Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 787kcal 39%
Fat 46g 70%
Saturated Fat 16g 80%
Carbohydrates 5g 1%
Fiber 1g 4%
Sugar 3g 6%
Protein 72g 144%
Cholesterol 275mg 91%
Sodium 380mg 15%

Percent Daily Values are based on a 2,000 calorie diet.

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Spatchcocked (Butterflied) Roast Chicken Recipe

Name: Spatchcocked (Butterflied) Roast Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1 large chicken, about 4 to 5 pounds (1.8 to 2.29kg); 2 tablespoons (30ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided; Kosher salt and freshly ground black pepper; 1 teaspoon (5g) baking powder; 2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional); 1 medium onion, roughly chopped (about 1 cup); 1 medium carrot, peeled and roughly chopped (about 1/2 cup); 1 medium rib celery, roughly chopped (about 1/2 cup); 1 bay leaf; 1 cup (240ml) dry vermouth or sherry; 1 cup (240ml) water; 1 teaspoon (5ml) soy sauce; 3 tablespoons (45g) unsalted butter; 2 teaspoons (10ml) juice from 1 lemon

Prep 15m

Cook 50m

Total 1h 5m

This spatchcocked (butterflied) roast chicken recipe creates a juicy and flavorful bird with crispy skin. The chicken is seasoned, roasted to perfection, and served with a savory pan sauce made with onions, carrots, celery, and herbs. It's a simple and delicious dish that's sure to impress.

Nutrition Facts

Spatchcocked (Butterflied) Roast Chicken Recipe

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Nutrition Facts

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