Herb Roasted Spatchcock Chicken
Herb Roasted Spatchcock Chicken
Ingredients
For the Vegetable Base
- 2 pounds red and yellow potatoes, cut into 1-inch chunks
- 1 yellow onion, large, sliced
- 4 cloves garlic, minced
- 1 lemon, sliced into 1/4-inch rounds
- 4 sprigs fresh thyme
- 4 sprigs fresh tarragon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For the Herb Butter Marinade
- 1/4 cup fresh parsley, finely chopped
- 1 Thai chili pepper, finely minced
- 3 cloves garlic, minced
- 2 tablespoons Epice (Haitian herb marinade), optional
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Chicken
- 1 whole chicken, 3 1/2 to 4 pound
- 1 tablespoon Adobo seasoning
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 2
In a large cast-iron skillet or roasting pan, arrange the chopped potatoes, sliced onions, minced garlic, and lemon slices. Season these vegetables with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon paprika. Top with the fresh sprigs of thyme and tarragon.
⏱️ 10 min
- 3
In a medium bowl, combine the finely chopped fresh parsley, finely minced Thai chili pepper, 3 cloves minced garlic, Epice (if using), freshly squeezed lemon juice, softened unsalted butter, olive oil, 1 teaspoon kosher salt, smoked paprika, onion powder, and garlic powder. Mix thoroughly with a fork or whisk until well combined into a paste-like consistency.
⏱️ 5 min
- 4
Prepare the whole chicken by spatchcocking it. Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (you can save it for stock). Flip the chicken over and press firmly on the breastbone with the palms of your hands until it flattens. This helps the chicken cook more evenly.
⏱️ 5 min
- 5
Pat the spatchcocked chicken dry with paper towels. Season the chicken all over with Adobo seasoning and the remaining 1/2 teaspoon freshly ground black pepper.
⏱️ 2 min
- 6
Generously rub the prepared herb butter marinade all over the chicken, including under the skin of the breast and thighs, to ensure maximum flavor and moisture during cooking.
⏱️ 3 min
- 7
Place the marinated chicken on top of the prepared vegetable base in the cast-iron skillet. Drizzle any remaining herb butter marinade over the chicken.
⏱️ 2 min
- 8
Roast the chicken in the preheated oven for approximately 1 hour, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes during roasting to keep it moist and flavorful.
⏱️ 60 min•🌡️ 375
- 9
Once cooked, carefully remove the skillet from the oven. Allow the chicken to rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Carve the chicken and serve it with the roasted vegetables and pan juices.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Herb Roasted Spatchcock Chicken
Ingredients
For the Vegetable Base
- 2 pounds red and yellow potatoes, cut into 1-inch chunks
- 1 yellow onion, large, sliced
- 4 cloves garlic, minced
- 1 lemon, sliced into 1/4-inch rounds
- 4 sprigs fresh thyme
- 4 sprigs fresh tarragon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For the Herb Butter Marinade
- 1/4 cup fresh parsley, finely chopped
- 1 Thai chili pepper, finely minced
- 3 cloves garlic, minced
- 2 tablespoons Epice (Haitian herb marinade), optional
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Chicken
- 1 whole chicken, 3 1/2 to 4 pound
- 1 tablespoon Adobo seasoning
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 2
In a large cast-iron skillet or roasting pan, arrange the chopped potatoes, sliced onions, minced garlic, and lemon slices. Season these vegetables with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon paprika. Top with the fresh sprigs of thyme and tarragon.
⏱️ 10 min - 3
In a medium bowl, combine the finely chopped fresh parsley, finely minced Thai chili pepper, 3 cloves minced garlic, Epice (if using), freshly squeezed lemon juice, softened unsalted butter, olive oil, 1 teaspoon kosher salt, smoked paprika, onion powder, and garlic powder. Mix thoroughly with a fork or whisk until well combined into a paste-like consistency.
⏱️ 5 min - 4
Prepare the whole chicken by spatchcocking it. Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone (you can save it for stock). Flip the chicken over and press firmly on the breastbone with the palms of your hands until it flattens. This helps the chicken cook more evenly.
⏱️ 5 min - 5
Pat the spatchcocked chicken dry with paper towels. Season the chicken all over with Adobo seasoning and the remaining 1/2 teaspoon freshly ground black pepper.
⏱️ 2 min - 6
Generously rub the prepared herb butter marinade all over the chicken, including under the skin of the breast and thighs, to ensure maximum flavor and moisture during cooking.
⏱️ 3 min - 7
Place the marinated chicken on top of the prepared vegetable base in the cast-iron skillet. Drizzle any remaining herb butter marinade over the chicken.
⏱️ 2 min - 8
Roast the chicken in the preheated oven for approximately 1 hour, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes during roasting to keep it moist and flavorful.
⏱️ 60 min•🌡️ 375 - 9
Once cooked, carefully remove the skillet from the oven. Allow the chicken to rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Carve the chicken and serve it with the roasted vegetables and pan juices.
⏱️ 15 min