Spatchcock Chicken
Ingredients
The chicken
-
1
whole
chicken (5 pounds, giblets removed)
-
1
recipe
chicken brine (optional but recommended)
The butter mixture
-
6
tablespoons
butter (softened)
-
½
teaspoon
salt
-
1
teaspoon
black pepper
-
1
teaspoon
minced garlic
-
1
teaspoon
fresh thyme leaves (minced)
-
1
teaspoon
fresh rosemary leaves (minced)
-
2
teaspoons
fresh parsley leaves (minced)
Instructions
- Prepare the chicken brine according to the recipe directions and brine the chicken for 8 hours.
- Remove the chicken from the brine, rinse with cold water, and pat dry.
- Preheat the oven to 400 degrees F.
- Spatchcock the chicken by removing the backbone with poultry shears.
- Cut the cartilage over the breastbone to allow the chicken to lay flat.
- Tuck the wings under the rib cage.
- Make a butter rub by mixing softened butter with salt, pepper, garlic, thyme, rosemary, and parsley.
- Coat the outside of the chicken with the butter mixture and rub some under the skin.
- Insert a probe thermometer into the thickest part of the chicken.
- Bake for 40 minutes or until the thermometer registers 165 degrees F in both the thigh and breast.
- Remove the chicken from the oven and let it rest for 5-10 minutes before carving and serving.
Nutrition Facts (estimated)
Servings
6
Calories
322
Total fat
16g
Total carbohydrates
1g
Total protein
40g
Sodium
622mg
Cholesterol
252mg
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