Spatchcock Chicken with Herb Butter
*Recipe courtesy of Jessica Tijerina* www.jessicatijerina.com
Servings: 4-6
Ingredients
4-4.5 lb whole chicken, I used a Red Ranger whole chicken from Johnson Family Pastures at the Northeast Farmers Market
1 teaspoon Kosher salt
½ teaspoon fresh cracked black pepper
4 tablespoons unsalted butter, softened
1 tablespoon Tijerina Cuban Mojo Spice Blend
Rosemary, 1 tablespoon, minced
Oregano, 1 tablespoon, minced
Thyme, 1 tablespoon, minced
2 cloves garlic, minced
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
Method
- Pre-heat oven to 400 degrees or start grill.
- Line a baking sheet with parchment paper if using the oven.
- Start with the whole chicken breast-side down and wings and neck facing towards you.
- Remove the spine: using a kitchen shears, cut through the ribs right next to the spine along both sides and remove the spine. Discard or use to make stock.
- Open the rib cage and using a knife, gently score down the sternum. This will help pop out the breastbone so that you can lay the chicken flat.
- Wash your hands and pat yourself on the back or give your kitchen helper a high five…YOU DID IT!
- Season the inside of the chicken with salt and pepper.
- Flip the chicken over breast side up and lay on your parchment-lined, baking sheet.
- Using the palm of your hand, push firmly over the breastbone so the chicken lays flat.
- Gently separate the skin from the breast, thighs and drummies careful not to poke through the skin.
- In a small mixing bowl, combine butter, spice blend, herbs, garlic, lemon juice and zest.
- Mix the ingredients together until lemon juice is incorporated.
- Spread 2/3 of mixture under the chicken skin and spread the rest all over chicken.
- Bake uncovered at 425˚F for 45 min or until instant read thermometer reads 163˚F-165 ˚F when inserted into thickest part of the breast.
- Remove from oven and rest uncovered 5-7 minutes before serving. This allows the chicken to rise an additional 3+ degrees to the desired temperature of 167 degrees.
**For optimal cooking, allow the chicken to rest outside of the refrigerator for 25 minutes prior to cooking/baking or grilling.
Enjoy!