Herb-Roasted Spatchcock Chicken
Herb-Roasted Spatchcock Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, spatchcocked
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
For the Herb Rub
- 1/4 cup extra virgin olive oil
- 1 tablespoon garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose seasoning blend
- 1 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with foil and place a wire rack on top. This setup will ensure even cooking and crispy skin.
⏱️ 10 min•🌡️ 375
- 2
In a medium glass bowl, combine the extra virgin olive oil, minced garlic, fresh chopped parsley, fresh chopped rosemary, dried thyme, red pepper flakes, ground black pepper, garlic powder, and 1 tablespoon of the all-purpose seasoning blend. Mix thoroughly until all ingredients are well incorporated, forming a vibrant herb-infused oil mixture. Set aside.
⏱️ 5 min
- 3
Place the spatchcocked chicken on the prepared wire rack. Pat the chicken thoroughly dry with paper towels, paying special attention to the skin. This step is crucial for achieving crispy skin.
⏱️ 5 min
- 4
Season the underside (cavity side) of the chicken generously with kosher salt and the remaining all-purpose seasoning blend. Then, spoon a generous amount of the prepared wet herb rub onto the underside, spreading it evenly across the meat.
⏱️ 5 min
- 5
Flip the chicken over so the skin side is facing up. Spoon the remaining wet herb rub onto the skin, ensuring to lift the skin in various places (especially around the breast and thighs) to rub the seasoning directly onto the meat underneath. Finish by sprinkling the paprika over the skin for enhanced color and flavor.
⏱️ 5 min
- 6
Place the seasoned chicken in the preheated oven. Roast for approximately 60 minutes, or until the internal temperature of the thickest part of the chicken breast reaches 165°F when measured with a meat thermometer. The cooking time may vary depending on the size of your chicken.
⏱️ 60 min•🌡️ 375
- 7
Once cooked, carefully remove the chicken from the oven. Let it rest on the wire rack for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken. Baste with any accumulated pan juices before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Herb-Roasted Spatchcock Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, spatchcocked
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
For the Herb Rub
- 1/4 cup extra virgin olive oil
- 1 tablespoon garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose seasoning blend
- 1 teaspoon paprika
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with foil and place a wire rack on top. This setup will ensure even cooking and crispy skin.
⏱️ 10 min•🌡️ 375 - 2
In a medium glass bowl, combine the extra virgin olive oil, minced garlic, fresh chopped parsley, fresh chopped rosemary, dried thyme, red pepper flakes, ground black pepper, garlic powder, and 1 tablespoon of the all-purpose seasoning blend. Mix thoroughly until all ingredients are well incorporated, forming a vibrant herb-infused oil mixture. Set aside.
⏱️ 5 min - 3
Place the spatchcocked chicken on the prepared wire rack. Pat the chicken thoroughly dry with paper towels, paying special attention to the skin. This step is crucial for achieving crispy skin.
⏱️ 5 min - 4
Season the underside (cavity side) of the chicken generously with kosher salt and the remaining all-purpose seasoning blend. Then, spoon a generous amount of the prepared wet herb rub onto the underside, spreading it evenly across the meat.
⏱️ 5 min - 5
Flip the chicken over so the skin side is facing up. Spoon the remaining wet herb rub onto the skin, ensuring to lift the skin in various places (especially around the breast and thighs) to rub the seasoning directly onto the meat underneath. Finish by sprinkling the paprika over the skin for enhanced color and flavor.
⏱️ 5 min - 6
Place the seasoned chicken in the preheated oven. Roast for approximately 60 minutes, or until the internal temperature of the thickest part of the chicken breast reaches 165°F when measured with a meat thermometer. The cooking time may vary depending on the size of your chicken.
⏱️ 60 min•🌡️ 375 - 7
Once cooked, carefully remove the chicken from the oven. Let it rest on the wire rack for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist chicken. Baste with any accumulated pan juices before serving.
⏱️ 10 min