If you’ve never tried a Spatchcock Chicken with Herb Butter Recipe, you’re in for a treat that’s downright life-changing. I absolutely love how this method makes the chicken cook evenly and fast, plus the herb butter seeps into every nook and cranny, turning the chicken juicy, flavorful, and downright irresistible. Whether it’s a weeknight dinner or a crowd-pleaser for guests, this recipe will quickly become your new go-to for roasting chicken.
Why You’ll Love This Recipe
- Even Cooking: Spatchcocking flattens the chicken so it roasts evenly and gets crispy all over without drying out.
- Herb Butter Magic: Slathering butter mixed with garlic, lemon, and herbs under the skin infuses juicy flavor right where it counts.
- One-Pan Wonder: Roasting the chicken and veggies together saves you time and cleanup—perfect for busy cooks like us.
- Family Favorite: Every time I make this, my family goes crazy for the tender meat and crispy skin.
Ingredients You’ll Need
Let’s talk ingredients — this recipe keeps it simple but powerful. The key is fresh herbs and lemon zest in the butter for that bright, herby punch, plus hearty veggies that roast alongside. If you shop for a good fresh chicken and quality butter, you’re already halfway to a winner.
- Whole Chicken: Choose a fresh 4 to 5 pound chicken for the best size to spatchcock and roast evenly.
- Salt and Black Pepper: Sea salt works great here; seasoning inside and out layers the flavor perfectly.
- Unsalted Butter: Softened so you can easily mix in herbs and lemon — this is the star of the flavor booster.
- Olive Oil: Just a bit to drizzle on veggies and the chicken for extra crispiness and richness.
- Parsley: Fresh and finely chopped, it adds that clean herbal note we want.
- Garlic Cloves: Minced fresh garlic packs more punch than powder, trust me on this one.
- Lemon Zest and Juice: These brighten the butter with fresh citrus zing.
- Red Potatoes: Scrubbed clean and quartered, they roast beautifully and absorb the herb butter flavors.
- Carrots: Peeled and quartered for sweetness and color contrast.
- Brussels Sprouts: Trimmed and halved, they crisp up nicely alongside the chicken.
Variations
I love experimenting with this Spatchcock Chicken with Herb Butter Recipe — it’s so flexible! You can easily swap out veggies based on what’s in season or even modify the herb butter to suit your mood. Don’t be afraid to make it your own.
- Herb Swap: I sometimes replace parsley with rosemary or thyme for a woodsy flavor that pairs wonderfully with lemon.
- Spice it Up: Adding a pinch of smoked paprika or chili flakes to the butter gives it a subtle smoky heat that my family adores.
- Vegetarian Sides: Feel free to use sweet potatoes, parsnips, or even cauliflower instead of the standard veggies for a different twist.
- Butter Alternatives: For dairy-free options, try a good quality olive oil herb paste — it’s delicious and still keeps the chicken moist.
How to Make Spatchcock Chicken with Herb Butter Recipe
Step 1: Prep Your Chicken for Spatchcocking
Start by placing your chicken breast-side down on a cutting board, wings and neck facing towards you. Using sharp kitchen shears, carefully cut along both sides of the spine to remove it — this can feel intimidating at first, but once you get the hang of the pressure and angle, it’s quite simple. Then, flip the chicken over breast-side up and use a heavy knife to score down the sternum. I discovered that gently applying pressure on the breastbone helps flatten the chicken completely, ensuring even roasting. Don’t skip seasoning inside with salt and pepper here — that’s a game changer for deep flavor.
Step 2: Make and Apply the Herb Butter
Now, mix softened butter with minced garlic, chopped parsley, lemon zest and juice, plus a pinch of salt and pepper. I like to mash everything well with a fork so the lemon juice gets absorbed and the flavors meld together beautifully. The fun part: gently separate the chicken skin from the meat with your thumbs — this trick lets you scoop under the skin and smear about two-thirds of the herb butter directly onto the meat. The remaining butter? Spread all over the outside. This under-the-skin butter is the secret to juicy, flavorful bites.
Step 3: Arrange the Veggies and Roast
Scatter quartered red potatoes, carrots, and halved Brussels sprouts around the chicken on a rimmed baking sheet lined with parchment. Drizzle everything with olive oil, then season the veggies and chicken generously with salt and pepper. I love roasting everything together because the veggies soak up those beautiful chicken drippings, creating an amazing one-pan meal. Pop it in a 425˚F oven and bake uncovered for about 45 minutes, or until the internal temperature hits 160˚F when checked at the thickest part of the breast. Let it rest uncovered for 10 minutes after roasting — this locks in the juices and makes slicing a dream.
Pro Tips for Making Spatchcock Chicken with Herb Butter Recipe
- Use Sharp Kitchen Shears: Don’t struggle with dull tools—good shears make removing the spine smooth and safe.
- Butter Under the Skin: Spreading butter under the skin is my go-to technique for moist, flavorful chicken every time.
- Don’t Skip Resting: Letting the chicken rest before slicing seals in juices and keeps your meat tender.
- Check Doneness With a Thermometer: Avoid drying out your chicken by using an instant-read thermometer instead of guessing.
How to Serve Spatchcock Chicken with Herb Butter Recipe
Garnishes
I like to finish this dish with a sprinkle of fresh parsley or a quick squeeze of lemon juice right before serving — it brightens the flavors and adds a pop of fresh green that looks beautiful on the plate. Sometimes, a few lemon wedges on the side are a nice touch for guests to customize.
Side Dishes
This Spatchcock Chicken with Herb Butter Recipe comes with roasted veggies right on the pan, but I also love pairing it with a simple green salad or garlic butter sautéed green beans for extra veggies. A crusty bread or even a warm grain like quinoa rounds it out nicely if you want more carbs.
Creative Ways to Present
For special occasions, I place the spatchcock chicken on a rustic wooden board surrounded by colorful roasted vegetables and scatter some edible flowers or microgreens on top. It turns into a stunning centerpiece that makes dinner feel extra festive — your friends will be seriously impressed.
Make Ahead and Storage
Storing Leftovers
I always store leftover chicken and veggies in airtight containers in the fridge. Keeping the skin separate from the meat if possible helps maintain crispness. The leftovers keep well for about 3 to 4 days — perfect for easy lunches or quick dinners the next day.
Freezing
You can freeze leftover spatchcock chicken and veggies, but I recommend removing the skin first to avoid sogginess after thawing. Wrap portions tightly in freezer-safe bags or containers for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
When reheating, I prefer warming the chicken and veggies in a 350˚F oven to help crisp the skin back up and avoid microwaving, which can make it rubbery. Cover loosely with foil at first, then remove foil near the end to re-crisp the skin. It keeps the flavors and texture much closer to fresh.
FAQs
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What does spatchcock mean?
Spatchcocking means removing the backbone of a whole chicken and flattening it out so it cooks evenly and faster. It’s an easy technique that results in deliciously crispy skin and juicy meat.
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Can I use frozen chicken for this recipe?
I recommend using fresh or fully thawed chicken for spatchcocking because it’s easier to handle and cuts cleanly. Attempting to spatchcock partially frozen chicken can be tricky and unsafe.
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How do I know when the chicken is done?
The best way is using an instant-read thermometer. Insert it into the thickest part of the breast — it should read 160˚F. The chicken will rest and carryover cook to a safe 165˚F.
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Can I use other herbs in the butter?
Absolutely! Feel free to use thyme, rosemary, tarragon, or any fresh herbs you love. Mixing different herbs can give the chicken your own signature flavor.
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Is it necessary to separate the skin to apply butter?
It’s highly recommended because placing herb butter directly under the skin allows the flavors to infuse the meat and keeps it extra moist. If you don’t separate the skin, you’ll still get good flavor but not quite as much.
Final Thoughts
This Spatchcock Chicken with Herb Butter Recipe has totally transformed how I roast chicken at home. Once I got comfortable with the spatchcock technique, every roast was faster, juicier, and bursting with flavor. I love sharing this with friends because it feels fancy but is really simple to make. Give it a try — I promise your family will ask for it again and again, just like mine does!
Print
Spatchcock Chicken with Herb Butter Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Spatchcock Chicken recipe offers a juicy, flavorful one-pan roasted chicken with garlic herb butter and perfectly cooked vegetables. Flattening the chicken ensures even cooking and crispy skin, making it an easy yet impressive meal for any occasion.
Ingredients
Chicken and Seasoning
- 4 1/4 lb whole chicken
- 1/2 tsp salt (sea salt preferred)
- 1/8 tsp black pepper
Garlic Herb Butter
- 4 Tbsp unsalted butter (softened)
- 1 Tbsp olive oil (plus more for drizzling)
- 1 Tbsp parsley (finely chopped)
- 2 garlic cloves (minced)
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp salt (plus more for vegetables)
- 1/8 tsp black pepper
Vegetables
- 2 lbs medium red potatoes (scrubbed and quartered)
- 3 medium carrots (peeled and quartered)
- 8 oz Brussels sprouts (trimmed and halved)
Instructions
- Spatchcock the Chicken: Place the chicken breast-side down with wings and neck facing you. Using kitchen shears, cut along both sides of the backbone to remove it. Open the rib cage and use a heavy knife to score down the sternum to help flatten the chicken. Season the inside cavity with 1/2 tsp salt and a pinch of black pepper.
- Flatten and Prepare Chicken: Flip the chicken breast-side up onto a parchment-lined, rimmed baking sheet. Press down firmly on the breastbone with the palm of your hand to flatten the chicken. Carefully separate the skin from the meat over the breast, thigh, and drumstick areas using your thumbs.
- Make Garlic Herb Butter: In a small bowl, combine softened butter, olive oil, parsley, minced garlic, lemon zest, lemon juice, 1 tsp salt, and 1/8 tsp black pepper. Mash with a fork for a couple of minutes until well incorporated.
- Apply Butter and Prepare Vegetables: Spread two-thirds of the garlic herb butter mixture under the chicken skin evenly. Dot and spread the remaining butter all over the surface of the chicken. Arrange the prepared potatoes, carrots, and Brussels sprouts around the chicken on the baking sheet. Drizzle everything with olive oil and season generously with salt and black pepper.
- Bake the Chicken and Vegetables: Preheat the oven to 425˚F. Bake uncovered for 45 minutes or until the internal temperature of the thickest part of the breast reads 160˚F on an instant-read thermometer.
- Rest and Serve: Remove the chicken from the oven and let it rest uncovered on a cutting board for 10 minutes before carving and serving. This resting step ensures juicy, tender meat.
Notes
- This spatchcock technique allows the chicken to cook evenly and yields juicy meat with crispy skin.
- The garlic herb butter infuses the chicken with aromatic flavors and keeps it moist.
- Using one pan for chicken and vegetables makes this meal easy to prepare and clean up.
- Ensure the chicken reaches an internal temperature of 160˚F for safe and perfectly cooked meat.
Nutrition
- Serving Size: 1 serving
- Calories: 523 kcal
- Sugar: 4 g
- Sodium: 748 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg
