Recipes

[Chi-town girl]

COOKTIME: 1 hour 30 minutes

PREP TIME: 30 minutes

SERVINGS: 8-10

I absolutely love the short amount of time this recipe takes but the flavor is incredibly robust! This cooking method ensures the chicken stays crispy on the outside and super moist on the inside. 

Swap options: If you don't have fresh herbs, use dried but use a little less because dried herbs have a more concentrated flavor.

Ingredients

• • 2 cups fresh parsley leaves, tightly packed
  • 12 tablespoons salted butter, softened
  • 1/4 cup lemon juice (from 2 large lemons)
  • 3 tablespoons fresh or dried oregano leaves
  • 2 tablespoons dry sherry wine
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic, peeled and smashed
  • 3 to 4 fresh sprigs thyme, leaves removed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • Two 5-pound whole chickens

Preparation

1. Preheat the oven to 450 F.

2. In a food processor, add the parsley, butter, lemon juice, oregano, sherry, red pepper flakes, garlic, thyme leaves, salt and pepper. Pulse until well combined. Scrape into a small dish and set aside. Do not refrigerate.

3. Place each chicken, breast side down, on a cutting board. Using a chef's knife or kitchen shears, cut along one side of the backbone, repeat on the other side to remove the backbone completely. Turn the chickens over to breast side up and press down on the breastbones with the heel of your hand until they crack. Tuck the wing tips under the chickens so they don't burn while roasting. Place both chickens on a rimmed baking sheet.

4. Rub half of the butter mixture under the skin of the breasts and thighs of each chicken. Melt the remaining butter mixture in a pan on the stovetop or in a microwave and brush all over the chickens.

5. Cover the chickens with foil and bake for 20 minutes. Uncover and baste with any remaining butter or cooking liquid on the bottom of the pan.

6. Continue to bake until the chickens are dark brown and reach an internal temperature of at least 165 F on an instant read thermometer, about 40 to 45 minutes more.

7. Let chickens rest for about 5 minutes before carving and serving. 

[KBEANS]

WOW! It looks delicious! I never made this before. I might try it someday. Thanks. 

[Chi-town girl]

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@KBEANS wrote:

WOW! It looks delicious! I never made this before. I might try it someday. Thanks. 

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@KBEANS  - I use kitchen shears - it's an easy process, and very cost effective purchasing whole chickens. And option to buy some good organic whole chickens at a decent price. 

The herb basting butter sauce sounds delish - I have not yet made this specific recipe. But definitely a future Sunday dinner with roasted veggies +  the Roasted Melting Potatoes as side dishes 

[Beachgirl42]

We spatchcock our Thanksgiving turkey every year. The flavor is fantastic, the meat is never dry and it takes much less time to cook. I haven't tried a chicken though. I'll have to do that!

[Silver Fox1]

Thanks @Chi-town girl I am going to try this!  If it's half as good as the potato recipe you posted it will be super delicious !!!!! 

[MoonieBaby]

@Chi-town girl 

I do believe I can SMELL the deliciousness through my computer.

It looks soooooo gooood.  I have nothing planned for dinner - and NOW I want this!

Maybe later this week I can give it a shot.

Thanks!!!

Have a good week and enjoy September Chi-town girl.

[Houstonoilers]

You can get this ready to cook at Trader Joe's 

[drive]

how long do you cook a spatchcocked turkey?