This spatchcock chicken is flattened for uniform cooking, then flavored with garlic and herb butter and roasted to golden brown perfection. A spatchcocked chicken cooks faster than a traditional roast chicken, and comes out tender and juicy every time!
1/2teaspoonsaltuse 1 teaspoon if you're not brining your chicken
1teaspoonfresh thyme leavesminced
1teaspoonfresh rosemary leavesminced
2teaspoonsfresh parsley leavesminced
Prepare the chicken brine according to recipe directions. Brine for 8 hours.
Remove the chicken from the brine. Rinse the chicken with cold water and pat it dry.
Preheat the oven to 400 degrees F.
Spatchcock the chicken by removing the backbone with poultry shears or kitchen shears. With the backbone removed, cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. Finally, tuck the wings under the rib cage to protect them as they cook.
Make a butter rub by mixing softened butter with salt, pepper, garlic, thyme, rosemary and parsley.
Generously coat the outside of the chicken with the butter mixture. Loosen the skin of the chicken and rub some of the butter mixture under the skin.
Insert a probe thermometer into the thickest part of the chicken (breast or thigh). Bake for 40 minutes or until a thermometer registers 165 degrees F in both the thigh and the breast.
Remove the chicken from the oven. Let it rest for 5-10 minutes, then carve and serve.