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Ultimate Fast & Crispy Spatchcock Chicken with Garlic Herb Butter

A perfectly cooked spatchcock chicken, cut open to show juicy white meat and crispy, seasoned skin.
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Learn how to spatchcock a whole chicken for quick, even cooking, resulting in very juicy meat and perfectly crispy skin using a simple garlic herb butter.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Remove the chicken from its packaging and take out any giblets from the cavity. Place the chicken breast-side down on a cutting board.
  2. Use strong kitchen shears to cut along both sides of the backbone, starting near the tail and cutting toward the neck. Remove and discard the backbone.
  3. Flip the chicken over so it is breast-side up. Press down firmly on the center of the breastbone until you hear a crack and the chicken lies flat.
  4. In a small bowl, mix the softened butter, minced garlic, thyme, rosemary, salt, and pepper to create the herb butter.
  5. Gently separate the skin from the breast meat using your fingers. Rub half of the herb butter directly onto the breast meat under the skin. Rub the remaining butter all over the outside of the chicken, including the legs and wings.
  6. Drizzle the chicken with olive oil. Place the spatchcocked chicken on a wire rack set inside a rimmed baking sheet.
  7. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  8. Roast the chicken for 45 to 55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius).
  9. Remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving.

Notes

  • If you do not have kitchen shears, ask your butcher to spatchcock the chicken for you.
  • For extra crispy skin, place the chicken in the refrigerator uncovered for at least 2 hours before roasting.
  • You can roast vegetables like carrots and potatoes on the same sheet pan around the chicken.

Nutrition

Find it online: https://spoonsprout.com/spatchcock-chicken-fast-crispy-recipe/