Best 2 Spatchcocked Chicken With Herb Butter Recipes
Tantalize your taste buds with our succulent Spatchcocked Chicken with Herb Butter, a culinary masterpiece that combines juicy, flavorful chicken with a fragrant herb butter that elevates the dish to new heights. This comprehensive guide provides two exceptional recipes: the classic Spatchcocked Chicken with Herb Butter and a tantalizing variation featuring a Lemon, Garlic, and Thyme Herb Butter.
In the classic recipe, a whole chicken is expertly spatchcocked, allowing for even cooking and maximum flavor absorption. The aromatic herb butter, made with a blend of parsley, thyme, rosemary, and butter, is carefully spread under the skin and over the chicken, infusing every bite with its savory goodness.
For those seeking a brighter, citrusy twist, the Lemon, Garlic, and Thyme Herb Butter variation offers a delightful alternative. The zest of lemons, the pungency of garlic, and the earthy notes of thyme create a vibrant herb butter that perfectly complements the chicken's natural flavors.
Both recipes provide step-by-step instructions, ensuring that even novice cooks can achieve perfectly cooked, succulent chicken. Whether you prefer the classic herb butter or the zesty lemon variation, this guide has everything you need to create a dish that will impress your family and friends.
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
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use a sharp knife to spatchcock the chicken. This will help you to get a clean cut and make it easier to flatten the chicken.
- Pat the chicken dry before cooking. This will help the skin to crisp up.
- Season the chicken generously with salt and pepper. This will help to enhance the flavor of the chicken.
- Use a flavorful herb butter. This will help to add moisture and flavor to the chicken.
- Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
- Baste the chicken with the herb butter throughout the cooking process. This will help to keep the chicken moist and flavorful.
- Allow the chicken to rest before carving. This will help the juices to redistribute throughout the chicken, making it more tender and juicy.
Conclusion:
Spatchcocked chicken with herb butter is a delicious and easy-to-make dish that is perfect for any occasion. The spatchcocking technique helps the chicken to cook evenly and quickly, while the herb butter adds a flavorful and moist touch. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
