Spatchcocked Herb Roasted Chicken

Name: Spatchcocked Herb Roasted Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp butter, softened; 2 tbsp fresh rosemary, minced; 2 tbsp fresh thyme, minced; 1 tbsp fresh sage, minced; 3 cloves garlic, minced; 1 tsp lemon zest; 1 whole chicken (4-5 lb); 2 tsp kosher salt; 1 tsp black pepper; 1 tbsp olive oil; 1 lemon, halved

70 min 4 servings Medium

All Recipes

A whole chicken flattened for even cooking, rubbed with fresh herbs, and roasted on the grill for crispy skin and juicy meat in half the time.

Prep

15 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

Spatchcocked Herb Roasted Chicken involves removing the backbone and flattening the bird, making it the best way to cook a whole chicken on the grill. The flat shape ensures even cooking, preventing dry breast meat while the thigh catches up, and the skin becomes uniformly crispy. Plus, it's done in about 45 minutes instead of 90.

Instructions

Spatchcock the chicken

Place the chicken breast side down. Using kitchen shears, cut along both sides of the backbone and remove it completely. Flip the chicken breast side up and press down firmly on the breastbone until it cracks and the bird lies flat.

Make herb butter

Mix softened butter with rosemary, thyme, sage, garlic, and lemon zest until well combined.

Season the bird

Gently loosen the skin over the breast and thighs by sliding your fingers underneath. Spread herb butter under the skin directly on the meat. Rub olive oil on the outside and season with salt and pepper.

Set up the grill

Prepare for indirect cooking at 375-400°F. For charcoal, bank coals to one side. For gas, turn off center burners.

Pro tip: Place a drip pan under the indirect side to catch drippings for gravy.

Grill the chicken

Place chicken skin side up over indirect heat. Close the lid and grill for 40-50 minutes until the skin is deep golden brown and the thickest part of the thigh reads 165°F. Squeeze lemon halves over the bird during the last 5 minutes.

Rest and carve

Rest for 10 minutes on a cutting board. Carve into pieces — the flat shape makes carving much simpler than a traditionally roasted bird.

Serving Suggestions

Carve and serve on a platter with the crispy skin side up. Save the removed backbone for making stock — it has tons of flavor.

Nutrition per serving

380

Calories

36g

Protein

24g

Deliciously tender roasted chicken thighs infused with the rich flavours of caramelized onions, perfect for any meal.

Easy65 min

See the recipe

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