Simple Herb-Roasted Spatchcock Chicken
Simple Herb Roasted Spatchcock Chicken is the best Paleo, Whole30, and Keto butterflied chicken recipe. This spatchcock chicken is fragrant with rosemary, thyme, and garlic, and paired with lemon herb gravy. It is juicy, savory, and gorgeous looking for your holiday table!
Simple herb roasted spatchcock chicken perfect make-ahead holiday meal
There’s nothing beats a good roasted spatchcock chicken. I love that golden crispy skin and juicy flavorful meat. In my opinion, roasted chicken tastes so much more flavorful and juicy than turkey.
Long time ago I learned from Giada at food network on how to season and roast a whole chicken. Since then, I experimented a few recipes from my citrus roasted orange chicken to today’s rosemary thyme flavored spatchcock chicken. I have to say spending a little time to season the chicken well before sending it in the oven is totally worth it!
How To Spatchcock A Chicken
To spatchcock a whole chicken is really easy:
- Remove the giblets and pat dry the chicken.
- Use a pair of kitchen shears to cut down each side of the back bone from cavity up to the neck.
- Make a shallow incision cut in the cartilage on the back of the breast bone and use your hands to gently press both sides down to flatten the bird.
In the video I show you how to easily make spatchcock chicken by using a pair of sharp kitchen shears to cut the back bone. I also mixed savory herbs like rosemary, thyme, and grated garlic with real good extra virgin olive oil to create a flavor foundation.
Carefully use your finger to create pockets between the chicken and the meat so that you can stuff these beautiful herbs inside of the chicken. Be careful not to break the skin!
I highly recommend that you marinate the chicken breast side down overnight with lemon juice. The acidity from the lemon will make the bird even more tender. This also makes the dish so perfect for holiday season as well as meal prep. How neat!
Lemon herb gravy
This Simple Herb-Roasted Spatchcock Chicken is very flavorful. Most of the time we serve it without the gravy but for festive occasions such as holidays or thanksgiving, the lemon herb gravy will work perfectly with mashed potatoes, too!
So my friends this Simple Herb-Roasted Spatchcock Chicken is –
Perfect for make ahead holiday meals and meal prep
Juicy, flavorful, tender
Paleo, Whole30, Keto
Golden delicious and gorgeous looking !
If you give this Simple Herb-Roasted Spatchcock Chicken a try, be sure to rate the recipe and leave a comment below. It’d be help my blog tremendously and I love to hear from you, too.
Also check out some of my holiday friendly side dishes from Bacon Wrapped Green Bean Bundles, Whole30 Oven Roasted Crispy Potatoes, Make-Ahead (freezer friendly) Sweet Potato Mash, to Herb Stuffed Cheesy Mushroom Bites !
Herb-Roasted Spatchcock Chicken Recipe
- 4-5 lbs whole organic chicken for roasting, giblets removed
- 1.5 tbsp coarse salt
- 1 tsp ground black pepper
- 1 tbsp grated garlic cloves, about 3 large cloves
- ⅔ cup fresh herbs, chopped (rosemary and thyme or any poultry seasoning fresh herbs)
- 4-6 tbsp extra virgin olive oil
- 1 whole lemon
Lemon Herb Chicken Gravy:
- 1 tbsp chicken dripping, from the roasted chicken above
- 2 tbsp cassava flour
- 1.5 cups chicken stock, low sodium
- ½ tsp coarse salt, or to taste
- ¼ tsp black pepper, or to taste
- About 1 whole lemon juice, or to taste
- Butterfly the chicken: Remove the chicken giblets. Gently pat it dry with clean paper towel. Place the whole chicken breast side down over a secured large cutting board. Use a pair of kitchen shears to cut down each side of the back bone (i.e.spine) from cavity up to the neck. Save the backbone for later use (p.s. great for chicken stock). Make a shallow incision cut in the cartilage on the back of the breast bone and use your hands to gently press both sides down to flatten the bird.
- Season the chicken: Mix well salt, pepper, garlic, herbs, and olive oil in one bowl. Flip the bird (skin side up) and use your fingers to gently separate the skins from the meat to create small pockets. Be careful not to tear the skin. Tuck the wings behind the breast. Stuff the herb mixture under the skin and use your hands to gently spread the herbs as even as you can. Make sure to season the outer interior and the back of the bird. Drizzle with half of one whole lemon juice. Marinate overnight in a large flat container, breast side down to soak up more juice flavor.
- Bake: Preheat oven to 425 F (regular oven) or 400 F (convection oven). Place the bird (skin side up) on top of a wire rack over a large sheet pan, lined with parchment paper. Bake for 30 minutes. Rotate the sheet pan and loosely cover the wings and any other spots that get brown too quickly with foil paper so they won’t get burnt. Bake additional 20 minutes or until the breast meat reaches 150 F and the thigh meat reaches 175F when using a read thermometer.
- Remove from the oven. Let the bird cool for 10 minutes before carving.
- To make chicken gravy: In a saucepan over medium-low heat, add 1 tbsp chicken dripping from the sheet pan. Whisk in flour until fragrant (1 to 2 minutes). Slowly whisk in chicken stock. Reduce heat to low. Bring gravy to a simmer, stir often and cook until thick enough to coat the back of a spoon (about 3-4 minutes). Season with salt, pepper, and lemon juice to taste. Strain through a fine-mesh sieve into a gravy boat.