Herb-Roasted Spatchcock Chicken
Herb-Roasted Spatchcock Chicken
Ingredients
For the Roasting Bed
- 5 small potatoes, cut into chunks
- 1 onion, large, sliced
- 4 garlic cloves, smashed
- 1 lemon, sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika, or to taste
- 4 fresh thyme sprigs
- 4 fresh tarragon sprigs
For the Herb Butter Marinade
- 1/2 cup butter, softened
- 1 handful fresh parsley, chopped
- 1 Thai chili, chopped, or a pinch of chili flakes
- 2 garlic cloves, minced
- 4 tablespoons fresh tarragon, chopped
- 1 tablespoon epis, optional, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon adobo seasoning, or to taste
- 1 tablespoon paprika, or to taste
- 1 tablespoon garlic powder, or to taste
- 1 tablespoon onion powder, or to taste
- 1 tablespoon Goya sazon, or to taste
For the Chicken
- 1 whole chicken, 4 to 5 pounds, spatchcocked
- 1 lime, for washing chicken, optional
- 1/4 cup white vinegar, for washing chicken, optional
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 2
On a large baking tray or roasting pan, spread out the chunked potatoes, sliced onion, smashed garlic cloves, and sliced lemon.
⏱️ 5 min
- 3
Season the vegetables generously with salt, black pepper, and paprika. Add the fresh thyme and tarragon sprigs to the pan, distributing them among the vegetables.
⏱️ 3 min
- 4
In a medium bowl, combine the softened butter, chopped fresh parsley, chopped Thai chili (or chili flakes), minced garlic cloves, chopped fresh tarragon, and epis (if using). Add the salt, black pepper, adobo seasoning, paprika, garlic powder, onion powder, and Goya sazon. Stir until all ingredients are well combined into a cohesive herb butter.
⏱️ 7 min
- 5
Prepare the whole chicken by spatchcocking it. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it lays flat. (Optional: Wash your chicken with lime and white vinegar, then pat dry thoroughly).
⏱️ 5 min
- 6
Season the spatchcocked chicken generously all over with salt, black pepper, adobo seasoning, paprika, and garlic powder. Then, spread the prepared herb butter evenly over the entire chicken, making sure to also work some of it under the skin for extra moisture and flavor.
⏱️ 5 min
- 7
Place the buttered chicken, skin-side up, directly over the prepared bed of vegetables in the roasting pan.
⏱️ 1 min
- 8
Roast the chicken in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast. During roasting, you can baste the chicken with the pan juices a few times for added flavor and moisture.
⏱️ 60 min•🌡️ 375
- 9
Once cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Before serving, spoon some of the roasted pan juices and vegetables over the carved chicken.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Herb-Roasted Spatchcock Chicken
For the Roasting Bed
- 5 small potatoes, cut into chunks
- 1 onion, large, sliced
- 4 garlic cloves, smashed
- 1 lemon, sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika, or to taste
- 4 fresh thyme sprigs
- 4 fresh tarragon sprigs
For the Herb Butter Marinade
- 1/2 cup butter, softened
- 1 handful fresh parsley, chopped
- 1 Thai chili, chopped, or a pinch of chili flakes
- 2 garlic cloves, minced
- 4 tablespoons fresh tarragon, chopped
- 1 tablespoon epis, optional, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon adobo seasoning, or to taste
- 1 tablespoon paprika, or to taste
- 1 tablespoon garlic powder, or to taste
- 1 tablespoon onion powder, or to taste
- 1 tablespoon Goya sazon, or to taste
For the Chicken
- 1 whole chicken, 4 to 5 pounds, spatchcocked
- 1 lime, for washing chicken, optional
- 1/4 cup white vinegar, for washing chicken, optional
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 2
On a large baking tray or roasting pan, spread out the chunked potatoes, sliced onion, smashed garlic cloves, and sliced lemon.
⏱️ 5 min - 3
Season the vegetables generously with salt, black pepper, and paprika. Add the fresh thyme and tarragon sprigs to the pan, distributing them among the vegetables.
⏱️ 3 min - 4
In a medium bowl, combine the softened butter, chopped fresh parsley, chopped Thai chili (or chili flakes), minced garlic cloves, chopped fresh tarragon, and epis (if using). Add the salt, black pepper, adobo seasoning, paprika, garlic powder, onion powder, and Goya sazon. Stir until all ingredients are well combined into a cohesive herb butter.
⏱️ 7 min - 5
Prepare the whole chicken by spatchcocking it. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it lays flat. (Optional: Wash your chicken with lime and white vinegar, then pat dry thoroughly).
⏱️ 5 min - 6
Season the spatchcocked chicken generously all over with salt, black pepper, adobo seasoning, paprika, and garlic powder. Then, spread the prepared herb butter evenly over the entire chicken, making sure to also work some of it under the skin for extra moisture and flavor.
⏱️ 5 min - 7
Place the buttered chicken, skin-side up, directly over the prepared bed of vegetables in the roasting pan.
⏱️ 1 min - 8
Roast the chicken in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast. During roasting, you can baste the chicken with the pan juices a few times for added flavor and moisture.
⏱️ 60 min•🌡️ 375 - 9
Once cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Before serving, spoon some of the roasted pan juices and vegetables over the carved chicken.
⏱️ 15 min