Juicy Garlic Butter Spatchcock Chicken (Crispy Skin)

Plated spatchcock garlic butter chicken leg served with potato salad and fresh chives.

Juicy Garlic Butter Spatchcock Chicken (Crispy Skin)

Course: Dinner, Main Course

Cuisine: European, International

Diet: Kosher, Low Lactose

Keyword: butter under chicken skin, crispy skin spatchcock chicken, garlic butter spatchcock roast chicken, spatchcock garlic butter chicken

Prep Time: 20

Cook Time: 1 15

Resting Time: 10

Total Time: 1 45

Servings: portions

Calories: 961kcal

Author: Timea

Tender, juicy whole roast chicken with shatteringly crispy skin! By spatchcocking the bird and slathering fresh garlic, lemon, and herb butter directly under the skin, this easy whole roast chicken cooks evenly in under 1.5 hours.

Print Recipe

Metrics - US Customary

Equipment

1 mixing bowl medium size
1 glass oven tray or roasting tin
1 Heavy-Duty Kitchen Shears for removing the backbone
1 wooden spoon handle used to loosen chicken skin
1 Bulb Baster or Large Spoon for baste phase

Ingredients

For the Garlic Lemon Herb Butter

250 g butter unsalted
4 cloves garlic crushed
1 piece lemon zested, then halved for the pan
½ bunch parsley finely chopped
½ bunch chives finely chopped
1 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground

For the Chicken & Roasting

1.8 kg whole chicken free-range
1 tablespoon olive oil extra virgin
1 teaspoon seasalt kosher
1 teaspoon ground pepper freshly ground

Instructions

Prepare the Herb Butter: In a bowl, combine the softened butter, fresh lemon zest, crushed garlic, chopped parsley, chopped chives, 1 teaspoon sea salt, and 1 teaspoon black pepper. Mix thoroughly with a wooden spoon until smooth.
Spatchcock the Chicken: Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken breast-side up and press firmly on the center of the breastbone until it cracks and lies flat.
Loosen Skin & Season: Insert the smooth handle of a wooden spoon under the skin at the neck opening, carefully loosening the skin over the breasts and thighs. Season the outer skin with the remaining 1 teaspoon sea salt and 1 teaspoon pepper.
Butter Under the Skin: Spread the garlic herb butter paste evenly underneath the loosened skin, pressing from the outside to push butter across the breasts and thighs.
Cover & Initial Roast: Grease your roasting tin with 1 tablespoon olive oil and lay the flat chicken inside with the lemon halves. Cover tightly with aluminum foil and roast at 180°C fan (356°F) for 30 minutes.
Baste & Crisp: Remove the foil, baste the chicken generously with the pan juices, then return to the oven uncovered at 160°C fan (320°F) for 45 minutes until golden-brown and internal temperature reaches 74°C (165°F).
Rest & Serve: Remove from the oven, tent loosely with foil, and let rest for 10 to 15 minutes before carving.

Video

Notes

Broiler Tip: If you prefer an even darker, shatteringly crispy skin after roasting, place the chicken under the oven broiler/grill for 3 to 5 minutes at the very end. Watch closely so the garlic doesn't scorch!
Prep Ahead: You can spatchcock and butter the chicken up to 24 hours in advance. Keep it uncovered in the fridge overnight—the cool dry air dehydrates the skin for superior oven crispiness.
Save the Backbone: Don't throw away the removed backbone! Store it in a freezer bag to use later when making homemade chicken stock or broth.
Pan Drippings: The juices left in the roasting tin are packed with garlic, butter, and lemon. Spoon them directly over carved chicken slices or mashed potatoes when serving.

Nutrition