Herb and Citrus Roasted Spatchcock Chicken

Prep Time: 30 mins Cook Time: 1 hr 30 mins Total Time: 2 hrs Serving: 2-4

Perfect for the holidays, this herb and citrus roasted spatchcock chicken is a showstopper! The skin is crispy on the outside with a perfectly tender juicy center. This chicken is perfect for smaller gatherings or if you want an alternative for ham or turkey over the holiday season. Your family and friends will love this simple yet impressive recipe. 

Ingredients

For the Chicken:

  • 4-5 lb. whole chicken Smart Chicken

  • salt to season the chicken

  • black pepper to season the chicken

For the Compound Butter:

  • ¼ cup salted butter

  • 2 cloves garlic minced

  • 1 tablespoon parsley finely chopped

  • ¼ teaspoon onion powder

Other Ingredients:

  • 1 sweet onion peeled and sliced

  • 1 orange sliced

  • 1 lemon sliced

  • 2 sprigs thyme

  • 2 springs rosemary

  • 2 sprigs parsley

Directions

Preheat the oven to 400°F. Line a baking tray with parchment paper. Remove the chicken from the refrigerator and let it rest for 30-40 minutes at room temperature.

Make the Compound Butter : Combine room temperature salted butter, fresh minced garlic, finely chopped parsley, and onion powder. Mix well and set aside.

Spatchcock the Chicken: Using poultry shears, cut along each side of the chicken backbone and remove it. Then, use a sharp chef’s knife to slice the breastbone in half, this makes it easier to flatten the bird. Generously season the inner cavity with salt and pepper.

Prepare the Baking Tray: Add sliced oranges, lemons, sweet onion, fresh rosemary, fresh thyme, and parsley to the prepared baking tray. Transfer the chicken to the tray placing it overtop of these ingredients, breast side up. Rub the chicken with the compound butter making sure to get underneath the skin too. Once well coated, place in the oven to roast.

Roast the Chicken: Roast for 1 - 1.5 hours or until the skin is browned, and an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F. Transfer the chicken to a cutting board and let rest for 10-20 minutes before serving. Juices should run clear to ensure doneness. Also, be sure to use the pan juice for a homemade gravy. Cooking times will vary based on the size of your chicken.

Nutrition

serving: 1serving or 1/4 of the entire chicken, calories: 565kcal, carbohydrates: 13g, protein: 37g, fat: 40g, saturated fat: 16g, polyunsaturated fat: 7g, monounsaturated fat: 15g, trans fat: 1g, cholesterol: 173mg, sodium: 233mg, potassium: 577mg, fiber: 2g, sugar: 8g, vitamin a: 853IU, vitamin c: 42mg, calcium: 69mg, iron: 2mg

More Recipes to Try

Lemon Herb Roasted Chicken

Cranberry Orange Chicken

Juicy Grilled Chicken Platter

 

IT Department