Roasted spatchcock chicken with herb butter is flavorful. Baking chicken in butter cooks it evenly and quickly, resulting in very juicy meat and a crispy skin. Have a loaf of bread on hand to wipe off the butter bread juices.
Who doesn’t like roasted chicken gravy, so I made a gravy to go along with it. I used a cut-out chicken spine as a base. If you bought the chicken already patchcocked, omit this. There’s just enough delicious herb butter to keep the chicken moist.
If you don’t know how to patchcock a chicken, you’ll see how easy it can be. serious diet By J. Kenji Lopez-Alt. I base my gravy recipe loosely on him as well.
I wanted to make butter that was packed with herbs and flavor to stuff under the skin. I used Kelly Gold Salted Butter, which is an incredibly creamy butter.
Herb Butter Ingredients:
- kelly gold butter
- garlic
- dijon mustard
- chopped mixed herbs (parsley, sage, thyme, oregano)
- lemon juice
- salt and pepper
I’ve been blogging for 13 years, and this is the first Spatchcock (Butterfly) Chicken recipe I’ve done here. Flattening a bird for cooking in an oven or over a fire is a very practical way of doing things.
I’m a fan of this roast chicken with white wine and herbs, so I always have it by default. Over the years, I’ve created several recipes modeled after that one: roast chicken with white wine, herbs and garlic, and a tray of new potatoes. Roasted chicken with stout, rosemary and honey is a great alternative to beer for wine. I added Italian sausage to the mix, played around with orange and ginger, and stuffed it with pork and sage.
Some Tips on How to Cook Spatticock (Butterfly) Chicken
Remove the spine using sharp kitchen scissors. Reserve this along with any offal that may be included to make the gravy.
Gently pull the skin away from the pulp with your fingers and stuff with the herb butter.
Place the chicken wings on the bottom to prevent overcooking.
This chicken is grilled on high heat, so the top may burn. To prevent this, cover loosely with foil from about 30 minutes of cooking time.
Sprinkle a little baking powder on the crust for a crispy finish.
Roast chicken for 45 minutes or until breast reaches 68C/165°F as measured with an instant-read thermometer.
If you are looking for more chicken recipes, my index You can find the full list here.
What do you serve with roasted patchcock chicken?
You can keep this meal low-carb by eating this chicken with cauliflower rice, the best roasted cauliflower, or any other green vegetable of your choice. is best.
Try my Best Roasted Potatoes, or Roasted Smashed New Potatoes with Parmesan Cheese.
Roasted Spatchcock Chicken with Herb Butter
A delicious roasted patchcock chicken recipe with delicious herbs and garlic butter.
- Preparation time: 15
- Cooking time: 45
- total time: 1 hour
- yield: Four
- Category: chicken
- Method: roast
Roasted Patchcock:
1 free-range spatchcock chicken
100gms kelly gold butter
2 teaspoons dijon mustard
2 crushed garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
½ cup finely chopped herbs (1/4 cup Parsley, thyme, sage, oregano, rosemary, etc.
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 – 2 bay leaf (optional)
1/2 teaspoon Baking powder
Gravy/Juice:
Spatchcock spine cut into strips (if cutting yourself)
1 Chop onions, celery stalks and carrots into small pieces
½ cup dry sherry or dry white wine
1 cup chicken stock soup
2 bay leaves
Remaining stalks of herbs or a few sprigs of parsley
¼ teaspoon miso (optional)
1/2 teaspoon Soy sauce
Preheat oven to 200C/400F.
Cut the spine from the chicken following the steps above and set aside to use for the gravy. Press the chicken down to open it flat.
Combine butter, mustard, garlic, pepper, salt, chopped herbs, lemon juice and Worcestershire sauce in a bowl and mix well.
Gently pull the skin off the chicken with your fingers. Stuff the herb butter under the skin of the chicken. Most go under the chest. Spread remaining butter between chicken and legs.
Lightly sprinkle the chicken with salt and baking powder (to crisp the skin).
Roast uncovered for 45 minutes. If necessary, cover chicken loosely with foil after his 30 minutes of roasting time to prevent over browning.
Let the chicken rest for a few minutes before carving.
Make the gravy/juice while the chicken is roasting.
Place the chopped chicken spines in a medium saucepan and drizzle with a little olive oil. Brown these pieces on all sides.
Add the chopped onions, carrots and celery and sauté until softened, about 5 minutes.
Deglaze with 1/2 cup sherry or white wine and reduce this slightly. Add the stock, herb stalks and bay leaves and let this foam release for 20 minutes.
Strain the gravy to remove solids and return to a clean pan (or the same pan that has been wiped down). Boil this until it is reduced by half.
Scrape off any sticky bits from the bottom of the chicken roast dish and add these to the gravy.
Cut the chicken into pieces and pour the gravy over the top and/or sides. Mop the sauce with your favorite vegetables, salad, and bread.
Note
- Go Dairy Free: Substitute dairy-free butter or margarine for regular butter in this recipe.
- Fresh herbs of choice: I used fresh parsley, thyme, oregano, and sage, but any fresh herb will work.
keyword: chicken, roast, spatchcock, herbs, butter, garlic
*This post is proudly sponsored kelly gold
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