Description
This Oven Roasted Spatchcock Chicken features tender meat infused with garlic, lemon, and fresh herbs, making it an irresistible and simple option for a quick dinner that everyone will love.
Ingredients
Scale
- 4 lb. chicken
- 2 tbsp olive oil
- 8 tbsp softened butter
- 2 garlic cloves minced
- 2 tbsp fresh parsley minced
- 1 sprig fresh rosemary minced
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 lemon juiced
- 1 large onion quartered
- 2 carrots large chopped
- 2 celery stalks large chopped
- 1/2 lemon sliced
- 3 garlic cloves smashed
- 2 sprigs fresh rosemary
- 1 cup chicken stock
Instructions
- Preheat the oven to 375°F.
- Remove the chicken from the packaging and pat it dry with paper towels, discarding any innards.
- Place the chicken breast side down and cut along either side of the backbone using kitchen shears. Save the backbone for stock if desired.
- Flip the chicken over and press firmly on the breastbone to flatten it. Pat the chicken dry with additional paper towels if necessary.
- In a mixing bowl, combine the olive oil, softened butter, minced garlic, dried spices, fresh herbs, and lemon juice until well mixed.
- Carefully insert a few tablespoons of this mixture under the skin of each chicken breast. Brush or cover the chicken with the remaining mixture on all sides, making sure to coat under the skin as much as possible.
- In a roasting pan, arrange the chopped onion, carrot, celery, smashed garlic, lemon slices, and additional herbs. Pour the chicken stock into the bottom, then place the seasoned chicken skin side up over the top of the vegetables, or on a wire rack above them for airflow.
- Roast for 50 to 60 minutes, until the skin is golden brown and the internal temperature reaches 165°F in both the breast and thigh. Remember to check with a thermometer. For optimal results, start basting the chicken with the juices after the first 30 minutes, continuing this every 15 minutes until fully cooked.
- Let the chicken rest for 10 minutes before carving and serving.
Notes
Basting every 15 minutes with the pan juices helps to keep the chicken moist and enhances its flavor.
Using an instant-read thermometer ensures that the chicken is cooked to the safe internal temperature of 165°F.
This dish pairs well with a variety of sides, like roasted vegetables or a fresh salad.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg