Spatchcocked roast chicken with herb butter and vegetables
SAM THE COOKING GUY · ♥ 8.4K likes · 245.4K views · 25 min video
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Read about whole bird in the BrightCulinary Book
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Ingredients
Method
Techniques
- softened butter
- thyme
- fresh sage
- salt
- pepper
- garlic powder
Chop fresh thyme and sage and mix into softened butter with a little salt, pepper and garlic powder.
- multi-colored carrots
- turnips
- Brussels sprouts
- olive oil
Toss carrots, turnips and Brussels sprouts with olive oil, salt, pepper and a little garlic powder.
- 1 whole chicken
Season the spatchcocked chicken with salt and pepper on both sides and rub with the herb butter, including under the skin.
Scatter the vegetables around the chicken in the pan, tucking some underneath.
Roast at 425 for 45 to 60 minutes, pulling the chicken at 160 in the breast; it rises about five degrees as it rests 15 to 20 minutes.