Servings: 4 servings 1x
Ingredients
- 3–5lb whole chicken
- 3 tbsp softened unsalted butter
- 2 tsp salt
- 1 tbsp fresh chopped parsley
- 1/2 tbsp fresh chopped thyme
- Zest from 1 lemon
- 2 cloves of garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 450F and line a baking sheet with parchment paper – you can cook in a cast-iron skillet instead, but you need a very large one
- Zest one lemon and mince the garlic. Add butter, lemon zest, garlic, salt, parsley, and thyme to a small mixing bowl. Mix to combine thoroughly and set to the side
- Spatchcock your chicken by removing the backbone, flipping over and pressing down on the breasts to lay flat with the breast side up – see instructions and video above for how to do this
- Take your butter, lemon, and herb mixture and rub it under the skin of your bird. You can lift the skin on the breasts and the thighs to really pack a lot of the mixture under the skin – this is how the meat gets flavorful and juicy
- Lay your spatchcocked chicken on the lined baking sheet or in a cast iron skillet. Brush olive oil all over the skin of the chicken and season liberally with salt and fresh cracked black pepper.
- Place in the oven to bake for 45-55 minutes – until the thickest section of the thigh meat reads 165F on a meat thermometer. The timing will depend on the size of the bird. Our 4lb chicken took 45 minutes, a 5lb chicken took 55 minutes and a 5.25lb chicken took nearly an hour. Use that as a guide, but the temperature is the best way to know.
- Remove from the oven and allow the chicken to rest for about 15 minutes before cutting into parts to enjoy!
Notes
** A 4-5 lb chicken is enough for 4 large servings.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.