Easy Spatchcock Chicken

When you spatchcock a chicken, you ensure even cooking that happens even more quickly! It sounds complicated, but it's really not. Let's do it!


– 1 whole chicken – 1/3 cup butter, softened – 1 tbsp dried herb blend – 1 1/2 tsp kosher salt

Preheat oven to 400 degrees F.

In a small bowl, mix together softened butter, herb blend, and salt. Set aside.

Place chicken on a cutting board, legs down and wings up. Use a sharp pairing knife and kitchen shears to remove the back bone.

Flip chicken over and press it flat.

Thoroughly pat it dry with paper towels.

Using your hands, rub the butter mixture all over the chicken, including under the skin as much as you can.

Line a baking sheet with foil. Place a cooling rack on the sheet. Place the chicken on the rack. Bake for 40-50 minutes, until internal temperature reads 165 degrees F in thickest part of the thigh and skin is golden brown.

Carve the chicken and serve.