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.
Servings 6 servings
Calories 535kcal
Equipment
- Kitchen Shears
- Skillet
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
- Clean the chicken, remove the innards if still inside, and pat dry.
- Preheat the oven to 450 degrees.
- Turn the chicken breast side down on a flat surface.
- Use the kitchen shears to cut on either side of the backbone, and remove it.
- Flip the chicken back over, and press down on the breast bone to further flatten and splay the chicken.
- Place the chicken into a large oven-proof skillet.
- Run half of the butter under the skin of the chicken.
- Slightly melt the remaining butter, and pour it over the outside of the chicken.
- Season the chicken with salt and pepper to taste, thyme, rosemary, poultry seasoning and sage.
- Place the chicken into the oven for 15 minutes.
- Reduce the oven temperature to 400 degrees, and bake another 45 minutes, or until the chicken is cooked through.
- Serve with lemon wedges.
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.
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.