Créé avec l’IA
Herb-Butter Spatchcocked Chicken
70 min Moyen
Ingrédients
4 Portions
- whole chicken, spatchcocked1 piece
- unsalted butter, softened4 tablespoons
- fresh rosemary, chopped1 tablespoon
- fresh thyme, chopped1 tablespoon
- garlic, minced2 cloves
- lemon zest1 teaspoon
- Saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- 2
In a small bowl, combine the softened unsalted butter with the chopped rosemary, thyme, minced garlic, and lemon zest. Mix well until all ingredients are incorporated.
- 3
Season the spatchcocked chicken liberally with salt and pepper on both sides.
- 4
Gently loosen the skin from the chicken breast and thighs using your fingers or a small spoon.
- 5
Spread the herb-butter mixture evenly underneath the skin of the chicken, as well as on the outside of the skin.
- 6
Place the chicken on a roasting tray or a large cast-iron skillet.
- 7
Roast the chicken in the preheated oven for approximately 45 minutes to 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is golden and crispy.
- 8
Remove the chicken from the oven and let it rest for 10 minutes before carving.
- 9
