Spatchcock Whole Roasted Chicken
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Category
Dinner
Cuisine
American
Author:
Grand View Beef
Servings
5
Prep Time
20 minutes
Cook Time
45 minutes
This spatchcock chicken is our family’s go-to for an easy, wholesome meal. It’s a weeknight staple—simple to prepare, packed with flavor, and made with nourishing pasture-raised protein and hearty vegetables
Ingredients
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Pasture Raised Whole Chicken
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salt/pepper
FOR THE BUTTER
-
4 Tbsp butter
-
1 Tbsp olive oil
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2 garlic cloves, minced
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1 tsp poultry seasoning
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1/2 tsp lemon zest
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1 Tbsp lemon juice
-
salt/pepper
-
Optional: You can sub 1 Tbsp fresh herbs (parsley, rosemary thyme, etc.) instead of poultry seasoning
FOR THE VEGGIES
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2 lbs red potatoes, quartered
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4 carrots, peeled and quartered
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2 head of broccoli cut into florets *see note
Directions
SPATCHCOCK THE CHICKEN
Chicken should be at room temperature before cooking. Place the whole chicken breast-side down on a cutting board. Pat it dry with paper towels to prevent slipping.
Remove the backbone, using kitchen shears and cutting along one side of the backbone from the tail to the neck. Repeat on the other side to completely remove the backbone (you can save it for making stock!).
To flatten the chicken, flip the chicken over so the breast side is facing up. Press down firmly on the breastbone with the palm of your hand until you hear a crack and the chicken lays flat.
PREPARE THE CHICKEN
Preheat oven to 425˚F
Season the inside of the chicken with salt and pepper. Transfer the chicken to a parchment-lined, rimmed baking sheet.
Use your thumbs to separate the skin from the meat over the breasts, thighs, and drumstick areas.
PREPARE THE BUTTER
In a small bowl, combine the butter ingredients: butter, olive oil, garlic, poultry seasoning/herbs, lemon zest, lemon juice, salt, and pepper.
Mix until all ingredients are incorporated fully.
PREPARE THE MEAL
Spread about ⅔ of the butter mixture under the chicken skin (it's okay if it's lumpy) and then spread the remaining over the top of the chicken.
Place your pre-cut vegetables all around the chicken on the parchment lined baking sheet. Drizzle with olive oil and generously season the chicken and vegetables with salt and pepper. Add any desired seasonings.
Bake uncovered at 425˚F for 45 minutes (see note) or until thermometer reads 160˚F when inserted into the chicken breast. Remove from oven and let rest for about 10 minutes before serving.
Recipe Note
*For cooking time, adjust based on the size of the chicken - a small (~3 lb) chicken will cook faster whereas a 4.5 lb chicken may take the full 45 minutes up to 1 hour.
*For the veggies, we often substitute for whatever we have on hand: brussel sprouts, squash, sweet potatoes, red onions, etc.