Spatchcocked Slow-Roasted Chicken with Herb Butter
A butterflied whole chicken roasted with aromatic herb butter tucked under the skin, delivering incredibly crispy skin and succulent meat. The spatchcocking technique flattens the bird for faster, more even cooking while the compound butter infuses garlic, thyme, and lemon throughout. Perfect for family dinners or entertaining, this method produces restaurant-quality results with simple ingredients. The two-temperature roasting ensures golden skin while keeping the meat juicy.
Ingredients
- 4 tablespoons butter, softened
- 1 lemon lemon, zested
- 2 cloves garlic, fat, minced
- 2 teaspoons thyme leaves, roughly chopped
- 1 ½ teaspoons Dijon mustard
- 1 pinch salt and freshly ground black pepper
- 1 4-lb organic chicken
Instructions
- 1
Combine butter, lemon zest, garlic, thyme, mustard, salt and pepper in a small bowl and set aside
- 2
Remove gizzards from chicken and discard, pat chicken dry with paper towels
- 3
Place chicken breast-down on cutting board and remove backbone using kitchen shears, cutting down each side starting at tail end
- 4
Sprinkle cavity thoroughly with salt and pepper, then flip chicken over to lie flat
- 5
Trim excess fat deposits from around cavity
- 6
Slide fingers under skin to loosen from meat around breast and legs
- 7
Smear compound butter underneath skin all over meat, being careful not to break skin
- 8
Spread reserved tablespoon of butter evenly over skin, then sprinkle generously with salt and pepper
- 9
Place chicken in shallow roasting pan just large enough to accommodate it and refrigerate for 1-2 hours
- 10
Heat oven to 425 degrees and remove chicken from refrigerator
- 11
Roast for 20 minutes, then baste and decrease heat to 375 degrees
- 12
Cook for another 15-20 minutes, basting once in the middle, until cooked through
- 13
Let chicken rest for a few minutes before carving and serve with pan juices
Tips
Refrigerate the prepared chicken for 1-2 hours before roasting to help the skin crisp better during cooking.
Use sturdy kitchen shears when removing the backbone - they're much easier than a knife for cutting through bone.
Be gentle when loosening the skin to avoid tearing, which would let the flavorful herb butter escape during cooking.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can prepare with herb butter and refrigerate up to 24 hours before roasting
Serve immediately while hot with pan juices and crusty bread or roasted potatoes
Common Mistakes
Don't skip the resting period in refrigerator to avoid less crispy skin
Don't tear the skin when loosening to avoid losing flavorful butter during cooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely first and pat very dry. Frozen chicken will have excess moisture that prevents proper crisping of the skin.
How do I know when the chicken is fully cooked?
Use a meat thermometer - the thickest part of the thigh should reach 165 degrees F, and juices should run clear.
Can I prepare this ahead of time?
Yes, you can prepare the chicken with herb butter and refrigerate up to 24 hours before roasting for even better flavor.