Spatchcock Chicken
Ingredients
The chicken
The compound butter
-
6
tbsp
Unsalted butter
-
2
tbsp
Fresh parsley
-
1
tsp
Italian seasoning
-
3
cloves
Garlic (crushed)
The topping
-
2
tbsp
Olive oil
-
½
tbsp
Sea salt
-
1
tsp
Paprika
-
¼
tsp
Black pepper
Instructions
- Preheat the oven to 450°F (232°C) and prepare a baking sheet with a rack.
- Let the chicken rest at room temperature for 30 minutes if possible.
- Place the chicken breast-side down on a cutting board and cut away the spine.
- Open the chicken like a book, flip it over, and press down on the breastbone to flatten it.
- In a bowl, mash together the butter, parsley, Italian seasoning, and crushed garlic to make the compound butter.
- Separate the skin from the chicken meat and spread the compound butter underneath.
- Drizzle olive oil over the chicken and season with sea salt, paprika, and black pepper.
- Roast the chicken in the oven for 40-50 minutes until the internal temperature reaches 160°F (71°C) in the breast.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Nutrition Facts (estimated)
Servings
6
Calories
343
Total fat
27.2g
Total carbohydrates
1.1g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
You might also like