Sunday Roast Dinners are my ULTIMATE favorite dinner EVER.
Recently, this recipe for the easiest roasted spatchcock chicken has been on REPEAT in our house. Every single Sunday as soon as Lily goes down for her nap, out comes the Chicken and I get to work. My all time favorite type of work.
Spatchcocking, (I think) people assume is a lot scarier or more difficult than it really is! I was fortunate to have an awesome Chef friend Eliza (see her work here!) show me how on a Quail of all birds! It was a lesson I will never forget and I am very thankful for! But ultimately spatchcocking just means splitting the chicken so it can lay flat on your roasting dish and cook more evenly in a shorter time!
Who doesn’t want their Chicken juicier AND ready faster??
This recipe is SO easy and I promise you anyone can wow their family & friends by taking the extra step to spatchcock the chicken! I could explain the ins and outs of HOW to spatchcock, but I am a visual learner and if you’re so inclined, you can watch this really great youtube tutuorial!
So my next favorite ingredient…BUTTER!
If you know me, you know I am not scared of butter, in fact, I truly believe that everything is just a vehicle for it? “Do you want some toast with that butter?” is a question I receive ALOT, haha. To make this roasted spatchcock chicken extra special, adding fresh herbs like sage, rosemary, Thyme, GARLIC, salt and pepper is where the magic happens.
So let’s get to it and make the BEST roasted spatchcock chicken of your life!
Grab your Chicken, lemon, garlic, onion, butter, herbs & LET’S DO THIS!
If you’re looking for a vegetarian dish to serve alongside this amazing spatchcock roasted chicken – try this Cauliflower Steak with Quinoa & Asparagus!
The EASIEST Roasted Spatchcock Chicken
Notes
We suggest pairing this chicken with mash potatoes, green veggies & gravy! Yum!
Ingredients
- 1 Whole Chicken (We recommend Farmer Focus!)
- 1 Stick Butter (113g)
- 1 Sprig of Sage, Rosemary & a few of thyme (Leaves picked and finely chopped)
- Head of Garlic (3 cloves minced, rest whole)
- 1 Onion (Skin on chopped into 6)
- 1 Lemon (Zested & then Sliced into 4-5 thick slices)
Instructions
- Preheat the Oven to 375F
- Spatchcock your Chicken (watch tutuorial if necessary!)
- Pat your chicken dry & place it in a roasting dish
- Add your finely chopped herbs, minced garlic & lemon zest to a bowl with a stick of butter, plus a pinch of salt & pepper
- Melt your butter either in the microwave for 30 seconds or on the stove top, stir & set aside.
- Place your chopped onions and slices of lemon around your chicken in the roasting pan.
- Add in the garlic cloves – skin on or off (I’m lazy and love skin on!)
- Pour your garlic herb butter over your chicken and rub into all areas of the chicken skin!
- Place in the oven for 1 hour, check the temperature and asses whether you think it needs an extra 15 minutes, if not, pull it out and set on your stove top for 10 minutes before transferring to a chopping board.
- You’re going to want to use ALL the juices in the pan to either add to your gravy or pour over your veggies!
AG
I know what I will making this Sunday. A little pre-Oprah interview Sunday Roast!
Thank you for the idea!!
Chlo
Wow, this sounds amazing, totally trying the dairy free version this weekend!
Gorgeous photography too!