Spatchcock Chicken with Herbed Butter

Spatchcock Chicken with Herbed Butter

1 chicken for roasting, cut spatchcock, ask your butcher to do this for you

salt and pepper, to taste

For the Compound Butter:

4 ounces unsalted butter, room temperature

¼ cup Italian parsley leaves, finely chopped

¼ cup tarragon leaves, finely chopped

2 garlic cloves, minced

1 large shallot, minced

lemon zest from 1 lemon

heavy pinch of chili flake

Set a roasting rack over a rimmed baking sheet and spray with nonstick cooking oil. Place the chicken on top of the roasting rack, skin-side up. Pat the chicken dry, season with salt and pepper all over the skin. Place the chicken in the refrigerator and let it rest overnight if possible.

Mix together all ingredients for the compound butter. You can store the butter in your refrigerator or freeze some for later. The butter should be room temperature before using on the chicken to make it easier to spread under the skin.

When you’re ready to roast the chicken, preheat your oven to 400˚F. Rub as much compound butter as desired under the skin. Season with salt and pepper. Roast for 55-65 minutes or until the internal temperature is 165˚F degrees. Baste the chicken with the fat from your baking sheet a couple times during roasting. Let cool slightly and carve before serving.