Oven Roasted Spatchcock Chicken
A flavorful and satisfying Oven Roasted Spatchcock Chicken that’s easy to prepare and perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 whole chicken, spatchcocked
- 4 tablespoons butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh herbs (such as rosemary, thyme, or parsley), chopped
- Juice of 1 lemon
- Radishes, cut in half (optional)
- Brussels sprouts, trimmed and halved (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Mix the softened butter with salt, black pepper, garlic powder, onion powder, chopped fresh herbs, and lemon juice until well combined.
- Pat the spatchcocked chicken dry with paper towels and spread the butter rub generously under and over the skin.
- Place the chicken on a roasting pan and arrange radishes and Brussels sprouts around it if desired.
- Roast in the oven for 45-60 minutes or until the chicken is golden brown and its internal temperature reaches 165°F (75°C).
- Allow the chicken to rest for 10 minutes before carving and serve with the roasted vegetables.
Notes
Use kitchen shears to spatchcock the chicken; consider mixing different fresh herbs for unique flavors.
Find it online: https://www.chickenmint.com/oven-roasted-spatchcock-chicken/