New Recipes

Spatchcock Chicken

Name: Spatchcock Chicken
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 6 tbsp. salted butter, room temperature; 1 lemon, zested; 1 tbsp. chopped fresh parsley, plus more for serving; 1 tbsp. chopped fresh thyme or rosemary, divided; 1 1/2 tsp. ground black pepper, divided; 1 tsp. dijon mustard; 1 (4- to 5-lb.) whole chicken, neck and giblets removed; 1 tbsp. plus 1 tsp. kosher salt, divided; 1 1/2 lb. red potatoes, cut into 1-in. chunks (about 4 medium); 1 lb. carrots, peeled and cut on the diagonal into 1-inch chunks (about 3 medium; 12 oz. Brussels sprouts, trimmed and cut in half; 1 small red onion, cut into small wedges; 4 garlic cloves, crushed and peeled; 2 tbsp. olive oil

4 servings

servings

30 minutes

active time

2 hours

total time

Start Cooking

Ingredients

6 tbsp. salted butter, room temperature

1 lemon, zested

1 tbsp. chopped fresh parsley, plus more for serving

1 tbsp. chopped fresh thyme or rosemary, divided

1 1/2 tsp. ground black pepper, divided

1 tsp. dijon mustard

1 (4- to 5-lb.) whole chicken, neck and giblets removed

1 tbsp. plus 1 tsp. kosher salt, divided

1 1/2 lb. red potatoes, cut into 1-in. chunks (about 4 medium)

1 lb. carrots, peeled and cut on the diagonal into 1-inch chunks (about 3 medium

12 oz. Brussels sprouts, trimmed and cut in half

1 small red onion, cut into small wedges

4 garlic cloves, crushed and peeled

2 tbsp. olive oil

Directions

Preheat the oven to 450°F.

In a medium bowl, combine the butter, lemon zest, parsley, 1 teaspoon thyme or rosemary, ¼ teaspoon pepper, and dijon mustard. Set aside.

On a secure cutting board, place the chicken breast-side down. Pat the chicken dry with paper towels. Find the backbone and, using kitchen shears, cut along one side of it, staying as close to the bone as possible. Next, make an identical cut along the other side of the backbone to remove it completely from the bird. (Save the backbone for making chicken stock, if you like.) Use hands to hold the 2 sides of the split chicken and carefully pull it open.

Flip the chicken so it's breast-side up and cut-side down. Place both hands on the center of the bird, above the breastbone, and firmly press down until you hear the crack of the breastbone. Now it should rest flatter against the cutting board.

Using fingers, carefully loosen the skin covering the breasts and thighs. Sprinkle ½ teaspoon salt underneath the skin of each breast, ½ teaspoon salt under the skin of each thigh, and 1 teaspoon salt all over the skin and the underside of the chicken.

Rub the herb butter under the chicken skin, on the underside of the chicken, and on top of the skin. Sprinkle ¾ teaspoon of pepper all over the chicken.

On a rimmed baking sheet, place the potatoes, carrots, Brussels sprouts, onion, and garlic. Drizzle with the oil and sprinkle with the remaining 2 teaspoons of thyme or rosemary, remaining 1 teaspoon of salt, and remaining ½ teaspoon of pepper, tossing to combine.

Place the buttered chicken, breast-side up, on top of the vegetables with the legs facing outwards. Tuck the wings behind the chicken. Loosely cover the chicken with foil.

Roast the chicken until golden brown and an instant-read thermometer registers 165°F in the thickest part of the breast, 1 hour to 1 hour and 10 minutes, removing the foil from the chicken after 40 minutes.

Transfer the chicken to a carving board and allow it to rest for at least 10 minutes before carving.

Meanwhile, stir the vegetables and return them to the oven until evenly browned, about 10 minutes.

Carve the chicken as desired and serve with the vegetables, sprinkled with additional parsley.

Nutrition

Serving Size

Calories

1182

Total Fat

77 g

Saturated Fat

27 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

306 mg

Sodium

2214 mg

Total Carbohydrate

40 g

Dietary Fiber

11 g

Total Sugars

11 g

Protein

73 g