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simple, easy, best roasted chicken with vegetables
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5 from 8 votes

Best Crispy Roast Chicken | Spatchcocked Chicken with Herb Butter

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.
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.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dinner
Cuisine: American, Indian, North America
Servings: 8
Calories: 453kcal
Author: Kushi

Equipment

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

Calories: 453kcal | Carbohydrates: 12g | Protein: 33g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 385mg | Potassium: 587mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2744IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3mg