When I don’t have enough time to roast a whole chicken I usually opted for roasted spatchcock chicken. It is as good as roasting a whole chicken except that roasted spatchcock chicken is cooked faster than the whole chicken. This chicken was seasoned with butter, paprika, garlic, fresh parsley, rosemary, thyme, onion, salt, and pepper. Make sure the butter is softened this helps with spreading the butter over the chicken.
When rubbing the butter mixture make sure you gently lift the chicken skin and spread the butter mixture generously be careful not to let the skin rip.
You can also use this seasoning for a whole chicken.
You might want to try;
- 1 4-5 lbs Whole Fryer chicken
- 5 Tablespoons butter (softened)
- 1 Tablespoon Granulated garlic and onion (each)
- 2 Tablespoons thyme and rosemary (each)
- 1 Tablespoon fresh parsley (chopped)
- 1 Tablespoon Paprika
- 1 Small onion (sliced); optional
- Salt and pepper to taste
Clean the chicken and pat dry
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and place a wire rack over it then set aside.
Place the chicken breast side down, use a kitchen shears/scissor and cut the backbone off.
Then turn upside down (the breast side facing you) then use the hill of your hand to press the sternum bone this helps to flatten the rib cage and chicken breasts.
Combine all the ingredients and mix.
Generously rub the seasonings and herbs on and inside the chicken on both sides, gently lift the skin up and rub the seasonings under the skin.
If you’re using onion place the sliced onion on the wire rack then place the seasoned chicken (skin side up) over it.
Roast in the preheated oven until golden brown about 35 minutes or the thickest part register 165-170 degrees F in the thermometer or until runs clear. The time may differ so have that at the back of your mind. After 30 minutes start to check the chicken.
When it is done, allow the chicken to rest for 10 minutes before carving. Serve and enjoy.
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