Description
This Spatchcocked (Butterflied) Roast Chicken recipe yields a succulent and flavorful roasted chicken that is perfect for a family dinner or gathering. The chicken is seasoned with a blend of fresh herbs, olive oil, and flavorful aromatics, then roasted to golden perfection. Serve this impressive dish with a side of roasted vegetables or a fresh salad for a complete meal.
Ingredients
Units
Scale
Ingredients:
- 1 large chicken, about 4 to 5 pounds (1.8 to 2.3 kg)
- 2 teaspoons (10 g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix (optional)
- 2 tablespoons (30 ml) light olive oil or other neutral-flavored oil, such as canola or vegetable, divided
- Kosher salt and freshly ground black pepper (see note)
- 1 teaspoon (5 g) baking powder (optional; see note)
- 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 (240 ml) dry vermouth or sherry
- 1 cup (240 ml) water
- 1 teaspoon (5 ml) soy sauce
- 3 tablespoons (45 g) unsalted butter
- 2 teaspoons (10 ml) juice from 1 lemon
Instructions
- Prepare the Chicken: Remove backbone from the chicken and flatten it. Season with herbs under the skin if desired.
- Season the Chicken: Combine salt, pepper, and baking powder. Sprinkle over the chicken.
- Roast the Chicken: Drizzle with oil and roast until cooked through.
- Prepare the Sauce: Cook backbone and vegetables, then deglaze with vermouth, water, and seasonings.
- Finish the Sauce: Strain the liquid, whisk in soy sauce, butter, and lemon juice. Season to taste.
Notes
Notes:
- Feel free to customize the herb blend to suit your taste preferences.
- The baking powder helps to achieve a crispy skin on the chicken.
