Garlic Butter Spatchcocked Chicken
A juicy, evenly cooked chicken with crispy skin, spatchcocked to lay flat for quick, even roasting. Slathered in a garlic butter mixture, this dish comes together with everyday ingredients and yields a comforting, weeknight-friendly meal.
Ingredients
- 1 whole chicken (about 3½ to 4 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 lemons, zest and juice (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
- Spatchcock the chicken: remove any giblets, pat dry. Using kitchen shears, cut along the backbone on both sides to remove it. Flip the chicken breast-side up and press firmly in the center to flatten. Tuck the wings under if they poke up.
- Rub the chicken all over with olive oil, then season generously with salt and pepper. If you like, sprinkle a pinch of dried thyme.
- Melt the butter and stir in minced garlic and lemon zest (if using). Pour this garlic butter over the chicken, lifting the skin in places to rub some under it if you can. Let the flavors seep in for a few minutes.
- Place the chicken on the prepared sheet, breast side up. Roast in the preheated oven for about 45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden and crispy.
- If you want extra crisp skin, switch the oven to broil for 1–2 minutes at the end, watching carefully to avoid burning.
- Remove from oven and let rest for 5–10 minutes before carving. Spoon any pan juices over the slices and finish with a squeeze of lemon juice and a sprinkle of parsley.