Herb and Citrus Roasted Spatchcocked Chicken
Perfect for the holidays, this herb and citrus roasted spatchcocked chicken is a showstopper! The skin is crispy on the outside with a perfectly tender juicy center. This spatchcocked chicken is perfect for smaller gatherings or if you want an alternative for ham or turkey over the holiday season. I can guarantee your family and friends will love this simple yet impressive recipe.
Reasons to Spatchcock a Chicken
There are two main reasons to spatchcock a chicken. One, is that it allows more of the surface area of the skin to get heat exposure in the oven, resulting in crispier skin. Secondly, is because it cooks more evenly and more quickly than a whole roasted chicken.
About Smart Chicken
For this recipe, I used Smart Chicken’s whole chicken. If you’re new here, Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way. In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market! Click here to find a store near you that carries this delicious whole chicken.
This post is sponsored by Smart Chicken. I was compensated for my time, but all opinions are my own.
Spatchcocked Chicken Oven Temperature and Cook Time
Spatchcocked Chicken at 400 degrees
3 lb. spatchcocked chicken 55 – 65 minutes at 400 degrees or until the center reaches 165 degrees.
4 lb. spatchcocked chicken 1 ¼ hours – 1 hours 25 minutes at 400 degrees or until the center reaches 165 degrees.
5 – 6 lb. spatchcocked chicken 1 ½ hours – 2 hours at 400 degrees or until the internal temperature reaches 165 degrees.
How to Make Herb and Citrus Roasted Spatchcocked Chicken
Preheat the oven to 400°F. Line a baking tray with parchment paper. Remove the chicken from the refrigerator and let it rest for 30-40 minutes at room temperature.
Make the Compound Butter
Combine room temperature salted butter, fresh minced garlic, finely chopped parsley, and onion powder. Mix well and set aside.
Spatchcock the Chicken
Using poultry shears, cut along each side of the chicken backbone and remove it. Then, use a sharp chef’s knife to slice the breastbone in half, this makes it easier to flatten the bird. Generously season the inner cavity with salt and pepper.
Prepare the Baking Tray
Add sliced oranges, lemons, sweet onion, fresh rosemary, fresh thyme, and parsley to the prepared baking tray. Transfer the chicken to the tray placing it overtop of these ingredients, breast side up. Rub the chicken with the compound butter making sure to get underneath the skin too. Once well coated, place in the oven to roast.
Roast the Chicken
Roast for 1 – 1.5 hours or until the skin is browned, and an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F. Transfer the chicken to a cutting board and let rest for 10-20 minutes before serving. Juices should run clear to ensure doneness. Also, be sure to use the pan juice for a homemade gravy. Cooking times will vary based on the size of your chicken.
Storage
Extra chicken can be stored in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more recipes? Try my Juicy Whole Roasted Chicken.
Herb and Citrus Roasted Spatchcocked Chicken
Ingredients
Chicken
- 4-5 lbs. whole chicken, Smart Chicken
- salt, to season the chicken
- black pepper, to season the chicken
Compound Butter
- ¼ cup salted butter
- 2 cloves garlic, minced
- 1 tablespoon parsley, finely chopped
- ¼ teaspoon onion powder
Other Ingredients
- 1 sweet onion, peeled and sliced into 1/2 inch thick rounds
- 1 orange, sliced into 1/2 inch thick rounds
- 1 lemon, sliced into 1/2 inch thick rounds
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs parsley
Equipment
- 1 deep set baking tray lined with parchment
Instructions
How to Make Herb and Citrus Roasted Spatchcocked Chicken
- Preheat the oven to 400°F. Line a baking tray with parchment paper. Remove the chicken from the refrigerator and let it rest for 30-40 minutes at room temperature.
Make the Compound Butter
- Combine room temperature salted butter, fresh minced garlic, finely chopped parsley, and onion powder. Mix well and set aside.
Spatchcock the Chicken
- Using poultry shears, cut along each side of the chicken backbone and remove it. Then, use a sharp chef’s knife to slice the breastbone in half, this makes it easier to flatten the bird. Generously season the inner cavity with salt and pepper.
Prepare the Baking Tray
- Add sliced oranges, lemons, sweet onion, fresh rosemary, fresh thyme, and parsley to the prepared baking tray. Transfer the chicken to the tray placing it overtop of these ingredients, breast side up. Rub the chicken with the compound butter making sure to get underneath the skin too. Once well coated, place in the oven to roast.
Roast the Chicken
- Roast for 1 – 1.5 hours or until the skin is browned, and an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F. Transfer the chicken to a cutting board and let rest for 10-20 minutes before serving. Juices should run clear to ensure doneness. Also, be sure to use the pan juice for a homemade gravy. Cooking times will vary based on the size of your chicken.
