Spatchcock Chicken (Crazy Easy)
This spatchcock chicken is a weeknight wonder. It's tender, juicy, and takes a fraction of the time to make as whole roasted chicken!
Servings 6 servings
Calories 405kcal
Ingredients
- 1/3 cup unsalted butter softened
- 1 1/2 tsp salt adjust to taste
- 1/2 tsp ground black pepper adjust to taste
- 3 garlic cloves minced
- 4 lb whole chicken
- 1 tbsp fresh herbs garnish
Instructions
- In a medium-size bowl, combine the softened butter with the salt, pepper, and garlic. Set aside.
- Flip the chicken breast-side down. Using kitchen scissors, cut out the backbone of the chicken. Next, make a shallow slice down the back of the breast bone (this will help the chicken "open up").
- Flip the chicken over and turn the legs inward. Using your hands, press the breasts down to lay the chicken flat (you might hear a slight crack and that's a good thing).
- Carefully pull the skin away from the meat around the breast area.
- Spread the butter mixture all over the chicken, reserving a bit to stuff underneath the skin.
- Place the chicken in a baking pan or cast-iron skillet. Bake the chicken at 450°F uncovered for about 50 minutes or until internal temperature reaches 165°F. Let chicken rest for 10 minutes before cutting into it. Enjoy!
Video
Nutrition
Calories: 405kcal | Carbohydrates: 1g | Protein: 27g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 685mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg