Amazing Roasted Garlic Butter Spatchcock Chicken Recipe

Roasted garlic butter spatchcock chicken has become my absolute go-to for weeknight dinners, and it’s no wonder why! I first tried spatchcocking a chicken a few years ago out of curiosity, and the results were simply astounding. The skin got incredibly crispy, and the meat was so juicy and flavorful, all thanks to that delicious garlic butter infusion. The aroma that fills my kitchen as it roasts is pure magic – a savory blend of garlic, herbs, and roasting chicken that makes my mouth water every single time. It’s truly an easy roasted garlic butter spatchcock chicken recipe that transforms a simple bird into something spectacular. Let’s get this delicious roasted garlic butter spatchcock chicken into your oven!

Why You’ll Love This Roasted Garlic Butter Spatchcock Chicken

This isn’t just another chicken recipe; it’s a game-changer! Here’s why you’ll be making this garlic butter spatchcock chicken again and again:

• Incredible Flavor: The combination of roasted garlic and savory herbs infused into the butter is simply divine.
• Crispy Skin Perfection: Spatchcocking allows the skin to cook evenly, resulting in that irresistible crispy texture.
• Juicy, Tender Meat: Flattening the bird ensures more even cooking, meaning no more dry chicken breast!
• Faster Cooking Time: You’ll get a perfectly cooked chicken on your table in about half the time of a traditional roast.
• Easy Preparation: Seriously, once you learn how to spatchcock a chicken, it’s a breeze.
• Impressive Presentation: It looks beautiful carved and served, making it perfect for guests.
• Versatile Pairing: This spatchcock chicken with roasted garlic butter pairs wonderfully with almost any side dish you can imagine.

Ingredients for Roasted Garlic Butter Spatchcock Chicken

Gather these simple ingredients for a truly unforgettable meal. This garlic butter spatchcock chicken recipe relies on fresh flavors for its amazing taste.

• 1 whole turkey (12-15 pounds) – a whole bird is perfect for this recipe; a smaller turkey will cook faster.
• 1 cup unsalted butter, softened – this is the base for our flavor-packed spread, ensuring it’s easy to mix and spread.
• 8 cloves garlic, minced – fresh garlic is key for that robust roasted garlic flavor that infuses the butter.
• 2 tablespoons fresh rosemary, chopped – adds a wonderful piney aroma and savory depth.
• 2 tablespoons fresh thyme, chopped – its earthy notes complement the garlic beautifully.
• 1 tablespoon fresh sage, chopped – brings a slightly peppery, herbaceous element to the mix.
• Salt to taste – essential for bringing out all the flavors and helping to crisp the skin.
• Black pepper to taste – adds a gentle warmth and spice.

How to Make Roasted Garlic Butter Spatchcock Chicken

Follow these simple steps to create a wonderfully juicy and flavorful chicken with irresistibly crispy skin. This recipe for garlic butter spatchcock chicken is straightforward and yields impressive results every time.

1. Step 1: Prepare the Turkey

   First, preheat your oven to a hot 425°F (220°C). Place your turkey breast-side down on a clean cutting board. Using sturdy kitchen shears, carefully cut along one side of the backbone, then repeat on the other side to remove it completely. Once the backbone is out, flip the turkey over and firmly press down on the breastbone with the heel of your hand. You’ll hear a crack; this flattens the bird, allowing for even cooking and crispier skin.

2. Step 2: Make the Garlic Butter Herb Mixture

   In a medium bowl, combine 1 cup unsalted butter, softened, with 8 cloves garlic, minced. Add the chopped fresh herbs: 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, and 1 tablespoon fresh sage. Mix everything together until it forms a cohesive, fragrant paste. This aromatic butter is the heart of our flavor profile.

3. Step 3: Applying the Butter and Seasoning

   Gently slide your fingers under the skin of the turkey, starting at the neck end, to loosen it from the breast meat and thighs. Carefully spread about half of the garlic butter mixture under the skin, ensuring it’s evenly distributed. Then, rub the remaining garlic butter all over the outside of the turkey. Season generously with salt to taste and black pepper to taste. This step is crucial for achieving that beautiful golden-brown, crispy skin.

4. Step 4: Roasting the Spatchcock Chicken

   Place the prepared turkey on a roasting rack set inside a large roasting pan. This allows air to circulate around the bird for maximum crispiness. Pop it into the preheated oven. Roast for 1 hour at 425°F (220°C). During this initial high-heat phase, you’ll start to smell that amazing garlic and herb aroma filling your kitchen.

5. Step 5: Finishing the Roast and Resting

   After the first hour, reduce the oven temperature to 375°F (190°C). Continue roasting for another 1 to 1.5 hours. The total cooking time will be around 2 to 2.5 hours, depending on the size of your turkey. You’re looking for a meat thermometer inserted into the thickest part of the thigh (without touching bone) to register 165°F (74°C). Once done, carefully remove the turkey from the oven and let it rest on a cutting board, loosely tented with foil, for 15-20 minutes before carving. This resting period is vital for juicy, tender meat.

Pro Tips for the Best Roasted Garlic Butter Spatchcock Chicken

Want to elevate your roasted chicken game? These pro tips will help you achieve perfection every time. Mastering this butter roasted spatchcock chicken is easier than you think with a few insider tricks.

• Always pat your chicken completely dry with paper towels before applying the butter mixture. This is crucial for achieving that incredibly crispy skin we all love.
• Don’t skip the resting period! Allowing the chicken to rest for 15-20 minutes after roasting lets the juices redistribute, ensuring super moist meat.
• If fresh herbs aren’t available, dried herbs work too, but use about a third of the amount called for.
• Ensure your oven rack is in the middle position for the most even cooking.

What’s the secret to perfectly crispy skin on spatchcock chicken?

The keys to crispy skin are dryness and high heat. Patting the chicken thoroughly dry before applying the garlic butter and starting with a high oven temperature (425°F) helps render the fat and crisp it up beautifully. For more tips on achieving crispy skin, check out Serious Eats’ guide to crispy chicken skin.

Can I make roasted garlic butter spatchcock chicken ahead of time?

You can prepare the chicken and the garlic butter mixture up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Apply the butter mixture just before roasting for the best results. For more information on food preparation and storage, consult the FDA’s food safety guidelines.

How do I avoid common mistakes when spatchcocking a chicken?

To avoid common mistakes when spatchcocking a chicken, use sharp kitchen shears and take your time removing the backbone. Ensure the bird is fully flattened by pressing firmly on the breastbone. Don’t overcook; use a thermometer for accuracy. You can find more detailed instructions and troubleshooting tips on Simply Recipes.

Best Ways to Serve Roasted Garlic Butter Spatchcock Chicken

This incredible garlic butter spatchcock chicken is so versatile, it’s perfect for any occasion! For a classic Sunday dinner, I love pairing it with creamy mashed potatoes and roasted root vegetables like carrots and parsnips. The rich garlic butter sauce from the chicken is amazing drizzled over everything. If you’re looking for lighter fare, this chicken is fantastic alongside a vibrant quinoa salad or a simple mixed green salad with a lemon vinaigrette. The savory, herbaceous notes of the chicken complement fresh, bright flavors beautifully, making it an ideal centerpiece for any meal.

Nutrition Facts for Roasted Garlic Butter Spatchcock Chicken

This rich and flavorful spatchcock chicken with roasted garlic butter is a satisfying main course. Here’s a breakdown of the estimated nutritional information per serving, based on 8-10 servings and a serving size of 6 ounces:

• Calories: 450
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Protein: 50g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 2g
• Sodium: 300mg
• Cholesterol: 150mg

Nutritional values are estimates and may vary based on the specific ingredients used, portion sizes, and any adjustments made to the recipe. For detailed nutritional analysis, consider consulting a registered dietitian or using a reliable online nutrition calculator.

How to Store and Reheat Roasted Garlic Butter Spatchcock Chicken

Leftovers of this delicious garlic butter spatchcock chicken are a treasure! Once your chicken has cooled completely, which usually takes about an hour, it’s ready for storage. For the best quality, transfer the carved chicken pieces to an airtight container. This helps keep it fresh in the refrigerator for about 3 to 4 days. If you know you won’t finish it within that time, don’t worry! You can also freeze portions of your butter roasted spatchcock chicken for up to 3 months. Just ensure it’s wrapped tightly in plastic wrap and then in foil or placed in a freezer-safe bag to prevent freezer burn.

Reheating is simple. For refrigerated chicken, you can gently warm it in a covered dish in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. Microwaving works too, but cover it to retain moisture. For frozen chicken, thaw it in the refrigerator overnight before reheating using the oven method. This ensures your leftover spatchcock chicken with garlic butter stays as moist and flavorful as possible. For more food safety tips, visit the FDA’s website.

Frequently Asked Questions About Roasted Garlic Butter Spatchcock Chicken

What is the best temperature to roast a spatchcock chicken?

For a perfect roasted garlic butter spatchcock chicken, I like to start with a high heat of 425°F (220°C) for the first hour to crisp up the skin. Then, I reduce it to 375°F (190°C) to finish cooking it through evenly. This method ensures both crispy skin and juicy meat.

How do I know when my roasted garlic butter spatchcock chicken is done?

The surest way to tell is with a meat thermometer! Insert it into the thickest part of the thigh, making sure not to touch the bone. It should register 165°F (74°C). You’ll also notice the juices run clear when you pierce the thigh. This ensures your garlic butter spatchcock chicken is safely cooked. For more on safe cooking temperatures, check out foodsafety.gov.

Can I use different herbs in my roasted garlic butter spatchcock chicken?

Absolutely! Feel free to experiment with your favorite herbs. Thyme, rosemary, and sage are classic, but parsley, tarragon, or even a pinch of red pepper flakes can add a unique twist to your butter roasted spatchcock chicken. Just ensure they are finely chopped for best results.

What side dishes pair well with this spatchcock chicken with roasted garlic butter?

This flavorful chicken is incredibly versatile! It pairs wonderfully with classic comfort foods like mashed potatoes, roasted vegetables (like Brussels sprouts or sweet potatoes), or a simple green salad. The savory garlic butter sauce is also fantastic over rice or crusty bread. If you’re looking for more recipe ideas, explore our latest recipes.

Variations of Roasted Garlic Butter Spatchcock Chicken You Can Try

While this classic garlic butter spatchcock chicken recipe is fantastic as is, don’t be afraid to get creative! Here are a few ways to switch things up and explore different flavor profiles or dietary needs.

• Lemon Herb Variation: For a brighter, zesty twist, add the zest of one lemon to your garlic butter mixture. You can also tuck lemon wedges under the skin with the herbs. This variation offers a delightful citrusy counterpoint to the rich garlic butter, creating a truly refreshing butter roasted spatchcock chicken.
• Spicy Kick: If you love a little heat, add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper to the garlic butter. This simple addition transforms your spatchcock chicken with garlic butter into a subtly spicy delight that’s perfect for those who enjoy a bit of warmth.
• Dairy-Free Option: Substitute the butter with an equal amount of a good quality dairy-free butter alternative or olive oil. This makes it accessible for those with dairy sensitivities while still delivering fantastic flavor to your oven roasted garlic butter spatchcock chicken.
• Smoked Paprika Rub: Instead of just salt and pepper, try mixing 1 tablespoon of smoked paprika with your salt and pepper for an exterior rub. This adds a beautiful color and a smoky depth to your roasted spatchcock chicken garlic.

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Amazing Roasted Garlic Butter Spatchcock Chicken Recipe

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• Author: basmer1517
• Total Time: 3 hours
• Yield: 8-10 servings 1x
• Diet: None

Print Recipe

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Description

Learn how to make a delicious roasted garlic butter spatchcock turkey. This method ensures faster, more even cooking and results in crispy skin.

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Ingredients

Scale 1x2x3x

• 1 whole turkey (12–15 pounds)
• 1 cup unsalted butter, softened
• 8 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• Salt to taste
• Black pepper to taste

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Prepare the turkey: Place the turkey breast-side down on a clean surface. Using kitchen shears, cut along one side of the backbone to remove it. Then, cut along the other side of the backbone to remove it completely.
3. Flip the turkey over and press down firmly on the breastbone to flatten the bird.
4. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, and sage. Mix well.
5. Gently loosen the skin over the turkey breast and thighs. Spread about half of the garlic butter mixture under the skin.
6. Rub the remaining garlic butter mixture all over the outside of the turkey. Season generously with salt and black pepper.
7. Place the spatchcocked turkey on a roasting rack set inside a large roasting pan.
8. Roast for 1 hour.
9. Reduce the oven temperature to 375°F (190°C). Continue roasting for another 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
10. Let the turkey rest for 15-20 minutes before carving.

Notes

• For an even crispier skin, you can pat the turkey dry with paper towels before applying the butter mixture.
• If you don’t have fresh herbs, you can use 2 teaspoons of dried rosemary, 1 teaspoon of dried thyme, and 1 teaspoon of dried sage.
• Ensure the backbone is completely removed for proper flattening.
• Basting the turkey with its own juices during the last hour of cooking can add extra moisture.

• Prep Time: 30 minutes
• Cook Time: 2 to 2.5 hours
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6 ounces
• Calories: 450
• Sugar: 2g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 50g
• Cholesterol: 150mg

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