*This is a paid post sponsored by Bloomscape. The blog post and recipe are my own*
When first learning to cook, cooking whole birds seemed very intimidating. In fact, I didn’t even try in the first year of cooking. Using the spatchcock technique for baking or roasting chicken speeds up the cooking process and ensures a fully cooked chicken for beginners. The culinary description of “spatchcocking” a chicken or any other bird is to butterfly by cutting down the middle and removing the vertebrae. Instead of separating the two halves, you will keep them connected by the breast and cook skin facing up. By using this technique, you are sure to get a juicy, fully and evenly cooked bird. It makes cooking whole chicken very easy and I would also suggest it to those preparing for thanksgiving but are afraid to cook a whole turkey.
In this recipe, I’m sharing my basic spatchcock chicken recipe with a simple compound butter made with fresh thyme from Bloomscape’s Edible Garden Collection plants I’ve been growing in various areas around my home. Thanks to Bloomscape for sending me a few plants from their newest plant delivery collection which includes fresh herbs and veggies that makes it easy for those wanting to continue gardening after the season or don’t have the space for gardens. I grew kale in my bedroom!
To prepare your chicken correctly, you’ll need kitchen shears, a sharp butcher knife, and a meat thermometer- a LIFESAVER in the kitchen when cooking meats properly. I hope you enjoy this recipe and don’t forget to send me pictures at @elle.thefoodie!
Here’s the Full Recipe…
- 1 cup of Butter, 2 sticks and softened
- ¼ cup fresh Thyme, chopped
- 2 Tbsp Lemon Juice + Zest of 1 lemon
- ¼ to ½ tsp Black Pepper
- 2 to 3 cloves of Garlic
- 1 tsp Granulated Onion
- 3 to 4 lb Whole Chicken, remove all of the inners
- Preheat oven at 450F
- Use a pair of kitchen shears to cut along the right side of the chicken’s vertebrae from the tail to the neck.
- Cut the same way along the left side until the backbone is removed. Use a sharp knife if you have problems cutting around the tailbone- that’s what I do.
- Turn the chicken breast side up and adjust the legs to be turned outward.
- Press firmly downwards until the chicken is flat and you hear it crack.
- In a medium bowl, mix together all of the butter ingredients. Be sure to salt and pepper heavily if you are not seasoning the chicken before lathering in the butter spread. I prefer to use my food processor and process for 1 minute for a whipped butter
- Lift the chicken’s skin gently and add butter underneath the skin, this will help to breasts stay moist. I like to use a spatula for this.
- Rub the remaining butter all over the chicken and its creases. You don’t want to miss a spot!
- Line a sheet pan with baking paper (or spray with nonstick spray) and place chicken in the middle. I like to sneak butter on the sheet where the chicken will be placed for extra flavor.
- Cook chicken for covered for 40 minutes and 15 to 25 minutes to roast and crisp the skin. Use a meat thermometer to ensure that the chicken’s internal temperature has reached 165F.
- Once the chicken is finished cooking, remove it from the oven and let it rest for 5 to 10 minutes. Eat and up and don’t forget to share with the ones you love!