Gather Around Herb Butter Spatchcock Chicken

There are a few recipes that make people think you spent all day in the kitchen. This is one of them.

Spatchcocking a chicken might sound intimidating, but it's simply removing the backbone so the chicken lays flat. The reward is worth every snip. The meat cooks more evenly, the skin turns beautifully crisp, and dinner lands on the table much faster than roasting a whole bird the traditional way.

Fresh herbs, garlic, and butter work their way under the skin, keeping every bite juicy and full of flavor. Whether you're serving Sunday dinner or meal prepping for the week, this chicken rarely leaves leftovers.

Ingredients

• 1 whole chicken (about 5 pounds)

• 4 to 5 sprigs fresh thyme, divided

• 4 to 5 sprigs fresh oregano, divided

• 4 to 5 sprigs fresh parsley, divided

• 3 cloves garlic, minced

• 4 tablespoons (½ stick) butter, softened

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Olive oil

  
  

Instructions

Preheat your oven to 425°F.

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Prepare the Chicken

The first step is removing the backbone, also known as spatchcocking. A sturdy pair of kitchen shears makes this job much easier. (I use a simple pair from Williams Sonoma.)

Place the chicken breast side down on a clean work surface. I always keep a wooden cutting board on my counter, but raw poultry never touches it. Instead, I use a plastic cutting board that's easy to sanitize.

Starting at the neck end of the chicken, cut along one side of the backbone, staying as close to it as possible. You'll feel where the ribs connect to the spine. Cut right between them. Repeat on the other side until the backbone comes free.

Don't throw it away! Tuck it into the freezer for homemade chicken stock later.

Flip the chicken over so it's breast side up. Using the heel of your hand, press firmly on the breastbone until the chicken lays flat. Sometimes you really have to put your shoulders into it. I've even been known to grab a step stool for a little extra leverage.

Pat the chicken dry with paper towels.

Make the Herb Butter

Place the chicken skin side up in a large cast iron skillet. If you don't have one, a sheet pan works just as well. For even more flavor, you can lay a bed of thick onion slices underneath the chicken before roasting. (The cast iron I used for this recipe was from Amazon.)

Finely chop 2 sprigs each of the thyme and oregano along with about 2 tablespoons of parsley. Mix the herbs and minced garlic into the softened butter until well combined.

Gently loosen the skin over the breasts and thighs. Spread the herb butter underneath the skin, working it as far as you can. It'll feel like you're giving the chicken a little massage, especially when you're trying to reach those legs.

Lightly brush the outside of the chicken with olive oil. This helps the seasoning stick and creates that irresistible golden, crispy skin. Season the outside with the salt and pepper, then scatter the remaining thyme and oregano sprigs over the chicken.

Roast

Place the skillet on the center rack of your 425°F preheated oven.

Roast for 45 to 55 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads at least 160°F. The temperature will continue to rise as the chicken rests, reaching the USDA-recommended 165°F before leveling off.

Let the chicken rest for 10 to 15 minutes before carving. This gives the juices time to redistribute, keeping every slice tender and juicy.

Tips From my Kitchen

If you think the crispy skin is the best part, you're not alone. Drying the chicken well before roasting and lightly coating it with olive oil are two simple steps that make all the difference.

And don't forget that backbone tucked away in your freezer. Future-you will thank present-you when it's time to make a rich, homemade chicken stock.

Estimated Nutrition Facts

Serving Size: Approximately 1/6 of the roasted chicken

Calories: ~385 calories

Protein: ~39g

Fat: ~24g

Saturated Fat: ~8g

Carbohydrates: 2g

Fiber: 1g

Sugar: 1g

Sodium: ~300mg

Cholesterol: ~145mg

Nutrition information is an estimate and will vary based on the size of the chicken, the amount of skin consumed, and how the chicken is portioned.

Make It a Family Affair

This recipe has several jobs that are perfect for little kitchen helpers.

Have them stir together the herb butter while you prepare the chicken.

Once everything is mixed, let them help spread the butter underneath the skin. They'll probably giggle because it really does feel like you're giving the chicken a massage!

If you're using onions in the bottom of the pan, kids can arrange the slices into a cozy little bed for the chicken to rest on before it heads into the oven.

These simple tasks give children a chance to be involved, build confidence in the kitchen, and take pride in the meal they helped create. Don't be surprised if they announce at the dinner table, "I made this chicken!"