Garlic Butter Spatchcock Chicken
Spatchcock chicken coated in garlic butter and herb seasoning delivers even cooking and crispy skin in less time than a whole roasted bird. The pan drippings create a flavorful gravy without extra steps.
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Spatchcock chicken coated in garlic butter and herb seasoning delivers even cooking and crispy skin in less time than a whole roasted bird. The pan drippings create a flavorful gravy without extra steps.
Delivery in as fast as one hour.*
Prices vary by store
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In a small bowl, combine the melted butter, savory herb blend, and garlic powder. Mix well to create the garlic butter sauce.
To spatchcock the chicken, place it breast-side down on a cutting board or in a pan. Using sturdy kitchen shears, cut along both sides of the backbone to remove it.
Flip the chicken over so it is breast-side up. Tuck the wing tips under the chicken.
Press down firmly on the breastbone with the palms of your hands until you hear a crack and the chicken lies flat.
Pat the chicken skin dry with paper towels.
Pour and brush the garlic butter mixture evenly all over the chicken, ensuring it's fully coated.
Pour the chicken broth into the bottom of the roasting pan around the chicken.
Roast in a preheated oven at 425°F (218°C) on a lower rack for about 45 minutes, or until cooked through.
For extra crispy skin, broil for a few minutes at the end of cooking, watching carefully to prevent burning.
Remove the chicken from the oven and let it rest. Strain the pan drippings to use as a gravy or sauce.
Carve the chicken and serve immediately.
Store cooled chicken in an airtight container for up to 3 days. Reheat in a 325°F oven until warmed through (about 15 minutes), or shred and use in soups, salads, or grain bowls.
meat thermometer · roasting pan or cast-iron skillet · kitchen shears or sharp knife (for spatchcocking)
Spatchcocking removes the backbone so the chicken lies flat, exposing more surface area to heat. This ensures even cooking and reduces roasting time by 25–30%.
The thickest part of the thigh (not touching bone) should reach 165°F on a meat thermometer. Juices should run clear when pierced.
Yes. Prep the chicken and apply the garlic butter mixture up to 8 hours ahead; cover and refrigerate. Roast when ready, adding 5–10 minutes to cook time from cold.
A heavy roasting pan or cast-iron skillet works best to catch and brown the drippings for gravy.
Yes. Use Italian seasoning, thyme, rosemary, or poultry seasoning (1 tbsp total) for the same savory effect.
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