Oven Roasted Spatchcocked Chicken
Oven roasted spatchcocked chicken will get you the most juicy and flavorful meat every time.
Ingredients
- 1 5 pound Roasting Chicken
- 1 stick Butter (softened)
- Salt and pepper to taste
- 1 tsp Garlic powder
- 3 cloves Garlic, minced
- 1 tbs Fresh Thyme
- 1 tbs Fresh Rosemary (Chopped into small pieces
- 4 tbs Olive Oil
- 2 tbs Paprika
Instructions
- First, remove the giblets from the cavity of the chicken
- Now butterfly/spatchcock the chicken by removing the back bone and wing tips. Then flip the chicken over and invert the legs. Press down hard on the breast plate until the bone cracks and the chicken flattens
- Then, using a paper towel or kitchen towel, pat the chicken dry and remove as much moisture as possible from the skin. Place the chicken on a tall lipped baking sheet or roasting pan
- In a small bowl, add the butter, salt, pepper, garlic powder, fresh garlic, rosemary and thyme. Stir all the ingredients into the butter until its evenly combined
- Now lift up the skin of the chicken and place the butter underneath it. Be sure to move the butter down into the legs and all over any meat. Use as much better as you'd like. You don't need to use the whole thing if you feel its too much.
- Then drizzle the olive oil on top of the chickens skin and rub it evenly all over.
- Season the skin on top of the olive oil with salt, pepper and paprika
- Bake the chicken at 400 degrees for about 50 minutes or until the chickens internal temperature reaches 165 degrees. Baste the chicken once it produces its own juice in the pan about two times during the cooking process.
- Let the chicken rest for about 10 minutes before slicing and serving warm.