Roasted Spatchcock Herb Chicken is a savory, well-seasoned main dish. Hearty and flavorful.
Spatchcock refers to the flat shape that roasts much faster than whole.
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Delighted to share the ingredients I purchased and used to make this delicious recipe. All comments are my own.
HOW TO SPATCHCOCK A CHICKEN
To spatchcock (or butterfly) a whole chicken means to cut off the backbone with poultry shears and flatten it so most of the skin is exposed to direct heat while roasting in the oven.
TIME SAVING TIP
Combine the olive oil, herbs, salt and coarse ground black pepper in a small bowl. Then rub all over front and back side of chicken.
In my opinion, this method is faster as opposed to rubbing on each ingredient.
FLAVOR BOOST WITH FRESH THYME
Arrange six fresh sprigs of thyme underneath the chicken before roasting.
Salt (or a salt substitute) is necessary to enhance the chicken’s flavor.
HOW TO MAKE CRISPY SKIN
Coat the back and front (in that order) of the chicken in olive oil mixed with the herbs, salt and coarse ground black pepper.
BACK OF PREPARED CHICKEN
ROAST WITH BREAST SIDE UP
Roast 45 to 55 minutes OR until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160 degrees.
REST BEFORE CUTTING
Seal in the juices by resting the chicken at least 10 minutes before cutting.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
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Herb Roasted Spatchcock Chicken
- 1 4 or 5-pound whole chicken
- 3-1/2 tablespoons olive oil
- 2-1/2 tablespoons dried oregano or chopped fresh
- 2-1/2 tablespoons dried thyme or chopped fresh
- 6 sprigs of fresh thyme (optional)
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons coarse ground black pepper
- Preheat oven to 425 degrees.
- Using poultry shears, cut along each side of chicken's backbone.
- Remove and store in a plastic zippered bag for later use.
- Turn the chicken breast side up and press on the breastbone to flatten the chicken.
- In small bowl, combine olive oil, dried oregano, dried thyme, salt and coarse ground black pepper.
- Place chicken on a large rimmed baking sheet.
- First, rub the backside of the chicken with the olive oil mixture.
- Flip over and generously rub the front side of the chicken. Gently tuck wing tips underneath (to prevent overcooking).
- Tuck six (or more) sprigs of fresh thyme underneath the chicken (optional). Make sure breast side is UP before placing in oven.
- Roast for 45 to 55 minutes OR until the skin is browned and an instant-read thermometer inserted in an inner thigh registers 160 degrees.
- Transfer the chicken to a cutting board and let rest for 10 minutes before cutting.
- Serve immediately.