Herb Garlic Butter Spatchcocked Chicken Recipes

HERB ROASTED SPATCHCOCK CHICKEN

Steps:

• Take chicken out the fridge at least 30mins before you start.
• Combine all of your herb butter ingredients and place to one side.
• In a large tray, combine your carrots, onion and potatoes in a good drizzle of olive oil and a pinch of salt and pepper. Create space for your chicken, then lay any leftover sage/rosemary with two rounds of lemon.
• Pre heat oven to 220c/425f.
• Take your chicken and flip over so it is breast side down. Using a pair of kitchen shears cut through the ribs directly either side of the back bone. You can either start at the neck or the butt, just go nice and close to the back bone so you don't remove too much of the chicken. Completely remove backbone (you can use this another time for stock) and pull open up the chicken.
• Open up the rib cage and slice along the sternum. This will help the breast bone pop out (not crucial, but does help. See video if you're not sure where this is). Season the inside with a pinch of salt and pepper.
• Flip the chicken over and push down on the breasts to fully flatten (you should hear it crack a couple of time). If you haven't already, tuck the wings underneath (not on top of breasts). Pat dry with a paper towel (important for crispy skin) then use a spoon to carefully loosen the skin from the meat. Spoon in 2/3 of your butter then spread the rest on top. Try and spread the mixture out as evenly as possible, whilst the butter will melt into the chicken and disperse, the herbs will stay put. Cover as much chicken as possible!
• Finish with an extra pinch of salt and pepper, then place on top of the herbs/lemon on the tray. It's important to make sure your chicken is as level as possible so it cooks completely evenly. Use some extra veg to prop up parts if it is not even.
• Place in the oven for 45mins undisturbed, or until the internal temperature is 75c/165f with the juices running clear when pierced at the join between the drumstick and the body. Then let it rest for at least 10-15 minutes. Letting it rest will allow the meat to retain the juices, if you cut straight in you'll lose that juiciness. Do not cover, it will trap the steam and make the skin soggy.

HERB-GARLIC BUTTER SPATCHCOCKED CHICKEN

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.

GARLIC HERB BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
• Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
• Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
• Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
• Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
• Baste again, then broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

SPATCHCOCKED CHICKEN WITH HERB BUTTER

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.

BBQ GARLIC AND HERB SPATCHCOCK CHICKEN

Steps:

• Beat the butter, garlic and herbs together.
• To spatchcock the chicken place on a board breast side down. Using sharp scissor or poultry shears, cut along the length of the back bone. Open out the bird as much as possible and turn breast side up. Press down firmly to break the breast-bone and flatten the chicken.
• Lift the skin from the breast of the chicken. Take care not to to tear the skin as you do so. Spread the garlic and herb butter over the the breast under the skin.
• Thread 2 skewers diagonally through the bird to hold it flat. Grill breast side up for 25 minutes over medium hot coals.
• Turn the chicken over and cook breast side down roast for 20 minutes. Turn back over and check to see if the chicken is cooked (see notes) and continue cooking if required.