What Makes This Recipe So Good
It includes step-by-step instructions on how to quickly and easily spatchcock a whole chicken! What was once an intimidating task is surprisingly simple. You’ll start by removing the backbone, flattening out your chicken, then slathering it in an irresistible garlic-herb butter – that’s it!It’s incredibly versatile and can be enjoyed however you’d like! Slice then serve this spatchcock chicken with garlic-herb butter alongside your favorite veggies, roasted potatoes, or even in a soup. I shredded my chicken and served it over salads for an easy and healthy lunch!The garlic-herb butter is totally customizable, allowing you to include your favorite flavors! Feel free to use whatever dried herbs you’d like. I used a combination of thyme, rosemary, and sage and it was delicious!
Key Ingredients
Whole Chicken – Purchase an entire chicken ranging from 4 to 5 or even up to 6 pounds. Be sure to check the inside of your chicken for a bag of giblets before using it in this recipe. Once you remove the giblets, you’ll then remove the backbone. I highly recommend holding on to this backbone and using it to make a homemade bone broth with the other chicken bones! Fresh Parsley – Just two tablespoons of fresh herbs make this spatchcock chicken with garlic-herb butter extra special. Not to mention how incredible your kitchen will smell while it cooks!
Chef’s Tips
Tuck the tips of the chicken wings underneath your chicken before transferring it to the oven. This part of the chicken can burn when exposed to high heat over a long period of time. Therefore, to avoid burning, gently tuck them underneath the spatchcock chicken with garlic-herb butter before baking.Use very sharp kitchen shears to remove the backbone from your chicken. Cutting out the backbone is the hardest part of this entire spatchcock chicken with garlic-herb butter recipe. Sharp kitchen shears will make this task a whole lot easier!For extra crispy skin, dab the chicken dry with a paper towel before slathering it in garlic-herb butter. Drying out the skin will help it crisp up while it cooks!
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