer and thighs reach at least 165°F. Optionally toss vegetables midway (around 30 minutes) if they begin to brown unevenly.
  12. Rest and serve: Remove the chicken from the oven and tent with foil. Let rest for 10 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges to spritz over the chicken and vegetables for added brightness.

Notes

  • Spatchcocking flattens the chicken allowing for quicker and more even cooking, especially in the oven.
  • Separating the skin for the butter mix infuses the meat with flavor while keeping the skin crispy.
  • Do not overcook breasts to keep them juicy; aim for 160-165°F internal temperature.
  • The backbone can be saved and used to make homemade chicken stock.
  • Using fresh herbs lifts the flavor profile but dried herbs can be substituted if needed.
  • Letting the chicken rest after roasting is essential for juicy meat.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Find it online: https://allyumcooks.com/spatchcock-garlic-herb-butter-roasted-chicken-with-roasted-vegetables-recipe/