Herb Garlic Butter Spatchcocked Chicken Recipes

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SPATCHCOCKED CHICKEN WITH HERB BUTTER



Spatchcocked Chicken With Herb Butter image

Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.

Provided by Melissa Clark

Categories     weekday, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup unsalted butter (1/2 stick), at room temperature
4 garlic cloves, finely grated or minced
2 teaspoons minced fresh parsley leaves
2 teaspoons minced mixed fresh herbs - any mix of mint, oregano and marjoram
1 1/2 teaspoons minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
1 3/4 teaspoons fine sea salt
1 teaspoon herbes de Provence
1/2 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1 (3 1/2- to 4-pound) chicken, spatchcocked and dried with paper towels (see Note)
Lemon wedges, for garnish

Steps:

  • In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
  • Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

HERB-GARLIC BUTTER SPATCHCOCKED CHICKEN



Herb-Garlic Butter Spatchcocked Chicken image

After you learn how to make a spatchcocked chicken (it's so much easier than it looks!) try your hand at this delicious recipe. An herb-garlic buttery mix makes this recipe delectable--stuffed under the skin and rubbed on top for extra taste.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 6

1 whole chicken (3 1/2 to 4 1/2 lb)
1/3 cup butter, softened
3 tablespoons chopped fresh or 1 tablespoon dried herb leaves (basil, chives, oregano, tarragon or thyme or combination)
5 teaspoons fresh lemon juice
1/2 teaspoon salt
2 cloves garlic, finely chopped

Steps:

  • Heat oven to 375°F. Line 15 x 10 x 1-inch pan with foil.
  • Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
  • In small bowl, beat remaining ingredients with electric mixer on medium speed until light and fluffy. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub half of butter mixture under skin to cover entire breast area; gently replace skin. Rub remaining butter mixture on outside of chicken.
  • Roast uncovered 30 minutes. Brush chicken with pan juices. Roast 30 to 35 minutes longer or until thermometer inserted in thickest part of breast reads at least 165°F. Serve chicken with pan juices, if desired.

Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 165 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g

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