Best 3 Herb Garlic Butter Spatchcocked Chicken Recipes
**Herb Garlic Butter Spatchcocked Chicken: A Journey of Culinary Delights**
Embark on a tantalizing culinary adventure with our herb garlic butter spatchcocked chicken, a dish that promises to elevate your taste buds to new heights. This succulent and flavorful chicken is carefully prepared using a unique spatchcocking technique, which involves removing the chicken's backbone and flattening it, allowing for even cooking and maximum flavor absorption. Drenched in a luscious herb-infused garlic butter sauce, this chicken becomes a symphony of savory and aromatic flavors, sure to leave you craving more. But that's not all, as we also present a delightful array of complementary recipes to enhance your dining experience. From the tangy and refreshing lemon herb roasted potatoes to the creamy and comforting garlic parmesan asparagus, each recipe is meticulously crafted to complement the main course perfectly. Get ready to indulge in a feast fit for royalty with our herb garlic butter spatchcocked chicken and its accompanying culinary treasures.
SPATCHCOCKED CHICKEN WITH HERB BUTTER
Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
- Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.
HERB-GARLIC BUTTER SPATCHCOCKED CHICKEN
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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line 15 x 10 x 1-inch pan with foil.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 165 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g
GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Provided by Ian Knauer
Categories Summer Small Plates Chicken Garlic Kid-Friendly Rosemary Spring Grill/Barbecue Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
- Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
- Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
- Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.
Tips:
- Prep Work: Ensure the chicken is fully thawed and patted dry before spatchcocking. This helps the seasonings and butter penetrate evenly.
- Spatchcocking: Use sharp kitchen shears to cut along the backbone of the chicken, removing it completely. Flatten the chicken by pressing down on the breastbone. This allows for even cooking and crispier skin.
- Seasoning: Generously season the chicken inside and out with a flavorful blend of herbs, garlic, salt, and pepper. You can also add other spices or seasonings to your preference.
- Compound Butter: Make sure the butter is at room temperature for easy mixing. Combine the softened butter with minced garlic, parsley, thyme, rosemary, and lemon zest. You can also add other herbs or spices to your liking.
- Basting: Baste the chicken with the herb garlic butter throughout the cooking process. This helps keep the chicken moist and infuses it with delicious flavors.
- Cooking Temperature: Roast the chicken at a high temperature initially to create a crispy skin, then reduce the heat to allow the chicken to cook thoroughly without drying out.
- Resting: Let the chicken rest for a few minutes before carving. This allows the juices to redistribute, resulting in tender and succulent meat.
Conclusion:
Herb Garlic Butter Spatchcocked Chicken is an impressive and flavorful dish that is perfect for any occasion. By following these detailed tips and the step-by-step recipe, you can easily create a delicious and juicy chicken that is sure to impress your family and friends. The combination of herbs, garlic, and butter creates a tantalizing aroma and taste that will leave you craving for more. Remember to adjust the cooking time and temperature according to the size of your chicken to ensure perfect results. Enjoy this exceptional dish and let the succulent flavors take you on a culinary journey.
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