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Herb-Garlic Butter Spatchcocked Chicken

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 4
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After you learn how to make a spatchcocked chicken (it's so much easier than it looks!) try your hand at this delicious recipe. An herb-garlic buttery mix makes this recipe delectable--stuffed under the skin and rubbed on top for extra taste.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 whole chicken (3 1/2 to 4 1/2 lb)
  • 1/3 cup butter, softened
  • 3 tablespoons chopped fresh or 1 tablespoon dried herb leaves (basil, chives, oregano, tarragon or thyme or combination)
  • 5 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped

Steps

  • 1
    Heat oven to 375°F. Line 15 x 10 x 1-inch pan with foil.
  • 2
    Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
  • 3
    In small bowl, beat remaining ingredients with electric mixer on medium speed until light and fluffy. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub half of butter mixture under skin to cover entire breast area; gently replace skin. Rub remaining butter mixture on outside of chicken.
  • 4
    Roast uncovered 30 minutes. Brush chicken with pan juices. Roast 30 to 35 minutes longer or until thermometer inserted in thickest part of breast reads at least 165°F. Serve chicken with pan juices, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    The herb-garlic butter can be made 1 day ahead of time and refrigerated; soften at room temperature before preparing the chicken.

Nutrition

400 Calories, 26g Total Fat, 40g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
13g
63%
Trans Fat
1g
Cholesterol
165mg
55%
Sodium
550mg
23%
Potassium
360mg
10%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
40g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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