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Herb roasted spatchcock chicken garnished with chopped fresh parsley.
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Herb Roasted Spatchcock Chicken

This Herb Roasted Spatchcock Chicken turns out juicy and flavorful with extra crispy skin every time! It gets all it's flavor from the yummy herb butter. Any easy and quicker way to enjoy a delicious roast chicken!
Course: Main Course
Cuisine: American
Keyword: herb roasted spatchcock chicken, roasted spatchcock chicken
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Servings: 8
Author: Heather



Spatchcock the Chicken

  • On a poultry safe cutting board, place the chicken, breast side down. Find a sharp pair of kitchen shears and locate the spine with your fingers. With your shears, cut along each side of the spine. Discard the spine or save for homemade chicken broth.
  • Using a sharp knife, cut through the cartilage and score the membrane between the breasts. You can push the breast bone out by holding the chicken with both hands and pushing towards you or you can flip the bird over and using all your muscles push down between the breasts until you hear the breast bone break and the bird is lying flat. Tuck the wing tips behind the breasts.

Make the Chicken

  • Place oven rack in the middle and preheat oven to 475°F.
  • Line a rimmed baking sheet with aluminum foil or parchment paper.
  • Place the chicken on the baking sheet and pat it dry with paper towels.
  • In a bowl, combine the butter, parsley, thyme, salt and black pepper.
  • Gently separate the skin from the breast. Put a tablespoon of the butter under the skin on each breast, pushing the butter around to spread it out under the skin.
  • Spread the remaining butter mix all over the top of the chicken by pushing the butter down and out in one direction. Using a small or mini rubber spatula works best. Sprinkle a little extra salt and pepper all over the chicken. 
  • Bake for 15 minutes.
  • Now reduce the oven temperature to 400°F and bake for another 25 minutes.
  • Check the internal temp by placing the thermometer in the thickest part of the breast while not touching any bones. I like to check multiple spots just to make sure. The thermometer should read at least 160°F.
  • Let the chicken rest uncovered for at least 10 minutes.


Calories: 285kcal | Carbohydrates: 1g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 272mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
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