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How To Spatchcock A Chicken

How To Spatchcock Chicken

It makes tender, juicy meat that you can eat all week! This is how to spatchcock chicken with a full combination of herbs and spices.

Course dinner
Keyword spatchcock chicken
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 535 kcal

Ingredients

  • 1 whole Chicken with innards removed, 5-6 pounds
  • 4 tbsp Butter divided
  • 1 tbsp Fresh Thyme
  • 1 tbsp Fresh Rosemary
  • 1 tsp Ground Sage
  • 1 tsp Poultry Seasoning
  • 3 tsp Minced Garlic
  • Salt and Pepper to taste
  • Lemon Wedges for serving

Instructions

  1. Clean the chicken, remove the innards if still inside, and pat dry.

  2. Preheat the oven to 450 degrees.

  3. Turn the chicken breast side down on a flat surface.

  4. Use the kitchen shears to cut on either side of the backbone, and remove it.

  5. Flip the chicken back over, and press down on the breast bone to further flatten and splay the chicken.

  6. Place the chicken into a large oven-proof skillet.

  7. Run half of the butter under the skin of the chicken.

  8. Slightly melt the remaining butter, and pour it over the outside of the chicken.

  9. Season the chicken with salt and pepper to taste, thyme, rosemary, poultry seasoning and sage.

  10. Place the chicken into the oven for 15 minutes.

  11. Reduce the oven temperature to 400 degrees, and bake another 45 minutes, or until the chicken is cooked through.

  12. Serve with lemon wedges.

Recipe Notes

Calories: 535
Net Carbs: 1 Net Carb Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.