Spatchcock Chicken with Garlic-Herb Butter
This spatchcock chicken is perfectly cooked with a crispy and buttery skin! Perfectly seasoned with fresh herbs, garlic, shallots, and just a bit of lemon juice for brightness. This spatchcock chicken with garlic-herb butter tastes great alongside roasted veggies for a delicious healthy and low-carb dinner!
Yield: servings
Equipment
- Kitchen shears
- Small bowl
- Baking dish
Ingredients
- 5 pound whole chicken
- ½ cup unsalted butter softened
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh herbs of choice chopped
- 1 ½ teaspoons garlic
- 2 tablespoons shallots chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425° Fahrenheit.
- Place the chicken breast-side down on a cutting board and remove the backbone with kitchen shears.
- Turn chicken over and open the back so that the legs face inward. Then press firmly on the center of the breastbone until you hear a crack, allowing the chicken to lay flat.
- Mix together the butter, parsley, herbs, garlic, shallot, lemon juice, salt and pepper in a small bowl.
- Tuck the wings underneath the chicken and gently pull skin away from the chicken then rub half the butter mixture underneath the skin. Rub the remaining butter over top of the entire chicken.
- Bake chicken for 40-45 minutes or until a thermometer inserted into the thickest part of the chicken reads 165° Fahrenheit. Remove from the oven and let rest for at least 10 minutes before serving.
Notes
- Make it Dairy-Free: Use dairy-free butter instead of regular butter in this recipe.
- Fresh Herbs of Choice: I used fresh rosemary, thyme, and sage but any fresh herbs will work!
Nutrition
Serving Size: 1serving | Calories: 538cal | Protein: 35g | Fat: 43g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 519mg | Potassium: 444mg | Total Carbs: 2g | Fiber: 1g | Sugar: 1g | Net Carbs: 1g | Vitamin A: 938IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg