Mediterranean Spatchcock Chicken

This Mediterranean Spatchcock Chicken is my secret weapon when I want people to think I’ve gone all out… when really, I just put everything on a tray and called it dinner. Flattening the bird (a.k.a. spatchcocking — yes, it’s a weird word, no, I didn’t make it up) means it cooks in record time, gets crispy in all the right places, and stays juicy where it counts. No dry breast. No underdone thighs. No drama.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Chicken, spatchcock

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 483kcal

Author: Lola Jay

Ingredients

4 lb whole chicken
3 sprigs fresh thyme
3 sprigs fresh rosemary
¼ cup dry white wine
1 cup chicken broth
2 Yukon Gold potatoes peeled and chopped
1 2 medium carrots chopped
1 medium onion sliced

Herb Butter Marinade

½ cup unsalted butter softened
⅓ cup extra virgin olive oil
3 garlic cloves minced
2 tablespoon fresh oregano finely chopped
1 tablespoon fresh rosemary finely chopped
2 teaspoon kosher salt
¼ cup fresh lemon juice
1 teaspoon dried thyme
2 teaspoon smoked paprika
2 teaspoon cumin
2 teaspoon garlic powder

US Customary - Metric

Instructions

Preheat the oven

Preheat oven to 425°F.

Spatchcock the chicken

Pat the chicken dry with paper towels. Using kitchen shears, remove the backbone from the chicken. Flip breast-side up and using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat.
4 lb whole chicken

Make the herb butter marinade

In a bowl, melt the butter slightly and whisk with olive oil. Stir in garlic, fresh herbs, spices, salt, and lemon juice until smooth.
½ cup unsalted butter, ⅓ cup extra virgin olive oil, 3 garlic cloves, 2 tablespoon fresh oregano, 1 tablespoon fresh rosemary, 2 teaspoon kosher salt, 1 teaspoon dried thyme, 2 teaspoon smoked paprika, 2 teaspoon cumin, 2 teaspoon garlic powder, ¼ cup fresh lemon juice

Season the chicken

Rub the marinade generously over both sides of the chicken, making sure to get under the skin.

Prepare the vegetables

Add potatoes, carrots, and onion to a large roasting pan. Scatter thyme and rosemary sprigs over the vegetables. Pour in white wine and chicken broth.
3 sprigs fresh thyme, 3 sprigs fresh rosemary, ¼ cup dry white wine, 1 cup chicken broth, 2 Yukon Gold potatoes, 1 2 medium carrots, 1 medium onion

Roast

Place the chicken on top of the vegetables. Roast for about 40-45 minutes, or until the thickest part of the thigh reaches 160°F.

Rest & serve

Let the chicken rest for 5–10 minutes before carving. Spoon pan juices over the chicken and vegetables before serving.

Video

Notes

Nutrition facts are only estimates.

Storage & Reheating

Store: Refrigerate leftovers up to 4 days.
Freeze: Freeze cooked chicken (off the bone) up to 2 months.
Reheat: Warm in a 350°F oven with a splash of broth to keep it juicy.

Nutrition

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