One Pan Spatchcock Chicken

Easy oven baked spatchcock chicken recipe, homemade with simple ingredients in one pan in 1 hour. Juicy and full of garlic herb butter.

Course Main Course

Cuisine American

Keyword oven baked whole chicken

Prep Time 10

Cook Time 45

Total Time 55

Servings People

Calories 442

Author Abeer Rizvi

1 recipe Chicken brine Optional
4.5-5 pounds Whole chicken Giblets removed
1/3 cup Garlic herb butter See note below on how to make this at home if you can't find it at the grocery store

Prepare the brine according to recipe linked above.
Brine whole chicken for 8 hours. This is an optional step but highly recommended since it makes the meat so juicy.
Remove the chicken from brine.
Rinse it with cold water and pat it dry with paper towels.
Spatchcock the chicken by placing it breast-side down. Remove the backbone with kitchen shears. Open rib cage with your hands. Then, use a knife to score down the sternum to help flatten it. Flip the chicken over and use your hands to firmly push it down until chicken is completely lying flat.
Use your fingers to loosen the skin.
Spread half the butter under the skin, and spread the remainder all over the chicken.
Place the chicken flat on a baking tray, lined with foil paper.
Bake uncovered at 400 degrees F for 40-45 minutes or until an inserted thermometer into the thickest part of the chicken- breast and thigh reads 165 degrees F.
Remove form oven and let it rest uncovered 5- 10 minutes. Then, enjoy!

To make homemade garlic herb butter, mix together 1/3 cup softened unsalted butter, 2 tsp finely minced garlic, 1 tsp finely grated ginger, 1 tbsp finely chopped fresh sage leaves, 1 tsp finely chopped fresh rosemary leaves, 1 tsp finely chopped fresh thyme leaves, 1 tsp lemon zest, 1 tbsp finely chopped fresh parsley, salt to taste, pepper to taste.
Read all my tips above.
Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 3 days.