SPATCHCOCK ROAST CHICKEN (ROAST CHICKEN RECIPE)

Yield: 6 servings

Author: Ana Marti

Spatchcock Roasted Chicken (Roast Chicken Recipe)

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

A spatchcocked chicken is the fastest way to roast a whole chicken. The meat always comes out incredibly tender and juicy. But, let's not forget about the herb butter that makes this recipe absolutely irresistible!

Ingredients

• 5lb whole chicken, rinsed and giblets removed
• 1/3 cup butter, softened
• 1 tablespoon parsley, finely chopped
• 1 tablespoon thyme, finely chopped
• 1 tablespoon rosemary, finely chopped
• 2 garlic cloves, grated
• zest from 1 lemon
• salt and pepper, to taste
• 2 lemons, sliced

Instructions

1. Preheat oven to 400 degrees F.
2. In a small bowl, combine softened butter, parsley, thyme, rosemary, grated garlic, lemon zest, salt, and pepper. Mix until well combined and set aside.
3. Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears. Turn the chicken back over, and with the ball of your hand, push down on the breast bone to flatten out the chicken.
4. Thoroughly pat the chicken dry with a paper towel. With your fingers, go under the skin and detach it from the meat. Rub the herb butter all over the chicken, including under the skin.
5. Arrange the lemon slices on your baking sheet. Place the spatchcocked chicken on top of the lemon slices and fold the wings under the breasts. Sprinkle the chicken with a bit more salt and pepper, if necessary.
6. Bake uncovered for 45-50 minutes or until a thermometer reads 165 degrees F when inserted into the thickest part of the chicken breast.
7. Remove the chicken from the oven and let it rest uncovered for about 10 to 15 minutes before carving or servings.
8. ENJOY!

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