Spatchcock Chicken with Herb Honey Butter and Roasted Vegetables

How to Spatchcock a Chicken

 For those of you who are spatchcock veterans, this should be quick work for you. If you’ve never spatchcocked a chicken before, no worries! It’s not as difficult as it seems. Simply follow these steps, and your chicken will be ready to roast or grill in no time! Remember – all you’re trying to do is cut out the backbone. You’ve got this!

  1. Cut the bird. Place the bird on a large cutting board, and flip the bird onto its breast with the bottom cavity facing toward you. Using sturdy scissors or kitchen shears, cut a straight line up the right side of the backbone, from the tail end to the neck. You may have to double hand the scissors when you are cutting through a couple of parts, but if your shears are sharp this shouldn’t be too hard.
  2. Repeat on the other side. Repeat this cut on the other side, from tail to neck going up the left side of the backbone.
  3. Remove the backbone. Once removed, you can either discard the backbone, or better yet, save it to make some chicken stock!
  4. Break the breastbone. Flip the chicken back over (breast side is now facing up). Separate the back and press the breast down with the heel of your hand until the chicken is laying nice and flat on your cutting board.
  5. Tuck and turn. Tuck the tips of the wings behind the shoulder so they don’t burn and turn out the legs so they are even.

Congratulations! You just spatchcocked a chicken! 


Spatchcock Chicken with Herb Black Sage Honey Butter

 Ingredients

 1 Stick Butter Room Temp

 1 Tablespoon Black Sage Honey

 1 Teaspoon Kosher Salt

 1 Teaspoon Fresh Black Pepper

 1 Whole Chicken

 1 Teaspoon Smoked Paprika

 1 Teaspoon Granulated Garlic

 1 Teaspoon Chili Powder

 1 Tablespoon Olive Oil

 2-3 Whole Heads of Garlic Cut in Half Sideways

 6 Peeled Shallots cut in half

 6 Sprigs of Rosemary

 10 Sprigs of Thyme

 3 Lemons Sliced

Directions

  1. Pre heat oven to 365 degrees
  2. In a mixing bowl or food processor add the butter and black sage honey with the salt and pepper blend until you get a paste then set aside
  3. See how to Spatchcock a chicken above 
  4. Place the chicken on a roasting pan
  5. Take the butter mixture and rub under the skin and on the chicken wherever you can get it
  6. Sprinkle the chicken with spices
  7. Place the garlic halves right next to chicken as well as the shallots, thyme, and rosemary all around the chicken slightly under and next to it
  8. Place the lemon slices under and around the chicken
  9. Drizzle the olive oil on garlic and all over chicken and herbs, season with some kosher salt and pepper all over
  10. Roast in oven for about 1 hour or until the thermometer reads 155-160 degrees the heat will carry over and reach 165 degrees which is the internal temperature for chicken

Roasted Vegetables and Potatoes

Ingredients

 1 Tablespoon Olive Oil

 2-3 Pounds Baby Marble Potatoes

 2-3 Pounds Baby Radishes

 1 Pound Baby Red Onions Peeled

 1 Tablespoon Olive Oil

 1 Teaspoon Kosher Salt

 1 Teaspoon Fresh Black Pepper

 1 Tablespoon Fresh Chopped Rosemary

 1 Tablespoon Fresh Chopped Thyme

 1 Teaspoon Smoked Paprika

Directions

  1. Preheat oven to 365 degrees
  2. In a large mixing bowl add 1 Tablespoon of olive oil, potatoes, onions and Radishes, salt, pepper, and paprika toss to coat
  3. Add the fresh chopped herbs and mix
  4. Add the potatoes and vegetables to the same roasting pan as the chicken for the last 25 minutes of cooking