Garlic Butter Spatchcock Chicken with Herbs

Introduction

Few dishes feel as impressive yet as simple as a perfectly roasted chicken. By spatchcocking—removing the backbone so the chicken lays flat—you cut down on cooking time while ensuring the bird roasts evenly, with crispy golden skin and juicy, tender meat.

This Garlic Butter Spatchcock Chicken with Herbs is a recipe that’s both rustic and elegant. A generous slather of garlic butter infused with rosemary, thyme, and parsley is spread beneath and over the skin, infusing the chicken with irresistible flavor. The result is a beautiful, fragrant centerpiece that’s perfect for Sunday dinners, special gatherings, or even as an upgraded weeknight meal.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance of efficiency and indulgence. Spatchcocking helps the chicken cook faster while giving you evenly roasted meat and skin that’s crisp in every bite. The garlic herb butter makes the dish luxurious, seeping into the meat while creating a golden, flavorful crust.

It’s also versatile: you can pair it with simple sides like roasted vegetables or mashed potatoes, or serve it with a fresh salad for a lighter meal. Best of all, it looks stunning on the table yet requires very little active effort.

Why It’s a Must-Try Dish

• Even cooking: Spatchcocking ensures juicy meat in every part of the chicken.
• Faster roasting: Ready in less time than a traditional whole roast chicken.
• Flavor-packed: Garlic butter and fresh herbs add irresistible taste.
• Crowd-pleasing: Beautiful presentation with minimal work.
• Meal-prep friendly: Leftovers are perfect for sandwiches, soups, or salads.

If you want a recipe that feels restaurant-worthy but is simple enough to make at home, this is it.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 45–55 minutes
• Total Time: 1 hour 5 minutes – 1 hour 15 minutes
• Servings: 4–6 servings
• Course: Main Course
• Cuisine: American / European-inspired
• Calories: ~420–450 calories per serving

Ingredients

For the Chicken:

• 1 whole chicken (4–5 lbs), spatchcocked (backbone removed and flattened)
• 4 tbsp unsalted butter, softened
• 5 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tsp smoked paprika (optional, for color)
• Salt and freshly ground black pepper, to taste

For the Roasting Pan:

• 1 onion, sliced into thick rings
• 2–3 carrots, cut into large chunks
• 2–3 celery stalks, chopped
• 1 cup chicken broth or water

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. Preheat oven to 425°F (220°C).
2. Pat the spatchcocked chicken dry with paper towels to ensure crispy skin.

Step 2: Make the Garlic Herb Butter

1. In a bowl, combine softened butter with garlic, rosemary, thyme, parsley, lemon zest, lemon juice, paprika, salt, and pepper.

Step 3: Season the Chicken

1. Gently loosen the skin over the chicken breast and thighs using your fingers.
2. Spread half of the garlic herb butter under the skin.
3. Rub the remaining butter all over the outside of the chicken.

Step 4: Prepare the Roasting Pan

1. Arrange onion, carrots, and celery in the bottom of a roasting pan.
2. Place the spatchcocked chicken flat on top of the vegetables, skin side up.
3. Pour chicken broth or water into the pan.

Step 5: Roast the Chicken

1. Roast at 425°F (220°C) for 45–55 minutes, depending on chicken size.
2. The chicken is done when the thickest part of the thigh registers 165°F (74°C) with a meat thermometer.
3. If skin browns too quickly, tent loosely with foil.

Step 6: Rest and Carve

1. Remove chicken from oven and let rest for 10 minutes before carving.
2. Slice into breast, thigh, wing, and drumstick portions.

How to Serve

• Serve carved chicken with roasted vegetables and pan drippings.
• Pair with mashed potatoes, rice pilaf, or a fresh green salad.
• Garnish with fresh parsley or extra lemon wedges.

Recipe Tips

• Use kitchen shears to easily spatchcock the chicken.
• Pat chicken completely dry before buttering for extra crispy skin.
• For added depth, refrigerate the seasoned chicken for a few hours before roasting.
• Save the backbone for making homemade chicken stock.

Variations

• Garlic-Lovers Version: Double the garlic in the butter mixture.
• Spicy Herb Chicken: Add chili flakes or cayenne to the butter.
• Mediterranean Twist: Replace rosemary with oregano and add olives and sun-dried tomatoes to the roasting pan.
• Citrus Chicken: Add orange or lime zest to the butter for brightness.

Freezing and Storage

• Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
• Freezer: Remove meat from bones, wrap tightly, and freeze for up to 2 months.
• Reheating: Warm gently in oven at 350°F (175°C) until heated through.

Special Equipment Needed

• Kitchen shears (for spatchcocking)
• Roasting pan or large oven-proof skillet
• Meat thermometer
• Small mixing bowl for garlic butter

Conclusion

Garlic Butter Spatchcock Chicken with Herbs is a recipe that delivers on all fronts: crispy golden skin, juicy meat, and layers of flavor from garlic, lemon, and fresh herbs. It’s faster than traditional roast chicken, yet elegant enough to serve at any gathering. With simple ingredients and a clever cooking method, this dish is sure to become a go-to favorite for family dinners and special occasions alike.

Print Recipe

Garlic Butter Spatchcock Chicken with Herbs

Author: Laura Bennett Cuisine: American Courses: Chicken

Difficulty: Beginner Prep Time 20 mins Cook Time 55 mins Total Time 1 hr 15 mins

Servings: 6 Calories: 420–450 calories per serving

Description

Few dishes feel as impressive yet as simple as a perfectly roasted chicken. By spatchcocking—removing the backbone so the chicken lays flat—you cut down on cooking time while ensuring the bird roasts evenly, with crispy golden skin and juicy, tender meat.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken:

• 1 whole chicken (4–5 lbs)
• 4 tbsp unsalted butter, softened
• 5 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 1 of Zest lemon
• Juice of ½ lemon
• 1 tsp smoked paprika (optional, for color)
• Salt and freshly ground black pepper, to taste

For the Roasting Pan:

• 1 onion, sliced into thick rings
• 2 carrots, 2–3 cut into large chunks
• 2 celery 2–3 stalks, chopped
• 1 cup chicken broth or water

Instructions

1. Step 1: Prepare the Chicken: Preheat oven to 425°F (220°C). Pat the spatchcocked chicken dry with paper towels to ensure crispy skin.
2. Step 2: Make the Garlic Herb Butter: In a bowl, combine softened butter with garlic, rosemary, thyme, parsley, lemon zest, lemon juice, paprika, salt, and pepper.
3. Step 3: Season the Chicken: Gently loosen the skin over the chicken breast and thighs using your fingers. Spread half of the garlic herb butter under the skin. Rub the remaining butter all over the outside of the chicken.
4. Step 4: Prepare the Roasting Pan: Arrange onion, carrots, and celery in the bottom of a roasting pan. Place the spatchcocked chicken flat on top of the vegetables, skin side up. Pour chicken broth or water into the pan.
5. Step 5: Roast the Chicken: Roast at 425°F (220°C) for 45–55 minutes, depending on chicken size. The chicken is done when the thickest part of the thigh registers 165°F (74°C) with a meat thermometer. If skin browns too quickly, tent loosely with foil.
6. Step 6: Rest and Carve: Remove chicken from oven and let rest for 10 minutes before carving. Slice into breast, thigh, wing, and drumstick portions.

Keywords: Garlic Butter Spatchcock Chicken with Herbs