50-Min Crispy Spatchcock Chicken
A whole chicken split flat and roasted skin-side up until golden and juicy, with herb butter under the skin for maximum flavor. Ready in under an hour with a few strategic shortcuts.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 54g
Ingredients
- 1 4-5 lb bird whole chicken
- 4 tbsp butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh herbs, chopped (parsley, thyme, or rosemary)
Instructions
- 1
Pat the chicken dry with paper towels, then flip it breast-side down on a cutting board.
- 2
Cut along both sides of the backbone with kitchen shears or a knife and discard the bone.
- 3
Flip the chicken skin-side up and press down hard on the breastbone to flatten it completely.
- 4
Mix softened butter with minced garlic and fresh herbs, then rub it generously under the skin and all over the outside.
- 5
Season generously with salt and pepper, then place skin-side up on a sheet pan.
- 6
Roast at 450°F for 40–45 minutes until skin is golden brown and the thickest part of the thigh reads 165°F on a meat thermometer.
- 7
Rest for 5 minutes, then cut into quarters and serve hot.
Tools you’ll need
- 12-inch sheet pan
- kitchen shears or chef's knife
- paper towels
- instant-read meat thermometer
- oven
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