Make the best roasted chicken this Thanksgiving and Christmas holidays. Roasting a spatchcock chicken will give you juicy, moist, and tender chicken meat with super crispy skin.
We have used herb butter and homemade spice mix to make this roasted chicken.
If you are looking for a turkey alternative this Thanksgiving, then you are at the right place. Even if you are a beginner cook or a bachelor, you can easily make this recipe, and you will not fail to impress your guests at the Holiday dinner.
What is a spatchcock chicken?
Spatchcock chicken, also called butterflied chicken, is one of the best methods to roast a whole chicken where the spine is removed so you can lay the chicken flat in a baking pan.
With this method, the chicken gets cooked faster, cooks more evenly as it is level on the surface, and breasts and thigh meat are almost done simultaneously. Because there is maximum exposure to heat, you can also get that crispy golden brown skin.
Also, since it is already flat, you can easily carve the roasted chicken.
How to spatchcock a chicken?
If you want to spatchcock a chicken at home, you must have good sharp poultry shears.
Place the chicken flat on its breasts. Starting from the back, cut one side of the chicken's spine (or backbone) and follow similarly on the other side. This way, remove the backbone altogether.
Now place the chicken in such a way that the opening of the chicken is facing the flat surface.
Using your hand, press down the middle of the chicken so that the breast bone breaks and the chicken is flat.
This is how you get a spatchcocked chicken.
Roasted Chicken Ingredients
- 1 Spatchcock chicken (approx. 2.5 kg or 5 pounds - with or without skin)
For herbed butter
- ½ cup Butter, softened and unsalted (100 grams)
- 1 tablespoon Pizza seasoning or Italian seasoning
- 2 tablespoon Cilantro or Parsley, finely chopped
- 2 tablespoon Mint or any herb of your choice
Dry rub mix or Spice mix
- 2 tablespoon Onion powder
- 2 tablespoon Garlic powder
- 1 tablespoon Red chile powder
- 3 to 4 tablespoon Creole powder / Tandoori Masala / Curry powder
- 1 teaspoon Salt, adjust to taste
Other ingredients
- 3 to 4 tablespoon Olive oil or vegetable oil
- 2 Carrots, cubed
- 1 Potato, cubed
- 1 Onion, quartered
- Juice of a lemon
- Herbs of your choice for garnish
How to make Easy Crispy Roasted Chicken?
Making of herbed butter
Add softened butter, pizza seasoning, parsley, and mint (basil) in a bowl and mix until combined. Keep this aside.
Making of dry rub spice mix
Add onion powder, garlic powder, chile powder, creole/tandoori powder, and salt in a bowl. Mix well and keep this aside.
How to roast chicken?
Preheat the oven to 350 degrees F.
Place the chicken in a large baking pan. Drizzle olive oil and nicely massage the chicken on one side.
Now spread 2 to 3 tablespoon of dry rub mix on the chicken, add 2 to 3 tablespoon of herbed butter, and nicely spread it so that the whole chicken is covered on one side (wings, breast, thighs).
Next, flip the chicken and repeat the same process. Apply olive oil -> dry rub mix -> herbed butter on another side of the chicken so that your whole chicken is now covered with the seasoning.
In another bowl, add potatoes, carrots, and onion with 1 or 2 tablespoon of olive oil and juice of a lemon and toss until combined. Spread this in the baking pan around the chicken.
Now bake the chicken in the preheated oven for 60 to 70 minutes or until the internal temperature is 165 degrees F or until the meat is no longer pink at the bone.
Remove from the oven and let this sit for 10 minutes before serving. On the serving plate, add a piece of roasted chicken, drizzle the melted herbed butter from the baking pan over the chicken, add roasted vegetables on the side, and enjoy!
Pro Tips
- I have wet-brined the chicken to make it juicy and well-seasoned while cooked, but the brining step is totally optional. Stay tuned if interested, and I will share the details soon.
- All the spices and herbs used can be varied to one's choice.
- If you have not brined the chicken, you can keep the chicken in the refrigerator for 2 hours after spreading the herbed butter and dry rub mix. Letting the chicken marinate for a couple of hours allows the flavors to be infused well.
- Dry rub mix can be prepared in advance, stored in a mason jar, and used as needed.
Roast Chicken with Vegetables
I have roasted potatoes, carrots, and some onions with the same dry rub spice mix and olive oil. You can add sweet potatoes, Brussels sprouts, broccoli, asparagus, green beans, or any veggies of your choice.
All you have to do is take veggies of your choice in a bowl, add dry rub mix and olive oil and toss. Spread it around the chicken and bake.
Variations
- Love garlic flavor? Then crush and add garlic to herbed butter.
- Use store-bought dry rub mix, cajun seasoning, or any of your favorite spice mixes.
- You can add finely chopped rosemary or chives to the herbed butter.
Serving suggestions
I like to serve my roasted chicken with potatoes and carrots. Some of my other favorites are
FAQ
You must roast for at least 60 minutes to get the perfect taste and texture. Note the cooking time depends on the size of the bird too. The internal temperature should be 165 degrees F.
You can store any leftovers in an airtight container in the refrigerator for up to 5 days and use it as needed for soups, salads, and sandwiches.
As per USDA's FSIS recommendation, the safe cooking temperature for poultry should be 165 degrees F.
Other popular Chicken Recipes
Video
Check out how to make crispy spatchcock roast chicken here.
Recipe card
Best Crispy Roast Chicken | Spatchcocked Chicken with Herb Butter
Equipment
- 2 Bowl
- 1 Baking pan
Ingredients
- 1 Spatchcock chicken (2.5 kg or 5 pound) approx, with or wothout skin
For herb butter
- ½ cup Butter, softened and unsalted (100 grams)
- 1 tablespoon Pizza seasoning or Italian seasoning
- 2 tablespoon Cilantro or Parsley, finely chopped
- 2 tablespoon Mint or any herb of your choice
Dry rub mix or Spice mix
- 2 tablespoon Onion powder
- 2 tablespoon Garlic powder
- 1 tablespoon Red chile powder
- 3 to 4 tablespoon Creole powder / Tandoori Masala / Curry powder
- ¾ teaspoon Salt, adjust to taste
Other ingredients
- 3 to 4 tablespoon Olive oil
- 2 Carrots, cubed
- 1 Potato, cubed
- 1 Onion, chopped
- Juice of lemon
- Herbs of your chocie for garnish
Instructions
Making of Herbed butter
- Add softened butter, pizza seasoning, parsley, and mint (basil) in a bowl and mix until combined. Keep this aside.
Making of Dry Rub Spice Mix
- Add onion powder, garlic powder, chile powder, creole/tandoori powder, and salt in a bowl. Mix well and keep this aside.
How to Roast Chicken
- Preheat the oven to 350 degrees F.
- Place the chicken in a large baking pan. Drizzle olive oil and nicely massage the chicken on one side.
- Now spread 2 to 3 tablespoon of dry rub mix on the chicken, add 2 to 3 tablespoon of herbed butter, and nicely spread it so that the whole chicken is covered on one side (wings, breast, thighs).
- Next, flip the chicken and repeat the same process. Apply olive oil -> dry rub mix -> herbed butter on another side of the chicken so that your whole chicken is now covered with the seasoning.
- In another bowl, add potatoes, carrots, and onion with 1 or 2 tablespoon of olive oil and juice of a lemon and toss until combined. Spread this in the baking pan around the chicken.
- Now bake the chicken in the preheated oven for 60 to 70 minutes or until the internal temperature is 165 degrees F or until the meat is no longer pink at the bone.
- Remove from the oven and let this sit for 10 minutes before serving. On the serving plate, add a piece of roasted chicken, drizzle the melted herbed butter from the baking pan over the chicken, add roasted vegetables on the side, and enjoy!
Video
Notes
- I have wet-brined the chicken to make it juicy and well-seasoned while cooked, but the brining step is totally optional. Stay tuned if interested, and I will share the details soon.
- All the spices and herbs used can be varied to one's choice.
- If you have not brined the chicken, you can keep the chicken in the refrigerator for 2 hours after spreading the herbed butter and dry rub mix. Letting the chicken marinate for a couple of hours allows the flavors to be infused well.
- Dry rub mix can be prepared in advance, stored in a mason jar, and used as needed.
Nutrition
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Tayler
I’m always looking for new ways to make chicken, and this recipe looks amazing! Can’t wait to try it!
Beth
This recipe is wonderful! I love that you give the option of a brine - such a great way to make this recipe so delicious!
Dana
We love doing spatchocked chicken here! Love the seasoning on this one.
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Turned out perfectly tender, juicy and flavorful!