Recipe: Spatchcocked Chicken with Herb Butter

Ingredients

Remove the innards from the chicken.
Spatchcock the chicken by cutting out the backbone using kitchen shears.
Flatten the chicken by pressing down on the breast bone.
Separate the skin from the meat to create pockets.
Sprinkle and massage salt under the skin and on the outside of the chicken.
Tuck the wings behind the breast.
Place the chicken on a wire rack over a baking sheet and cover loosely with plastic wrap. Refrigerate for up to 3 days.
Preheat the oven to 400°F (convection roast) or 425°F (regular oven).
Mix softened fat with the herb blend.
Spoon herb butter under the skin on both breasts and thighs.
Re-position the chicken on the rack and roast for 45 minutes or until the proper internal temperatures are reached.
Let the chicken rest for at least 10 minutes before carving.

Servings

4 servings

Calories

569

Total fat

44g

Total carbohydrates

Total protein

41g

Sodium

0mg

Cholesterol

0mg