Spatchcock Chicken (Juicy, Crispy, Flavor-Packed Whole Roast)

Introduction

Ingredients

• 1/4 to 1/2 cup unsalted butter, softened
• 1 1/2 tsp Cooking with Greens Latin Blend
• 1 tsp Cooking with Greens Garlic Black Pepper Blend
• 1 tsp Cooking with Greens No Salt Lemon Red Bell Pepper Blend
• 2 to 3 garlic cloves, minced
• 1 whole chicken
• 1/2 tsp Cooking with Greens No Salt Italian Blend

Instructions

1. Preheat oven to 450˚F.
2. Make the butter blend:
   In a small bowl, mix softened butter with CWG Latin Blend, Garlic Black Pepper Blend, No Salt Lemon Red Bell Pepper Blend, No Salt Italian Blend, and minced garlic until evenly combined. Set aside.
3. Spatchcock the chicken:
   Place chicken breast-side down on a clean cutting board. Using sharp kitchen scissors, cut along both sides of the backbone and remove it. Turn chicken over and open it so the legs face inward. Press firmly on the breastbone until it cracks and the chicken lays flat.
4. Season the chicken:
   Gently loosen the skin from the meat with your fingers. Spread half of the butter mixture evenly under the skin. Rub the remaining butter mixture all over the outside of the chicken. Tuck wing tips behind the bird.
5. Roast:
   Place the prepared chicken into a 12” cast iron skillet or baking pan, turning legs inward. Transfer to the preheated oven and roast for 15 minutes.
6. Finish roasting:
   Reduce oven temperature to 400˚F. Continue roasting for 50–55 minutes, or until a thermometer inserted into the thickest part of the leg reads 165˚F and juices run clear.
7. Rest and serve:
   Remove from oven and let rest for about 10 minutes before slicing and serving.

Tips & Variations

• Add fresh herbs or lemon slices under the skin for extra aroma.
• Use leftover chicken for sandwiches or salads.
• Try different CWG blends for unique flavor profiles.

Frequently Asked Questions (FAQ)

• Shop our Latin Blend, Garlic Black Pepper Blend, and Lemon Red Bell Pepper Blend
• Explore more chicken recipes
• Discover holiday dinner ideas