It is no secret that roast chicken is one of my favorite foods of all time. However, while I love it, I don’t often have the hours necessary to prep and roast a bird. That is, until I discovered the magical technique called spatchcocking. By removing the chickens backbone and flattening it you cut the cooking time in half and end up with a more evenly cooked bird – avoiding the uneven job that traditional roasting can sometimes result in.
Also, you may feel like there is a lot of butter in this recipe. You may even think that there is too much butter and consider scaling back a bit. THERE IS NEVER ENOUGH BUTTER. You are only allowed to increase the butter.
Spatchcock Roast Chicken
- 1 2.5-3.5 lb chicken
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 4 cloves of garlic, chopped finely
- 1 lemon, halved
- 2 tbsp evoo
- salt and pepper
- Preheat oven to 400 F.
- Cut out the chickens backbone using kitchen shears so that the bird can be flattened. This can also be done by the butcher at your supermarket before you buy the bird.
- Create herb butter by combining butter, garlic, rosemary, thyme, and olive oil in a small bowl. Season to taste.
- Loosen the birds skin from the meat. Smear herb butter under skin being sure to cover the breasts and legs.
- Season both sides of the chicken with salt and pepper.
- Place a large oven safe skillet (preferably cast iron) over high heat. Once hot, place chicken in skin side down so that as much of the skin is touching the pans surface as possible.
- When the skin is golden, and releases from the pan easily, flip the bird.
- Squeeze lemon halves over the whole chicken, place lemons in pan, and put pan into the oven.
- Roast for ~35 minutes or until the legs easily separate from the bird.