Spatchcocked Chicken With Herb Butter

Name: Spatchcocked Chicken With Herb Butter
Total time: 3 min
Ingredients: 1/4 cup unsalted butter (1/2 stick), at room temperature; 4 garlic cloves, finely grated or minced; 2 teaspoons minced fresh parsley leaves; 2 teaspoons minced mixed fresh herbs — any mix of mint, oregano and marjoram; 1 1/2 teaspoons minced fresh thyme leaves; 1/2 teaspoon minced fresh rosemary leaves; 1 3/4 teaspoons fine sea salt; 1 teaspoon herbes de Provence; 1/2 teaspoon finely grated lemon zest; 1/2 teaspoon freshly ground white pepper; 1/2 teaspoon freshly ground black pepper; 1 (3 1/2- to 4-pound) chicken, spatchcocked and dried with paper towels (see Note); Lemon wedges, for garnish

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Total: 3 hours

Servings: 5

Author : Melissa Clark

herbes de provence parsley rosemary

Instructions

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Step 1

In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.

Step 2

Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

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