Description
This Spatchcocked (Butterflied) Roast Chicken recipe yields a beautifully roasted chicken with crispy skin and juicy meat. The method involves removing the backbone, flattening the chicken, seasoning with herbs and a salt rub, then roasting to perfection. A flavorful pan sauce made from the chicken drippings adds extra richness to the dish.
Ingredients
Units
Scale
For the Chicken:
- 1 large chicken, about 4 to 5 pounds (1.8 to 2.3 kg)
- 2 teaspoons (10 g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
- 2 tablespoons (30 ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
- Kosher salt and freshly ground black pepper (see note)
- 1 teaspoon (5 g) baking powder (optional; see note)
For the Pan Sauce:
- 1 medium onion, roughly chopped (about 1 cup)
- 1 medium carrot, peeled and roughly chopped (about 1/2 cup)
- 1 medium rib celery, roughly chopped (about 1/2 cup)
- 1 bay leaf
- 1 cup (240 ml) dry vermouth or sherry
- 1 cup (240 ml) water
- 1 teaspoon (5 ml) soy sauce
- 3 tablespoons (45 g) unsalted butter
- 2 teaspoons (10 ml) juice from 1 lemon
Instructions
- Prep the Chicken: Remove the backbone from the chicken, flatten it, and season with herbs and a salt rub.
- Roast the Chicken: Roast the seasoned chicken until cooked through.
- Make the Pan Sauce: Cook the chicken backbone with aromatics, deglaze with vermouth, then finish with butter, soy sauce, and lemon juice.
Notes
- For best results, dry brine the chicken in the refrigerator for at least 3 hours before cooking.
- Adjust the herb mix to suit your taste preferences.
- The pan sauce can be made while the chicken roasts for efficiency.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
