Garlic Herb Spatchcock Chicken for a Healthy Thanksgiving Table
Whole spatchcock chicken with garlic herb butter, rosemary, thyme and lemon. 42g protein — 75 minutes, serves 4.
Equipment
- Kitchen shears or poultry shears for removing the backbone
- A large sheet pan for roasting the flattened chicken
- An instant-read meat thermometer for checking the thickest part of the thigh
- A sharp carving knife for carving clean pieces
Ingredients
- 1 whole chicken about 1.6 kg / 3.5 lb
- 5 garlic cloves minced
- 2 tbsp fresh rosemary finely chopped, plus sprigs to serve
- 1 tbsp fresh thyme leaves
- 1 lemon halved
- 3 tbsp olive oil
- 2 tbsp unsalted butter softened
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 1/2 tsp smoked paprika
Instructions
- Heat the oven to 220°C (425°F). Pat the chicken dry with paper towels.
- Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until it lies flat.
- Mix the garlic, rosemary, thyme, olive oil, butter, salt, pepper and smoked paprika into a paste. Loosen the skin over the breast and thighs and spread half the paste underneath, the rest over the skin.
- Place the chicken skin-side up on a large sheet pan and tuck the lemon halves around it.
- Roast for 50–55 minutes, until the skin is golden and crisp and an instant-read thermometer reads 74°C (165°F) in the thickest part of the thigh.
- Rest the chicken on a board, tented loosely with foil, for 10 minutes. This keeps the juices in the meat instead of on the board.
- Carve into pieces and serve on a platter with the roasted lemon halves and rosemary sprigs, spooning the pan juices over the top.
Notes
Roast until the thigh reads 74°C (165°F). Rest 10 minutes before carving. Keeps 3 days refrigerated.